Crafting the Finest Olive Oil in Cyprus: A Journey from Tree to Bottle
Cyprus, often referred to as the olive island, is renowned for producing some of the highest quality and most delicious olive oils in the Mediterranean. The process involves meticulous steps to ensure every detail contributes to the superior quality of the product. Let’s explore the art of producing the purest olive oil from the olive-rich regions of Cyprus, including Güzelyurt, Karpaz, Mesarya, Magosa, Girne, Lefkoşa, İskele, and Lefke.
Ideal Mediterranean Climate Cyprus’s Mediterranean climate is perfect for olive cultivation. The island’s soil and weather conditions are ideally suited for growing olive trees, with Cyprus being synonymous with ideal olive-growing conditions.
Sunshine and Mild Winters The abundant sunshine in Cyprus is crucial for ripening the olives. Olive trees also benefit from the island’s mild winters, allowing them to rest and rejuvenate, further enhancing the quality of the olives.
Handpicked for Purity Handpicking is essential in harvesting olives. This method ensures the olives are not damaged, maintaining their purity and quality. Handpicked olives, collected at the peak of their nutritional value, yield the highest quality oil.
Timely Harvesting Harvesting olives at the right time is crucial. Olives picked at their nutritional peak provide the best oil yield and quality.
Cold Press Extraction The extraction of olive oil through cold pressing is vital. This technique preserves the nutrients in the oil, ensuring a high-quality product.
Proper Filtration and Storage Filtering the oil is important to prevent oxidation and extend shelf life. Storing the olive oil in dark glass containers also protects it from light, preserving its nutritional value and quality.
The process of producing high-quality olive oil in Cyprus is an intricate blend of tradition, climate, and careful processing. From the sun-drenched groves to the careful handpicking and cold press extraction, every step contributes to creating an olive oil that is not just a condiment but a testament to Cyprus’s rich culinary heritage.
Bafra Natural Extra Virgin Olive Oil is Cyprus’ excellent olive oil in terms of taste with a maximum acidity of 0,8%. You will see Bafra Extra Virgin Olive Oil in Cyprus markets in 500 ml, 1 and 2 litre bottles with blue labels.
A type of olive oil peculiar to Cyprus. In Cypriot cuisine, it is especially poured on chakistes and used in salads. It is thicker, has a deeper flavour and can be found in 500 ml and 1 litre bottles in our markets.
