# C_2013187EN.01001901.xml

| 29.6.2013 | EN | Official Journal of the European Union | C 187/19 |
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29.6.2013

EN

Official Journal of the European Union

C 187/19

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Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

2013/C 187/13

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

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SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

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‘ACEITE SIERRA DEL MONCAYO’

‘ACEITE SIERRA DEL MONCAYO’

EC No: ES-PDO-0005-0797-17.02.2010

EC No: ES-PDO-0005-0797-17.02.2010

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Name

Name

‘Aceite Sierra del Moncayo’

2.   Member State or third country

Member State or third country

Spain

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

| Class 1.5. | Oils and fats (butter, margarine, oil, etc.) |
| --- | --- |

Class 1.5.

Oils and fats (butter, margarine, oil, etc.)

3.2.   Description of product to which the name in point 1 applies

Description of product to which the name in point 1 applies

Extra virgin olive oil obtained from the fruit of the Empeltre, Arbequina, Negral, Verdial and Royal varieties of olive tree (Olea europaea L.) by mechanical processes or other physical means that do not lead to deterioration of the oil and preserve the flavour, aroma and characteristics of the fruit from which it is obtained in the following proportions:

Olea europaea

| — | Empeltre: at least 70 %, |
| --- | --- |

—

Empeltre: at least 70 %,

| — | Arbequina: no more than 25 %, |
| --- | --- |

—

Arbequina: no more than 25 %,

| — | at least one of the recognised minority varieties (Negral, Verdial or Royal): these three varieties combined may not exceed 5 %. |
| --- | --- |

—

at least one of the recognised minority varieties (Negral, Verdial or Royal): these three varieties combined may not exceed 5 %.

Maximum permitted parameters for extra virgin olive oils with the ‘Aceite Sierra del Moncayo’ designation of origin:

| Acidity | Not exceeding 0,5° |
| --- | --- |
| Peroxide value | Not exceeding 16 meq O2/kg |
| K232 | Maximum 2 |
| K270 | Not exceeding 0,12 |
| Organoleptic evaluation | |
| Median for defects | Md = 0 |
| Median for fruitiness | Mf > 2,5 |

Acidity

Not exceeding 0,5°

Peroxide value

Not exceeding 16 meq O2/kg

2

K232

232

Maximum 2

K270

270

Not exceeding 0,12

Organoleptic evaluation

Median for defects

Md = 0

Median for fruitiness

Mf > 2,5

Organoleptic analysis of ‘Aceite Sierra del Moncayo’ gives the following sensory profile: fruitiness with Mf scores greater than 2,5 and intensities of at least 2,5 for the descriptor ‘almond’. The organoleptic profile is completed by hints of bitter and pungent attributes, with scores of no more than 4,5.

The oleic fatty acid content is at least 70 %, while the maximum linoleic fatty acid content of ‘Aceite Sierra del Moncayo’ is less than 11 %.

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

The olives must be grown in the area defined in point 4.

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

—

3.5.   Specific steps in production that must take place in the identified geographical area

Specific steps in production that must take place in the identified geographical area

The olives must be grown and the oil produced in the area defined in point 4.

3.6.   Specific rules concerning slicing, grating, packaging, etc.

Specific rules concerning slicing, grating, packaging, etc.

In order to preserve the typical characteristics of the product at all stages, the bottling process must be carried out within the defined geographical area. In this way, the inspection bodies can have total control of the production, and the final handling of the product remains in the hands of the area’s producers. They are the ones who best know the specific reactions of these oils to factors in the bottling process, such as time and method of decanting, filtration operations, diatomaceous earth, cellulose, bottling temperatures, reaction to cold and storage. The aim of all of this is to maintain the typical characteristics of the product.

The bottler must have systems in place that allow oils covered by the PDO to be bottled separately from other oils.

The oil must be packaged in glass, food-grade coated metal, PET, vitrified ceramic or Tetra-Brik containers, with a capacity of no more than 5 l.

3.7.   Specific rules concerning labelling

Specific rules concerning labelling

Along with the sales name, the label on the packaging must include the designation logo, with the words ‘Denominación de Origen Protegida’ (or ‘DOP’) ‘Aceite Sierra del Moncayo’ and the mark of conformity of the product certification body within the control structure.

Image

The product must also bear a conformity mark known as a secondary label, which is identified by an alphanumeric code and is to be affixed by the bottling plant in such a way as to prevent it being reused and so as to ensure traceability.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area lies between the Ebro valley and the Moncayo massif. It constitutes a homogeneous morphological, geographical and historical unit comprising the districts of Tarazona y el Moncayo and Campo de Borja, with more than 2 500 ha of olive groves across a total of 34 municipalities.

List of municipalities: Alcalá de Moncayo, Añón de Moncayo, El Buste, Los Fayos, Grisel, Litago, Lituénigo, Malón, Novallas, San Martín de la Virgen de Moncayo, Santa Cruz de Moncayo, Tarazona, Torellas, Trasmoz, Vera de Moncayo, Vierlas, Agón, Ainzón, Alberite de San Juan, Albeta, Ambel, Bisimbre, Borja, Bulbuente, Bureta, Fréscano, Fuendejalón, Magallón, Maleján, Mallén, Novillas, Pozuelo de Aragón, Tabuenca and Talamantes.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The designated area for the production of the protected oils lies between the Ebro valley and the Moncayo massif.

It occupies a transitional zone between the wide, flat terraces of the Ebro and the Iberian mountain ranges. The municipalities in question are in the Queiles and Huecha river basins, which, owing to their specific climate and soil conditions, form a single area.

The olives are picked straight from the tree when they are ripe enough for early harvesting. In this area, olive trees are grown in traditional non-irrigated groves.

The traditional methods have also led to the cultivation of minority varieties, which were intended for consumption as table olives by the growers themselves as part of a subsistence economy.

Hard materials from limestone and conglomerates predominate.

The soils are all deep with an alkaline pH, owing to the widespread presence of calcium carbonate. Other distinguishing features shared by all of the soils are the predominance of loamy textures and the poor organic matter content.

The geographical area consists of a large area of flat steppe with a continental Mediterranean climate and an average annual rainfall of between 450 mm and 467 mm, falling mostly in the autumn and spring.

The average temperatures vary between 7 °C and 14 °C. July and August are the sunniest months, with summer storms and maximum temperatures of 40 °C. December to February is the coldest period, with temperatures that can drop as low as – 16 °C in February.

The average evapotranspiration values recorded by the region’s weather stations range from 600 to 750 mm/year. A comparison between this figure and the amount of rainfall in the two river basins clearly shows that there is a scarcity of water.

Pressure differences between the Cantabrian Sea and the Mediterranean Sea give rise to a cold, dry wind which is characteristic of the region and is known as the ‘cierzo’. The ‘cierzo’ is more frequent in winter and early spring and leads to a sharp drop in temperatures, partly as a result of its strength and constancy, making it feel colder than it really is and producing a dryness which results in the very arid soils that have always shaped the region’s agriculture (Cuadrat, J. M., 1999).

The ‘cierzo’ prevents the formation of mist and frost, which is very beneficial for the olive groves.

5.2.   Specificity of the product

Specificity of the product

The varieties of olive tree grown in the geographical area are Empeltre, Arbequina, Negral, Verdial and Royal. Over the centuries, these varieties have adapted and endured by a process of natural selection, becoming perfectly adapted to conditions in the district and thus ensuring a final product made from multiple varieties which has distinctive characteristics that are not found in any other olive-growing area.

These varieties are harvested with a maturity index of between 3 and 6.

‘Aceite Sierra del Moncayo’, in which Empeltre olives make up at least 70 %, Arbequina olives no more than 25 % and olives from the minority varieties no more than 5 %, is an exclusive blend that is unique to this district.

The results of sample testing for oleic fatty acid content give a minimum permitted value of 70 %, which is higher than the values obtained for other oils and varieties (International Olive Oil Council, World Olive Encyclopaedia). Furthermore, the average values obtained for linoleic acid content are lower than for studies involving Empeltre and Arbequina in other olive-growing areas. The 70 % minimum permitted oleic fatty acid content and the low linoleic fatty acid content of no more than 11 % give the olive oil a high unsaturation coefficient, which makes it very stable.

World Olive Encyclopaedia

‘Aceite Sierra del Moncayo’ has low oxidation levels and a slow rate of auto-oxidation, resulting in K270 values below 0,12 for the molar extinction coefficient, which are characteristic of this olive oil.

270

‘Aceite Sierra del Moncayo’ has the following sensory profile: scores of at least 2,5 for fruitiness and intensities of at least 2,5 for the descriptor ‘almond’. The organoleptic profile is completed by hints of bitter and pungent attributes, with scores that are no higher than 4,5 and are no more than 2 points above the median for fruitiness, which is what gives the oil its balanced character.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The deep, lime-rich soil, the low annual rainfall, the hot summers, the long frosts and the constant presence of the ‘cierzo’ combine to create an ecosystem that has allowed the varieties used in ‘Aceite Sierra del Moncayo’ to endure through natural selection by becoming perfectly adapted to the environment (Rallo et al., 2005).

The geographical area of production is a transitional zone between areas in which a single variety predominates. It lies between the predominantly Arbequina-growing area of Catalonia and the predominantly Empeltre-growing area of Bajo Aragón. This is combined with the unique presence of the minority varieties Negral, Verdial and Royal, which were intended for consumption as table olives by the growers themselves as part of a subsistence economy.

The soil and climatic conditions (rainfall outside the harvesting period, little rain when the fruit is developing, temperatures that are high in summer and low in winter and the characteristics of the type of soil) affect the acid composition of the olive oil, leading to higher concentrations of oleic fatty acid (Civantos, 1999), with values exceeding 70 %. Early harvesting of the olives in turn leads to linoleic fatty acid concentrations lower than 11 %, resulting in a high unsaturation coefficient, which gives the olive oil high oxidative stability (World Olive Encyclopaedia, 1996).

World Olive Encyclopaedia

The ‘cierzo’ prevents frosts, which are what causes the fruit to oxidise, thus making it possible to obtain olive oil that has low oxidation levels with K270 values below 0,12.

270

The maturity index values for these varieties result from the fact that they are traditionally harvested early and directly from the olive tree, which makes it possible to obtain ‘Aceite Sierra del Moncayo’ with levels of fruitiness higher than those required in the organoleptic description.

The dry, alkaline soils, the low rainfall and the blend of varieties give ‘Aceite Sierra del Moncayo’ a sensory profile with a fruitiness of more than 2,5 and a minimum intensity of 2,5 for the descriptor ‘almond’.

Lastly, the environmental conditions described above cause water and nutritional stress when the olives are ripening, thus intensifying the sensorial descriptors in the oil (Civantos et al., 1999) and generating bitter and pungent hints that are perceptible and balanced, with a score no more than 2 points above the median for fruitiness of the ‘Aceite Sierra del Moncayo’.

Reference to publication of the specification

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

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http://www.aragon.es/estaticos/GobiernoAragon/Departamentos/AgriculturaGanaderiaMedioAmbiente/AgriculturaGanaderia/Areas/08_Calidad_Agroalimentaria/02_Alimentos_calidad_diferenciada/Pliego_aceite_moncayo_09_12.pdf

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(1)  OJ L 343, 14.12.2012, p. 1.

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(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

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(3)  See footnote 2.

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