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—CLUB EXCLUSIVE—
Meet the producers: The Yiangou family.
Niki and Yiangos, along with their children Andreas and Christos, produce olives, carob, and roses in small grove plots surrounding their village near Nicosia, at the foothills of the majestic Troodos mountain range
While they also produce rose water and carob syrup, making olive oil is their passion and something they’ve supported others in the area around to deliver high-quality EVOO in an increasingly difficult climate.
Consecutive droughts are wreaking havoc on the island, but the family press on, looking after century-old trees and fostering community for other farmers in their region.
The region.
Geographically Asian. Decidedly European.
The birthplace of Aphrodite, the Greek goddess of love and beauty, and yet also a turbulent boiling pot of the Mediterranean and the Middle East.
This is Cyprus. And more specifically, this is Peristerona: a town that was historically mixed, blending the two cultures of the island, but is now a place of refugees.
It's also a somewhere that feels the force of a climate in crisis. Where there was once a 20-year drought cycle, it's now every 2 years.
Not only is the colour of this month's pouch inspired by the cobblestone village, it's also very much the colour of the landscape and its desertification. The need for healing and regenerating—both nature and community—has never been more urgent.
Pour some in a small wine glass, have a swirl, and expect aromas of...
How to pair it: Seasonal recipe spotlight.
When asked their favourite way to use their own EVOO, the Yiangou family said that while they use it on everything (including cakes), the best is using a generous pouring in a Cypriot village salad with kapari (caper stem and leaves).
Here in the UK, let's take our aperitivo eastwards and dip into this Cypriot-inspired feasting meze table of fresh panzarosalata (beetroot salad), tangy talattouri (garlic and cucumber yoghurt dip), and tashi (tahini dip).
These meze have been created exclusively for the July's drop by Greek-Cypriot chef and cookbook author Christina Soteriou (@christinasots).
"These three recipes are all representative of the ones that I grew up with", says Christina. Abundance is key, portion sizes are generous, and joy is always plentiful.
So, whether it’s a feast for one or shared amongst friends, make the most of golden hour and dive in.
Time to vote! Was this oil peppery, bitter, delicate? Did you like it, or do you prefer something stronger or softer? Help us source and curate oils that excite and delight our club members.
*Extra* exclusives...
Booking some upcoming travel? As a member of our Olive Oil Club, we'll give you a £20 gift card for our site when they visit one of our producers for a tasting.
From grove walks to dinners under the stars, it's a great way to dive more into the world of EVOO and support farmers doing right by people and planet.