# C_2013228EN.01003001.xml

| 7.8.2013 | EN | Official Journal of the European Union | C 228/30 |
| --- | --- | --- | --- |

7.8.2013

EN

Official Journal of the European Union

C 228/30

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Publication of an amendment 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 228/08

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).

1

AMENDMENT APPLICATION

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

2

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘ΚΟΝΣΕΡΒΟΛΙΑ ΡΟΒΙΩΝ’ (KONSERVOLIA ROVION)

‘ΚΟΝΣΕΡΒΟΛΙΑ ΡΟΒΙΩΝ’ (KONSERVOLIA ROVION)

EC No: EL-PDO-0117-0974-14.02.2012

EC No: EL-PDO-0117-0974-14.02.2012

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Heading in the product specification affected by the amendment

Heading in the product specification affected by the amendment

| — |  | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — |  | Geographical area |
| — | ☒ | Proof of origin |
| — | ☒ | Method of production |
| — |  | Link |
| — |  | Labelling |
| — |  | National requirements |
| — | ☒ | Other (Packaging) |

—



Name of product

—

☒

Description of product

—



Geographical area

—

☒

Proof of origin

—

☒

Method of production

—



Link

—



Labelling

—



National requirements

—

☒

Other (Packaging)

2.   Type of amendment(s)

Type of amendment(s)

| — |  | Amendment to single document or summary sheet |
| --- | --- | --- |
| — | ☒ | Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet has been published |
| — |  | Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006) |
| — |  | Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) |

—



Amendment to single document or summary sheet

—

☒

Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet has been published

—



Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006)

—



Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendment(s)

Amendment(s)

This amendment application is part of a general effort being made to support olive growing in the area of Rovies and make ‘Konservolia Rovion’ more competitive so that it can achieve the recognition it deserves at both national and international level.

Specifically, we hereby request the following amendments:

3.1.   Description of product

Description of product

Market requirements and changing consumer habits have led to the need to diversify the commercial types available on the market. We therefore request that the description of ‘Konservolia Rovion’ be amended to include olives turning colour (‘blonde olives’).

The International Olive Council's trade standard for table olives (COI/OT/NC No 1 of December 2004) provides that the types of table olive placed on the market may include:

| — | olives turning colour: fruits harvested before the stage of complete ripeness is attained, when the colour is changing from green to black. |
| --- | --- |

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olives turning colour: fruits harvested before the stage of complete ripeness is attained, when the colour is changing from green to black.

Olives turning colour are processed in exactly the same way as ‘Konservolia Rovion’ whole black olives, as regards removal of the bitterness, sorting and presentation for sale.

We therefore believe this amendment should be made as the turning of colour is a natural stage in the ripening of ‘Konservolia Rovion’ olives from green to black. It will not affect or change the product's link with the geographical area, but will simply facilitate promotion and sale of the product abroad.

The average size of PDO ‘Konservolia Rovion’ olives has been changed (from 120-160 to 120-260) to bring it into line with the current situation that has resulted from conversion to organic farming. The International Olive Council's trade standard for table olives (COI/OT/NC No 1 of December 2004), as currently in force, grades olive size according to the number of fruits per kilogram. For ‘Konservolia Rovion’ the size scale, in one kilogram, is as follows:

91/100, 101/110, 111/120, 121/140, 141/160, 161/180, 181/200, 201/230, 231/260, 261/290, 291/320, 321/350.

Market requirements and changing consumer habits have led to the need to diversify the commercial types available on the market. We therefore request that the description of ‘Konservolia Rovion’ be amended to include whole cracked olives, whole pitted olives, halved/quartered olives and sliced olives (i.e. addition of the commercial types (b) to (e) in the relevant section of the updated specification).

The olives used for cracked olives are ‘Konservolia Rovion’ PDO whole olives which have already undergone fermentation and have therefore acquired their final physical and chemical and organoleptic characteristics. According to the International Olive Council's trade standard for table olives (COI/OT/NC No 1 of December 2004), cracked olives are olives that are cracked lengthwise, without breaking the stone (pit), which remains intact inside the fruit. This is done with a special cracking machine. The olives are then placed in a 7-10 % brine solution, as appropriate, exactly like ‘Konservolia Rovion’ PDO whole olives. Thus the characteristics of the cracked olives (taste, colour, smell) do not differ in any way from those of ‘Konservolia Rovion’ PDO whole olives, as the cracking takes place once the olive has acquired its final organoleptic characteristics. Furthermore, the composition of the brine, which can generally change a product's taste, is exactly the same for the whole olives and the cracked ones.

Exactly the same method is used when the ‘Konservolia Rovion’ olives are pitted or cut into halves/quarters or slices and therefore the product's link with the geographical area does not change.

Pitted olives: the stone is removed with a special pitting machine, always through the major axis of the fruit.

The halved/quartered and sliced olives are ‘Konservolia Rovion’ olives that have first been pitted. They are cut into halves/quarters or slices with special machines.

The information on the colours of ‘Konservolia Rovion’ PDO olives has also been updated.

3.2.   Proof of origin

Proof of origin

Market requirements regarding traceability of foodstuffs and the need to protect the product from adulteration have led to the adoption of a stricter system which will safeguard the product's identity and ensure consistent quality in the future.

3.3.   Method of production

Method of production

As a result of the development of organic farming since the year 2000 (70 % of olive groves planted with ‘Konservolia Rovion’ are now organically farmed) and the conversion of a substantial part of olive production to organic, caustic soda may no longer be used to remove the bitterness from the fruit. Instead, the bitterness is removed from organic olives in the traditional natural way, i.e. in tanks filled with a solution of sodium chloride. Until they are consumed, the olives are preserved in a 7-10 % brine solution. This is assisted by the acidity that develops when organic acids are produced by the lactic fermentation that takes place when the containers are closed. It is therefore requested that the specification for PDO ‘Konservolia Rovion’ be amended to include this natural fermentation method.

In more detail, the bitterness is removed as follows:

| 1. | for green olives, olives turning colour and black olives that fully meet organic standards and for conventional olives turning colour and conventional black olives, by using the traditional natural method, i.e. in containers filled with a solution of sodium chloride (brine). The olives are preserved until they are consumed by being kept in a 7-10 % acidified brine solution. This is assisted by the acidity that develops when organic acids are produced by the lactic fermentation that takes place when the containers are closed. The removal of bitterness takes approximately 4-6 months depending on the temperature; |
| --- | --- |

1.

for green olives, olives turning colour and black olives that fully meet organic standards and for conventional olives turning colour and conventional black olives, by using the traditional natural method, i.e. in containers filled with a solution of sodium chloride (brine). The olives are preserved until they are consumed by being kept in a 7-10 % acidified brine solution. This is assisted by the acidity that develops when organic acids are produced by the lactic fermentation that takes place when the containers are closed. The removal of bitterness takes approximately 4-6 months depending on the temperature;

| 2. | by using a 2 % caustic soda solution, only for conventional green olives. The removal of bitterness takes approximately 12 hours, depending on the temperature. The olives are then washed in plenty of water (three changes of water) for 24 hours. They are then put in tubs of brine (approximately 8 Baume), where lactobacilli cause them to ferment. After fermentation they are left to mature in the same brine. |
| --- | --- |

2.

by using a 2 % caustic soda solution, only for conventional green olives. The removal of bitterness takes approximately 12 hours, depending on the temperature. The olives are then washed in plenty of water (three changes of water) for 24 hours. They are then put in tubs of brine (approximately 8 Baume), where lactobacilli cause them to ferment. After fermentation they are left to mature in the same brine.

It is also requested that the use of organic fertilisers be included in the specification, because of organic farming.

Finally, the times of harvesting, which are based on the colour of the PDO ‘Konservolia Rovion’ olives, have been updated because a new type has been introduced (‘blonde olives’).

3.4.   Packaging

Packaging

In view of technological developments and continually evolving consumer demands, it is requested that the packaging size restrictions be removed so that ‘Konservolia Rovion’ may be packaged in any packaging that meets the requirements of Greek and EU legislation. This will make the product easier to trade and more competitive. The size of the packaging does not affect the specific characteristics of the product.

Declaration of legitimate interest

Declaration of legitimate interest

The Rovies Agricultural Cooperative is located within the defined geographical area and currently produces and processes all the ‘Konservolia Rovion’. This Cooperative submitted the initial application for registration of the name ‘Konservolia Rovion’ in the EU's PDO-PGI register.

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
   (3)

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

3

‘ΚΟΝΣΕΡΒΟΛΙΑ ΡΟΒΙΩΝ’ (KONSERVOLIA ROVION)

‘ΚΟΝΣΕΡΒΟΛΙΑ ΡΟΒΙΩΝ’ (KONSERVOLIA ROVION)

EC No: EL-PDO-0117-0974-14.02.2012

EC No: EL-PDO-0117-0974-14.02.2012

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Name

Name

‘Κονσερβολιά Ροβιών’ (Konservolia Rovion)

2.   Member State or third country

Member State or third country

Greece

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

| Class 1.6. | Fruit, vegetables and cereals, fresh or processed |
| --- | --- |

Class 1.6.

Fruit, vegetables and cereals, fresh or processed

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

Description of product to which the name in point 1 applies

The fruit is firm, crunchy and rich in sugars. The ripe (black) olive has an average oil content of 17-18 %.

The quality characteristics of the final product are as follows:

| — | medium sized (average 120-260 pieces/kg). The International Olive Council's trade standard for table olives (COI/OT/NC No 1 of December 2004), as currently in force, grades olive size according to the number of fruits per kilogram. For ‘Konservolia Rovion’ the size scale is as follows:
  91/100, 101/110, 111/120, 121/140, 141/160, 161/180, 181/200, 201/230, 231/260, 261/290, 291/320, 321/350, |
| --- | --- |

—

medium sized (average 120-260 pieces/kg). The International Olive Council's trade standard for table olives (COI/OT/NC No 1 of December 2004), as currently in force, grades olive size according to the number of fruits per kilogram. For ‘Konservolia Rovion’ the size scale is as follows:

91/100, 101/110, 111/120, 121/140, 141/160, 161/180, 181/200, 201/230, 231/260, 261/290, 291/320, 321/350,

| — | green olives: long-lasting colour ranging from yellowish-green to dark green. Olives turning colour: colour ranging from light green and yellow to light shades of brown. Black olives: colour ranging from light to dark brown and dark purple, |
| --- | --- |

—

green olives: long-lasting colour ranging from yellowish-green to dark green. Olives turning colour: colour ranging from light green and yellow to light shades of brown. Black olives: colour ranging from light to dark brown and dark purple,

| — | crunchy, tasty flesh, with a characteristic aroma of olive oil, |
| --- | --- |

—

crunchy, tasty flesh, with a characteristic aroma of olive oil,

| — | a high sugar content with a long-lasting fruity taste, |
| --- | --- |

—

a high sugar content with a long-lasting fruity taste,

| — | highly resistant to other forms of alteration. |
| --- | --- |

—

highly resistant to other forms of alteration.

The green olives are ‘ripe’ for harvesting from the beginning of September, earlier than any other variety of olive in any other area of Greece.

There are three types available: green olives, olives turning colour (‘blonde olives’) and black olives.

The product is marketed in the following styles:

| A. | whole; |
| --- | --- |

A.

whole;

| B. | pitted; |
| --- | --- |

B.

pitted;

| C. | halved/quartered; |
| --- | --- |

C.

halved/quartered;

| D. | sliced; |
| --- | --- |

D.

sliced;

| E. | cracked. |
| --- | --- |

E.

cracked.

The olives may be packed in oil or brine and traditional herbs, spices or almond kernels, etc. may be added.

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

‘Konservolia Rovion’ is obtained solely by the processing of the Konservolia variety of table olive.

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 defined geographical area

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

‘Konservolia Rovion’ must be grown and processed within the defined geographical area.

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

Specific rules concerning slicing, grating, packaging, etc.

—

3.7.   Specific rules concerning labelling

Specific rules concerning labelling

—

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area defined by the administrative boundaries of Rovies in the prefecture of Evia, including all settlements. ‘Konservolia Rovion’ must be grown and processed within this area.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

Climate

Climate

The natural environment helps to give ‘Konservolia Rovion’ its excellent characteristics. The area has a mild, Mediterranean climate, with no frosts (extremely rare) and long hours of sunshine. The winds are usually north-north-easterly. In addition, however, there are often south-south-westerly winds (boukadoura — local wind) which also help create the area's microclimate.

boukadoura

The olive grove is south-facing and protected from cold north-north-easterly winds by Mount Telethrio and Mount Xiro, which are richly forested.

The cool air currents from these forested mountains and the sea breeze from the other side of the geographical area on hot summer days keep temperatures mild during the summer.

Average rainfall is around 550 mm, falling mostly in autumn and winter (November to March). The olive grove's main aquifer is fed by the waters of the Gerania stream.

Soil

Soil

The soil in the olive grove is of average mechanical composition, well drained, fertile and generally contains sufficient calcium.

Human factors

Human factors

The contribution of the producers is equally important in shaping the final product. This comes from their long-standing experience of olive growing, their use of special cultivation techniques to produce fruit of the right quality, and their consistent interest in producing and safeguarding a special product. More specifically, the cultivation practices include: (a) pruning, which is done to encourage new growth and ensure that the trees are exposed to ample light and are well aired; (b) systematic irrigation of the trees to protect them from distress caused by lack of water and; (c) harvesting by hand to obtain top quality olives and ensure successful processing. Finally, there is the processing unit, where the quality selection and filling is done by hand, guaranteeing a top quality final product, and where traditional practices and processing techniques are combined to ensure that any problems that could arise during fermentation can be overcome. Thus the organoleptic characteristics of the olives remain unaltered and a unique product is obtained.

5.2.   Specificity of the product

Specificity of the product

‘Konservolia Rovion’ is obtained solely by the processing of the Konservolia variety of table olive.

The fruit is firm and of medium size (120-260 fruits/kilo). The colour is long-lasting and ranges from yellowish-green to dark green for green olives, from light green and yellow to light shades of brown for olives turning colour and from light brown to dark brown and dark purple for black olives, and the flesh is crunchy, tasty and has a characteristic aroma of olive oil. The olives have a high sugar content with a long-lasting fruity taste and are highly resistant to other forms of alteration.

Another specific characteristic of ‘Konservolia Rovion’ is that it is harvested very early. It is said to be the very first olive harvested in Greece today.

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 specific characteristics of the product and early harvesting are due to the techniques used for growing and processing the olives and the area's natural environment and particular microclimate (the nearby forests, southern exposure, protection from northerly winds, local winds, temperature, cool night wind, rainfall, aquifer, etc.).

More specifically:

| 1. | The distinct Konservolia olive variety, which in the Rovies area produces Greece's earliest table olive. Grafts of the best strains of Konservolia were used as parent material for the Papadopoulos olive grove (which was compact and irrigated, with the trees planted in straight lines) and later on for all the olive trees in Rovies. |
| --- | --- |

1.

The distinct Konservolia olive variety, which in the Rovies area produces Greece's earliest table olive. Grafts of the best strains of Konservolia were used as parent material for the Papadopoulos olive grove (which was compact and irrigated, with the trees planted in straight lines) and later on for all the olive trees in Rovies.

| 2. | The unique climatic conditions in the olive groves in the defined geographical area, and more specifically:






  — | the fact that the olive grove is south-facing (long hours of sunshine) and protected from north-north-easterly winds by Mount Telethrio and Mount Xiro contributes to early cropping, proper flowering and a high sugar content conducive to fast, successful fermentation. The long hours of sunshine and the fact that temperatures are mild during the winter because the area is protected from north-north-easterly winds and the frequent south-south-westerly winds (boukadoura — local wind) mean that the area receives ample light and there are no major fluctuations in temperature, |
| --- | --- | --- |

2.

The unique climatic conditions in the olive groves in the defined geographical area, and more specifically:

—

the fact that the olive grove is south-facing (long hours of sunshine) and protected from north-north-easterly winds by Mount Telethrio and Mount Xiro contributes to early cropping, proper flowering and a high sugar content conducive to fast, successful fermentation. The long hours of sunshine and the fact that temperatures are mild during the winter because the area is protected from north-north-easterly winds and the frequent south-south-westerly winds (boukadoura — local wind) mean that the area receives ample light and there are no major fluctuations in temperature,

boukadoura

| — | the cool air currents from these forested mountains and the sea breeze from the other side of the defined area on hot summer days help create a microclimate, which gives ‘Konservolia Rovion’ olives their special quality characteristics. More specifically, the cool air currents and the sea breeze keep temperatures mild during the summer, with no major fluctuations.
  This microclimate produces early fruit (quick, successful fermentation because of the high sugar content), with a bright green colour and compact texture (firm, crunchy) and favours the development of aromatic substances, |
| --- | --- |

—

the cool air currents from these forested mountains and the sea breeze from the other side of the defined area on hot summer days help create a microclimate, which gives ‘Konservolia Rovion’ olives their special quality characteristics. More specifically, the cool air currents and the sea breeze keep temperatures mild during the summer, with no major fluctuations.

This microclimate produces early fruit (quick, successful fermentation because of the high sugar content), with a bright green colour and compact texture (firm, crunchy) and favours the development of aromatic substances,

| — | average rainfall is around 550 mm, falling mostly in autumn and winter (November to March). The olive grove's main aquifer is fed by the waters of the Gerania stream. The rains contribute to the proper flowering of the olive trees, successful pollination and proper fruiting, and help ensure that the olives are of the right shape, |
| --- | --- |

—

average rainfall is around 550 mm, falling mostly in autumn and winter (November to March). The olive grove's main aquifer is fed by the waters of the Gerania stream. The rains contribute to the proper flowering of the olive trees, successful pollination and proper fruiting, and help ensure that the olives are of the right shape,

| — | the winds are usually north-north-easterly but they are mitigated by Mount Telethrio and Mount Xiro. The presence of moderate winds contributes to proper flowering and proper ripening of the fruit, |
| --- | --- |

—

the winds are usually north-north-easterly but they are mitigated by Mount Telethrio and Mount Xiro. The presence of moderate winds contributes to proper flowering and proper ripening of the fruit,

| — | the soil in the olive grove is of average mechanical composition, well drained, fertile and generally contains sufficient calcium. Because of the calcium content the olives are rich in volatile substances, which give them their long-lasting fruity taste and aroma, and their compact texture. |
| --- | --- |

—

the soil in the olive grove is of average mechanical composition, well drained, fertile and generally contains sufficient calcium. Because of the calcium content the olives are rich in volatile substances, which give them their long-lasting fruity taste and aroma, and their compact texture.

| 3. | The combination of olive-growing techniques, harvesting and processing, and more specifically: | The harvesting of the green olives begins earlier than in any other area of Greece, from the beginning of September (the major part), and ends around the end of October. Quantities of ‘blonde olives’ (of the same variety) and black olives (also of the same variety) are also gathered and sold, mainly on the Greek market, in October and November respectively. |
| --- | --- | --- |

3.

The combination of olive-growing techniques, harvesting and processing, and more specifically:

The harvesting of the green olives begins earlier than in any other area of Greece, from the beginning of September (the major part), and ends around the end of October. Quantities of ‘blonde olives’ (of the same variety) and black olives (also of the same variety) are also gathered and sold, mainly on the Greek market, in October and November respectively.

| | ‘Konservolia Rovion’ olives are harvested individually by hand, using ladders, so there will be no bruising or ‘browning’ of the colour. They are transported on the same day, delivered, weighed and then processing begins immediately. Besides the good physiological characteristics and early harvesting of ‘Konservolia Rovion’, the relatively high temperatures in September-October help to ensure that the removal of bitterness, fermentation and ripening progress quickly and the fruit does not become soft. |
| --- | --- |

‘Konservolia Rovion’ olives are harvested individually by hand, using ladders, so there will be no bruising or ‘browning’ of the colour. They are transported on the same day, delivered, weighed and then processing begins immediately. Besides the good physiological characteristics and early harvesting of ‘Konservolia Rovion’, the relatively high temperatures in September-October help to ensure that the removal of bitterness, fermentation and ripening progress quickly and the fruit does not become soft.

| 4. | The tradition of growing ‘Konservolia Rovion’, which goes back to 1928 when planting of the Papadopoulos olive grove began, and the fact that olive growing has become an integral part of daily life in the community of Rovies.
  ‘Konservolia Rovion’ comes from the long-established, well-known Papadopoulos farm. Planting of the Papadopoulos olive grove began around 1920 and was completed in 1938. It covers most of the flat agricultural land within the administrative boundaries of Rovies.
  In 1974 and 1981, the Papadopoulos olive grove was voluntarily divided into large parcels averaging 40 stremmata (40 000 m2) or more, which were shared out between a large number of olive growers in the community of Rovies. It is generally said that the Rovies olive grove is Evia's best cultivated olive grove in every way and in earlier times the Papadopoulos farm was regarded as a ‘model’ olive grove nationwide. |
| --- | --- |

4.

The tradition of growing ‘Konservolia Rovion’, which goes back to 1928 when planting of the Papadopoulos olive grove began, and the fact that olive growing has become an integral part of daily life in the community of Rovies.

‘Konservolia Rovion’ comes from the long-established, well-known Papadopoulos farm. Planting of the Papadopoulos olive grove began around 1920 and was completed in 1938. It covers most of the flat agricultural land within the administrative boundaries of Rovies.

In 1974 and 1981, the Papadopoulos olive grove was voluntarily divided into large parcels averaging 40 stremmata (40 000 m2) or more, which were shared out between a large number of olive growers in the community of Rovies. It is generally said that the Rovies olive grove is Evia's best cultivated olive grove in every way and in earlier times the Papadopoulos farm was regarded as a ‘model’ olive grove nationwide.

2

Publication reference of the specification

Publication reference of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (4))

4

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/prodiagrafes_konserbopoils_robion150313.pdf

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

1

(2)  Replaced by Regulation (EU) No 1151/2012.

2

(3)  See footnote 2.

3

(4)  See footnote 2.

4

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