OLIVES 73 



and unsalted, on the mud roofs of houses in order to give 

 off a part of their water before grinding. 

 The procedure is then as follows : 

 They are first of all taken to the crusher or grinding 

 mill. This consists not of two stones, as in Greece, but of 

 one stone, drawn by pony, mule or donkey. 



For the first quality of oil the olive stones should not 

 be broken, but generally speaking, insufficient care is paid 

 to this and the stones are, for the most part, crushed. 

 The crushed olives (zimari, paste) are then removed to the 

 press, which is worked by hand, with one exception of an 

 hydraulic press at Akanthou. At this village, where the 

 best olive oil is produced, the olives are brought direct 

 from the trees to the mill, whereas elsewhere the practice 

 is to leave them in a heap to ferment and they often 

 become foul and covered with dust and dirt. 



In pressing with wooden presses, the zimari or crushed 

 olives are placed in round bags made of plaited rushes. 

 Seven to ten of these are placed one on top of another 

 in the press and the oil obtained is virgin oil (huile 

 vierge). 



The bags are then removed and squeezed so as to change 

 the position of the contents. They are then replaced in 

 the press and hot water is poured into each bag. The oil 

 obtained is of second quality. A third pressing is some- 

 times given. 



The yield is calculated at the rate of i oke of oil to 4 

 okes of olives. 



In the Paphos district is produced a black oil with a 

 very distinct flavour. This is due to the custom of boiling 

 the olives before grinding. The demand for this inferior 

 oil is confined to that district. 



In former days it was usual for the mills and presses 

 to be worked in the open. This is now rarely the case, but 

 may still be occasionally seen in parts of the Paphos 

 district and elsewhere. 



Whether outdoors or indoors these mills and presses 

 are soon allowed to become very unclean, and the rancid 

 flavour which clings to the wood is quickly imparted to the 

 oil, which possesses, for any but Cypriots, a strong and 

 unpleasant smell and flavour. There is a considerable 



