Description
The Konservolia Atalantis PDO is a table olive obtained from olive trees of the variety Konservolia.
Production Area
The production area of the table olive Konservolia Atalantis PDO is within the administrative boundaries of the Phthiotis prefecture, more specifically in the municipal areas of: Atalanti, Elateia, Kamena Vourla, Aghios Konstantinos, Arkitsa, Agnanti, Exarchos, Zelio, Kalapodi, Kolaka, Kyparissi, Larymna, Livanates, Malesina, Martinos, Megaplatanos, Proskinas, Sfaka, and Tragana, in the Central Greece region.
Production Method
The olive cultivation is favoured by a Meditaerranean climate and is characterised by the presence of red grounds (clayey-sandy) that are typical of the region. Periodic fertilizing is done with the administration of nitrogen, phosphorus, and potassium. Watering of the fields is executed three to five times in the months of July, August and September. Gathering is done by hand, during the final ripening stage, when the colour of the olives is black, or earlier, when they are still green. Transportation is done in plastic crates of 25 kg. Finally, before being commercialised, the black olives are treated with soda, the green ones with a caustic soda solution, and subsequently they are both 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 Konservolia Atalantis PDO is a big table olive (7 gr), with an intense black colour if fully ripe, or yellow-green if picked earlier. The body is crunchy (it detaches easily from the nucleus). The flavour is mild and fruity.
History
The history of the table olive Konservolia Atalantis 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 table olive Konservolia Atalantis PDO can be preserved for long periods if maintained closed in its container. Once opened, it should be consumed within a few days, making sure to keep the olives immersed in the packaging liquid, at a cool temperature and away from direct light. It is served with aperitifs, in salads and in many other gastronomic preparations.
Marketing
The product is sold as Konservolia Atalantis PDO. It is marketed in plastic or glass containers holding 1 kg or 2 kg, or in plastic containers of 3 kg, 5 kg or 13 kg.
Distinctive Features
The table olive Konservolia Atalantis PDO is characterised by its large size and by the ease with which it detaches from the nucleus. The very pleasant fruity and slightly sweetish flavour has decreed the success and the diffusion of this table olive.
