Discover the Rich Flavor of Cyprus Black Olive Oil: A Culinary Treasure
Cyprus Black Olive Oil is a unique and cherished ingredient in Cypriot cuisine, known for its thickness, deep flavor, and versatility. Used traditionally on chakistes and in a variety of salads, this olive oil is a staple in Cypriot cooking. Available in 500 ml and 1 liter bottles, it’s a must-have for culinary enthusiasts who appreciate authentic Mediterranean flavors.
How Cyprus Black Olive Oil is Made
The production of Black Olive Oil in Cyprus is a meticulous and labor-intensive process. It begins with boiling the olives until their peels come off. Once boiled, the olives are placed in a basket and rinsed with cold water to remove the dark juice. They are then left to rest overnight and laid under the sun for the next three days to dry. The wrinkled, oil-agglomerated olives are stored in bags in a dark place for a week. After this period, they are ground in a mill to extract the rich, flavorful oil.
Versatile Uses of Cyprus Black Olive Oil
Cyprus Black Olive Oil is not only a culinary delight but also incredibly versatile. It can be used on its own or mixed with pure olive oil for various culinary applications. Here’s how you can use it:
- In Molokhia dishes
- As a sauce for Chakistes
- In legume dishes like boiled beans, broad beans, kidney beans, and zucchini
- To enhance the flavors of all salads
- In the preparation of yalancı dolma
- To tenderize meats for grilling
- For preserving clay jugs
- In making traditional Cyprus katmer
- While frying eggs
In order to produce the highest quality and most delicious olive oil on the olive island of Cyprus, there are several steps to be careful with.
Olive oil is a great source of vitamin E, does not contain cholesterol and is an exceptional protector.
