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Xylella Fastidiosa subspecies pauca is one of the most dangerous plant-pathogenic bacteria worldwide which dehydrate the tree from the xylem vessels causing leaf scorch, wilt, die-back and plant death. The bacteria is spread only through a vector, the spittlebug, which is able to fly long distances, reaching almost 1.4 km in an 82 minutes’ single flight. According to EFSA (European Food Safety Authority), 563 species in 82 families have been reported to be susceptible to infection. Xylella Bacteria started spreading in Southern Apulia, Italy in 2013 caused by the importation of an infected Costa Rican coffee plant in that area. Since 2013 until today, half of the Apulian olive trees died of Xylella, precisely 21 million trees. Subsequently to Apulia, Southern France, the entire Corsica island, Portugal and Southern Spain olives have been being infected too. According to the EU and Italian Commission Implementing Regulations of 14 August 2020, as regards measures to prevent the introduction into and the spread within the Union of Xylella Fastidiosa the trees must be immediately eradicated and passed through a chipping process. The wood chips will be finally burnt for an energetic consumption. OpenLCA is a free source software which allows me to carefully calculate the overall carbon emissions of both chipping and incineration. Thanks to the knowledge of Mr Lorenzo Vecchietti (agronomist), I was able to differentiate young, old and millenary Olea Europaea species, understanding that their CO2 absorption and release when burnt is equal to their age. Apulia is well known for its wide cultivation of millenary olive trees, but these decisions taken because of Xylella Fastidiosa will lead to a catastrophic release of CO2.