(Κονσερβολιά Αμφίσσης, Amfissa olives)
This table olive is obtained from olive trees of the Konservolia Amfissis variety grown in the municipalities of Amfissa, Itea, Delfi, Chrisso, Sernikaki, Aghios Konstantinos, Aghios Georgios, Eleonas, Drossochori, Prossilio, and Kirra in Phocis prefecture.
Even though conditions in this mountainous region are not ideal for cultivating olives because of its cool winters, the Konservolia variety has adapted well. The olives are usually harvested when fully ripe and gathered by hand using small wooden sticks.
Selected olives are fermented in a brine for four months to reduce their bitterness, and then preserved in salt. These olives are more round than oval, with a meaty, soft flesh, and a pleasant, mildly sweet flavor. Around 70% of the table olives produced in Greece are of this variety.
The olives are often pitted and used for stuffing. Konservolia Amfissis olives are best served in salads, with cheeses such as manouri or meta, or in warm tarts with goat cheese.
