Cypriots have always produced and included this superfood in their diet. Strabo, a Greek Geographer (1st century BC), mentions in “Geographica” Cyprus’ self-sufficiency in olive oil, refering to the island as “evelaios”, meaning rich in fine oil. A century-long story Cyprus’ connection with olives stretches back millennia. Archaeological excavations have uncovered olive pits from the Neolithic era and remnants of olive presses from the Late Bronze Age. Olive cultivation is traced as far back as 4800 BC and, along with carobs, olive oil ranked among Cyprus’ most important exports. Cypriot olive groves & varieties The island’s dry climate has enabled the widespread cultivation of olives. Olive cultivation is a deeply traditional practice, with trees found in fields, gardens and even on pavements, from the coastal plains up to 900 metres. Three Cypriot varieties are officially registered with the International Olive Oil Council: “Kato Drys,” “Korakou” and “Ladoelia.” “Ladoelia” is the island’s primary variety and the only Cypriot one included in the World Olive Varieties Catalogue. The gold of Cyprus Interwoven with rural life, olive cultivation and oil production were never just about making a living or earning money. Olive oil is a cornerstone of Cypriot cuisine, used in countless ways and an important element in religious traditions, from baptisms to weddings. This cements its status as the true “gold” of the Cypriot land. CYPRUS, THE LAND OF OLIVE OIL Since antiquity, Cypriot olive oil has played a starring role, proving its uniqueness! Photos: Marinos Marinou, ISTOCK
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