ANNEX ISupplementary provisions
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’.