Konservolia Piliou Volou Κονσερβολιά Πηλίου Βόλου (Volos olive)

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Konservolia Piliou Volou Κονσερβολιά Πηλίου Βόλου

POP/ΠΟΠ Konservolia Piliou Volou Κονσερβολιά Πηλίου Βόλου is a Greek table olive of the Konservolia variety for which olive beetle control is achieved, where necessary, by bait-spraying from the ground and biological methods.

Geographical area: The administrative boundaries of the communes of Agria, Kato Lehonia, Ano Lehonia, Kalon Neron, Afeton, Milinas, Lávkou, Xynovrisi, Mouresiou, Ag. Dimitrios, Aniliou, Drakeia, Ag. Lavrentios, Neohori, Kaļamāki, Lambinou, Xourihtiou, Argalasti, Trikeri, Prommyriou, Tsangarada, Kissou, Makrirahi, Zagora, Pouriou, Ag. Vlasios, Ag. Georgios and Milion in the Volos district.

Evidence: The product is cropped exclusively from olive trees within the defined geographical area.

Method of production: The olives are harvested by hand at full ripeness when they are black or at the commencement of ripening when they are still green.

Link: The olives are produced from a variety traditionally cultivated in the area and via the application of traditional treatment methods within the defined geographical area.

Gastronomy: The table olive POP/ΠΟΠ Konservolia Piliou Volou Κονσερβολιά Πηλίου Βόλου 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.

Reference: The European Commission