Autumn Foods in Salamiou - Celebrating the Grape Harvest in Paphos
- Chrissie Stephen
- Aug 30
- 6 min read
Updated: Sep 2
Autumn in Salamiou is not just a feast for the eyes, it is also a culinary delight. As the grapes are harvested, the carobs gathered and the almonds begin to fall from the trees, the olive presses are a hive of activity as boxes of green olives arrive to be pressed. The village comes alive with the aromas of cooking as all the traditional dishes that have been enjoyed for generations are prepared. For visitors seeking authentic food experiences in Cyprus, this is the perfect time to explore autumn foods in Cyprus and see how the grape harvest shapes the local cuisine. Salamiou offers a taste of traditional Cypriot culture that you will never forget.
The Grape Harvest Season in Salamiou
Autumn is grape harvest time in Cyprus - a time of celebration and community gatherings in villages like Salamiou. Starting in September and continuing through to October, families work together to pick the ripened grapes – many of them still following the traditional processing methods that have been handed down through their families.
Timeline of the Grape Harvest
The grape harvest begins in early September when the vines are laden with ripe fruit. Some of the vineyards are terraced on steep slopes and the grape clusters have to be cut by hand, ensuring that only the best grapes are used for the wine making and also the array of traditional dishes. Time seems to stand still and visitors can witness this wonderful local tradition that has changed little in generations. As the display boards in the Cyprus Wine Museum in Erimi explain, it has been proved that wine has been made in Cyprus for more than 5,500 years.
Traditional Dishes from the Grape Harvest
Once the grapes have all been harvested and either sent to one of the big Paphos wineries or a smaller local winery, housewives busy themselves making some traditional dishes using grape juice. One of the most popular is palouze which is thickened grape juice which is served with a sprinkling of ground almonds on top. The unfermented grape juice is heated in a hartchi – a large copper cauldron- over an open fire or large gas burner. Once it is thickened, it is flavoured with rosewater and mastica – a resin from the pine trees or geranium leaves. Soujouko is another local speciality, made by dipping long strings of threaded nuts into the palouze a number of times and kiofterka dried palouzes cut into strips. Let us not forget the plump and juicy raisins enjoyed with the fiery Zivania.
Must-Try Autumn Foods Made from the Harvest
Autumn is the perfect time to savour some of the local food and wine in Salamiou, especially those linked to the grape harvest. Traditional recipes bring villagers and visitors together to celebrate the bounty of the land.
Local Wines and Commandaria
Nestling on a hillside just outside Salamiou, bathed in golden sunlight and surrounded by trees, olive groves and vineyards, stands Lagria Winery. The winery was founded in 1991 and combines traditional winemaking methods with modern innovation. The winery produces quality wines, free from chemicals. It bears the name of a nearby peak and the founders’ village. Lagria Winery produces seven wines; four matured reds, a white and a rosé and the sweet dessert wine, Sun Wine.
The famous dessert wine, Commandaria, was first made by the Crusader Knights, who had their ‘Commanderie’ ( headquarters) in Kolossi Castle during the 12th century. Commanderia was much sought after and found in all the European courts. Today, Commandaria is one of the oldest wines in the world to have been continually produced and is produced by 14 designated villages found on the southern slopes of the Troodos.
Sun Wine, Commandaria can be enjoyed in the tavernas surrounding Salamiou and makes the perfect finale to dinner when paired with some local cheese.
Specialities made from grape juice
Palouze is a delicious staple of autumn in Salamiou. It is made by boiling grape juice until it thickens into a rich, dark golden syrup. Palouze is served sprinkled with ground almonds as a dessert, but also in traditional grape syrup cookies, walnut cakes, and drizzled over thick creamy yogurt.
It is a common sight to see long knobbly soujouko hanging from washing lines to drty in the autumn sunshine. Soujouko is made by threading walnuts or almonds onto long strings and then dipping the nuts into thickened grape juice. Once the nuts are covered with the grape coating, they are dried in the sunshine and then the process is repeated several times. Soujouko can be bought in many local shops and is best cut into thin slices and enjoyed with a glass of local wine or an intense shot of Zivania.
Sampling these foodie treats at a local taverna or coffee shop is definitely a highlight for any visitor.
Golden olive oil
The olive harvest begins in the month of September and continues through the winter months. As you explore the locality, it will be a common sight to see large mats spread under the olive trees and the trees being shaken with a sturdy pole with a head like a rake. The olives fall down onto the mat, are checked for quality and placed into baskets to be taken to the local olive presses to extract their golden oil.
Olive oil is used for all types of cooking in Cyprus and is the reason why the traditional Cypriot diet is one of the healthiest in the world. Olives, olive oil and fresh lemon are an intrinsic part of every family meal.
Cypriot olive oil is a dark greenish gold colour -although some look almost black in colour. The taste is fantastic and can be enjoyed simply by dipping bread in a pool of olive oil. A bottle of olive oil from the village makes the perfect souvenir to take home.
Local Cheeses
Autumn is the perfect time to enjoy local cheeses with seasonal dishes. Sheep and goat cheeses made in nearby farms are so full of flavour and are served with fresh bread, olives and local tomatoes. Village Halloumi is made with a mixture of milks and tastes very different from the popular Cypriot brands found in European supermarkets. Kefalotyri is a delicious hard cheese to try and Anari is available as both a hard and soft creamy cheese. Together offer the perfect taste of rural life in the Paphos district. Combining these flavours with one of the Lagria wines enhances the experience perfectly.
Pairing Food with Your Stay
Enjoying your holiday in self-catering accommodation near Salamiou allows you to fully embrace the local culinary scene as it offers you great flexibility. There are village markets for browsing and the fun of bringing home freshly picked grapes and vegetables plus large juicy olives and local cheeses. Cooking your own autumn meals in the comfort of your holiday rental is great fun and you will be amazed at how flavoursome the local pork is and what a variety of fresh fish and dried pulses are available – no wonder most Cypriot housewives shop several times a week and rarely use frozen or canned ingredients.
The local diet is closely linked to the passing seasons and in the autumn there are plenty of fresh seasonal produce to enjoy including grapes, juicy figs, freshly made Teratsomelo (carob syrup) and Pastelli (carob toffee) and Tsakistes (cracked green olives).
Seasonal Tips for Food Lovers Visiting Salamiou
Visit local markets early in the morning to find the freshest produce.
Try local taverns for seasonal specialties, especially those featuring fresh grapes, wine, or dishes prepared with palouze.
Plan your visit to Salamiou around harvest festivals. These usually take place between late September and mid-October.
Bring your camera or sketch pad. Autumn provides stunning backdrops for memorable foodie adventures - from vineyards and olive groves to village markets and tavernas.
Whether sampling sweets drizzled with grape molasses or sipping a glass of vintage Sun Wine, Commandaria, autumn in Salamiou is a colourful culinary journey that reflects the village’s history, culture, and natural bounty.
Come and Enjoy the Autumn Flavours in Salamiou
For visitors seeking a holiday that offers more than sun and sea, Salamiou in the Paphos District offers a delicious and really authentic experience. The combination of grape harvest traditions, seasonal foods and rural charm makes autumn the perfect time to explore this hidden gem. Stay in our beautiful and traditionally styled self-catering accommodation close to Salamiou which offers you all the modern day comforts and the chance to immerse yourself in local life and enjoy the tastes of a truly Cypriot autumn.
Book your stay today and celebrate the flavours of the Paphos District this autumn!
