Greece follows the Spanish example and launches a regulation on non-refillable oil packaging in restaurants

Greece follows the Spanish example and launches a regulation on non-refillable oil packaging in restaurants

2018/05/01 - The Government of Greece, according to sources of the Hellenic sector confirmed by Mercacei, has followed the Spanish example and has given green light to a new regulation on packaging of olive oil in hotels and restaurants, a measure implemented in our country four years ago.
Thus, the Government of Greece has announced that the olive oil served in these establishments should be officially packaged. This norm directly affects a tradition rooted in that country, where restaurants and bars offer their customers oil in non-branded olive oils.

These same sources, as well as different Greek media have also reported that establishments that do not comply with the provisions of the new regulation -in effect from January 1, 2018- will face fines of 500 euros.

In this sense, they point out that this regulation approved by the Greek Ministry of Finance takes into consideration both the quality of local olive oil and the effects on the health of consumers. The Greek Confederation of Commerce, for its part, has valued this measure positively considering it of national interest and for the benefit of all citizens and is convinced that there will be no need for a trial period in the sector, highlighting that this regulation will guarantee quality of the product, will protect consumers and help create a brand internationally.

The application of this same regulation came into force in Spain in 2014, in response to a historic demand from the olive sector, which establishes that the olive oils that are available to the consumer in restaurants, hotels and catering services must be presented in properly labeled containers, provided with an opening system that loses its integrity after its first use, and have a protection system that prevents its filling once its original content has been finnished.

Among other objectives, the standard aims to continue advancing in the guarantee of the quality and authenticity of the oils available to the consumer and aims to improve the image of the product, in particular of the PDOs and PGIs and of the consolidated producer brands in the market. It also aims to better inform the consumer about the characteristics of the olive oil that is made available to them.
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