{"id":9152,"date":"2026-03-19T09:36:06","date_gmt":"2026-03-19T09:36:06","guid":{"rendered":"https:\/\/ecceukch.eu\/the-excellence-of-european-extra-virgin-olive-oil-takes-centre-stage-once-again-in-switzerland\/"},"modified":"2026-04-17T09:47:58","modified_gmt":"2026-04-17T09:47:58","slug":"the-excellence-of-european-extra-virgin-olive-oil-takes-centre-stage-once-again-in-switzerland","status":"publish","type":"post","link":"https:\/\/ecceukch.eu\/en\/the-excellence-of-european-extra-virgin-olive-oil-takes-centre-stage-once-again-in-switzerland\/","title":{"rendered":"The excellence of European extra virgin olive oil takes centre stage once again in Switzerland"},"content":{"rendered":"
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The excellence of European extra virgin olive oil takes centre stage once again in Switzerland: promotional weeks are set to begin in seven selected restaurants<\/h2><\/span>
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Switzerland, 9 February 2026 <\/em><\/strong>\u2013 From 9 February to 26 March 2026<\/strong>, a selection of restaurants in Switzerland will host special promotional weeks dedicated to European PDO and PGI certified extra virgin olive oil<\/strong>, with the aim of highlighting its quality, versatility in the kitchen and central role in contemporary gastronomy.<\/p>\n

The initiative forms part of the ECCEUKCH<\/strong> project \u2013 Excellence in European Olive Growing in the UK and Switzerland<\/strong>, co-funded by the European Union<\/strong>.
The three-year programme, promoted by the Tuscan Association of Olive Growers OL.MA. S.a.c. (OP OLMA)<\/strong>, OP Latium <\/strong>and the EAC \u2013 Association of Exporters of Crete<\/strong>, has as its main objective to increase awareness and consumption of European PDO and PGI certified extra virgin olive oil <\/strong>in two strategic markets: the United Kingdom and Switzerland<\/strong>. Through information and promotion activities, the project aims to highlight the values of quality, traceability and tradition that distinguish European EVO.<\/p>\n

Extra virgin olive oil is a fundamental ingredient in Mediterranean cuisine, appreciated not only for its organoleptic qualities but also for its versatility: from use as a raw ingredient to enhance flavours and raw materials, to its use in cooking for both traditional and innovative dishes.
In Switzerland, olive oil is becoming increasingly prevalent in gastronomy and dietary habits: according to an article published by Corriere dell\u2019Economia<\/em>, the country ranks among the main destination markets for European olive oil<\/strong>, with imports from the Mediterranean region playing a significant role. This is accompanied by a growing cultural and gastronomic interest <\/strong>in the product; according to the research project on organic olive cultivation in Switzerland promoted by FiBL \u2013 the Research Institute of Organic Agriculture, the growing interest in new olive groves in the country confirms the development potential of this sector even in latitudes previously considered marginal.<\/p>\n

Participating venues and tasting experiences<\/strong><\/p>\n

During the promotional period, the participating restaurants will offer tastings and dishes dedicated to European extra virgin olive oil<\/strong>, designed to introduce customers to its aromatic profiles, food pairings and culinary uses. The participating venues are:<\/p>\n