his 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 sometimes given.

The yield is calculated at the rate of 1 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
residue or waste, which, if it could be utilised, would go far to meet
the deficiency in the requirements for local consumption.

There are a few good iron presses now in use. Their superiority is
generally recognised and, no doubt, now that the war is over, they will
be imported in greater numbers.

Small inexpensive, cottage filters have been designed by the
Agricultural Department and these are being adopted, though very
gradually. The oil so filtered is greatly superior, but having acquired
a more delicate flavour, it is not so much appreciated by the native
consumers.

Large numbers of young wild olive trees are issued on permit from the
State forests for private cultivation and many thousands of two- and
three-year-old plants raised in the Government Nurseries are also
distributed every year. With the gradual improvement in cultivation and
in the preparation of the oil, the production should increase
enormously.

The local production of olive oil is insufficient for the req