Cyprus is transformed in the fall and early winter. The air becomes fresh, and the hills dotted with evergreen olive groves are filled with a special hum - the blessed time of gathering olives occurs. This is a season when each olive is filled with the sun and the promise of fresh, fragrant oil - real "liquid gold" of the Mediterranean. And how can you miss a chance to see with your own eyes the birth of this amazing product?
On one of these sunlight, we decided to go to a small local production in order to touch the sacrament of the creation of olive oil. Our path lay here.
In the heart of the process: from branch to drop
Despite the boiling work and obvious employment - the season is in full swing! - One of the employees of the Maspoyerian cordially agreed to become our guide to the world of olive oil. From his words and our observations there was a complete picture of this amazing transformation.
It all starts with olives just collected from trees. Then they go through several stages:
Cleaning and washing.
Olives who arrived in production pass several cleaning procedures. Special machines carefully remove the remaining leaves, twigs and other small sides. Then the fruits are thoroughly washed with cool water and slightly dry, since cleanliness is the key to high -quality oil.
Grinding.
Pure and fresh olives are sent to a powerful grinder. Here they turn into a thick, homogeneous olive paste. The aroma that fills the room at this stage is simply incredible - fresh, slightly bitter, with herbal notes.
Pressing (squeezing).
The resulting olive mass - precious raw materials - is served under the press. It is here that the climax takes place: under pressure from the paste, the golden-green oil of the first cold press begins to ooze.
Filtering and outlined.
Freshly squeezed oil passes through filters to get rid of the smallest particles of the pulp and become crystal clean (although there are connoisseurs that prefer unfiltered, muddy oil for its more saturated taste). After that, the finished product is poured into cans or bottles, and it begins his way to our table.
The taste of a real Cyprus
But the theory is one thing, and practice is completely different! After an exciting tour, the most pleasant moment was waiting for us. We were treated to rural bread with still warm olive oil. It was something! Bright, with a light piquant bitterness, with such a rich aroma that it seems that the whole sun and the whole generosity of Cyprus land have concentrated in it.
Not just food, but part of the culture
A trip to an oil tower is much more than just acquaintance with the technological process. This is an opportunity to touch ancient culture, because the olive tree and oil from its fruits are an integral part of the history and life of Cyprus for millennia. This is an understanding of how much work, love and knowledge is invested in every drop of this precious product!
The material was prepared by Ekaterina Andreevakanal in Telegram
