Types of oil produced in the 18th century.
Εσώφυλλο της ‘Ιστορίας Χρονολογικής της Νήσου Κύπρου’ του Αρχιμ. Κυπριανού(1788).
Report of Archim. Kyprianos (1788) in his book "Ιστορία Χρονολογική της Νήσου Κύπρου" (History Chronological of the Island of Cyprus) on the types of oil produced in the 18th century.
Functional and symbolic role
The edible types of oil that were produced and used in Cyprus in the 18th century included: olive oil, wild olive oil, sesame oil, linseed oil and terebinth oil. The production of olive oil was so large that in years when the harvest was good, the quantity that was produced was sufficient to cover the needs of the country for up to three years.
Additional information and bibliography
"The olive groves yield a sufficient quantity of oil, so that when the harvest is good, the quantity produced is sufficient for the country's needs for up to three years, and sometimes to export it. Wild olive oil is excellent and fine. Sesame oil, as we have said, which burns in the oil lamps better than common oil. The oil of the terebinth seed. Bay leaf oil, which is also medicinal. " (Archim. Kyprianos, 1788, p. 544)
Archim. Kyprianos (1788) Ιστορία Χρονολογική της Νήσου Κύπρου, Evagoras press, Nicosia.
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…
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
Kypriako elaiolado - Cypriot olive oil
The Cypriot extra virgin olive oil is produced by processing the local Cypriot variety of olives.
