Difference between revisions of "Throumpa Thassou Θρούμπα Θάσου (Thassos olives)"

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|title=Throumpa Thassou Θρούμπα Θάσου (Thassos olives)
 
|title=Throumpa Thassou Θρούμπα Θάσου (Thassos olives)
 
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|keywords=#olive #olives #fruit #aperitif #salads #vegetables
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|hashtagrev=12032020
 
|description=POP/ΠΟΠ Throumpa Thassou Θρούμπα Θάσου  PDO THROUMBA THASOU Eating Olives. A table olive of the Throumba..
 
|description=POP/ΠΟΠ Throumpa Thassou Θρούμπα Θάσου  PDO THROUMBA THASOU Eating Olives. A table olive of the Throumba..
 
}}
 
}}
 
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[[Image:Throumpa Thassou Θρούμπα Θάσου.jpg|300px|thumb|right|Throumpa Thassou Θρούμπα Θάσου]]
 
[[Image:Throumpa Thassou Θρούμπα Θάσου.jpg|300px|thumb|right|Throumpa Thassou Θρούμπα Θάσου]]
'''[[Template:Prostateuomeni Onomasia Proeleusis (Προστατευόμενη Ονομασία Προέλευσης)|POP/ΠΟΠ]] Throumpa Thassou Θρούμπα Θάσου''' (a) Name: (see 3) PDO "THROUMBA THASOU Eating Olives".
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'''[[Template:Prostateuomeni Onomasia Proeleusis (Προστατευόμενη Ονομασία Προέλευσης)|POP/ΠΟΠ]] Throumpa Thassou Θρούμπα Θάσου''' is table [[olive]] of the Throumba variety for which [[olive]] beetle
(b) Description: A table olive of the Throumba variety for which olive beetle
 
 
control is achieved, where necessary, by bait-spraying from the ground and
 
control is achieved, where necessary, by bait-spraying from the ground and
 
biological methods.
 
biological methods.
(c) Geographical area: All of the island of Thasos.
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(d) Evidence: The product is cropped exclusively from olive trees within the
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'''Geographical area''': All of the island of Thasos.
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'''Evidence''': The product is cropped exclusively from [[olive]] trees within the
 
defined geographical area and also processed within the area.
 
defined geographical area and also processed within the area.
(e) Method of production: The olives are harvested by hand when fully ripe
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or overripe. Owing to the presence of the fungus Phoma oleae the
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'''Method of production''': The [[olives]] are harvested by hand when fully ripe
Throumba variety loses its bitterness Of taste by a hydrolytic reaction. #
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or overripe. Owing to the presence of the fungus ''Phoma oleae'' the
After cropping the fruit is washed and graded by size, coarse salt is added
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Throumba variety loses its bitterness Of taste by a hydrolytic reaction.  
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After cropping the [[fruit]] is washed and graded by size, coarse [[salt]] is added
 
in a proportion of 30-40% and it is placed in tanks. In 30-40 days it is
 
in a proportion of 30-40% and it is placed in tanks. In 30-40 days it is
 
ready for consumption after exposure to the air to improve its colour by
 
ready for consumption after exposure to the air to improve its colour by
 
oxidation.  
 
oxidation.  
EN/06/95/50450100.P00 (EL)
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JG/agm
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'''Link''': The [[olives]] are produced from a variety traditionally cultivated in the
(f) Link: The olives are produced from a variety traditionally cultivated in the
 
 
area and via the application of traditional treatment methods within the
 
area and via the application of traditional treatment methods within the
 
defined geographical area.  
 
defined geographical area.  
  
Gastronomy
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'''Gastronomy''': The table [[olive]] [[Template:Prostateuomeni Onomasia Proeleusis (Προστατευόμενη Ονομασία Προέλευσης)|POP/ΠΟΠ]] Throumpa Thassou Θρούμπα Θάσου 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 [[aperitif|aperitifs]], in [[salads]] and in many other gastronomic preparations.
The table olive Throumpa Thassou PDO 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:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=814 The European Commission] '''  
 
'''Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=814 The European Commission] '''  
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[[Category:Vegetables]]
 
[[Category:Vegetables]]
 
[[Category:PDO-PGI-TSG ingredients]]
 
[[Category:PDO-PGI-TSG ingredients]]
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<!-- footer hashtags --><code 'hashtagrev:12032020'>#olive #olives #fruit #aperitif #salads #vegetables </code><!-- /footer_hashtags -->

Latest revision as of 20:13, 12 February 2017

Throumpa Thassou Θρούμπα Θάσου

POP/ΠΟΠ Throumpa Thassou Θρούμπα Θάσου is table olive of the Throumba variety for which olive beetle control is achieved, where necessary, by bait-spraying from the ground and biological methods.

Geographical area: All of the island of Thasos.

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

Method of production: The olives are harvested by hand when fully ripe or overripe. Owing to the presence of the fungus Phoma oleae the Throumba variety loses its bitterness Of taste by a hydrolytic reaction. After cropping the fruit is washed and graded by size, coarse salt is added in a proportion of 30-40% and it is placed in tanks. In 30-40 days it is ready for consumption after exposure to the air to improve its colour by oxidation.

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 Throumpa Thassou Θρούμπα Θάσου 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


#olive #olives #fruit #aperitif #salads #vegetables
https://www.cookipedia.co.uk/recipes_wiki/Throumpa_Thassou_%CE%98%CF%81%CE%BF%CF%8D%CE%BC%CF%80%CE%B1_%CE%98%CE%AC%CF%83%CE%BF%CF%85_(Thassos_olives)