In Italian it just means “ready”, but in English is used in a completely different way. Probably Sweden got the usage from English

Oh, then I’m glad I’ve been helpful! Of course it doesn’t stop the yeast completely, but it hinders it.

About the oil, that’s interesting. Maybe it’s different in other countries because of different availability. Here in Italy it’s always used (similar amount to salt but 1~2% of the flour weight more compared to salt) Of course only extravirgin olive oil, not sure about the results with other oils

I usually add it last, after flour, salt, water and yeast.

Some pizzas also have some fresh oil on them after cooking, but dipping is too daring for my weak traditional heart.

But if the results aew good, that’s all that matters

Is there a reason why you’re not using oil for the dough? Also (probably you already do but I’ll say for people reading) never mix salt and yeast directly, one should be added only when the other is already absorbed and well mixed. Salt contrast yeast chemical reactions. A simple way is to melt salt in the water beforehand