Description
The Konservolia Amfissis PDO is a table olive obtained from olive trees of the variety Konservolia Amfissis (olea europaea media rotunda).
Production Area
The production area of the table olives Konservolia Amfissis PDO is within the administrative boundaries of the Phocis prefecture, more specifically in the municipal areas of: Amfissa, Itea, Delfi, Chrisso, Sernikaki, Aghios Konstantinos, Aghios Georgios, Eleonas, Drossochori, Prossilio and Kirra of Phocis, in the Central Greece region.
Production Method
The cultivation of the olives takes place on level or partially hilly grounds, characterised by the presence of secular trees. The terrain is submitted to periodic fertilizing with nitrogen, phosphorus and potassium. Streams present in the region account for 80% of the watering in the level areas, while the remaining 20% are watered with artificial methods; the hilly areas, on the other side, are watered following the natural flow of the rains. Gathering takes place by hand with small wooden sticks. Transportation is done in plastic crates of 25 kg. Once gathered, which is done during the ripening period, the olives are preserved in tanks with a NaCl solution for four months, and subsequently pickled. The fight against the olive fly is done with the spraying of baits from the soil, using biologic methods, or without any treatment.
Appearance and Flavour
The olive Konservolia Amfissis PDO is a table olive with a compact body and variable in size, varying between 5 gr to 8 gr. The colour also changes according to the ripeness degree, from green through rosé all the way to purple-black in its fully ripe stage.
History
The history of the table olive Konservolia Amfissis PDO is linked to the long-standing tradition of the olive tree culture in Greece, which is evidenced in historical sources and archaeological finds, assigning ancient origins to this cultivation.
Gastronomy
The Konservolia Amfissis PDO is mainly used as table variety for the preparation of green olives, but it is also used for black table olives. The oil content of the fruits is average and the product quality is good. The drupes have a compact pulp and are resistant to transportation and manipulations, thus the destination of the product as bottled black olive. The detachment of the pulp from the stone is easy.
Marketing
The product is commercialised as Konservolia Amfissis PDO. It is marketed pickled in containers of variable weights.
Distinctive Features
The table olives Konservolia Amfissis PDO is obtained from an olive tree variety that has been traditionally cultivated for centuries within the production area, resorting to cultivation and processing methods that are by now rooted in the region.
