The history of olive begins with that of the Mediterranean basin and is connected with the period of discoveries of conquests and trade. In Cyprus the culture of olive is dated long ago and is classified in the traditional cultures. Its culture begins from the sea near regions and extends until the 900 metres altitude.

The Cypriots’ love for the olive tree, is so great that they cultivate olive-trees almost in every yard or pavement!!!
The cultivated olive belongs to the family “Oleaceae” and her botanic name is “Olea sativa euromediterranea”. The olive-tree is ever flourishing and the form and her size is proportional with the variety, the fertility of ground, the farming cares and the climatic conditions.

The olive-trees varieties cultivated in Cyprus are:

1) Cyprus olive-tree
2) Koronian olive-tree
3) “Amfissis”
4) “Kalamon”
5) “Manzanilo”
6) “Pikoual”

After the olive crop process, we may have the following qualities of olive oil, depending on the acidity, the oxidation, the color and the other characteristics (smell and flavor) :

1) Virgin olive oil –extra
2) Virgin olive oil – fine
3) Virgin olive oil – regular

A right and complete diet should contain essentially olive oil daily. The oils contain greasy acids, which are distinguished in 2 types: saturated and unsaturated.

The unsaturated greasy acids have positive effects to our health. Specifically, they help our organism reducing the “bad” cholesterol in the blood (LDL), they help for the good operation of intestine during the digestion, they protect against the oxidation and finally they play a major role regarding the prevention of hard, degenerative and other diseases. Also they revive the skin, because of their big content in vitamin E.