In the village of Rovies on the island of Evia, on the coast of the north Euboean Gulf, a community that lies at the foothills of the pine-covered Cavalaris and oak-shrouded Telethrion mountains, next to an extensive olive grove, there are signs of deep roots.
Rovies is known not only for its beaches and sunny climate but also for its organic agricultural cooperative of 130 members dedicated to the quality of their goods.
“We started in 2000. In 2006, a rate of 70 percent of the village’s olive production had already turned into organic agriculture,” said Nikos Vallis cooperative leader to K. According to Vallis, who is a nuclear engineer, “a pesticide manufacturing company conducted a local research on chemical spray effects on birds which indicated immediate loss of birds after pesticides spraying.” “In my view, all Greek agriculture producers are able to use organic agriculture,” Vallis said.
He added that, “A Greek Expat living in London initiated the idea. This man owns a Greek Food company and he spurred us on going to some food exhibitions launching the new, small packaging style.” Rovies’ organic agricultural cooperative has given impetus to the famous product of the area and now nearly 100 percent of its foods are organically grown.
The cooperative produces olives, olive pesto and stuffed olives (filled with almond, Florina peppers, garlic, and lemon.) Half the olives grown there are exported to England, Germany, Italy, Belgium, Norway, and Sweden. Rovies green olives reputation is also reflected in the distinction “sehr gut” by OKO-TEST magazine which conducts food checks.
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