You are disconnected.
We all are.
You are disconnected from humanity, the global community.
You are disconnected from the earth, nature.
You are disconnected from the source of your food.
That is why we started Colive.
We exist to connect
When it comes to tasting EVOO, your nose and your mouth are your best friends. Our olive oil sommelier Hasan Siber walks you through the tasting process and shares some of his insider tips for olive oil tasting.
Why is EVOO deemed the healthiest fat? Why should we consume it daily? Here is what research suggests about the health benefits of EVOO!
We knew Cyprus had what it takes to make premium extra virgin olive oil, but proving it would take time, preparation, and lots of help.
'Colive Oil represents a future Cyprus, where we remain true to our culture and identity as Cypriots and the unique products that can be produced and thrive under the right conditions.'
The health benefits of olive oil seem to come up a lot, but there is more to the story than being heart healthy.
Olive oil is an old friend to most of us. We know about the health benefits of olive oil, what EVOO is, that we want the most-extra-virgin we can find for dipping or putting on salads. In fact, there are so many reasons to use it, sorting through the white noise can be difficult. That's why we've put together a short list for you of a few of our favourite things about olive oil!
Three reasons to use olive oil that you might be missing:
1) The health benefits of olive oil: It’s good for your body.
This might seem obvious, but it’s arguably the most important. Studies have shown olive oil is good for your heart, with high amounts of omega 3 and omega 6 fatty acids. But, did you also know it has been linked to a reduction in risk of Alzheimer’s and helping breast cancer survivors lose weight? Obviously, it's not a miracle medicine-nothing is-but a Mediterranean diet rich in olive oil has long been shown to be full of health benefits.
2) Taste test: There's a whole lexicon of flavors.
In the end, olives are fruit, which means we talk about olive oil flavors similarly to wines. Olive oil taste-testers are called sommeliers, just like with wine. There is a lexicon specifically for addressing the varieties and differences in flavors. Terminology includes “fruity,” “peppery,” “nutty,” even “rancidity.” Stay tuned to the blog for more about these terms, and how to do your own olive oil tasting so we can help you become an olive oil expert.
3) It’s good for your soul.
The takeaway: olive oil isn’t just for eating, or drinking if you’re a hardcore fan (yes, people do this happily). It’s been used in religious and self-care traditions for centuries. Legend has it King David was anointed in it, and it's been used in luxurious soaps and cosmetics for ages. You can make many of these yourself, and once you understand how, the possibilities are endless. But more than that, recent studies show the nutrients in olive oil may help reduce symptoms of depression and boost mood.
So don't hold back on the golden goodness. The ways to use extra virgin olive oil are endless, and different regions will have different characteristics in flavor, texture and color. Try out some different oils by region or cultivar, and in different ways to find out the ones you love and why. And don't forget to send us your ideas, photos and favorite recipes! We might just call you up for a guest blog or feature on our website!
Who's who in olives and olive oil
There are over 500-600 different species of olives, we (humans) commercially grow and use. About 50-60 of these are used in Greek, Italian, and Spanish olive oils. A genuinely global crop these days, olives are grown from China to Chile, wherever the climate allows.
Our olives are native to Cyprus, the rare Kypriaki/Kıbrıslı/Cypriot variety. They are generally overlooked because they are not the most profitable from a mass production standpoint. In fact, over the last 20 years or so, many groves in Cyprus began replacing these native trees with the more common Koroneiki from Greece and Gemlik from Turkey. This means opportunities to enjoy this niche, rare olive oil flavor is more and rarer.
But, while perhaps not efficient from a purely economic perspective, from a quality and flavor perspective, the Kıbrıslı/Kypriaki/Cypriot is second to none. They are fragrant and flavorful, amazing to eat, and produce a rich, spicy, high-quality olive oil.
Olives Unlike Any Other Means Olive Oil Unlike Any Other
Cypriot olives are special because of their outstandingly rich taste. The bouquet begins with a grassy, meadow-like scent, and explodes in a crescendo of spice on the palate. We think that's worth it—even if it's less efficient to grow. This species is believed to be one of the oldest cultivars, and has been argued to be the closest to the original olive flavor humankind fell in love with when we first domesticated the tree. This makes perfect sense when you think about Cyprus' location. At the intersection of the Mediterranean Sea and Levantine Basin, Cyprus was crucial to trade routes throughout antiquity.
Also, Cyprus has 300 days of sunshine. Yes, you read that right! Not only does that mean we have beach weather most of the year (you should come to visit!), it also means we have the perfect climate for olives, and one of the longest olive seasons in the world. All over Cyprus, you'll see trees dotting the landscape, flourishing in the wild and all over the island.
The Colive Family Olive Farms
Most of our farms, for now, are in the Morphou/Güzelyurt and Larnaka regions. These farms were chosen because of their positive attitude towards farming, and the quality and character of the olive cultivars. They, like us, prioritize sustainable farming practices. They practice hand-harvesting and treasure the quality of the cultivar. It's an honor to work with them and continue the legacy of these trees and their olives. We hope they will long outlive us all!