Premium Extra Virgin Olive Oil
Olive & Carob Products
From the heart of Cyprus
High Quality Extra Virgin Olive Oil
Taş Değirmen Extra Virgin Olive Oil is produced by cold pressing premium olives from the Karpaz region. “Cold pressed” means that the olives never exceed a certain temperature during the entire pressing process. Keeping the olives cooler ensures maximum quality.
Low Acidity Ratio
Taş Değirmen Extra Virgin Olive Oil is produced from selectively picked olives, which are harvested and processed within 24 hours to ensure a low acidity ratio.
The result is a product of Extra Virgin Olive Oil with a rate of max. 0.75 acidity, which is lower than the European threshold (o.8) for extra virgin olive oil.
Distinctive taste of
Taş Değirmen Olive Oil presents the traditional characteristic flavour of olives that have been cultivated under the unique climate and soil conditions of the Karpaz region in Cyprus.
Produced with perfection
From cultivation of the olives, to harvesting and processing, the supervision provided by our food engineer team ensures the production is conducted according to EU standards.
Our Product Line
Taş Değirmen offers superior quality, sustainable olive & carob products thanks to continous training and strict supervision on quality standards throughout the production processes.
Extra Virgin Olive Oil
Premium extra virgin olive oil presented in 250ml, 500ml, 750ml, 3000ml dark glass bottles
Olive Oil Soap
Traditional handmade olive oil soap presented as 100gr bars
Green Cracked Olives (Çakıstes) and Black Olives
660ml & 1000ml glass jars
2000ml & 5000ml plastic containers
Carob Syrup (Molasses)
400ml & 800ml transparent glass jars
Olives of Cyprus
Centuries of Tradition
For centuries, the olive tree has become a symbol of mythological, social and economic life for Cyprus.
Consumption of olives and Olive oil is one of the indispensable habits that have been maintained in Cyprus for generations.
8000 Years of History
The olive tree has co-existed with the inhabitants of Cyprus from the Neolithic period (6th millennium B.C.) to the present day,
The cultivation of the olive tree began during the 2nd millennium B.C. and the earliest evidence of production of olive oil on the island goes back to the end of the 13th century B.C.
An Essential Part of Cyprus Cuisine
Olives are an important part of the Cypriot culinary experience. Dishes, pastries, mezes and salads made with olive oil are an integral part of the Cypriot cuisine.
Furthermore, table olives are widely consumed, both as black and green (chakistes) table olives at breakfast, lunch and dinner tables throughout the island
The carob tree, has fruit that looks like a dark brown pea pod, which carries pulp and seeds. The carob is one of the most prevalent trees growing in the the shrubby landscape of evergreens common to the Mediterranean coast. This ancient species predates the Ice Ages and originated in Asia Minor and northern Africa. Cypriots have long used the seed pods, shaped like a flattened crescent moon, to make sweeteners.
A Traditional Sweetener
Healthy Substitute for Chocolate
Carob is a sweet and healthy substitute for chocolate. Using it for health benefits goes back 4,000 years. Like cocoa, carob contains polyphenols, which are antioxidants known to reduce the risk of heart disease. Adding or substituting carob into your diet can help lower cholesterol, reduce risk of heart disease. ease stomach issues, treat diarrhea and provide a good source of iron.
Carob: The Black Gold of History
The carob played a critical role in the economic development of Cyprus for centuries. Carobs were such an important source of foreign capital that they were called ‘black gold’. One can still see traces of the once mighty trade in the stone warehouses lining harbours throughout the island’s shores.