The significance of the Cypriot olive
A HIGHLY VALUED PRODUCT
From ancient times to the present day, the island’s fertile soil and quite unique climate have created the perfect environment to allow olive trees across the island to flourish. With this in mind, Cyprus has a long and storied tradition of olive cultivation. Olive groves are widely spread across the island, extending from the foothills of the Troodos Mountains all the way to the island’s coastal areas. The olive industry remains an essential component of Cypriot agriculture today.
BOTH LARGE & SMALL
Cyprus olives are a valued, high-quality product. The olive harvest, which typically takes place between October and January. 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 olives and the oil that they produce. These processes generally involve hand-picking the crop before its transfer to local pressing mills. Once at the mill, they are then cold-pressed to obtain their precious oil.
CYPRUS OLIVE OIL
THE MEDITERRANEAN'S LIQUID GOLD
The olive oil that Cyprus has been producing for centuries is regarded as the Mediterranean’s liquid gold by most Cypriots. The story of Cypriot olive oil tradition, flavour, and culinary prowess is often emphasised by the journey that it takes from the grove to the table. Soil, altitude, and the climate around regions like Limassol, Paphos, and Nicosia influence the flavour profiles of most Cypriot olive oils.
A RANGE OF DIFFERING OLIVE OIL PROFILES
Cyprus olive oil offers consumers a diverse range of products. These all carry both unique and distinctive features, and different versions of Cypriot olive oil often contain differing profiles. These include oils that have greener, grassy notes or others that have distinct, rich almond tones. Others have darker, more ripened, fruity notes.
A PRODUCT OF UTMOST QUALITY
Most Cyprus olive oils have a production line that follows a fairly traditional, land-to-table sequence. This also helps to ensure the utmost quality of the product. With this in mind, modern facilities often combine some traditional methods of Cypriot olive oil production. This ensures the quality of a product that has gained world recognition over the years.
COMMON SENSORY NOTES THAT MIGHT BE ENCOUNTERED
Frontal: Green apple, tomato, or artichoke.
Mid-palate: Almond, almond blossom, or tropical fruit.
Finish: Peppery bite or a mild warmth in the throat.
Cypriot olive oil is best consumed within 12–18 months of harvest. Proper storage, however, can often extend life beyond this period of time.
THE PROCESS OF CYPRIOT OLIVE OIL PRODUCTION
HARVESTING & PRODUCTION METHODS FOR CREATING CYPRIOT OLIVE OIL
TIMING
Olive trees are typically harvested in the late autumn to early winter. Early harvests tend to yield more fruity, green flavours that offer a more peppery, pungent, and bitter characteristics. Later harvests generally produce a richer, more mature oil that is both smoother and milder.
HAND PICKING
The age-old harvesting method of hand picking allows for the careful collection of intact olives. This helps to preserve the fruit and reduces bruising, which ultimately affects the quality of the product. Branches are often shaken or beaten so that olives drop into nets. Some modern methods include using mechanical shakers or combs for efficiency.
CLEANING & PROCESSING
Olives are always processed within 24–48 hours of their harvest. This helps to minimise fermentation and degradation. During this time, olives are conveyed to a reception area where leaves, twigs, dirt, and other debris are removed. They are then thoroughly checked for damage or overripeness. After the inspections, stones, any spoiled fruit, or excess debris are also discarded at this stage.
THE MODERN PRESS
Most Cypriot producers use modern continuous centrifugation that involves the use of two or three-phase decanter centrifuges to separate oil, water, and solids efficiently. Stainless steel hammer mills or disc crushers are commonly used to rupture the olive fruit. This then releases the oil-containing droplets. The second phase involves slowly churning the olive paste to extract further smaller oil droplets. It is essential to control the temperature during this process. This helps to preserve not only the aroma and flavours, but also helps to keep the polyphenols and antioxidants intact.
THE TRADITIONAL PRESS
Some smaller artisanal producers still advocate the use of smaller traditional stone mills, which are used to rupture the olive fruit. Once the initial oil-containing droplets are collected, the remaining paste is spread onto fibre mats or hoops. The paste is then further pressed to extract oil and moisture, with the oil separating from the paste.
THE FINAL RESULT
Both methods result in an unrefined crude olive oil that usually contains moisture, solids, and traces of water. Degumming is a process used to remove phospholipids that can affect stability. Filtration is used to improve clarity and shelf life. Some extra-virgin oils are bottled unfiltered for a more natural appearance and texture. Cyprus’s premium products are usually unrefined or only lightly filtered. Cypriot extra-virgin olive oil, for example, does not undergo continuous refining. This occurs only for the lower-grade olive oils that might be refined.
THE FINAL PRODUCT
Olive oil, soon after filtration, is stored in stainless steel tanks or in dark glass bottles. This protects the oil from both light and heat. Oxygen exposure is also minimised to preserve freshness. Tins, and sometimes PET for certain markets, are also used to reduce light exposure. All labels include information regarding the measured factory acidity, origin, and harvest date of the olives.
