Known as ‘liquid gold’, olive oil is an integral part of the Mediterranean diet, enjoyed as a healthy dressing for salads, or as a versatile cooking oil. The olives themselves can also be eaten as part of a meze, or as a traditional breakfast with village bread and Halloumi cheese.

At the end of the season, the black (mature) olives are pressed for oil, whilst the early green olives are preserved in a popular delicacy called ‘tsakkistes’, which means ‘crushed’. Once they are picked, the green olives are washed, cracked using a stone and soaked in brine. They are served with coriander seeds, garlic, olive oil and lemon.

Black table olives are preserved in salt and are stored in large jars to be eaten throughout the year.