Diario Oficial de la Unión Europea del 5/1/2024 - Comunicaciones e Informaciones
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Source: Diario Oficial de la Unión Europea - Comunicaciones e Informaciones
OJ C, 5.1.2024
EN
Climate of the demarcated area Konservolia Artas olives are cultivated in areas of the regional unit of Arta. The local climate is temperate with an average annual rainfall of 900 to 1 000 mm.
The areas climate is beneficial to the high productivity of the Konservolia variety in Arta. There are sufficient hours of cold temperatures in winter to result in abundant flowering and fruit. During the critical stages of the growing cycle, i.e.
flowering and kernel hardening, the regions rainfall encourages flowering, high fruit set and the development of large fruit.
Soil The soils of the demarcated geographical area of Konservolia Artas are generally acidic.
Cultivation practices Traditionally, Konservolia Artas has been dry farmed, with very little irrigation required during the critical stages of the growing cycle when rainfall is not sufficient to meet the needs of the crop, i.e. flowering in spring and kernel hardening in August. Harvesting begins as of the green olive stage, around the end of September. It finishes at the end of November, at the black olive stage. Harvesting is done manually, using rakes. Great care is taken to avoid damaging the fruit. The harvested product is immediately transferred to the processing site in perforated plastic crates.
Processing practices Processing Konservolia Artas involves washing the olives to remove foreign bodies. The olives are then immersed in vats of brine of any size, suitable for food use, where fermentation and preservation occur. Natural fermentation of the olives, especially black olives, preserves the superior organoleptic characteristics and the distinctive physical and chemical properties of Konservolia Artas. Once fermentation of the olives is completed, they are placed in packaging suitable for food use and made available for consumption. The packaging contents may be of any weight.
This specific variety of olive has adapted perfectly to the soil and climate which, in combination with the traditional growing, harvesting and processing methods used, shapes the distinctive characteristics of the final product.
Reference to publication of the product specification http www.minagric.gr/images/stories/docs/agrotis/POP-PGE/2021/prodiagrafes_konservolia271221.pdf
ELI: http data.europa.eu/eli/C/2024/599/oj
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