Cyprus boasts a long tradition in olive cultivation, influenced by its cultural and geographical roots in the Mediterranean. The history of the olive tree in Cyprus dates back to ancient times, playing a significant role in the island’s culture and economy. Adaptation to climatic conditions and cultivation through centuries have made the olive tree a fundamental component of the Cypriot landscape, with an emphasis on quality and tradition in olive oil.
Cypriot olive plantations presently span 13,000 hectares, boasting over 3,000,000 trees. Over the past decade, the average annual production reached 5,220 tons, while consumption during the same period totaled 6,130 tons.
Unfortunately, detailed data is unavailable due to many farmers producing oil exclusively for their families’ needs. Most of the olive oil in Cyprus originates from traditional plantations. Notably, the last decade has witnessed a significant rise in ecological plantations, specifically those abstaining from chemicals, insecticides, and fertilizers.
Manufacturers of Extra Virgin olive oil are subject to rigorous supervision and control by specialized international companies and institutes that issue quality certificates, ensuring the highest standards for Cypriot products. The ideal climatic and soil conditions of Cyprus contribute to the Extra Virgin oil’s splendid gold color, unique aroma, and distinctive taste.
The majority of Cypriot Extra Virgin olive oil production, approximately 500-2000 tons annually, is exported, with the primary recipients being EU countries. A significant portion of Cypriot olive oil manufacturers is affiliated with the producer’s organization, The Cyprus Olive Products Marketing Board (S.E.K.E.P). This organization plays a crucial role in regulatory functions, possesses research facilities, aids in implementing new technological solutions in olive oil production, supervises plantation crops, and conducts promotional campaigns and exports on behalf of its members.