Description
The Throumpa Chiou PDO is a table olive obtained from olive trees of the variety Throumba.
Production Area
The production area of the table olive Throumpa Chiou PDO is within the administrative boundaries of the municipal areas of Chios, Omiroupoli, Kardamyla, Avgonyme, Ionia, Mastichochoria, Aghios Georgios, Agio Gala, Amades, Vessa, Vikio, Volissos, Diefcha, Elata, Thymiana, Kampia, Keramia, Kourounia, Lagada, Leptopoda, Lithio, Melanios, Mesta, Nenitouria, Olimpi, Parparia, Pirama, Pispilounta, Pityous, Potamia, Pyrgio, Sidirounta, Spartounta, Sykiada, Trypes, Fyta and Chalandra, in the Northern Aegean Islands.
Production Method
The olives are cultivated on clayey soil that is rich in calcium and ferric oxide. Periodic fertilizing is done with the administration of nitrogen, phosphorus, and potassium. Gathering takes place with the use of nets every three to five days following the natural detaching of completely ripe olives. Transportation is done in plastic crates of 20 kg or 25 kg. Before they are processed, the olives are accurately selected, since they should not have any sign of infection. 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 Throumpa Chiou PDO is a table olive that is small in size (2.5 gr o 3.5 gr) and has a cylindrical shape. These olives, which initially have a bitter taste, acquire a mild taste over time, thanks to the presence of the Phoma Oleae fungus.
History
The history of the table olive Throumpa Chiou 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 Throumpa Chiou PDO can be kept for long periods if maintained closed in its container. Once opened, it should be consumed within a few days, and kept 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 Throumpa Chiou PDO. It is marketed in crates of plastic bags of 5 kg or 10 kg.
Distinctive Features
The table olive Throumpa Chiou PDO is broadly used and known for its organoleptic properties and for its usage versatility. It is produced from olives that are significantly affected by the beneficial effects of the microclimate on the island of Chios, which has the ideal environmental conditions for the cultivation of the Throumba olive tree variety.
