Cyprus olives are produced from the local Cypriot variety that is cultivated all over the island. Cyprus olives are used for everyday use as well as for the production of olive oil.

The history of the Cyprus olive begins from antiquity. Archaeological excavations have brought to light olive pips in settlements of the Neolithic Period. The indications of olive exportations from the island are endless. Studies that took place at the Agricultural School of Athens showed that the oldest place in the world that cultivated olives is Cyprus , and in particular the village of Filia in the area of Morphou. According to the study, the cultivation of olives in the village of Filia began from 4800 B.C.

The olives that are cultivated for everyday use are handpicked during the end of September for green olives and until the end of December for black olives. Green olives are carved with special blades before they are placed in water or salt water in order to remove the bitterness. They are usually preserved in salt water or vinegar. Traditionally, green olives were prepared by hitting the olives with a sharp rock, this is also why they are called “tsakistes”. Black olives are preserved in salt water, vinegar, or olive oil.

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