They call it liquid gold, and that is hardly an exaggeration. The olive oil that you and I use every day to fry our cod or to drizzle a fresh salad has never been as expensive as it is now: times two in two years. Our reporter followed in the footsteps of Carl Huybrechts – former sports journalist, now olive farmer – to the south of Spain and discovered to his dismay that much of the olive oil in Belgian supermarkets is largely… lamp oil.
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REPORTING. Looking for the causes of the expensive Spanish olive oil: “A large part of the oil you use is actually lamp oil”
