{
  "url": "https://openlegislation.uk/eu-regulation-2012-426/annex-II/division-SUMMARY/division-4/division-4.2",
  "json_url": "https://openlegislation.uk/eu-regulation-2012-426/annex-II/division-SUMMARY/division-4/division-4.2.json",
  "legislation": "eur/2012/426",
  "legislation_title": "Commission Implementing Regulation (EU) No 426/2012 of 22 May 2012 entering a name in the register of protected designations of origin and protected geographical indications (Πράσινες Ελιές Χαλκιδικής (Prasines Elies Chalkidikis) (PDO))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2012-426",
  "path": "annex/II/division/SUMMARY/division/4/division/4.2",
  "kind": "division",
  "number": "4.2",
  "heading": "Description:",
  "text": "‘Πράσινες Ελιές Χαλκιδικής’ (Prasines Elies Chalkidikis) are green olives produced exclusively from the varieties ‘Hondrolia Chalkidikis’ and ‘Chalkidiki’ of the Olea Europea species. The olives of these varieties grown in Chalkidiki produce large fruit with a high proportion of flesh to stone, are a bright green/greenish-yellow colour, have a subtle fruity aroma and a somewhat bitter and spicy flavour and an absence of any sensation of oiliness, on account of the adaptation of the olive trees over centuries to the particular soil and climate conditions of the region, but also due to the cultivation techniques used by the olive producers.\nPrasines Elies Chalkidikis can be found in four types:\n1.. Whole olives.\n2.. Pitted olives.\n3.. Pitted stuffed olives. Almond, red pepper, carrot, gherkin and garlic may be used as a filling, and the olives are stuffed by hand. The products used for the filling may not exceed 15 % of the weight of the olives.\n4.. Crushed olives.\nAll types may be flavoured with oregano, thyme, bay leaves, celery, garlic, capers and red pepper. The flavouring ingredients may not exceed 2,5 % of the weight of the olives.\nThe ingredients used for the filling and to flavour the olives are products originating in the Prefecture of Chalkidiki.\nAt the time of release for consumption, the product must present the following characteristics:\nTypes of olives\nParameters\nWhole\nPitted\nPitted and stuffed\nCrushed\nPhysical characteristics of fruit\nFruits of cylindrical/conical shape ending in a marked papilla, with robust and glossy skin and bright green/greenish-yellow colour.\nFlesh firm and succulent.\nFlesh slightly cracked, with whole stones, succulent.\nOrganoleptic characteristics of fruit\nSubtle fruity aroma, lack of an oily taste.\nSlightly bitter and spicy taste. If the olives are flavoured, the tastes of the seasonings can be discerned.\nSlightly bitter and spicy taste, complemented by the flavour of the filling ingredients.\nSlightly bitter and spicy taste. If the olives are flavoured, the tastes of the seasonings can be discerned.\nQuality characteristics of fruit\nAll the olives belong to the quality categories ‘Extra’ and ‘Select’ and the minimum admissible size is 181/200 fruit per kilogram. Defective fruit in both categories account for less than 7 % of the net weight of the olives.\nBrine characteristics\nThe brine contains up to 8,5 % sodium chloride, has a pH of 3,8 to 4,0 and minimum acidity of 0,8 %.\nNet weight of fruit preserved in brine\nAt least 65 % of the weight of the final product.\nAt least 55 % of the weight of the final product.\nAt least 65 % of the weight of the final product.\nFor the other quality parameters and the adjuvants used during processing and packing, the provisions laid down in the legislation on foodstuffs, international OIC standards and those of the Codex Alimentarius Commission apply.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2012/426/annex/II/division/SUMMARY/division/4/division/4.2",
    "retrieved_at": "2026-11-01T14:49:26.201790+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}