Difference between revisions of "Throumpa Thassou Θρούμπα Θάσου (Thassos olives)"
(Correct meta description tag or fix unbalanced bracket pairs) |
m |
||
Line 3: | Line 3: | ||
|title=Throumpa Thassou Θρούμπα Θάσου (Thassos olives) | |title=Throumpa Thassou Θρούμπα Θάσου (Thassos olives) | ||
|titlemode=replace | |titlemode=replace | ||
+ | |keywords=#olive #olives #fruit #aperitif #salads #vegetables | ||
+ | |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.. | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
+ | |||
[[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''' | + | '''[[Template:Prostateuomeni Onomasia Proeleusis (Προστατευόμενη Ονομασία Προέλευσης)|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 | control is achieved, where necessary, by bait-spraying from the ground and | ||
biological methods. | 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. | defined geographical area and also processed within the area. | ||
− | + | ||
− | or overripe. Owing to the presence of the fungus Phoma oleae the | + | '''Method of production''': The [[olives]] are harvested by hand when fully ripe |
− | Throumba variety loses its bitterness Of taste by a hydrolytic reaction. | + | 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 | + | 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 | 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. | ||
− | + | ||
− | + | '''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 | + | '''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 | ||
'''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] ''' | ||
Line 37: | Line 40: | ||
[[Category:Vegetables]] | [[Category:Vegetables]] | ||
[[Category:PDO-PGI-TSG ingredients]] | [[Category:PDO-PGI-TSG ingredients]] | ||
+ | |||
+ | <!-- footer hashtags --><code 'hashtagrev:12032020'>#olive #olives #fruit #aperitif #salads #vegetables </code><!-- /footer_hashtags --> |
Latest revision as of 20:13, 12 February 2017
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)