The significance of Cypriot olive oil
The journey of Cypriot olive oil, from the grove to the table, is a story of tradition, flavour, and culinary prowess. Olive oil is regarded as the Mediterranean’s liquid gold by most Cypriots, and Cyprus has a long and storied tradition of olive cultivation. From ancient times to the present day, olive trees have flourished in the island’s fertile soil and sunny climate.
Today, olive oil production remains an essential component of Cypriot agriculture. As well as larger commercial operations, there are several small family-owned farms that actively contribute to the island’s olive oil production. Olive groves are widely spread across the island and are typically found on the foothills of the Troodos Mountains all the way to the island’s coastal areas.
The harvesting of the olives typically takes place between October and January. While the larger commercial operations have adopted modern mechanised techniques, the harvesting processes on smaller farms still employ time-honoured techniques and traditions. These have been passed down through each generation and help to maintain the purity and flavour of the oil produced. The process involves hand-picking the olives before their transfer to local mills, where they are then cold-pressed to obtain their precious oil.
