# 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)), Division 4.2: Description:

Extent: E+W+S+N.I.

‘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.
Prasines Elies Chalkidikis can be found in four types:
1.. Whole olives.
2.. Pitted olives.
3.. 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.
4.. Crushed olives.
All 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.
The ingredients used for the filling and to flavour the olives are products originating in the Prefecture of Chalkidiki.
At the time of release for consumption, the product must present the following characteristics:
Types of olives
Parameters
Whole
Pitted
Pitted and stuffed
Crushed
Physical characteristics of fruit
Fruits of cylindrical/conical shape ending in a marked papilla, with robust and glossy skin and bright green/greenish-yellow colour.
Flesh firm and succulent.
Flesh slightly cracked, with whole stones, succulent.
Organoleptic characteristics of fruit
Subtle fruity aroma, lack of an oily taste.
Slightly bitter and spicy taste. If the olives are flavoured, the tastes of the seasonings can be discerned.
Slightly bitter and spicy taste, complemented by the flavour of the filling ingredients.
Slightly bitter and spicy taste. If the olives are flavoured, the tastes of the seasonings can be discerned.
Quality characteristics of fruit
All 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.
Brine characteristics
The brine contains up to 8,5 % sodium chloride, has a pH of 3,8 to 4,0 and minimum acidity of 0,8 %.
Net weight of fruit preserved in brine
At least 65 % of the weight of the final product.
At least 55 % of the weight of the final product.
At least 65 % of the weight of the final product.
For 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.

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Source: https://www.legislation.gov.uk/eur/2012/426/annex/II/division/SUMMARY/division/4/division/4.2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2012-426/annex-II/division-SUMMARY/division-4/division-4.2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.