Throumpa Thassou Θρούμπα Θάσου (Thassos olives)

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Throumpa Thassou Θρούμπα Θάσου

POP/ΠΟΠ Throumpa Thassou Θρούμπα Θάσου (a) Name: (see 3) PDO "THROUMBA THASOU Eating Olives". (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 biological methods. (c) Geographical area: All of the island of Thasos. (d) Evidence: The product is cropped exclusively from olive trees within the defined geographical area and also processed within the area. (e) 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. EN/06/95/50450100.P00 (EL) JG/agm (f) 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 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: The European Commission