New harvest olive oil: when «novello» reaches Switzerland
When the first oil of the new harvest arrives in Switzerland, how to recognise a genuine harvest date, and when the premium for «olio nuovo» is worth it.
Topic
Tips
Switzerland Market Tips Quality
Buy olive oil online in Switzerland: which shops deliver
Farmy is gone, Aldi now too: only two chains still deliver nationwide. The shops that do, their delivery fees and the customs trap.
Olive oil price forecast 2027: stock up now or wait?
Spain's first official estimate says 1,602,596 tonnes, yet the Swiss shelf has not moved. The three numbers that matter – and why nobody knows January's price.
Baking with Olive Oil: Replacing Butter the Right Way
Butter is an emulsion of water in milk fat, which is why the swap is not one to one. The conversion, its limits, and what research measured in an actual cake.
Olive Oil Labels: PDO, PGI, Organic and Medals
PDO means every production step in the area, PGI only one. What the organic leaf guarantees, what the Swiss Knospe demands, and why a medal is not a seal.
Cold-Pressed Olive Oil: What the Word Means
«Cold-pressed» is not the same claim as «first cold pressing»: 50 °C against 27 °C. What Swiss and EU rules allow, and what the label leaves out.
Olive Oil Acidity: What 0.8 % and 0.3 % Really Mean
Acidity is a laboratory figure, not a verdict on taste: what 0.8 % and 0.3 % mean in law, and why the number almost never appears on the label.
The world's most expensive olive oils: what the price buys
EUR 190 for 75 centilitres: we checked the top prices at source, converted them into francs and separated what is quality from what is packaging.
Olive oil: 500 ml, 1 litre or a bulk tin – which pays off?
Per litre, the 500 ml bottle costs up to three times more. Why the big container still is not always cheaper – and which one fits your household.
Olive oil past its best-before date: is it still good?
Olive oil past its best-before date: what Swiss law says, what happens inside the oil, and how to tell in two minutes whether it still is good or has to go.
Olive oil price 2026: trend and forecast
At origin a kilo costs a little over 3 euros instead of 9, and eight per cent of that reached the Swiss shelf. What a crop estimate of 1.6 million tonnes changes.
Cooking with Olive Oil: What the Smoke Point Really Means
Extra virgin olive oil smokes sooner than rapeseed oil – and is still the more stable choice in the pan. What the heating trials show and which temperatures matter.
Castile and León Tips Varieties
Buying Olive Oil from Castile and León: Varieties, Labels and Customs
Which variety, which label, how much duty-free? How to recognise and buy extra virgin olive oil from Castile and León – with tips for Switzerland.
Dark Glass or Plastic? Which Bottle Actually Protects Olive Oil
Light and heat destroy polyphenols and aroma. What the studies on glass, PET and tin show – and what to look for on the Swiss shelf.
Pas de la Casa: Is Buying Olive Oil in Andorra Worth It?
Why the French shop in Andorra, what extra virgin olive oil costs there, which taxes apply and how much you may take back to France or Switzerland.
How to Store Olive Oil So It Stays Fresh Longer
Light, heat and air are olive oil's biggest enemies. Here's how to store extra virgin olive oil at home to keep it fresh and avoid rancidity.