Nowadays, olive groves of up to 1000 years are preserved, indicating the extensive cultivation of the olive tree in Cyprus.

Organic olive oil «Oleum ex Terra Cypria» of TASTE PALETTE

Taste Palettes’ «Oleum ex Terra Cypria» is an Organic, extra virgin olive oil of superior category that is obtained directly from olives of the variety of "Koroneiki" and is extracted solely by mechanical means. It is a monovarietal, fruity and spicy green olive oil displaying an exceptional aromatic bouquet of green grass, green apple and artichoke with strong notes of green banana, herbs and tomato leaf, finishing off with a pleasant peppery sensation. A unique product that comes from the dry and rocky slopes of the historical area of Tamassos, an area that gives excellent quality of olive oil with distinguished aromas and flavors, due to the particular climatic and soil conditions.

Reasons to be proud of OLEUM EX TERRA CYPRIA:

i. We follow our own confidential “Olive Oil Production Quality Protocol”, developed for us by a team of experts in the sector; in order to assure the highest possible taste and quality standards and ensure total quality management. More information concerning the processes and quality procedures can be provided upon signing an NDA.

ii. Production is performed by cold extraction and the highest bottling and packing EU standards are met and certified by HACCAP.

iii. No mechanical filtering is performed in order to ensure that no aroma or taste is lost.

iv. We do not mix different varieties and Organic procedures are certified by LACON.

v. Acidity of our Organic Extra Virgin Oil does not exceed 0.2.

Quality Control and Constant quality

Products under the brand of Taste Palette, follow specialized quality protocols in order to ensure premium tradition and flavours to be served on the table of the most demanding clients. Being such and exceptional product, the organic olive oil «Oleum ex Terra Cypria» is produced under strict procedures:

1- Cooperation with specialized scientists:

Before, during and after harvest producers - associates are trained and updated by a dedicated team of scientists to apply best practices to produce excellent fruit and therefore to produce oil of higher quality oil.

2- Implementation of quality management system

At all stages of the oil production, starting from the introduction of the olive to the olive mill to the bottling of the oil, a strict quality control and the compliance with a wide range of parameters is ensured, to produce the highest quality of olive oil.

3- Chemical and Taste analysis:

In cooperation with one of the greatest laboratories of food analysis of the Eastern Mediterranean, a range of specialized chemical analysis for each batch bottling is applied to ensure the stability of the quality of the olive oil.

At the same time samples are shipped to International
In this way, the high quality and unique character of the oil is maintained, so strongly that it offers to its customers a unique product that is distinguished from all other olive oils.

The Harvest

The collection of fruit and for both types of oil takes place in December, when the weather is milder and the fruit will have already been matured and will have amassed the largest oil production in its flesh. Harvesting is done in the traditional way, i.e. manually with special nets spread under the trees. Each day of harvest ends in the late afternoon and then, the olives are transported to the mill and are placed directly in the production line of oil. Then, fresh oil is transported unfiltered and is stored in airtight stainless steel containers, where it remains for a sufficient time before bottling. This helps in the maturation of the oil and in the precipitation of water and of other solid objects.

Production Process – Olivemill

When the olives arrive at the mill, are washed with clean water and are weighed. Then, they are cut and are converted mechanically into slurry. The slurry is stirred for one hour and is transferred to a centrifuge machine where the oil is extracted. The process does not exceed at any stage the 27 °C, which not only does not alter the product, but it retains all its organoleptic characteristics. In the last stage of the production line, the olive oil passes from the centrifugal separator, where the removal of residual water is achieved. The olive oil is transferred into stainless steel tanks, where it is kept airtight in the wine cellar, until it "calms" and it becomes mature before it is bottled.

Quality of cold pressed olive oil

It is well known and scientifically proven that the oil produced from the cold pressing is of superior quality compared to all other olive oils exported by any other method. On the one, the low temperature pressing preserves all the nutrients of the oil, the original flavor, aroma and color, and the other, the polyphenols that are released during the fracture of the olive stone, compose a means for the creation of a 'strong' tasty olive oil but also, for the maintenance of this particular character in time. Finally, the storage in spaces with controlled temperatures in stainless steel tanks or dark glassed bottles is necessary for the quality and longevity to be maintained.