Olive oil will contribute to the health of the world

Ricardo Migueláñez. @Rmiguelanez

In our daily lives we are often unaware of the valuable products we have at our fingertips in Spain. Olive oil is a clear example of this phenomenon. Considered a pillar of the Mediterranean Diet and grown mainly in Spain, Italy, Greece and other countries of the Mediterranean arc, our green gold is much more than just an ingredient for dressing salads or dishes.

This liquid gold, which has historically been a symbol of health and longevity, is going through a difficult time in its production in recent years, due to drought. However, some experts predict that if it rains adequately, we could improve world production by 30% next year.

It is a product that is unparalleled in the world, and many studies have already proven it: olive oil has the potential to transform the health of millions of people around the world.

While in some countries olive oil is considered a true treasure and a fundamental pillar of daily nutrition, in others, many still opt for poorer quality saturated fats that not only lack the health benefits of olive oil, but also contribute to a number of health problems, including obesity, cardiovascular disease, diabetes and other disorders related to unbalanced diets.

A few days ago, coinciding with the celebration of World Olive Day, I became really aware of the potential of this fat, whose consumption represents just 3% of vegetable fat consumption in the world, to improve the health of the planet's population. We were shown a map of the evolution of obesity levels in the world in women 50 years ago (right of the screen) and another from 2016, and it is scary to watch. Below you can see how it has evolved, and it is impressive.

We are not aware of the possibilities offered by the Mediterranean Diet, led by olive oil, and what it could do to improve the state of health of many people in the world, because it is something that has been proven, not working hypotheses or anything else. We should all be committed to this pattern of food consumption, from public administrations, associations, to agri-food companies and consumer organisations, perhaps adapting it to the way we live today, and I am sure that it can be done.

Numerous studies have shown that people who consume olive oil on a regular basis have a significantly lower risk of heart disease and other metabolic disorders compared to those who consume refined oils or trans fats. Incorporating olive oil into the daily diet could be one of the simplest and most effective ways to combat obesity globally.

In a globalised world, people's health and well-being are profoundly influenced by eating habits and access to products that improve our quality of life.

The real issue lies in the lack of awareness of what we are losing by not valuing this extraordinary product more. Instead of seeing olive oil only as a gourmet condiment or as an expensive option in supermarkets, we need to start showing it as a fundamental ally that contributes to improving our health. And this food-health binomial must be taken around the world.

If we begin to understand that olive oil is not only a source of flavour, but also a powerful tool for our health care, we could begin to see a real change in how global diets can affect our physical condition.

This treasure of Nature, which in many countries remains a fundamental part of the culinary tradition, could have a greater impact if we can communicate its importance for health to other regions of the world. From Spain to the Americas, Asia and Africa, olive oil can be a key food for improving the health and well-being of millions of people.

It is not only a question of gastronomy, but also of public health. What we produce, and consume, may hold the key to unlocking the door to a healthier future for generations to come.

Olive oil has the power to change the world. Are we ready to take advantage of it?