Kipriaki epitrapezia elia - Cypriot table olives
Ώριμες ελιές, ντόπιας κυπριακής ποικιλίας, αλατίζονται για να διατηρηθούν. Πηγή: ©Στάλω Λαζάρου.
The Cypriot table olive is produced from a local Cypriot variety of olives, cultivated all over the island.
Name - Origin
The Cypriot table olive is produced from a local Cypriot variety of olives, cultivated all over the island.
Method of production: Table olives are collected by hand starting from the end of September (green olives) until the end of December (black olives). Green olives are cut with special blades before they are immersed in brine (to reduce their bitterness). At home, traditionally, housewives would prepare green olives by cracking them using a flattened stone (hence, they name: 'tsakistes'). Black olives are preserved in brine or vinegar.
Functional and symbolic role
Green olives are served as a mezé, usually before the main meal. They are often consumed at breakfast and brunch. Pickled olives are also served as a mezé. Olive oil, extracted from black, ripe olives, has always been the main oil used in Cypriots' diet. It is the main oil used in the preparation of traditional dishes and desserts. Cypriots accompany legumes and salads with olive oil. A characteristic phrase that indicates the importance of olives in the Cypriot diet is the following: 'Psoumin tziai elian', meaning bread and olive. Note: Stalo Lazarou.
Additional information and bibliography
Archaeological excavations have brought to light olive pits in settlements of the Neolithic Era and remains of an ancient stone olive press, belonging to the late Bronze Age and the Hellenistic period. There are countless indications that table olives were being exported since ancient times. The olive tree and its products had many uses in Cypriot households: as part of the diet, in religious rituals, etc. The word 'ελιά (eliá)' (olive) has been used to name many places (villages etc) which proves how valuable the olive tree was for the island.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2010).Γαστρονομικός χάρτης της Κύπρου, Nicosia, Press and Information Office 379.
Stalo Lazarou
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 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).
Traditional Recipes
Katsoures
Slices of bread fried in olive oil and usually spread with sugar or honey, and cinnamon. They used to constitute one of the meals of the day, accompanied by olives and halloumi.
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).