Actions

Konservolia Rovion Κονσερβολιά Ροβίων (Rovies olive)

From Cookipedia

Konservolia Rovion Κονσερβολιά Ροβίων

POP/ΠΟΠ Konservolia Rovion Κονσερβολιά Ροβίων 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 Rovies commune in the Euboea prefecture.

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

Method of production: The olives are harvested by hand. De-souring is achieved by immersion in a caustic soda solution for 12 hours. The olives are then placed in kegs of saturated brine solution to which lactic bacilli are added. They are packaged in 150gr and 280gr glass jars, in 5kg and 13kg plastic containers and in 13kg tin containers, in either olive oil or brine and with the addition of aromatic herbs, spices, almond paste etc.

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 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