«Ώριμοι καρποί ελιάς» Πηγή: Wikimedia Commons, File:Aceitunas maduras. JPG, https://upload.wikimedia.org/wikipedia/commons/9/98/Aceitunas_maduras.JPG
Olives from a specific olive tree variety.
Name - Origin
Adrouppa is a shrivelled, over-ripe olive (Academic Dictionaries and Encyclopedias, "δρούπα").
It is a variety of large olives (Kypri 1983 [2003²], entry αδρούππα,η, 245).
ETYM. It is assumed that the word is derived from αδρός, which means large (Kypri 1983 [2003²], entry αδρούππα,η, 245).
According to another view, this particular name is derived from the ancient Greek word δρύππα [overripe], (Latin druppa) (Petrou-Poeitou 2013, article Αδρούππα, 22).
C. G. Yangoullis notes that adrouppa is the name for olives with a hard kernel, mainly cracked olives in vinegar and oil, and metaphorically speaking, a non-virgin woman. It is derived from the original δρύππα (Latin druppa, drupa) (Yangoullis 2009, entry αδρούππα - δρούππα - γρούπκια, δρούψ̆ια - τρούψ̆ια,η, 40).
The olive tree that produces adrouppa is called apostolic (the non inoculated olive tree) (Kypri 1983 [2003²], entry αδρούππα,η, 245 and entry αποστολιτζ̆ ή,η, 247).
Functional and symbolic role
Adrouppa olives are large, like Volos olives, with thick flesh, but not very tasty. They are not used to extract oil (Kypri 1983 [2003²], entry αδρούππα,η, 245), but only for consumption (Kypri 1979 [2002²], entry δρούππα and γρούππα,η, 140).
Additional information and bibliography
'Apostolic' olive trees, which produce adrouppa olives, are a species of olive tree between domestic and wild. The fruit is bitter but edible. In Cyprus they are found in two areas with this name: in Alona, in Pitsilia area and in the village of Vretsia in Paphos district. Two folk traditions concerning the name are reported, originating from the village of Vretsia in Paphos: "The local tradition says that they grew from olive pits thrown there by the apostles Paul and Varnavas during their first tour of Cyprus in the spring of 45 AD, when they stopped at that place to rest and eat on their way to Paphos. This is of course a later tradition, which tries to link these trees with the two apostles. We should bear in mind, however, that the term apostolic also meant in Cyprus the Linovamvakous (crypto-Christians), perhaps under the influence of the heretical apostles of Western Europe. The latter clashed with the Catholic Church because they supported and followed the vita apostolica, i.e. the pure life of the early Christians. The presence of apostolic olives near Vretsia, the village of Linovamvakous may refer basically to the characteristic of the region (the Linovamvakous), from which it spread and gave these olives their name" (Great Encyclopedia of Cyprus, vol. 2, entry αποστολιτζιές ελιές, 254)”.
Yangoullis K. G. (2009), Thesaurus of the Cypriot dialect. Interpretative, Etymological, Phraseological and Nomenclatural Dictionary of the Medieval and Modern Cypriot Dialect, Theopress Publications, Nicosia.
Kypri Th. D. (ed.) (1979 [2002²]), Materials for the compilation of a historical dictionary of the Cypriot dialect, Part A, Glossary of George Loukas, Publications of the Centre for Scientific Research, XLI, Nicosia.
Kypri Th. D. (ed.) (1983 [2003²]), Materials for the compilation of a historical dictionary of the Cypriot dialect, Part B, Glossary of Xenophon P. Pharmakides, Publications of the Centre for Scientific Research, IX, Nicosia.
Pavlides A. (ed.) (1984), Great Encyclopedia of Cyprus, vol. 1, Filokypros, Nicosia.
Petrou-Poeitou E. (2013), Where do they come from. Words and stories from the world of taste, Epiphaniou Publications, Nicosia.
Web source: Academic Dictionaries and Encyclopedias, «δρούπα».
Tonia Ioakim, Stalo Lazarou, Kyriaki Panteli / Petroula Hadjittofi, Argyro Xenophontos
Ελαιώνας στο Πολιτικό. Πηγή: Στάλω Λαζάρου.
Ώριμες, μαύρες ελιές. Πηγή: Στάλω Λαζάρου.
Ώριμες, μαύρες ελιές. Πηγή: Στάλω Λαζάρου.
Traditional Recipes
Black Olives
“…salt them and leave them in the basin. Stir them until the salt dissolves and they are ready” (Testimony of Panagiota Charalambous, Kyperounda).
Foods
Eliá - olive
Harvesting of olives was usually taking place in two periods, according to the type of olives to be produced. In late August or early September, when olives were still green, Cypriots would pick a…
Foods
Elies koumniastes - Black olives koumniastes
Elies koumniastes were prepared using ripe black olives. Cypriot women would wash the olives, they would put them in brine for 3-4 days and would store them in a koumna (clay container) with salt.
Foods
Elies tsakkistes - Tsakkistes olives
Green olives which, during their preparation, were crushed with a stone.
Foods
Elies xidates - Pickled olives
For the preparation of xidates olives, women used to cut the flesh of the olives with a blade and soak them in water for 6 days. Then they would drain them and put them in a container with brine for…
Traditional Recipes
Eliopitta - pl. Eliopittes - olive pie(s)
Often, eliopitta has the shape of a small round bun and contains whole olives. In other cases, it may be kneaded with pieces of olives, onion and fresh coriander/spearmint, or it may be a rolled pie…
Foods
Eliopittes or eliotes - olive pies
Eliopittes are appetising and delicious; during baking the oil from the olives is absorbed into the dough (Pharmakidou, 2003 p. 302).
Foods
Kipriaki epitrapezia elia - Cypriot table olives
The Cypriot table olive is produced from a local Cypriot variety of olives, cultivated all over the island.
Traditional Recipes
Pickled Olives
“Close the container and leave them for 40 days, but stir them daily. After 40 days, if the olives have too much water, remove the excess. Add the olive oil and vinegar” (Eleni Filippou, Kyperounda)
Traditional Recipes
Tsakkistes green olives
“Crack the olives. Place them in a container with water. Add the water, salt and lemon juice and mix. Put the olives in bottles and fill them with the marinade” (Georgia Neocleous, Kyperounda).