The olive fly, as it is commonly called, is an insect that can produce up to 40% loss in production. Both the laying activity of the adults and the food of the larvae reduce the quality of the table olive, as well as that of the olive oil by increasing its acidity. So far farmers have used synthetic chemical insecticides for their control, but the implementation of a European directive on the sustainable use of insecticides in 2014 has encouraged the development of other types of plant protection products. A research group has applied a fungus as a biological alternative to defeat this invertebrate.