«Κυπριακή αγριελιά» Πηγή: Στάλω Λαζάρου
Olive oil extracted from native olive trees.
Name - Origin
Αγριοέλαιο, λάδι άγριας ελιάς
The wild olive tree (family Olea Europeae L.) is a tree indigenous to Cyprus which grows wild in many areas (Chatzikyriakou 2011, 230).
Pressing, oil extraction with water.
Functional and symbolic role
In the villages of Kyrenia, Famagusta and Karpasia, they would used to use the arkolaon, i.e. the olive oil obtained from wild olive trees. In these areas, the poor villagers would collect the fruit of wild olives trees to obtain their oil. Despite its bitter taste, the arkolaon was used mixed with olive oil, or even used on its own in frying (Oral testimony: Nasa Patapiou, Rizokarpaso - Famagusta).
Additional information and bibliography
In the northern part of Cyprus the cultivation of olive trees was limited. The oil of the wild olive trees, the arkolaon, was used by the housewives of Rizokarpaso to fry - especially the pishies, which would turn out became particularly soft (Oral testimony: Nasa Patapiou, Rizokarpaso - Famagusta).
Hadjikyriakou N. G. (2011), Αρωματικά και αρτυματικά φυτά στην Κύπρο. Από την Αρχαιότητα μέχρι Σήμερα, Bank of Cyprus Cultural Foundation, Nicosia.
Oral testimony: Nasa Patapiou, Rizokarpaso - Famagusta, recorded in 2010.
Antonia Matala, Argyro Xenophontos
Foods
Arkóprasson, skourántha - wild leek
Wild leek is cooked whole, including its bulb. It can be consumed boiled with oil and lemon or added to legumes. It is added to many dishes when fried. It is also served fresh with olives or cheese.
Foods
Arkosellenoudin - fool's watercress
Wild, edible, small-sized celery. The leaves and tender shoots are consumed boiled, fried or in soups and sauces.
Foods
Arkostafida - Levantine pokeweed, American pokewee
A wild green grass which is included in the medicinal plants of Cyprus. It flowers from July to October on dry hillsides and alongside the roads in Agros, Geratzies, Pedoulas and Lefkara.
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
Eleolado - olive oil
In the villages of Paphos district and Rizokarpaso area, olive oil production was inadequate; housewives would, therefore, use olive oil just to flavour their salads and vegetables, while they would…
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
Sweet pitta roll with olive oil
Pitta with olive oil, sugar and cinnamon and syrup. The recipe comes from Agios Ambrosios of Kyrenia, where it was made throughout the year and exclusively with locally produced olive oil.
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).