Production and availability of olive oil in the 19th c.
Ευρυβιάδου.Φραγκούδη: Εγχειρίδιον Χωρογραφίας και Γενικής Ιστορίας της Κύπρου.
Additional information and bibliography
The production of olive oil is continually reducing. The quantity produced is sufficient only for local consumption. Thirty years ago, whole shipments were being sent abroad. Olive trees grow in all the districts, but especially in Akanthou, Lapis, Kyrenia, Fougi, Lapithos, Vassilia, Pyrgos, under the mountains of Lefka, Solia and its rich valley, Lithrodontas, Lefkara and finally in the long zone extending from Agios Theodoros to Paphos (Frangoudi EN, 1885 p. 36)
Frangoudi EN (1885) Εγχειρίδιον Χωρογραφίας και Γενικής Ιστορίας της Κύπρου, Omonia Press, Alexandria.
Stalo Lazarou
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
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
Kypriako elaiolado - Cypriot olive oil
The Cypriot extra virgin olive oil is produced by processing the local Cypriot variety of olives.