Cyprus and Cretan Olive Oil: How to Choose a Good Extra Virgin

Olive oil is the one ingredient that appears in almost every dish in Cyprus and Greece, from the morning slice of bread to the last drizzle over grilled fish. People here buy it by the tin, often from a relative's trees, and they are particular about it. This guide explains what to look for and which oils from our shelves are worth sending across the world.

What Extra Virgin Actually Means

Extra virgin is a legal grade, not a marketing phrase. To qualify, an oil must be extracted from the olives by mechanical means only, with no heat or chemicals, must have a free acidity of no more than 0.8%, and must pass a tasting panel with no flavour defects.

• Extra virgin olive oil has the most flavour and the most natural antioxidants. Use it raw and for everyday cooking.
• Virgin olive oil is also mechanically extracted but allows slightly higher acidity. It is a good, honest cooking oil.
• Olive oil with no other description is a blend of refined and virgin oils. It is mild and lacks the character of the grades above.

Cyprus Olive Oil

Olive trees have grown in Cyprus for thousands of years, and some village trees are centuries old. The traditional local olive, known simply as the Cypriot variety or Ladoelia, gives a full-bodied, green, slightly peppery oil. Many modern groves also grow Koroneiki, the small Greek olive prized for its aromatic, fruity oil.

Cypriot oils to try:

• Agios Georgios (Saint George), a Koroneiki oil from Cyprus and an easy first bottle
• Eliochori Virgin Olive Oil, 2 litres, a family-size tin for everyday cooking
• Alphamega Extra Virgin, 2 litres, the supermarket staple many Cypriots abroad grew up with

Cretan Olive Oil

Crete is one of the great olive oil regions of the world. The island is planted almost entirely with Koroneiki, and areas such as Sitia in the east and Chania in the west are famous for low-acidity oils with a bright, grassy aroma and a gentle peppery finish.

Greek oils to try:

• Altis Extra Virgin from Chania, 1 litre, also available as a 2 litre Traditional Crete tin
• Gaea Sitia, 500 ml, from one of the most respected origins in Greece
• Gaea Organic Extra Virgin, 1.5 litres
• Minerva, 750 ml, a household name in every Greek kitchen

How to Read an Olive Oil Label

1. Look for the grade. It should say extra virgin if you plan to use it raw.
2. Look for a place, not just a country. A named region, village or estate is a good sign.
3. Check the olive variety. Koroneiki means aromatic and fruity. The Cypriot local olive means fuller and more robust.
4. Prefer dark glass or a tin. Light damages olive oil faster than anything else.
5. Check the date. Olive oil does not improve with age. Fresher is always better.

Cooking With Olive Oil: The Frying Myth

You can fry with extra virgin olive oil. Its smoke point is comfortably above normal home frying temperatures, and cooks in Cyprus and Greece have used it for chips, eggs and fish for generations. Keep your finest, most aromatic bottle for salads, dips and finishing, and use a good everyday tin for the pan.

How to Store It

• Keep it in a cool, dark cupboard, away from the cooker.
• Close the cap properly after each use.
• Decant large tins into a smaller dark bottle for daily use, and keep the tin sealed.
• Aim to finish an opened bottle within a few months.

Bottle or Tin? A Note on Shipping

Olive oil is heavy, and we ship by air, so value matters. Shipping is charged by weight band, which means a 2 litre tin costs much less to post per litre than four small bottles. Tins also travel better than glass. If you cook with olive oil every day, the large tins are the sensible choice. If you want a gift or a finishing oil, choose a 500 ml bottle and add it to a larger order.

Frequently Asked Questions

Is Cyprus olive oil good?

Yes. The island's hot, dry climate and old groves produce robust, flavourful oils. Production is small compared with Greece, Spain or Italy, which is why you rarely see it abroad.

What is the difference between Greek and Cypriot olive oil?

Greek oils, especially from Crete, are mostly Koroneiki and tend to be aromatic and grassy. Traditional Cypriot oils from the local olive are usually fuller and more peppery. Both are excellent.

Do you ship olive oil internationally?

Yes, to most of Europe, the UK, the United States, Australia and many other countries. Tins and bottles are wrapped and boxed securely.

Browse our full olive oil collection, then add some olives, halloumi and pitta bread to complete the table.