Dinner is served: how climate change interferes with olive oil production

Abstract

The Mediterranean region accounts for nearly 95% of global olive oil production. However, climate change—manifesting in intensified heatwaves, prolonged droughts, and increased pest prevalence—is undermining both the quantity and quality of yields. These disruptions threaten the livelihoods of rural producers and destabilize international markets. This article examines the complexities facing growers and outlines targeted mitigation strategies, highlighting the broader implications of climate change for a staple commodity relied upon daily by millions around the world. The analysis highlights interconnected climate impacts on agriculture, trade, and gastronomy, and identifies opportunities to enhance resilience through policy, agronomic innovation, and sustainable practices. It advances an integrated approach to Mediterranean food sustainability, linking agricultural adaptation with culinary heritage.