Yes, Cyprus indeed has olive oil producing regions
Namely, these regions include Paphos, Lemessos, Larnaka, and Nicosia. Each region stands out with its own distinct olive types and oil features, providing a rich variety of flavors and health benefits.
Paphos Region
- Home to several olive oil mills.
- Primarily produces the Cypriot indigenous variety ‘Tsounati’.
- Known for its mild and fruity flavor, low acidity, and high polyphenol content.
- Oil extraction is done predominantly by cold pressing to preserve nutrients.
Lemessos Region
- Largest producer of ‘Koroneiki’ variety in Cyprus.
- Famous for its robust flavor and intense fruity notes.
- Oil extraction technique involves traditional stone milling and cold pressing.
- A consistent gold medal winner in international olive oil competitions.
Larnaka Region
- Globally acclaimed for its ‘Ladoelia’ olive oil, from the indigenous ‘Ladoelia’ olive tree.
- Recognized for its distinct light and airy flavor with a slight bitterness on the palate.
- The high-quality oil is ideal for use in salads and baked goods.
Nicosia Region
- Known for the production of ‘Atsas’, a unique olive oil brand.
- Atsas oil is high in antioxidants and phenolic compounds, promoting numerous health benefits.
- Boasts a wonderful balance of fruity, spicy, and slightly bitter taste.
- Perfect for drizzling over grilled vegetables, fish, meat, and pasta.