The Egklouvi lentil has earned its place in the registry of Protected Designation of Origin (PDO) products, according to the European Commission’s latest update.

Cultivated in Lefkas, the Egklouvi lentil has roots tracing back to at least the 18th century. Specifically, it refers to the seeds of a local variety of lentil cultivated in the region of Egklouvi on the Ionian Island of Lefkas. These lentils possess a smooth surface and are less flat compared to seeds of other varieties. They are notably small, with many having black or dark spots and blemishes.

When cooked, the Egklouvi lentil tends to heat up more rapidly than medium to larger varieties, resulting in fewer nutrients being destroyed during the cooking process.

Geographically, the production area of the Egklouvi lentil includes the village of Egklouvi in the Municipality of Lefkas. Cultivation typically spans from January (sowing) to June (harvest). However, rainfall and winds from mid-April to late May significantly influence the quality and quantity of the harvested product.
During this period, the rainy weather and western to northwestern winds from the Ionian Sea lead to exceptional fertilization and, consequently, high-quality production.

The Egklouvi lentil has been cultivated in the area since at least the 18th century and has not been crossbred with other lentil varieties.

The recognition by the European Commission underscores the uniqueness and traditional heritage of this regional product, acknowledging its distinct characteristics tied to the specific geographical and climatic conditions of the Egklouvi region in Lefkas.