# Official Journal C 276/2013

| | ISSN 1977-091X
  doi:10.3000/1977091X.C_2013.276.eng |
| --- | --- |
| Official Journal
  of the European Union | C 276 |
| | |
| English edition | Information and Notices | Volume 5625 September 2013 |

ISSN 1977-091X

doi:10.3000/1977091X.C_2013.276.eng

Official Journal

of the European Union

C 276

English edition

Information and Notices

Volume 5625 September 2013

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2013/C 276/01 | Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU — Cases where the Commission raises no objections (
  1
  ) | 1 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2013/C 276/01

Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU — Cases where the Commission raises no objections (
  1
  )

1

1

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | Council |
| 2013/C 276/02 | Council statement | 6 |
| | European Commission |
| 2013/C 276/03 | Euro exchange rates | 7 |
| | NOTICES FROM MEMBER STATES |
| 2013/C 276/04 | Information communicated by Member States regarding closure of fisheries | 8 |
| 2013/C 276/05 | Information communicated by Member States regarding closure of fisheries | 8 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

2013/C 276/02

Council statement

6

European Commission

2013/C 276/03

Euro exchange rates

7

NOTICES FROM MEMBER STATES

2013/C 276/04

Information communicated by Member States regarding closure of fisheries

8

2013/C 276/05

Information communicated by Member States regarding closure of fisheries

8

| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2013/C 276/06 | 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 | 9 |
| 2013/C 276/07 | Publication pursuant to Article 18(2) of Commission Regulation (EC) No 1898/2006 of the single document on a designation of origin or a geographical indication registered under Commission Regulation (EC) No 1107/96 in accordance with Article 17 of Council Regulation (EEC) No 2081/92 | 14 |
| 2013/C 276/08 | 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 | 17 |

V   Announcements

OTHER ACTS

European Commission

2013/C 276/06

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

9

2013/C 276/07

Publication pursuant to Article 18(2) of Commission Regulation (EC) No 1898/2006 of the single document on a designation of origin or a geographical indication registered under Commission Regulation (EC) No 1107/96 in accordance with Article 17 of Council Regulation (EEC) No 2081/92

14

2013/C 276/08

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

17

| | |
| --- | --- |
| | (1)   Text with EEA relevance, except for products falling under Annex I to the Treaty |

---

(1)   Text with EEA relevance, except for products falling under Annex I to the Treaty

1

| EN | |
| --- | --- |

EN

---

II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 25.9.2013 | EN | Official Journal of the European Union | C 276/1 |
| --- | --- | --- | --- |

25.9.2013

EN

Official Journal of the European Union

C 276/1

---

Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU

Cases where the Commission raises no objections

(Text with EEA relevance, except for products falling under Annex I to the Treaty)

2013/C 276/01

| Date of adoption of the decision | 2.7.2013 |
| --- | --- |
| Reference number of State Aid | SA.36091 (13/N) |
| Member State | Italy |
| Region | — | — |
| Title (and/or name of the beneficiary) | Piano riassicurativo agricolo annuale |
| Legal basis | | Legge 23 dicembre 2000, n. 388, art. 127, comma 3. |

Date of adoption of the decision

2.7.2013

Reference number of State Aid

SA.36091 (13/N)

Member State

Italy

Region

—

—

Title (and/or name of the beneficiary)

Piano riassicurativo agricolo annuale

Legal basis

Legge 23 dicembre 2000, n. 388, art. 127, comma 3.

| | Decreto-Legge 8 luglio 2002 n. 138, convertito, con modificazioni, nella Legge 8 agosto 2002 n. 178, art. 13, comma 4-sexies. |
| --- | --- |

Decreto-Legge 8 luglio 2002 n. 138, convertito, con modificazioni, nella Legge 8 agosto 2002 n. 178, art. 13, comma 4-sexies.

| | Decreto Legislativo 29 marzo 2004, n. 102. |
| --- | --- |

Decreto Legislativo 29 marzo 2004, n. 102.

| | Decreto del Ministro delle politiche agricole alimentari e forestali del 29 luglio 2009, art. 11, relativo all'attivazione della misura comunitaria di cui all’articolo 68 del Regolamento (CE) n. 73/2009, per la copertura assicurativa dei rischi agricoli, secondo le procedure previste dal decreto legislativo n. 102/2004 e successive modifiche. |
| --- | --- |

Decreto del Ministro delle politiche agricole alimentari e forestali del 29 luglio 2009, art. 11, relativo all'attivazione della misura comunitaria di cui all’articolo 68 del Regolamento (CE) n. 73/2009, per la copertura assicurativa dei rischi agricoli, secondo le procedure previste dal decreto legislativo n. 102/2004 e successive modifiche.

| | Piano nazionale di sostegno dell’OCM vino e, in particolare, la previsione della misura relativa all’assicurazione del raccolto di uva da vino. |
| --- | --- |

Piano nazionale di sostegno dell’OCM vino e, in particolare, la previsione della misura relativa all’assicurazione del raccolto di uva da vino.

| | Decreto del Ministro delle politiche agricole alimentari e forestali del 7 novembre 2002. |
| --- | --- |

Decreto del Ministro delle politiche agricole alimentari e forestali del 7 novembre 2002.

| | Decreto del Ministro delle politiche agricole alimentari e forestali del 7 febbraio 2003 di approvazione del «Piano Riassicurativo Agricolo Annuale» per l’anno 2004; |
| --- | --- |

Decreto del Ministro delle politiche agricole alimentari e forestali del 7 febbraio 2003 di approvazione del «Piano Riassicurativo Agricolo Annuale» per l’anno 2004;

| | Decreto del Ministro delle politiche agricole alimentari e forestali del 27 febbraio 2008 di approvazione del «Piano Riassicurativo Agricolo Annuale»; |
| --- | --- |

Decreto del Ministro delle politiche agricole alimentari e forestali del 27 febbraio 2008 di approvazione del «Piano Riassicurativo Agricolo Annuale»;

| | Decreto del Ministero delle politiche agricole alimentari e forestali del 7 maggio 2004, di estensione della copertura assicurativa agevolata ai danni causati dalle epizoozie negli allevamenti bovini per l’anno 2004 e successive integrazioni. ... |
| --- | --- |

Decreto del Ministero delle politiche agricole alimentari e forestali del 7 maggio 2004, di estensione della copertura assicurativa agevolata ai danni causati dalle epizoozie negli allevamenti bovini per l’anno 2004 e successive integrazioni. ...

Type of measure

Scheme

—

Objective

Insurance premiums, Sectoral development

Form of aid

Direct grant

Budget

| | Overall budget: EUR 136 million |
| --- | --- |

Overall budget: EUR 136 million

| | Annual budget: EUR 136 million |
| --- | --- |

Annual budget: EUR 136 million

Intensity

80 %

Duration (period)

Until 31.12.2015

Economic sectors

Agriculture, forestry and fishing

Name and address of the granting authority

| Ministero delle politiche agricole alimentari e forestali |
| --- |
| Dipartimento delle politiche europee e internazionali e dello sviluppo rurale |
| Direzione generale dello sviluppo rurale |
| Via XX Settembre 20 |
| 00187 Roma RM |
| ITALIA |

Ministero delle politiche agricole alimentari e forestali

Dipartimento delle politiche europee e internazionali e dello sviluppo rurale

Direzione generale dello sviluppo rurale

Via XX Settembre 20

00187 Roma RM

ITALIA

Other information

—

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/competition/elojade/isef/index.cfm

| Date of adoption of the decision | 19.6.2013 |
| --- | --- |
| Reference number of State Aid | SA.36626 (13/N) |
| Member State | Slovakia |
| Region | — | — |
| Title (and/or name of the beneficiary) | Aid for measure 2.1 — Restoring forestry potential and introducing preventation actions |
| Legal basis | | Zákon č. 231/1999 Z. z. o štátnej pomoci v znení neskorších predpisov |

Date of adoption of the decision

19.6.2013

Reference number of State Aid

SA.36626 (13/N)

Member State

Slovakia

Region

—

—

Title (and/or name of the beneficiary)

Aid for measure 2.1 — Restoring forestry potential and introducing preventation actions

Legal basis

Zákon č. 231/1999 Z. z. o štátnej pomoci v znení neskorších predpisov

| | Zákon č. 528/2008 Z. z. o pomoci a podpore poskytovanej z fondov Európskeho spoločenstva |
| --- | --- |

Zákon č. 528/2008 Z. z. o pomoci a podpore poskytovanej z fondov Európskeho spoločenstva

Type of measure

Scheme

—

Objective

Environmental protection

Form of aid

Other

Budget

| | Overall budget: EUR 155 942 608 |
| --- | --- |

Overall budget: EUR 155 942 608

| | Annual budget: EUR 22 277 515 |
| --- | --- |

Annual budget: EUR 22 277 515

Intensity

0 %

Duration (period)

10.1.2009-31.12.2013

Economic sectors

All economic sectors eligible to receive aid

Name and address of the granting authority

| Ministerstvo pôdohospodárstva a rozvoja vidieka SR |
| --- |
| Dobrovičova 12 |
| 812 66 Bratislava |
| SLOVENSKO/SLOVAKIA |

Ministerstvo pôdohospodárstva a rozvoja vidieka SR

Dobrovičova 12

812 66 Bratislava

SLOVENSKO/SLOVAKIA

Other information

—

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/competition/elojade/isef/index.cfm

| Date of adoption of the decision | 9.8.2013 |
| --- | --- |
| Reference number of State Aid | SA.36780 (13/N) |
| Member State | Czech Republic |
| Region | — | — |
| Title (and/or name of the beneficiary) | Dotace na ochranu lesních porostů do jejich zajištění |
| Legal basis | 1) | Zákon č. 252/1997 Sb., o zemědělství, ve znění pozdějších předpisů |

Date of adoption of the decision

9.8.2013

Reference number of State Aid

SA.36780 (13/N)

Member State

Czech Republic

Region

—

—

Title (and/or name of the beneficiary)

Dotace na ochranu lesních porostů do jejich zajištění

Legal basis

1)

Zákon č. 252/1997 Sb., o zemědělství, ve znění pozdějších předpisů

| 2) | Nařízení vlády č. 505/2000 Sb., kterým se stanoví podpůrné programy k podpoře mimoprodukčních funkcí zemědělství, k podpoře aktivit podílejících se na udržování krajiny, programy pomoci k podpoře méně příznivých oblastí, a kritéria pro jejich posuzování, ve znění pozdějších předpisů |
| --- | --- |

2)

Nařízení vlády č. 505/2000 Sb., kterým se stanoví podpůrné programy k podpoře mimoprodukčních funkcí zemědělství, k podpoře aktivit podílejících se na udržování krajiny, programy pomoci k podpoře méně příznivých oblastí, a kritéria pro jejich posuzování, ve znění pozdějších předpisů

Type of measure

Scheme

—

Objective

Environmental protection

Form of aid

Other

Budget

| | Overall budget: CZK 1 200 000 |
| --- | --- |

Overall budget: CZK 1 200 000

| | Annual budget: CZK 810 000 |
| --- | --- |

Annual budget: CZK 810 000

Intensity

0 %

Duration (period)

1.1.2014-31.12.2015

Economic sectors

All economic sectors eligible to receive aid

Name and address of the granting authority

| Ministerstvo zemědělství |
| --- |
| Těšnov 17 |
| 117 05 Praha 1 |
| ČESKÁ REPUBLIKA |

Ministerstvo zemědělství

Těšnov 17

117 05 Praha 1

ČESKÁ REPUBLIKA

Other information

—

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/competition/elojade/isef/index.cfm

| Date of adoption of the decision | 11.7.2013 |
| --- | --- |
| Reference number of State Aid | SA.36852 (13/N) |
| Member State | Austria |
| Region | Niederoesterreich | — |
| Title (and/or name of the beneficiary) | Beihilfe zur Behebung von Katastrophenschäden |
| Legal basis | | § 3 Katastrophenfondsgesetz 1996, BGBl. Nr. 201/1996 i. d. g. F. |

Date of adoption of the decision

11.7.2013

Reference number of State Aid

SA.36852 (13/N)

Member State

Austria

Region

Niederoesterreich

—

Title (and/or name of the beneficiary)

Beihilfe zur Behebung von Katastrophenschäden

Legal basis

§ 3 Katastrophenfondsgesetz 1996, BGBl. Nr. 201/1996 i. d. g. F.

| | Richtlinien für die Gewährung von Beihilfen zur Behebung von Katastrophenschäden, |
| --- | --- |

Richtlinien für die Gewährung von Beihilfen zur Behebung von Katastrophenschäden,

| | Staatliche Beihilfe Nr. 564/A/2004-Österreich |
| --- | --- |

Staatliche Beihilfe Nr. 564/A/2004-Österreich

Type of measure

Scheme

—

Objective

Compensation of damages caused by natural disaster

Form of aid

Direct grant

Budget

| | Overall budget: EUR 7 million |
| --- | --- |

Overall budget: EUR 7 million

| | Annual budget: EUR 7 million |
| --- | --- |

Annual budget: EUR 7 million

Intensity

50 %

Duration (period)

Until 10.6.2014

Economic sectors

Agriculture, forestry and fishing

Name and address of the granting authority

| Amt der NÖ Landesregierung, Abteilung Landwirtschaftsförderung |
| --- |
| Landhausplatz 1 |
| 3109 St. Pölten |
| ÖSTERREICH |

Amt der NÖ Landesregierung, Abteilung Landwirtschaftsförderung

Landhausplatz 1

3109 St. Pölten

ÖSTERREICH

Other information

—

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/competition/elojade/isef/index.cfm

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

| 25.9.2013 | EN | Official Journal of the European Union | C 276/6 |
| --- | --- | --- | --- |

25.9.2013

EN

Official Journal of the European Union

C 276/6

---

COUNCIL STATEMENT

2013/C 276/02

The Council welcomes the efforts made by the European Economic and Social Committee to create a more transparent system for the payment of daily allowances and reimbursement of travelling expenses of members of the European Economic and Social Committee and their alternates.

The Council stresses that expenditure on travel by EU institutions should be efficient and provide value for money. The Council therefore calls upon the European Economic and Social Committee to take all appropriate measures to apply the lowest possible cost options for travel and allowances on an ongoing basis.

---

European Commission

| 25.9.2013 | EN | Official Journal of the European Union | C 276/7 |
| --- | --- | --- | --- |

25.9.2013

EN

Official Journal of the European Union

C 276/7

---

Euro exchange rates (1)

24 September 2013

2013/C 276/03

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3473 |
| JPY | Japanese yen | 132,92 |
| DKK | Danish krone | 7,4571 |
| GBP | Pound sterling | 0,84431 |
| SEK | Swedish krona | 8,6315 |
| CHF | Swiss franc | 1,2295 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,0200 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,933 |
| HUF | Hungarian forint | 299,89 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,7026 |
| PLN | Polish zloty | 4,2269 |
| RON | Romanian leu | 4,4735 |
| TRY | Turkish lira | 2,6961 |
| AUD | Australian dollar | 1,4347 |
| CAD | Canadian dollar | 1,3857 |
| HKD | Hong Kong dollar | 10,4462 |
| NZD | New Zealand dollar | 1,6261 |
| SGD | Singapore dollar | 1,6918 |
| KRW | South Korean won | 1 448,27 |
| ZAR | South African rand | 13,3062 |
| CNY | Chinese yuan renminbi | 8,2520 |
| HRK | Croatian kuna | 7,6175 |
| IDR | Indonesian rupiah | 15 149,99 |
| MYR | Malaysian ringgit | 4,3340 |
| PHP | Philippine peso | 58,538 |
| RUB | Russian rouble | 43,0098 |
| THB | Thai baht | 42,224 |
| BRL | Brazilian real | 2,9773 |
| MXN | Mexican peso | 17,3566 |
| INR | Indian rupee | 84,8530 |

Currency

Exchange rate

USD

US dollar

1,3473

JPY

Japanese yen

132,92

DKK

Danish krone

7,4571

GBP

Pound sterling

0,84431

SEK

Swedish krona

8,6315

CHF

Swiss franc

1,2295

ISK

Iceland króna

NOK

Norwegian krone

8,0200

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,933

HUF

Hungarian forint

299,89

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,7026

PLN

Polish zloty

4,2269

RON

Romanian leu

4,4735

TRY

Turkish lira

2,6961

AUD

Australian dollar

1,4347

CAD

Canadian dollar

1,3857

HKD

Hong Kong dollar

10,4462

NZD

New Zealand dollar

1,6261

SGD

Singapore dollar

1,6918

KRW

South Korean won

1 448,27

ZAR

South African rand

13,3062

CNY

Chinese yuan renminbi

8,2520

HRK

Croatian kuna

7,6175

IDR

Indonesian rupiah

15 149,99

MYR

Malaysian ringgit

4,3340

PHP

Philippine peso

58,538

RUB

Russian rouble

43,0098

THB

Thai baht

42,224

BRL

Brazilian real

2,9773

MXN

Mexican peso

17,3566

INR

Indian rupee

84,8530

---

(1)  Source: reference exchange rate published by the ECB.

---

NOTICES FROM MEMBER STATES

| 25.9.2013 | EN | Official Journal of the European Union | C 276/8 |
| --- | --- | --- | --- |

25.9.2013

EN

Official Journal of the European Union

C 276/8

---

Information communicated by Member States regarding closure of fisheries

2013/C 276/04

In accordance with Article 35(3) of Council Regulation (EC) No 1224/2009 of 20 November 2009 establishing a Community control system for ensuring compliance with the rules of the common fisheries policy (1), a decision has been taken to close the fishery as set down in the following table:

| Date and time of closure | 20.8.2013 |
| --- | --- |
| Duration | 20.8.2013-31.12.2013 |
| Member State | Spain |
| Stock or group of stocks | HAD/5BC6A. |
| Species | Haddock (Melanogrammus aeglefinus) |
| Zone | EU and international waters of Vb and VIa |
| Type(s) of fishing vessels | — |
| Reference number | 42/TQ39 |

Date and time of closure

20.8.2013

Duration

20.8.2013-31.12.2013

Member State

Spain

Stock or group of stocks

HAD/5BC6A.

Species

Haddock (Melanogrammus aeglefinus)

Zone

EU and international waters of Vb and VIa

Type(s) of fishing vessels

—

Reference number

42/TQ39

---

(1)  OJ L 343, 22.12.2009, p. 1.

---

| 25.9.2013 | EN | Official Journal of the European Union | C 276/8 |
| --- | --- | --- | --- |

25.9.2013

EN

Official Journal of the European Union

C 276/8

---

Information communicated by Member States regarding closure of fisheries

2013/C 276/05

In accordance with Article 35(3) of Council Regulation (EC) No 1224/2009 of 20 November 2009 establishing a Community control system for ensuring compliance with the rules of the common fisheries policy (1), a decision has been taken to close the fishery as set down in the following table:

| Date and time of closure | 20.8.2013 |
| --- | --- |
| Duration | 20.8.2013-31.12.2013 |
| Member State | Spain |
| Stock or group of stocks | GFB/89- |
| Species | Greater forkbeard (Phycis blennoides) |
| Zone | EU and international waters of VIII and IX |
| Type(s) of fishing vessels | — |
| Reference number | FS41DSS |

Date and time of closure

20.8.2013

Duration

20.8.2013-31.12.2013

Member State

Spain

Stock or group of stocks

GFB/89-

Species

Greater forkbeard (Phycis blennoides)

Zone

EU and international waters of VIII and IX

Type(s) of fishing vessels

—

Reference number

FS41DSS

---

(1)  OJ L 343, 22.12.2009, p. 1.

---

V Announcements

OTHER ACTS

European Commission

| 25.9.2013 | EN | Official Journal of the European Union | C 276/9 |
| --- | --- | --- | --- |

25.9.2013

EN

Official Journal of the European Union

C 276/9

---

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 276/06

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

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

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

‘ACEITE DE LA COMUNITAT VALENCIANA’

EC No: ES-PDO-0005-0720-23.09.2008

PGI ( ) PDO ( X )

1.   Name

‘Aceite de la Comunitat Valenciana’

2.   Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   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

Extra virgin olive oil obtained from olives (Olea europea L.), exclusively of the following varieties native to the Autonomous Community of Valencia: Farga, Serrana, Morrudas, Villalonga and Blanqueta. The percentage of each of them is as follows: Serrana: 20-40 %; Villalonga: 20-40 %; Farga: 10-25 %; Blanqueta: 10-25 % and Morrudas: 5-10 %.

The oil protected under the protected designation of origin ‘Aceite de la Comunitat Valenciana’ is extra virgin olive oil fulfilling the following characteristics:

Extra virgin olive oil:

| — | acidity: < 0,5°, |
| --- | --- |

—

acidity: < 0,5°,

| — | peroxide value: < 15 meq O2/kg, |
| --- | --- |

—

peroxide value: < 15 meq O2/kg,

| — | K270: < 0,15, |
| --- | --- |

—

K270: < 0,15,

| — | K232: < 2,50, |
| --- | --- |

—

K232: < 2,50,

| — | waxes: ≤ 250, |
| --- | --- |

—

waxes: ≤ 250,

| — | delta K: ≤ 0,01, |
| --- | --- |

—

delta K: ≤ 0,01,

| — | oleic acid content between 70 % and 82 % of the total fatty acid content, |
| --- | --- |

—

oleic acid content between 70 % and 82 % of the total fatty acid content,

| — | linoleic acid content greater than 8 % of the total fatty acid content, |
| --- | --- |

—

linoleic acid content greater than 8 % of the total fatty acid content,

| — | palmitic acid content between 9,5 % and 12 % of the total fatty acid content, |
| --- | --- |

—

palmitic acid content between 9,5 % and 12 % of the total fatty acid content,

| — | linoleic acid content less than 1 % of the total fatty acid content, |
| --- | --- |

—

linoleic acid content less than 1 % of the total fatty acid content,

| — | palmitic acid content between 0,6 % and 2,5 % of the total fatty acid content, |
| --- | --- |

—

palmitic acid content between 0,6 % and 2,5 % of the total fatty acid content,

| — | arachidic acid content less than 0,6 % of the total fatty acid content, |
| --- | --- |

—

arachidic acid content less than 0,6 % of the total fatty acid content,

| — | lignoceric acid content less than 0,2 % of the total fatty acid content, |
| --- | --- |

—

lignoceric acid content less than 0,2 % of the total fatty acid content,

| — | median of defects: = 0, |
| --- | --- |

—

median of defects: = 0,

| — | median for fruity is > 3 and < 6, |
| --- | --- |

—

median for fruity is > 3 and < 6,

| — | median for pungent is > 1 and < 3, |
| --- | --- |

—

median for pungent is > 1 and < 3,

| — | median for bitter is > 1 and < 3, |
| --- | --- |

—

median for bitter is > 1 and < 3,

| — | The relationship between the median for fruity and the median for bitter and pungent is to be such as to characterise the oil as balanced. |
| --- | --- |

—

The relationship between the median for fruity and the median for bitter and pungent is to be such as to characterise the oil as balanced.

3.3.   Raw materials (for processed products only)

Description of the olive varieties:

SERRANA

The ripe fruit is ovoid in shape and is purplish black in colour with lenticels. Production of the variety is average and rustic, it is resistant to drought and frost, but vulnerable to olive fly and leaf spot.

It matures early and has a good fat yield and is primarily grown in the district of Alto Palancia, in the nature reserves of the Calderona and Espadán Sierras and the surrounding area, although there is some growing of it in neighbouring districts.

FARGA

Farga is a very old variety originating in the north of the province of Castellón. It is average to small in size and elongated and asymmetrical in shape.

It is early ripening and is moderately productive if irregular in yield. Its fat yield is considerable and it is grown throughout the districts of Maestrazgo, the north of the province of Castellón and also — although less so — in the bordering districts of La Plana Alta and Alcalatén.

BLANQUETA

This variety originates in Muro de Alcoy. The fruit is spherical and, when ripe, becomes wine red to black in colour.

It is harvested early and the fat yield is average.

VILLALONGA

The variety originates in the south of the province of Valencia. The fruit itself is spherical and large although it has a fat yield. When ripe, the olive is black.

It is sensitive to frost and drought and may be found almost throughout the province of Valencia, in most of the province of Alicante and scattered across that of Castellón.

MORRUDA

The fruit is medium-sized and is purplish black in colour and slightly asymmetrical in shape. Its fat yield is average.

It is a hardy variety with low yields which is found evenly distributed throughout the Autonomous Community of Valencia. This variety has no great presence overall but it is important in certain localities.

3.4.   Feed (for products of animal origin only)

—

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

The olives are grown and the finished product is prepared in the geographical area defined in point 4.

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

Packaging of ‘Aceite de la Comunitat Valenciana’ may be carried out by any undertaking, without any geographical restriction.

Packing must be in containers which ensure proper preservation of the product and may be made of food-use grade PET, glass, lined metal or ceramic. Preference will be given to the packaging that best protects the product from exposure to light, heat, etc.

The maximum volume of the packaging is to be 5 l, allowing for packaging of 100 cc, 250 cc, 500 cc, 750 cc, 1 l, 2 l, 2,5 l, 3 l and 5 l.

3.7.   Specific rules concerning labelling

The wording or labels identifying the oil described in this specification must include the terms ‘Denominación de Origen Protegida’ and ‘Aceite de la Comunitat Valenciana’.

The product will also carry a conformity mark or secondary label, to be affixed by the packing plant in such a way that it cannot be reused, enabling traceability of the product. Such secondary labels must bear the words ‘Denominación de Origen Protegida Aceite de la Comunitat Valenciana’ and its logo.

4.   Concise definition of the geographical area

The area of production of the olives used for manufacturing ‘Aceite de la Comunitat Valenciana’ consists of the municipalities of 65 population centres of the Autonomous Community of Valencia. They are: Albocàsser, Tirig, La Salzadella, Sant Mateu, Les Coves de Vinromà, Figueroles, Les Useres, San Juan de Moró, Serra Engarzeran, Torre Endomenech, Vall d’Alba, Vilafamés, Ayódar, Fanzara, Almedijar, Altura, Azuébar, Chóvar, Geldo, Navajas, Segorbe, Soneja, Castellnovo, Teresa, Vall d’Almonacid, Viver, Alcudia de Veo, Alfondeguilla, Artana, Tales, Gátova, Casinos, Alcublas, Gestalgar, Sot de Chera, Villar del Arzobispo, Requena, Utiel, Venta del Moro, Ayora, Cortes de Pallas, Anna, Bicorp, Bolbaite, Chella, Enguera, Millares, Navarrés, Font de la Figuera, Moixent, Vallada, Albaida, Beniatjar, Ontinyent, Alfafara, Alqueria d'Aznar, Cocentaina, Millena, Muro d'Alcoi, Alcoi, Biar, Cañada de Biar, Sax, Villena, Banyeres de Mariola and Onil.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

Natural factors

The area has a typical Mediterranean climate, characterised by mild winters, low rainfall, mostly in autumn and spring, and very dry summers. The influence of the Mediterranean, the Iberian landmass and Atlantic weather patterns give the geographical area an even climate. In particular, climatic factors are particularly uniform during the key growing periods, i.e. during flowering, in the final stages of the filling out of the olive and when oil is produced in the fruit. In this respect:

| — | average annual temperatures in the olive area of production are between 12 °C and 16 °C, with significant variations between the winter (average between 6 °C and 10 °C) and summer (when the average is higher at between 22 °C and 26 °C). These temperatures promote the phenologic development of the olives, |
| --- | --- |

—

average annual temperatures in the olive area of production are between 12 °C and 16 °C, with significant variations between the winter (average between 6 °C and 10 °C) and summer (when the average is higher at between 22 °C and 26 °C). These temperatures promote the phenologic development of the olives,

| — | average rainfall is between 500 mm and 600 mm per year, with some fluctuations which vary from 200 mm to 300 mm per year, at least in some particularly dry years, up to 700-800 mm. |
| --- | --- |

—

average rainfall is between 500 mm and 600 mm per year, with some fluctuations which vary from 200 mm to 300 mm per year, at least in some particularly dry years, up to 700-800 mm.

The ground is mostly chalk although there are certain enclaves of sand, marl and gypsum. In general, the lower strata are mainly Mesozoic rock consisting essentially of Cretaceous and Jurassic limestone (with some marlstone and sandstone). The growing area consists of more recent sedimentary material consisting essentially of tertiary and quaternary materials from Mediterranean Terra Rossa, whose texture and structure is good, well drained and particularly suitable for olive cultivation.

The relief of the geographical area comprises mountainous areas and valleys which bound the Iberian and Baetic ranges as they drop eastwards towards the coast. Olive growing has been restricted at 300 m to 600 m above sea level as a result of the progression from the coast westwards of intensive fruit farming, particularly of citrus fruit under irrigation, which has resulted in a very uniform distribution of environmental and ecological conditions in the olive-growing parts of the defined geographical area. Olives, together with almonds and carob, dominate the agricultural landscape of the eastern Iberian Peninsula, which is referred to as the ‘arbolado de secano’.

Human factors

The presence of olive groves in the Comunitat Valenciana dates back to Roman times, more than 2 000 years ago. There is evidence of olive-growing in the districts of Maestrazgo de Castellón in areas lining the Via Augusta which linked Rome to Cadiz. Even today there are numerous trees over 1 000 years in age, which may be visited thanks to initiatives by cooperatives based in Maestrazgo, which offer a number of tourist routes around the ‘thousand-year-old olive oil industry’.

It is also worth noting the contributions made by Cavanilles, the botanist, in his work Observaciones sobre la Historia Natural, Geografía, Agricultura, población y frutos del Reino de Valencia (Notes on the Natural History, Geography, Agriculture, People and Products of the Kingdom of Valencia) (1795-1797). The notes on agriculture and, specifically, on the growing of olives and the production of olive oil are very interesting and cover the whole production area of the Autonomous Community of Valencia. There is frequent mention of ‘olive oil’ and olive growing.

Olive growing as an economic activity is deeply rooted in all the production districts mainly as a result of the permanent nature of its cultivation. An agro-industrial and economic system has grown around it that has enabled social and economic progress to be made in rural areas while at the same time making it possible to continue to grow an environmentally sustainable crop in areas where the weather and soil conditions would not support any other production.

The distribution of parcels within the defined geographical area is peculiar to the region: very small-scale plantations, parcels with steep slopes with limited access, terraces bordered with dry stone walls, soils with high risk of desertification and forest fires, relatively poor land with low levels of organic matter and low water retention capacity, all of which makes the olive-growing areas of the defined geographical area an essential ecological key to the ecosystem.

As a result, the land management of the defined geographical area is a family-based economy operating in smallholdings in arid zones where production of olive oil is through a system of cooperatives, and levels of internal consumption are high. The farmer's skill in handling the crop is handed down from one generation to the next.

A study of the climatic, soil, environmental and social conditions of the geographical area, together with the phenologic development of the olive grown there, shows that the defined geographical area provides uniform conditions for the growing of olives. The study concludes that the ecology of olive plantation is uniform throughout the defined geographical area.

5.2.   Specificity of the product

The specificity of ‘Aceite de la Comunitat Valenciana’ is mainly due to its varietal composition. The Farga, Serrana, Morrudas, Villalonga and Blanqueta varieties are native to the defined geographical area. They produce an oil with characteristics that make it unique, both in terms of the fatty acid composition and its organoleptic qualities.

Thus, the oil produced in the defined geographical area is very balanced in its fatty acids, with relatively high levels of oleic acid, linoleic acid and linolenic acid. As a result, ‘Aceite de la Comunitat Valenciana’ has a high ratio of saturated to non-saturated fatty acids.

From an organoleptic point of view, this oil is among those of the greatest range and variety of aromas. The level of fruitiness is greater than 5, containing aromas of green olives, almond, green leaf, citrus, banana and grass. Levels of pungency and bitterness are of between 1 and 3. Accordingly, the relationship between the level of ‘fruity’ and the levels of ‘bitter’ and ‘pungent’ result in a balanced oil.

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)

The main factors which give the ‘Aceite de la Comunitat Valenciana’ its unique characteristics and which show what links the quality of the product to the geographical environment are as follows:

The Farga, Serrana, Morrudas, Villalonga and Blanqueta varieties are native to the defined geographical area. Within the defined geographical area they are symbolic of the antiquity, richness and varietal diversity present in the eastern Iberian Peninsula. They are varieties which are well suited to our conditions because they have been selected and propagated by our farmers over a very long time.

The varietal profile and the orography of the defined geographical area dictate a very long non-harvesting period stretching between October and February. Production is limited due to the typical small-scale nature of holdings. The farmer plans the cultivation by deciding when to begin the harvest for each parcel he farms according to the level of ripeness in small sections of the fruit he produces, which allows for a more precise programming of the harvest. This ensures a constant progression from harvests to milling which is at a uniform stage of ripeness and does not require intermediate storage, thus ensuring the quality of the raw material for the production of oil with the characteristic organoleptic and physico-chemical qualities.

Plantation at 300 m to 600 m above sea level means that the temperature variation between day and night is favourable to components in the fruit which give rise to the levels of fruitiness, bitterness and pungency. The ground on which olives are generally grown, low in fertility and with very high levels of active lime, is one of the factors that gives the fruit its particular organoleptic characteristics.

The specific climatic conditions of the production area, both in terms of temperature and rainfall. The concentration of rain in the autumn and spring is hugely beneficial for growing olives and with regard to the quality of the resulting oil as it largely softens the aromatic and taste profile of the oil. Spring rains result in good growth of the crop that will determine the harvest levels in successive years. Finally, the mild temperatures of the Mediterranean Sea in winter and summer result in greater aromatic complexity that gives ‘Aceite de la Comunitat Valenciana’ its unique characteristics.

Reference to publication of the specification

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

http://www.agricultura.gva.es/pc_aceitecomunitatvalenciana

---

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

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

(3)  See footnote 2.

---

| 25.9.2013 | EN | Official Journal of the European Union | C 276/14 |
| --- | --- | --- | --- |

25.9.2013

EN

Official Journal of the European Union

C 276/14

---

Publication pursuant to Article 18(2) of Commission Regulation (EC) No 1898/2006 of the single document on a designation of origin or a geographical indication registered under Commission Regulation (EC) No 1107/96 in accordance with Article 17 of Council Regulation (EEC) No 2081/92

2013/C 276/07

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (1)

‘MEL DO ALENTEJO’

EC No: PT-PDO-0117-0252-20.01.2011

PGI ( ) PDO ( X )

1.   Name

‘Mel do Alentejo’

2.   Member State or third country

Portugal

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

| Class 1.4. | Other products of animal origin (honey) |
| --- | --- |

Class 1.4.

Other products of animal origin (honey)

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

Product produced by the bee Apis mellifera (sp. Ibérica) from nectar harvested from flowers that are part of the region’s melliferous flora. PDO ‘Mel do Alentejo’ is classified as:

| | single-flower honey from:






  — | topped lavender (Lavandula stoechas L.), |
| --- | --- | --- |

single-flower honey from:

—

topped lavender (Lavandula stoechas L.),

| — | eucalyptus (Eucalyptus spp.), |
| --- | --- |

—

eucalyptus (Eucalyptus spp.),

| — | orange blossom (Citrus spp.), |
| --- | --- |

—

orange blossom (Citrus spp.),

| — | viper's bugloss (Echium spp.); |
| --- | --- |

—

viper's bugloss (Echium spp.);

| | multifloral honey. |
| --- | --- |

multifloral honey.

3.3.   Raw materials (for processed products only)

—

3.4.   Feed (for products of animal origin only)

Systematic or large-scale artificial feeding of the bee colonies that produce PDO ‘Mel do Alentejo’ is not permitted.

The exception is in specific situations of food shortage or to stimulate the growth of the bee population, when beekeepers may feed the bees as follows:

| — | with syrup prepared with two parts honey or white sugar and one part water. |
| --- | --- |

—

with syrup prepared with two parts honey or white sugar and one part water.

Artificial feeding is always done in the absence of honey supers and must stop one week before they are set up.

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

Bee farms that produce PDO ‘Mel do Alentejo’ must be located within the defined geographical area. Member producers undertake in writing to declare only honeys from registered apiaries located within the defined geographical area.

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

‘Mel do Alentejo’ is packaged in transparent, colourless glass containers holding up to 1 000 g. Honey for direct consumption for the hotel industry, restaurants and catering firms may be packed in individual portions; the packaging must be made from food grade material and hermetically sealed.

3.7.   Specific rules concerning labelling

Use on the label of the PDO ‘Mel do Alentejo’ logo and the certification mark of the inspection and certification body.

4.   Concise definition of the geographical area

PDO ‘Mel do Alentejo’ is produced within the area that lies within the administrative boundaries of the following municipalities: Alandroal, Alvito, Arraiolos, Barrancos, Beja, Borba, Cuba, Estremoz, Elvas, Évora, Ferreira do Alentejo, Fronteira, Montemor-o-Novo, Mora, Moura, Mourão, Portel, Redondo, Reguengos de Monsaraz, Serpa, Sousel, Vendas Novas, Viana do Alentejo, Vidigueira, Vila Viçosa.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The climate, soil and vegetation are distinctly Mediterranean, with a predominance of very typical plant species that are important for both the quality and the quantity of the honey produced.

The typical flora of the defined geographical area varies from topped lavender, gum rockrose, sage-leaved rock rose, strawberry tree, wild honeysuckle, racemed carline thistle, yellow fleabane, ragwort, viper’s bugloss and all the typical Mediterranean flora that coexists with the cork and holm oak groves.

The sunflower, eucalyptus and orange monocultures are also an important source of nectar.

The floral honeys from this area, which is so unspoilt and rich in melliferous flora, have a wonderful aroma and pleasant taste; the delicate colours range from transparent yellow to amber.

The colour is a typical feature of Alentejo honey and makes it popular with consumers, as light-coloured honeys are more sought after both in Portugal and abroad.

Small-scale honey production has been a feature of the Alentejo for centuries and is a deeply rooted tradition among the local people.

5.2.   Specificity of the product

The physical, chemical, pollen and organoleptic characteristics of PDO ‘Mel do Alentejo’ are as follows:

| (a) | Physical and chemical characteristics:
  free acidity: less than 35 meq/kg;
  electrical conductivity: less than 6,0 × 10–4 S/cm;
  colour: all shades from light yellow to amber;
  hydroxymethylfurfural (HMF): not more than 10 mg/kg;
  moisture: less than 18,5 %;
  ash: less than 0,6 %. |
| --- | --- |

(a)

Physical and chemical characteristics:

free acidity: less than 35 meq/kg;

electrical conductivity: less than 6,0 × 10–4 S/cm;

colour: all shades from light yellow to amber;

hydroxymethylfurfural (HMF): not more than 10 mg/kg;

moisture: less than 18,5 %;

ash: less than 0,6 %.

| (b) | Pollen characteristics: | Single-flower honeys
  Minimum percentage of pollen from topped lavender: 13 %, orange blossom: 15 %, eucalyptus and viper's bugloss: 40 %. |
| --- | --- | --- |

(b)

Pollen characteristics:

Single-flower honeys

Minimum percentage of pollen from topped lavender: 13 %, orange blossom: 15 %, eucalyptus and viper's bugloss: 40 %.

| | Multifloral honeys
  Minimum 5 % pollen from at least one of the following species: topped lavender, viper's bugloss, eucalyptus, thyme, rosemary, orange or thistle. |
| --- | --- |

Multifloral honeys

Minimum 5 % pollen from at least one of the following species: topped lavender, viper's bugloss, eucalyptus, thyme, rosemary, orange or thistle.

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)

The specific climate, soil and vegetation in the defined geographical area, notably the flora that coexists with the cork and holm oak groves and the sunflower, eucalyptus and orange crops, produce the nectar which gives ‘Mel do Alentejo’ its distinctive characteristics, described in point 5.2.

Publication reference of the specification

http://www.gpp.pt/Valor/DOP_IGP_ETG.html

---

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

---

| 25.9.2013 | EN | Official Journal of the European Union | C 276/17 |
| --- | --- | --- | --- |

25.9.2013

EN

Official Journal of the European Union

C 276/17

---

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 276/08

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).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

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

‘ACEITUNA DE MALLORCA’/‘ACEITUNA MALLORQUINA’/‘OLIVA DE MALLORCA’/‘OLIVA MALLORQUINA’

EC No: ES-PDO-0005-01051-29.10.2012

PGI ( ) PDO ( X )

1.   Name

‘Aceituna de Mallorca’/‘Aceituna Mallorquina’/‘Oliva de Mallorca’/‘Oliva Mallorquina’

2.   Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   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

The protected designation of origin ‘Aceituna de Mallorca’/‘Aceituna Mallorquina’/‘Oliva de Mallorca’/‘Oliva Mallorquina’ covers three variants: green, bruised green and natural black. These are table olives of the indigenous Majorcan variety, partially fermented in brine. Furthermore, the bruised green olive is flavoured with fennel and chilli pepper and the natural black olive is flavoured with Majorcan oil (‘Aceite de Mallorca’).

The olives intended for the protected designation of origin have the following organoleptic and physical-chemical characteristics:

| — | shape: spindle-shaped, slightly asymmetrical, with a rounded apex, no hilum and in most cases, with small lenticels, |
| --- | --- |

—

shape: spindle-shaped, slightly asymmetrical, with a rounded apex, no hilum and in most cases, with small lenticels,

| — | size: small-medium, |
| --- | --- |

—

size: small-medium,

| — | colour: green, yellowy-green or brownish-black, depending on the degree of ripeness, |
| --- | --- |

—

colour: green, yellowy-green or brownish-black, depending on the degree of ripeness,

| — | appearance: shiny, |
| --- | --- |

—

appearance: shiny,

| — | flesh: barely attached to the stone (floating stone), |
| --- | --- |

—

flesh: barely attached to the stone (floating stone),

| — | flavour: predominantly bitter, |
| --- | --- |

—

flavour: predominantly bitter,

| — | tactile feel of the flesh: unctuous, |
| --- | --- |

—

tactile feel of the flesh: unctuous,

| — | unsaturated fatty acids: ≥ 83 % of total fatty acids, |
| --- | --- |

—

unsaturated fatty acids: ≥ 83 % of total fatty acids,

| — | oleic acid + linoleic acid: ≥ 78 % of total fatty acids, |
| --- | --- |

—

oleic acid + linoleic acid: ≥ 78 % of total fatty acids,

| — | total polyphenols: ≥ 245 mg of gallic acid/100 g, |
| --- | --- |

—

total polyphenols: ≥ 245 mg of gallic acid/100 g,

| — | suitability for conservation: high. |
| --- | --- |

—

suitability for conservation: high.

The olive's degree of ripeness at the time of picking is what distinguishes between green and black olives. The degree of ripeness, together with the production method, particularly the flavouring, makes it possible to obtain three variants with the following characteristics:

1.   Whole green

Olives picked before winter. These are sold in packages with a covering liquid that has at least 6 % sodium chloride and a maximum pH of 4,3.

Organoleptic characteristics:

| | Colour: green to yellowy-green of low intensity. |
| --- | --- |

Colour: green to yellowy-green of low intensity.

| | Aroma: intense vegetable (olive leaf) and mineral (brine). |
| --- | --- |

Aroma: intense vegetable (olive leaf) and mineral (brine).

| | Texture: firm to the touch and barely deformable. In the mouth, it is characterised by its high firmness, cohesion and low friability. Chewing the olive produces a sensation of unctuousness and audible grinding. |
| --- | --- |

Texture: firm to the touch and barely deformable. In the mouth, it is characterised by its high firmness, cohesion and low friability. Chewing the olive produces a sensation of unctuousness and audible grinding.

| | Flavour: intense; a balance between acid, salty and bitter flavours. |
| --- | --- |

Flavour: intense; a balance between acid, salty and bitter flavours.

| | Sensations: marked astringency and spiciness. |
| --- | --- |

Sensations: marked astringency and spiciness.

| | Prolonged after-taste and pronounced astringency. |
| --- | --- |

Prolonged after-taste and pronounced astringency.

2.   Bruised green

Olives picked before winter, bruised and flavoured with fennel (Foeniculum vulgare Mill.) and chilli peppers (Capsicum annum L.) from Majorca. These are sold in packages with a covering liquid that has at least 6 % sodium chloride and a maximum pH of 4,3.

Organoleptic characteristics:

| | Colour: green to yellowy-green, shiny. |
| --- | --- |

Colour: green to yellowy-green, shiny.

| | Aroma: intensely vegetable, with the aromatic plants (fennel) clearly identifiable and a light hint of chilli peppers. |
| --- | --- |

Aroma: intensely vegetable, with the aromatic plants (fennel) clearly identifiable and a light hint of chilli peppers.

| | Texture: soft to the touch, deformable and elastic, accentuating the irregular incision of the epicarp and mesocarp resulting from the bruising process. In the mouth, it is soft, unctuous and has average cohesiveness. |
| --- | --- |

Texture: soft to the touch, deformable and elastic, accentuating the irregular incision of the epicarp and mesocarp resulting from the bruising process. In the mouth, it is soft, unctuous and has average cohesiveness.

| | Flavour: intense, salty and bitter. |
| --- | --- |

Flavour: intense, salty and bitter.

| | Sensations: pronounced astringency and spicy sensation. |
| --- | --- |

Sensations: pronounced astringency and spicy sensation.

| | After-taste: prolonged. |
| --- | --- |

After-taste: prolonged.

3.   Natural black

These olives are picked after winter and flavoured with Majorcan oil. They are sold packaged without any covering liquid.

Organoleptic characteristics:

| | Colour: dark brown, almost black. |
| --- | --- |

Colour: dark brown, almost black.

| | Aroma: earthy, of average intensity. |
| --- | --- |

Aroma: earthy, of average intensity.

| | Texture: the surface is smooth and irregular to the touch. In the mouth, the texture of the mesocarp is unctuous, soft and juicy, with low cohesiveness. |
| --- | --- |

Texture: the surface is smooth and irregular to the touch. In the mouth, the texture of the mesocarp is unctuous, soft and juicy, with low cohesiveness.

| | Flavour: intense, with balanced acidic and salty flavours. |
| --- | --- |

Flavour: intense, with balanced acidic and salty flavours.

| | Sensations: a slight bitterness and astringent note can be detected. |
| --- | --- |

Sensations: a slight bitterness and astringent note can be detected.

| | After-taste: average duration. |
| --- | --- |

After-taste: average duration.

3.3.   Raw materials (for processed products only)

Only olives of the indigenous Majorcan variety produced in Majorca may be used.

For the green and bruised green variants, the olives are collected when they are young, i.e. before winter, and the natural black olives are collected when winter is over.

The bruised green olives are flavoured with fennel (Foeniculum vulgare Mill.) from Majorca, chilli peppers (Capsicum annum L.) from Majorca and salt.

The natural black olives are flavoured with Majorcan oil.

3.4.   Feed (for products of animal origin only)

—

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

The production and processing (selection, washing, bruising, salting and flavouring) of the olives protected by the designation of origin take place on the island of Majorca.

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

The packaging should be considered as the final stage in production and it is essential for conserving the olives and guaranteeing their distinctive quality characteristics.

Because of the product's specific characteristics, particularly its production system and perishable nature, the olives are packaged on the island of Majorca, a requirement which is justified because it is essential to:

| (a) | preserve the typical characteristics of the olives and safeguard their quality. The operators fully and collectively assume this responsibility, motivated by:






  1. | the need to conserve the traditional way of producing the product in Majorca, which makes a decisive contribution to protecting the specific characteristics of the end product. The producers have the necessary techniques and expertise to ensure the correct treatment.
  It must be noted that olives are a delicate and perishable fruit. Furthermore, the natural way of processing the product may cause unwanted second fermentations. The fact that Majorca is an island means that the bulk transport of olives to areas outside the production area would involve a lengthy sea crossing. The quality of the olives could thus be affected by the temperature and other environmental factors, altering the flavour, aroma and texture, which is why the repackaging and further processing of the fruit remains strictly forbidden; |
| --- | --- | --- |

(a)

preserve the typical characteristics of the olives and safeguard their quality. The operators fully and collectively assume this responsibility, motivated by:

1.

the need to conserve the traditional way of producing the product in Majorca, which makes a decisive contribution to protecting the specific characteristics of the end product. The producers have the necessary techniques and expertise to ensure the correct treatment.

It must be noted that olives are a delicate and perishable fruit. Furthermore, the natural way of processing the product may cause unwanted second fermentations. The fact that Majorca is an island means that the bulk transport of olives to areas outside the production area would involve a lengthy sea crossing. The quality of the olives could thus be affected by the temperature and other environmental factors, altering the flavour, aroma and texture, which is why the repackaging and further processing of the fruit remains strictly forbidden;

| 2. | the mere existence of two different packaging methods, within and outside of the production area, with or without the systematic control of the process, could lower confidence in the protected designation of origin; |
| --- | --- |

2.

the mere existence of two different packaging methods, within and outside of the production area, with or without the systematic control of the process, could lower confidence in the protected designation of origin;

| (b) | guarantee the traceability and origin of the product. |
| --- | --- |

(b)

guarantee the traceability and origin of the product.

The control and certification system guarantees the origin and traceability of the olives provided they are prepared, processed and packaged in Majorca, thereby preventing possible mixing with olives of other origins.

3.7.   Specific rules concerning labelling

The label of every package of olives sold under this protected designation of origin must include:

| — | the name of the protected designation of origin, |
| --- | --- |

—

the name of the protected designation of origin,

| — | the EU symbol or the words ‘protected designation of origin’, and |
| --- | --- |

—

the EU symbol or the words ‘protected designation of origin’, and

| — | a label with a sequential alphanumerical code to facilitate checks of the product's traceability. |
| --- | --- |

—

a label with a sequential alphanumerical code to facilitate checks of the product's traceability.

4.   Concise definition of the geographical area

The geographical area covers the entire island of Majorca, which is situated in the Autonomous Community of the Balearic Islands (Spain).

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The agricultural land suitable for producing olives covered by the protected designation of origin is limey, with an average to strong consistency, with a high proportion of coarse elements and an alkaline pH. It is very stony, which is beneficial for water management. The land is structured in horizontal layers, between which fine clay accumulates and which lend themselves perfectly to being explored by the root systems of the olive trees.

Generally cultivated on terraces, as this system responds to the curves of the land. These face south, making the most of the slopes and receiving maximum sunshine, while avoiding the cold winds from the north. The difficulty of the terrain means the olives have to be picked by hand, which allows the selection of the ideal olives.

The only water supplied is rainwater. The farmers' experience shows that irrigation has a negative effect on the characteristic texture of the olives, which is why irrigation is not allowed.

For olives of the Majorcan variety, the only rootstock used is from wild olive trees, which are ideal because of their great hardiness and they grow wild in Majorca, which makes them perfectly adapted to the environment.

Traditionally, the farms also kept sheep, which had a threefold function: to eliminate weeds, eliminate suckers and provide organic fertiliser.

The flavouring technique, which is also closely linked to the geographical area, comes from the producers' know-how. Thus the bruised green olives are flavoured by adding fennel and chilli peppers from the island — both ingredients well-known and prized by Majorcan consumers. The flavouring of the black olives with oils from the production area is further proof of how the olives are closely linked with the area.

The operators' expertise, handed down orally in most cases, comes from the cultivation and processing of olives for centuries, which ensures their quality. Thus, for example, some good cultivation methods, resulting from the farmer's experience, make it possible to reduce and avoid flawed olives not suitable for production. Furthermore, a producer's good knowledge of olives makes it possible to avoid fermentations and other alterations in the olive. All of this is achieved by adapting the processing and environmental conditions, and those of the workers and installations to the characteristics of the olives.

The farmers' specific knowledge covers grafting onto wild olive trees, developing dry plantations to give the olives a more intense flavour, and picking the fruit by hand at the optimum ripening point for each of the variants. This hand-picking makes it possible to determine the ideal time for picking the olives, which directly affects two compound types: the phenols and the volatile compounds which give the olives their characteristic flavour and aroma.

The producers' specific knowledge covers their own technique for flavouring with the ideal proportions of fennel and chilli peppers for the bruised green olives and with Majorcan oil for the natural black variety. The producers also know how to conserve the genuine characteristics of the olives by not treating the olives with alkalis to conserve their bitterness and also adjusting the pH before packaging to prevent second fermentations.

5.2.   Specificity of the product

The olive variety covered is specific to the island of Majorca. It comes from the indigenous Majorcan olive variety.

The distinctive character of this protected designation of origin is mainly due to the following organoleptic characteristics: bitterness, creaminess and aroma; which give it its great reputation.

The bitterness is the distinguishing characteristic cited by most consumers of Majorcan olives. This is due to the high polyphenol content in the green and black olives. Furthermore, the traditional production method barely alters these components, which are antioxidant in character and responsible for the bitterness and astringency of the end product.

The level of unsaturated fatty acids in the Majorcan olive is over 83 % and its melting point is less than 39 °C; which means that chewing liquefies it in the mouth, giving it the characteristic unctuousness so prized by consumers.

The bruised green olives have an aroma clearly influenced by the fennel used in flavouring, a texture particular to the variety and the production method.

The distinguishing characteristics of the natural black olive mainly come from the variety and in particular its picking when it is practically overripe, alongside its flavouring with oil from the area.

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)

The olive tree is a tree which adapts to the environmental conditions in which it is grown and to the manner in which it is grown. This means that these olives are linked to their geographical area and have distinctive characteristics due to the terrain, soil and climate of the area, the farmers' experience and historic tradition of olive growing.

The ideal conditions for the wild propagation of the rootstock in the geographical area, together with human intervention (selecting the best specimens) and evolution gave rise to the Majorcan olive variety which, with the method of cultivation and ancestral production techniques, has led to today's olive with its distinctive quality.

This distinctive quality is caused by four factors which define the causal relation between the geographical area and the characteristics of the product: the climate and soil, the specific genetic characteristics, the agronomic resources and the distinctive production method.

The climate conditions are Mediterranean, with a high number of sunshine hours, moderate to cold winters and warm, dry warm summers. With regard to the soil conditions, the soil has a high carbon content (limey). These factors give the olives a high level of polyphenols, which gives them the bitter taste and astringent trigeminal sensation so typical of the Majorcan olive.

With regard to the genetic characteristics resulting from the selection made on the basis of the farmers' empirical knowledge, an indigenous — genetically and phenotypically distinct — variety has been determined. A 2011 study by the University of the Balearic Islands accredited this with a distinctive fatty acid profile which gives them their characteristic unctuousness and flesh that is barely attached to the stone (floating stone) which makes them ideally suited for table olives.

With regard to the agronomic characteristics, we must highlight the harvesting by hand and in stages. The harvesting in stages, before winter for the whole green olives and bruised green olives and after winter for the natural black olives, means that the olives ripen on the trees, which gives each of these three variants their own typical organoleptic characteristics. Hand-picking by experienced farmers makes it possible to ensure optimal organoleptic characteristics and is responsible for the characteristic firmness of the whole green and bruised green olives.

The production method has the following differential traits: the traditional flavouring of the bruised green olives with fennel and chilli peppers from the island which gives them their characteristic aroma. In the traditional flavouring of the natural black olives, the addition of Majorcan oil increases their characteristic unctuousness. Lastly, because the olives are not processed with alkali, their natural texture barely changes, which preserves the firmness and characteristic bitterness of the whole green and bruised green variants.

Reference to the publication of the specification

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

http://www.caib.es/sacmicrofront/archivopub.do?ctrl=MCRST63ZI124069&id=124069

---

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

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

(3)  See footnote 2.

---