Konservolia Amfissis

A PDO-protected table olive of the Konservolia variety, grown within defined municipalities of the Fokida prefecture in central Greece. Where required, olive beetle control is achieved by ground-level bait-spraying and biological methods. After harvest at ripening, the olives are stored in a sodium chloride solution for four months, then preserved in salt.

About this designation

Konservolia Amfissis is registered as a PDO under file number PDO-GR-0346, with EU protection granted on 2 July 1996 (eAmbrosia identifier EUGI00000013152). The protected name appears in the register in both Greek (Κονσερβολιά Αμφίσσης) and Latin script (Konservolia Amfissis). The designation covers table olives of the Konservolia variety produced exclusively from olive trees within a defined geographical area comprising the municipalities of Amfissa, Itea and Delphi, and the communes of Hrissou, Sernikakiou, Ag. Konstandinou, Ag. Georgiou, Elaiona, Drosohori, Prosiliou and Kirras, all within the Fokida prefecture. Where olive beetle control is necessary, the specification requires it to be carried out by bait-spraying from the ground and by biological methods. After harvest at the time of ripening, the olives are stored in tanks in a sodium chloride solution for four months, then preserved in salt. Each unit bears an inspection code, AF (ÁÖ), a label serial number, and the final two digits of the year of production. The inspection body is the Directorate of Agriculture of the Fokida prefecture, based in Amfissa. The applicant group is the Union of Agricultural Cooperatives of the Fokida Prefecture.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 2 July 1996 under file number PDO-GR-0346 (eAmbrosia identifier EUGI00000013152).
• The specification restricts olive beetle control, where necessary, to ground-level bait-spraying and biological methods; no other method is permitted.
• After harvest, olives are stored in a sodium chloride solution for four months, then preserved in salt.
• Each unit carries the inspection code AF, a label serial number, and the last two digits of the production year.

Tasting notes

Various Greek table-olive POPs across mainland Greece (Phthia, Magnesia, Boeotia, Arta, etc.), all from "Konservolia" cultivar (large green-to-black olive). Available green (cracked, unripe) and black (ripe), traditional brine-cured. Large meaty flesh, balanced savory flavor.

HoReCa use

Greek mezze service; used in salads, in pastries, and as a volume table olive across Greek cuisine.

Packaging

• jar-200g
• jar-500g
• vacuum-pack-200g
• bucket-1kg
• bucket-3kg