The significance of Cypriot olive oil
A STORY OF TRADITION, FLAVOUR & CULINARY PROWESS
Olive oil is regarded as the Mediterranean’s liquid gold by most Cypriots. This emphasises the journey of Cypriot olive oil, from the grove to the table. It is a story of tradition, flavour, and culinary prowess. With this in mind, Cyprus has a long and storied tradition of olive cultivation. From ancient times to the present day, the island’s fertile soil and sunny climate have created the perfect environment to allow olive trees to flourish.
A HIGHLY VALUED PRODUCT
Olive groves are widely spread across the island. They are typically found on the foothills of the Troodos Mountains, spreading all the way to the island’s coastal areas. Today, Cyprus’s olives are highly valued for their unique oil. This remains an essential component of Cypriot agriculture. Harvesting typically takes place between October and January.
BOTH LARGE & SMALL
As well as larger commercial operations, there are also several small family-owned farms that actively contribute to the island’s olive and olive oil production. Whilst the larger commercial operations have adopted modern mechanised techniques, the smaller farms have kept in place time-honoured production techniques and traditions. These processes have been passed down through each generation and have helped to maintain the purity and flavour of Cypriot olive oil. These processes generally involve hand-picking the olives before their transfer to local mills. Once at the mill, they are then cold-pressed to obtain their precious oil.
