THE QUALITY of olive oil provided in restaurants and cafés has ‘drastically gone down’ according to the Portuguese Restaurant Association (ARESP).
The soaring cost of olive oil by 255 per cent in recent years has not reduced consumer choice, while new EU laws forcing catering establishments to offer customers individual, sealed bottles and sachets have also pushed up prices.
“In order to keep costs down, this has forced catering establishments to buy cheaper and, therefore, inferior quality olive oils,” said an ARESP spokesperson.
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