Konservolia Stylidas is a PDO product since 1996 and is produced in the administrative boundaries of the local apartments of Stylida area in the section of Fthiotida. It has a fruity taste, crisp flesh, easily detachable from the core, and great durability. Is being divided into green and black olives, is consumed as a table variety and has many commercial formats.

What makes it so special?

Newsletter September 2019 2The variety gives the characteristic table olives, which are known for their excellent physicochemical and organoleptic properties. These properties have made them known in the domestic and foreign market. It is no coincidence that has been awarded several times at domestic and international exhibitions. Konservolia Stylidas is also known for her distinctive color. The “black” olives are purple to black in color, while the “green” ones are pale yellow to pale green.

Where is it produced and how is it related to the environment of the area?

Konservolia is the main variety grown in the area of Fthiotida and is a product of P.D.O. Ιs cultivated within the boundaries of the local departments of Glyfas, Vathikilou, Pelasgias, Myloi, Spartias, Achladiou, Rahon, Paleokerasias, Achinou, Karavomilou, Anidrou, Neraidas, Stylidas and Avlakiou. These areas are sloping or lowland, with clayey soils, characterized by mild winters and cool summers. The variety of olive cultivated has been well adapted to the soil and climate of the area. Producers’ cultivation techniques (eg lubrication, irrigation, soil control) also play their own special role, as they are made to specific specifications. For example, irrigation takes place 3 to 5 times from July to September with flooding or dripping. Today, the total of cultivated trees exceeds 1.700.000 over an area of ​​approximately 100.000 acres.

How is it prepared?

The olive tree is harvested manually by the tree when the fruit is green or in the stage of full ripening when it is black. The average weight of the fruit is 7 grams, and the ratio of the inside to fruit is 6 to 1. The olive fruit is usually transported to processing sites on the same day with specialized crates of up to 25 kg. This is followed by the secretion, which is done in the traditional way for black olives, for example in tanks with a natural salt solution, that’s why it takes time. The green olives are being using the Spanish method, that is, by adding caustic soda to the tanks after a good wash with water and then placing them in brine. This method greatly contributes to the maintenance work and ultimately to the ripening process of the olive fruit. Once the process is complete, the olives can be packaged in containers of different weight and are available for consumption.

Who produces it?

The Stylis Olive Producers Cooperative over the last years has become one of the most successful cooperatives in Greece with 1600 registered members – producers. It operates in the area of production, packaging and exporting of table Olives offering its members the chance to market their quality products more competitively and also providing them with knowledge and services of high standards such as: Organic farming programs, Young Farmers Programs, Improvement Plan Programs, Integrated Management System and continuous training.

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