It used to be common practice to place the bottle rack in the kitchen right next to heat-emitting appliances like the oven, dishwasher, or refrigerator, making this the worst possible location for storing olive oil. Olive oil should be stored tightly sealed, in a cool, dark place, and, if possible, only for a short time, as oxygen, heat, light, and time all degrade its quality.

At evoo, we import the olive oils we reference directly from bottling, under climate-controlled conditions between 12 and 18°C and protected from light. Once in Switzerland, they are stored at ambient temperature (15-18°C) and protected from light. Even the packaging of orders is carried out within this temperature range. For private customer orders, each bottle is wrapped in bubble wrap by trained professionals and then placed in certified, breakage-resistant shipping cartons. The olive oils are then delivered to the recipient's address via Swiss Post's PostPac Economy service.

Business customer orders are delivered directly with the refrigerated Foodliner within one working day, depending on the volume, or via Vinolog by Swiss Post.