# 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 1: Natural

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

From an agricultural point of view, the soil in the Chalkidiki Prefecture is perfectly suited to olive growing as the trees grow and bear fruit across the entire range of terrain, from the poor chalky rocks in the mountains to alluvial fertile soil of calcareous origin in the plains.
The characteristics of the climate in Chalkidiki are particularly favourable for olive trees; although it lies in northern Greece, Chalkidiki’s extensive coastline along the shores of the Aegean (630 km of coastline) means that it is in the same range of minimum and maximum temperatures as olive-producing regions farther south such as Messinia, Etoloakarnania and Attica. Furthermore, it benefits from high rainfall, with an average annual rainfall of between 450 mm (on the plains) and 850 mm (in the mountains).
Another reason why the climate of Chalkidiki is favourable for the cultivation of olives is that, depending on altitude, it is characterised by mild to cold winters and mild to hot and dry summers with a high number of sunlight hours and long transitions between seasons. The average temperature during the summer does not exceed 22 °C, and the very lowest temperatures in winter rarely drop to – 10 °C, even in the mountains, creating ideal conditions for successful olives.
In addition to their large size, Prasines Elies Chalkidikis are characterised by a robust and glossy skin of bright green/greenish-yellow colour, a rich, firm and subtle flesh, a subtle fruity aroma and a somewhat bitter and spicy flavour.
The soil and climate conditions in Chalkidiki as well as the techniques for growing and processing the olives enhance the abovementioned quality characteristics of the product in the following way:
The long period of relatively low temperatures in the harvesting period combined with the growing techniques, especially pruning and debudding, maximise the potential of the varieties to help make production stable and the olives grow to a very large size with a high ratio of flesh to stone.
As a result of the mainly calcareous origin of the soil, the olives are rich in volatile compounds, which give them their fine fruity flavour.
Thanks to the high number of sunshine hours and mild temperatures during the summer, as well as the monitoring of ripening by the producers and their organisations, when they are harvested the olives are bright green, have a succulent flesh and are of the right consistency for easy pitting without damage or deterioration.
The growing techniques, in particular irrigation and monitoring of ripening, mean that the olives retain a low oil content, which contributes to the lack of an oily taste, to the distinctive aromatic characteristics, as well as to the avoidance of oxidation and, as a result, to better preservation of the olives.
The traditional method of harvesting by hand ensures that the olives are in the best natural condition and that their further processing is successful, while the manual selection and stuffing of the olives ensures the best, authentic final product.
Similarly, by combining traditional practices, the processing units have adapted processing techniques to the special characteristics of the different varieties to overcome difficulties with the olive during fermentation, to keep its organoleptic characteristics unaltered, and to succeed in the stable production of a uniform product known throughout Greece for its slightly bitter and spicy taste. The fact that many of the units are export-oriented also means that Prasines Elies Chalkidikis are marketed in many countries outside Greece.

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Source: https://www.legislation.gov.uk/eur/2012/426/annex/II/division/SUMMARY/division/4/division/4.6/division/1 (the official version)
Page: https://openlegislation.uk/eu-regulation-2012-426/annex-II/division-SUMMARY/division-4/division-4.6/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.