
Article 1 
The specification for the protected designation of origin ‘Κονσερβολιά Στυλίδας (Konservolia Stylidas)’ is hereby amended in accordance with Annex I to this Regulation.
Article 2 
The consolidated single document setting out the main points of the specification is set out in Annex II to this Regulation.
Article 3 
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.Done at Brussels, 6 November 2013.
For the Commission, On behalf of the President,
Dacian CIOLOȘ
Member of the Commission
ANNEX I

The following amendment to the specification for the protected designation of origin ‘Κονσερβολιά Στυλίδας’ (Konservolia Stylidas) have been approved:

((1)) Description of product:
The description has been amended to include whole pitted olives in the ‘Konservolia Stylidas’ product range. Market requirements and changing consumer habits have led to the need to diversify the commercial types available on the market.
The characteristics of the pitted olives (taste, colour, smell) do not differ in any way from those of ‘Konservolia Stylidas’ whole olives, as the pitting takes place once the olive has acquired its final organoleptic characteristics, and therefore the link with the product’s geographical area does not change. Furthermore, the composition of the brine, which can generally change a product’s taste, is also exactly the same for the whole olives and the pitted ones.
((2)) Method of Production:
This section has been amended to include the pitting of the olives. The whole pitted olives are ‘Konservolia Stylidas’ olives, mainly green, that have been fermented, so that the product already has its final physical, chemical and organoleptic characteristics. The pit is removed using special pitting machines, always through the major axis of the fruit (it is not possible to remove an olive pit through the short axis). The olives are then placed in a 7-9 % brine solution, exactly like ‘Konservolia Stylidas’ whole olives. This procedure does not alter the physical, chemical or organoleptic characteristics of ‘Konservolia Stylidas’.

ANNEX II
Consolidated single document  1. 
‘Κονσερβολιά Στυλίδας’ (Konservolia Stylidas)
 2. 
Greece
 3.  3.1.  Class 1.6. Fruit, vegetables and cereals, fresh or processed
 3.2. 
These are table olives obtained from the Konservolia variety, whole or whole pitted. The product has a fruity taste and firm flesh that is easily removed from the pit and keeps well. The black olives are black to inky in colour, whilst the green olives are green to straw yellow. The average weight of the fruit is 7 g. The ratio of pit to fruit is 6 to 1. The olive must not be damaged by olive fly, show signs of bruising or contain impurities. The olives are size-graded as follows, in accordance with the international standard:


Trade name Number of olives per kilogram
Super Super Mammoth 70-90
Super Mammoth 91-100
Mammoth 101-110
Super Colossal 111-120
Colossal 121-140
Giants 141-160
Extra Jumbo 161-180
Jumbo 181-200
Extra Large 201-230
Large 231-260
Superior 261-290
Brilliants 291-320
Fine 321-350
Bullets 351-380
 3.3. 
—
 3.4. 
—
 3.5. 
‘Konservolia Stylidas’ must be grown and processed within the defined geographical area.
 3.6. 
—
 3.7. 
—
 4. 
The production area is the area within the administrative boundaries of the Communities of Glifa, Vathikilo, Pelasgia, Mili, Spartia, Achladi, Raches, Paleokerasia, Achinos, Karavomilos, Anidro, Neraida, Stylida, Avlaki, Agia Marina, Limogardi and Longitsi in Fthiotida Province in the Prefecture of Fthiotida.
 5.  5.1. 
The climate in Fthiotida Prefecture is mild Mediterranean. The meteorological data for the last five years are as follows:


 Average temperature: 16,5 °C
 Relative humidity: 65-70 %
 Rainfall: 589 millimetres/year
 Sunshine: 210 hours/month

The soil is predominantly sandy clay, in flat or sloping areas.
 5.2. 
The product has a fruity taste and firm flesh that is easily removed from the pit and keeps well. The black olives are black to inky in colour, whilst the green olives are green to straw yellow. Their excellent physical, chemical and organoleptic characteristics have made Stylida table olives well-known on the Greek and international market. They have won a number of awards at Greek and international fairs.
 5.3. 
The variety of olive produced in this geographical area is the ‘Konservolia’, which has traditionally been grown in the area since ancient times, and yields the distinctive table olives known for their excellent physical, chemical and organoleptic qualities. ‘Konservolia Stylidas’ olives are grown in areas of the Fthiotida Prefecture which have mild winters and cool summers. This specific variety of olive has adjusted 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.

(Article 5(7) of Regulation (EC) No 510/2006)

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/prodiagrafes_konserbopolis_stilidas200313.pdf
