Oliebollen and the New Year: A Crispy Tradition in the Netherlands

Weather, folklore, and flavor collide as the Dutch ring in the New Year with oil balls and optimism

Oliebollen and the New Year

As New Year’s Eve approaches, bakers across the Netherlands are preparing for their busiest days of the year, fueled by both tradition and the weather forecast. Oliebollen—golden balls of fried dough—are once again taking center stage as a beloved seasonal treat. With cold and dry conditions expected, the Dutch bakery association NVB predicts slightly better sales this year, potentially reaching tens of millions of oliebollen nationwide.

Oliebollen, which translates to “oil balls,” are typically made from yeasted dough and stuffed with raisins or currants, then dusted with powdered sugar. Some bakeries also offer versions without fruit, while others expand the menu with apple fritters and savory variations. Although their exact origin remains a mystery, the earliest known recipes date back to 1667, cementing their place as a long-standing Dutch tradition enjoyed most during the winter months and especially on New Year’s Eve.

Baked goods chain Bakker Van Maanen believes favorable weather could boost sales by 15 to 20 percent, while smaller competitor Meesterbakker Voskamp expects the dry conditions to improve quality, keeping each oliebol crispier than in rainy weather. The NVB notes that weather often affects where people buy their oliebollen rather than how many they eat, with supermarkets remaining the largest sales channel.

“In worse weather, people are more likely to go to the supermarket instead of to stalls. But we also expect stable figures for supermarkets. That remains the largest sales channel,” said NVB Director Wim Kannegieter.

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Despite rising interest in creative flavors—such as pistachio-filled “Dubai oliebollen,” white chocolate, matcha, and other experimental ingredients—the NVB estimates that traditional oliebollen, with or without raisins, will still account for about 80 percent of total sales. Prices vary widely, from about 0.30 euros per oliebol at supermarkets to around 1.40 euros at bakeries.

Beyond taste and sales figures, oliebollen carry symbolic meaning. Many believe eating them on New Year’s Eve helps ward off evil spirits and brings protection or good fortune for the year ahead. On the final night of the year, families often set out platters of oliebollen for guests to enjoy while waiting for midnight fireworks, blending food, folklore, and togetherness into one warm ritual.

Traditions like oliebollen show how food can be more than nourishment—it becomes a shared cultural moment. Whether bought at a supermarket or a neighborhood bakery, the act of eating an oliebol on New Year’s Eve feels like a small but meaningful way to step into the new year with comfort, hope, and a bit of sweetness.

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