Spain is the world's largest producer of extra virgin olive oil, and buying a Spanish extra virgin olive oil in Switzerland has never been easier. The key is knowing how to choose it: behind the «extra virgin» label lie real differences in variety, harvest and storage. Here's how to find your way.

What is extra virgin olive oil?

The term extra virgin (AOVE in Spanish) designates the highest grade. The oil is extracted purely by mechanical means, cold, without any chemical treatment. Its free acidity does not exceed 0.8 g per 100 g, and its sensory profile must be flawless: no defects, clean aromas of olive, grass or fruit. It is pure fruit juice, nothing else.

Choosing a Spanish extra virgin olive oil by variety

An oil's character comes above all from its olive variety. Three main varieties dominate in Spain:

  • Picual: the most widespread, especially in Andalusia. Robust, with green notes, a pleasant bitterness and a peppery kick. Very stable, it keeps well and stands up to cooking.
  • Arbequina: native to Catalonia, mild and fruity, with notes of apple, almond and sometimes tomato. Ideal for beginners or anyone who prefers delicacy.
  • Hojiblanca: balanced, with a moderate bitterness and a slightly almond-nutty finish. Versatile, both raw and in cooking.

Reading the label: harvest, storage, origin

A few simple pointers before buying:

  • The harvest: olives are picked between October and December. An oil from the latest campaign will be livelier and more aromatic.
  • The container: light is the enemy of oil. Prefer dark glass or a metal tin, and store the bottle away from light and heat.
  • The origin: a precise provenance (region, mill) is a sign of seriousness. Some oils carry a designation of origin, such as La Vera for the AOVE from western Spain.

Our Spanish olive oil houses

At Orígenes we select a few Spanish houses we know well:

  • La Chinata (Extremadura): a respected family house whose extra virgin olive oil works equally well on a salad or in a slow-cooked dish.
  • Almazara Terraverne: an oil of the Hojiblanca variety, produced in Teba, in the province of Málaga.
  • Finca La Barca: an AOVE from the La Vera region, where the famous pimentón is also made.

How to use it?

An extra virgin oil is best enjoyed first raw: on toasted bread, in a salad, with fish, or simply to finish a dish. A mild Arbequina will lift steamed vegetables; a more robust Picual will hold its own against grilled meat. No need to «save» it: you appreciate it by using it.

Buying in Switzerland, made simple

Ordering a Spanish extra virgin olive oil in Switzerland is straightforward: shipping costs 4 CHF (7 CHF above 2 kg) and is free from 59 CHF. No customs, no VAT to pay on delivery. You receive your bottle at home, shipped from our warehouse in Switzerland.

Discover our selection: See all our olive oils.