Olive growing in Agriculture in the History of Portugal 143 6.2.The second half of the century: competition from industrial oils From the Second World War onwards, industrial edible oils such as peanut, sunflower and soya oils appeared on the market. These products, which were cheaper and produced on a large scale, became strong competitors to olive oil. In Portugal, peanut oil in particular had a major impact, significantly altering dietary habits, especially in the preparation of fried foods. The emergence of these oils highlighted the crisis facing olive oil even more sharply, as they directly led to that product losing its competitiveness in the market. However, it is important to note that the production of these oils relies on chemical extraction and refining processes, whereas olive oil is produced simply by pressing olives, making it a completely natural product and, consequently, much healthier. 6.3 Challenges facing olive oil: • Competition from cheaper products; • Fraud (adulteration with refined oils); • Difficulty in ensuring quality; • Abandonment of olive groves; • Rising production costs. 7. Current situation and contemporary significance Despite the difficulties, olive oil remains a product of great importance, particularly in the Mediterranean diet. It differs from industrial oils in that it is natural and retains unique characteristics in terms of flavour, quality and nutritional value. Research has helped to improve production and reduce costs, enabling some recovery in the sector. 8. Conclusion The history of the olive tree and olive oil reflects the evolution of Mediterranean societies over thousands of years. This product has been essential to diet, the economy and culture, and remains relevant to this day. Despite competition from industrial oils, olive oil continues to stand out for its natural qualities and historical significance, serving as a symbol of Mediterranean identity. Comment Almost 30 years after the publication of this work, successive scientific advances have confirmed the importance of olive oil as the basis of a natural and healthy diet, in contrast to the chemical nature of the edible oils often – if not increasingly – used in the manufacture of food products. In recent years, palm oil has gained particular prominence, a subject not yet addressed by this author. Scientific studies seem to indicate that it is harmful to human health, particularly when consumed in considerable quantities. This review therefore aims to highlight the importance of olive oil, so that its higher cost compared to oils obtained chemically from seeds is viewed not as a superfluous expense, but as an investment in our health and quality of life.
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