12 Gastronomy in Cyprus out by two Greek professors of Genetics at the Agricultural University of Athens have shown that “Cyprus is the most ancient area in the world linked to olive cultivation; specifically, the village of Filia in the Morphou area”. According to the two geneticists, oil cultivation in Filia began in 4800 BC. Productionmethod: Harvesting olives for table consumption by way of handpicking begins in the end of September for green olives and usually by the end of December of each production year for black olives. Green olives are slightly cut with special blades before being immersed in brine (to remove bitterness). At home, green olives used to be partly crushed with the sudden strike of a stone (these olives are called“Tsakistes”). Black olives, after being debittered, are kept in saltedwater or vinegar diluted in water, dry salt or olive oil. Gastronomy: Cyprus table olives are part of the daily diet of the Cypriots. They are served as part of breakfast, as a side dish, as a constituent in salads, appetizers and dips, while black olives may even be consumed baked. They are also used in pastry and confectionery. Cyprus extra virgin olive oil (Kypriako extra partheno eleolado) Cyprus olive oil is extra-virgin oil produced by the processing of the Cypriot local variety. It has a distinctly fine aroma and a pleasant taste. Olive-producing areas are scattered throughout the island up to an altitude of about 700 m., while the main production zones are found in lowlands and semimountainous areas of the Lefkosia and Larnaka districts. History: Archaeological excavations have unearthed the ruins of an ancient stone olive press from the Late Bronze Age and the Hellenistic Period. Indications of Cypriot olive oil exports in antiquity can be traced across various archaeological evidence. The olive tree and its products have always been used in various expressions of the life of the Cypriots: either as part of their usual diet or in religious rituals; also, for personal care as well as for the production of practical medicines used in earlier times or even today as a remedy for minor or major health problems. The wood of the olive tree has been used for making utility items but also works of art. Of note is the fact that the name “Elia” (olive) appears in several areas throughout the island, further evidencing its importance. Productionmethod: Olive harvesting is done by hand-picking or via mechanical harvesting. Usually the best time to harvest is when 2/3 of the olive have turned black. The fruit is transferred within one or two days in shallowplastic 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.
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