Throumpa Ampadias Rethymnis Kritis Θρούμπα Αμπαδιάς Ρεθύμνης Κρήτης (Rethymnon Crete olives)
Description: Table olive produced from the Throuba variety of olive, in which the dacus oleae is treated by bait-spraying from the ground, using biological methods, or is not treated at all .
Geographical area: The administrative boundaries of the following communities in the province of Amario in the Prefecture of Rethymnon: Vistayi, Plątania, Fourfoura, Nithavri, Kourouta, Apodoulo, Platano, Lochria, Ag. Paraskevi, Ag. loannis, Byzario, Labiota, Petrohorio, Monastirakio, Amario and Ano Meros.
Background: The product is produced exclusively from olives from the designated geographical area.
Production method: The olives fall naturally to the ground when fully ripe and are collected in olive nets. The olives lose their bitterness naturally on the tree due to the presence of the fungus PHOMA OLEAE, and require no human processing, apart from selection.
Link: Produced from a variety traditionally cultivated in the area, using traditional processing methods within the boundaries of the geographical area.
Gastronomy: The table olive Throumpa Ampadias Rethymnis Kritis POP/ΠΟΠ can be kept 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