Third and final workshop of the Cyprus Mediterranean Diet Trilogy

The third and final workshop of the "Cyprus Mediterranean Diet Trilogy: Wheat, Wine, Oil at the Bank of Cyprus Cultural Foundation", dedicated to one of the island's most precious products, Cypriot olive oil, is being held by the Bank of Cyprus Cultural Foundation in collaboration with author and educator Florentia Kythreotou on Sunday, 18 May.

With the author and trainer Florentia Kythreotou, participants will have the opportunity to learn about the history and tradition of Cypriot olive oil, its production and processing, its quality characteristics and categories as well as the basic principles of organoleptic evaluation.

The programme includes:

• History of Cypriot olive oil production, categories and introduction to olive oil tasting
• Guided tasting of selected Cypriot olive oils.

Florentia Kythreotou is a writer as well as wine and gastronomy educator with a wealth of writing material and extensive experience in the fields of food, culture and education. She holds the international WSET Level 3 (Wine & Spirit Education Trust) qualification and is a certified trainer by the Human Resources Development Authority (HRD).

Though participation is free, reservation is required (call 22128175 / 22128163). The workshop will be held in Greek with the option of simultaneous translation in English if needed.

Date: Sunday, 18 May 2025

Time: 11:00 -13:30

Venue: Bank of Cyprus Cultural Foundation, 86-90 Faneromeni Street, 1011 Nicosia – Main Entrance - Lykourgou Street

Events and workshops will take place with observation of all necessary protection measures for the health and safety of visitors and staff, and are accessible to vulnerable groups.

You can find more information on the website of the Cultural Foundation: www.boccf.org, as well as the official pages of the Foundation on Facebook & Instagram (@boccf)