Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012
Date: 2024-01-05
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Epirus, Greece, consumer information, designation of origin, labelling, olive, product designation, quality control of agricultural products








C_202400599EN.000101.fmx.xml












Official Journal of the European Union


EN
Series C













C/2024/599


5.1.2024






Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012
(C/2024/599)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).
The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.
SINGLE DOCUMENT


                     ‘Κονσερβολια Αρτασ / Konservolia Artas’
                  


EU No: PGI-GR-0349-AM01 – 27.7.2021
                  


PDO ( ) PGI (X)

1.   Name


               ‘Κονσερβολια Αρτασ / Konservolia Artas’
            
2.   Member state or third country

Greece
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6. Fruit, vegetables and cereals fresh or processed
3.2.   Description of product to which the name in (1) applies

The protected geographical indication (PGI) ‘Konservolia Artas’ can be used for table olives of the variety Konservolia (Olea europaea L., cv. Conservolea), cultivated in the demarcated area.






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The weight of the fruit ranges from 4 to 12 g.










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The kernel represents 10-15 % of the total weight of the fruit.










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The skin represents 2-4 % of the total weight and the flesh 81-88 %.










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Sizes:






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Green 160 units/kg










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Olives turning colour (‘blonde olives’) 170 units/kg










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Black 150 units/kg








3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The raw materials for the production of Konservolia Artas (PGI) are the olives of the variety Konservolia. They are cultivated in the geographical area of Konservolia Artas (PGI), as described in paragraph 4.
3.4.   Specific steps in production that must take place in the defined geographical area

Production, treatment and processing of the product with the designation Konservolia Artas take place in the defined area.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

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3.6.   Specific rules concerning labelling of the product to which the registered name refers

In order to ensure traceability of the finished product, code numbers are marked on the packaging. These numbers are formed of the initial letters of the geographical name of the designation of origin, followed by the serial number of the packaging and the two final numbers of the year of production, to be written as follows: AP [AR]-serial number of packaging-final two digits of the year of production of ‘Konservolia Artas’ (PGI) olives.
4.   Concise definition of the geographical area

The geographical area consists of,
in the municipality of Arta: all of the municipal unit of Vlacherna (local communities of Vlacherna, Grammenitsa, Grimpovo, Korfovouni); part of the municipal unit of Xirovouni which includes the local communities of Kampi, and Pantanassa and [the area] of the local community of Ammotopos south of the northern boundary of the settlement of Ammotopos as far as the ancient citadel of Orraon, and stretching to the junction for the local community of Pistiana; the eastern part of the municipal unit of Arta which includes the area starting east of the Arta-Ioannina national road from the point where the castle is located, north of Zarra street and west of Kommenou street, and north of the Arta-Kommeno provincial road as far as the boundary with the municipal unit of Arachthos;
in the municipality of Kentrika Tzoumerka: part of the municipal unit of Athamania which includes the south-west part of the local community of Kato Kalentini, which is located on Lake Pournari and borders the north-west extremity of the local community of Markiniada, along with the south-east part of the local community of Kato Kalentini, which is located on Lake Pournari and borders the north-east extremity of the local community of Markiniada;
in the municipality of Nikolaos Skoufas: all of the municipal unit of Peta (municipal community of Peta and local communities of Marakiniada and Megarchi); all of the municipal unit of Kompoti (municipal community of Kompoti and local communities of Sellades and Foteino); all of the municipal unit of Kommeno; and from the municipal unit of Arachthos, the local communities of Peranthi, Loutrotopos and Sykies, and the part of the local community of Neochori located east of the bank of the river Arachthos;
in the municipality of Georgios Karaiskakis: the part of the municipal unit of Georgios Karaiskakis which includes all of the local community of Petra, the part of the local community of Diasello to the west of coordinates 21.1714 39.1528 and 21.1731 39.1610 and as far as its northern boundaries, practically all of the local community of Dimari, to the west of coordinates 21.1714 39.1528 and 21.1731 39.1610, and the part of the local community of Klidi which is enclosed by its southern boundaries and located west of coordinates 21.1760 39.1264 and 21.1714 39.1528.
5.   Link with the geographical area

The link between Konservolia Artas and the geographical area is based on the quality characteristics of the product.
According to the relevant scientific literature, Arta is one of the key areas of origin of the Konservolia variety. Since ancient times, this variety has been grown in the area and has become acclimatised, producing olives with distinctive characteristics. The variety produces the characteristic table olives, known for their excellent physical, chemical and organoleptic properties. They have firm flesh, easily separated from the kernel, and a fruity flavour. The ratio of flesh to kernel is around 10:1. The weight ranges from 4 to 12 g. The oil content ranges from 14 to 18 %. In the case of the green olives, the colour varies from yellowish green to dark green. The olives turning colour range from light green to yellowish green with brown to purple-black spots. The black olives range from dark brown to purple-black.
The link between the distinctive quality of Konservolia Artas and the demarcated geographical area can be seen in the environmental (natural) and human influence, as described below.

Climate of the demarcated area

Konservolia Artas olives are cultivated in areas of the regional unit of Arta. The local climate is temperate with an average annual rainfall of 900 to 1 000 mm.
The area’s climate is beneficial to the high productivity of the Konservolia variety in Arta. There are sufficient hours of cold temperatures in winter to result in abundant flowering and fruit. During the critical stages of the growing cycle, i.e. flowering and kernel hardening, the region’s rainfall encourages flowering, high fruit set and the development of large fruit.

Soil

The soils of the demarcated geographical area of Konservolia Artas are generally acidic.

Cultivation practices

Traditionally, Konservolia Artas has been dry farmed, with very little irrigation required during the critical stages of the growing cycle when rainfall is not sufficient to meet the needs of the crop, i.e. flowering in spring and kernel hardening in August. Harvesting begins as of the green olive stage, around the end of September. It finishes at the end of November, at the black olive stage. Harvesting is done manually, using rakes. Great care is taken to avoid damaging the fruit. The harvested product is immediately transferred to the processing site in perforated plastic crates.

Processing practices

Processing Konservolia Artas involves washing the olives to remove foreign bodies. The olives are then immersed in vats of brine of any size, suitable for food use, where fermentation and preservation occur. Natural fermentation of the olives, especially black olives, preserves the superior organoleptic characteristics and the distinctive physical and chemical properties of Konservolia Artas. Once fermentation of the olives is completed, they are placed in packaging suitable for food use and made available for consumption. The packaging contents may be of any weight.
This specific variety of olive has adapted perfectly to the soil and climate which, in combination with the traditional growing, harvesting and processing methods used, shapes the distinctive characteristics of the final product.

Reference to publication of the product specification

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/2021/prodiagrafes_konservolia271221.pdf


(1)  
            OJ L 179, 19.6.2014, p. 17.


ELI: http://data.europa.eu/eli/C/2024/599/oj
ISSN 1977-091X (electronic edition)