European olive oil production in Cyprus is one of the main agriculture sectors in the country, with great history and contribution to the area's world famous gastronomy. Known for its exceptional quality and distinct flavor, the European olive oil from Cyprus gained recognition and the consumers preference not only in Europe but also in many countries.

The olive cultivation in Cyprus dates back thousands of years, with historical evidence suggesting that olive trees have been growing on the island for over 6,000 years. The olive tree is not just a symbol of Cyprus but a vital component of its culture and heritage.

One of the major facts that makes European extra virgin olive oil from Cyprus stand out from its competition is the fact that during all the production steps are being implemented strict quality standards and regulations, ensuring that the olive oil meets or exceeds European Union quality requirements. The 'Protected Designation of Origin' (PDO) certification highlights the unique qualities of Cypriot olive oil and its connection to the specific region.



Let's see some of the main production steps of the European extra virgin olive oil from Cyprus:

Harvest: The olive harvest typically takes place from October to January, depending on the region and the olive variety, one by one , to make sure that only the best quality olives will be harvested.

Processing and Extraction: After the olives are harvested, they are processed and extracted to obtain the precious olive oil. This involves crushing the olives, separating the oil from the fruit, and finally, filtering and bottling the oil. Many producers still use traditional stone mills and hydraulic presses for extraction.

Culinary Uses: You can use the European olive oil from Cyprus in a variety of delicious dishes, from salads and grilled vegetables to soups, roasts etc.