Cyprus olive oil is extra-virgin oil produced by the processing of the Cypriot local variety. The main olive production areas are scattered throughout the island and up to an altitude of about 700 m.History: Archaeological excavations unearthed olive pits in sites of the Aceramic Neolithic Epoch and remains of ancient olive stone presses belonging to the Late Bronze Age and Hellenistic Period. Indications of olive oil exports are innumerable since ancient times. The olive tree and its products have always played a primary role in the Cypriot household as part of the diet, in religious rituals, etc. In fact, the word “Olive” appears in the names of places, landmarks, etc, throughout the island, further evidencing its importance.
Production method: Olive harvesting is done by hand-picking or via mechanical harvesting. Usually the best time to harvest is when 2/3 of the olive has turned black. The fruit is transferred within one or two days in shallow plastic containers to olive mills where it is processed. Cyprus olive oil is usually consumed 3 months after extraction. When stored under optimum conditions, it has a shelf life of at least 12-18 months.
Gastronomy: Used in appetizers, salads, as a spread on bread, for frying and also to marinate meat. It is also used in various foods and sweets.
Source: Ministry of Agriculture Natural Resources and Environment