Marked by regionality: Swiss cooking oil
There are a number of different edible oils that come from Swiss crops. The most important one is rapeseed oil, for which demand is booming. One reason why is because quite a few companies in the food industry are eschewing palm oil and turning instead to the sustainable Swiss alternative.
The oil originates from the seed of the yellow-blossomed rape plant, which dominates numerous landscapes in late spring. Rapeseed oil is obtained two different ways: there is cold-pressed and refined rapeseed oil. Cold-pressed rapeseed oil has a nutty flavor and is ideal for cold dishes. Refined rapeseed oil has a neutral flavor. It can be used cold, but can also be heated moderately. High-oleic, low-linolenic (HOLL) rapeseed oil should be used, however, for roasting or frying at high temperatures. It is made from a special variety of rape that yields a heat-resistant oil. In contrast to conventional rapeseed oil, HOLL rapeseed oil retains its beneficial nutritional properties at high temperatures.
Another well-known Swiss oil is sunflower oil, which comes from sunflower seeds. This edible oil likewise comes cold-pressed or in a refined form. High-oleic (HO) sunflower oil, which is obtained from a special sunflower variety, is suitable for cooking at high temperatures.
Swiss farmers also produce additional specialty oils such as walnut oil, safflower oil, linseed oil, pumpkin seed oil and hemp oil, which are suitable mainly for use in cold dishes.
