# C_2012396EN.01002401.xml

| 21.12.2012 | EN | Official Journal of the European Union | C 396/24 |
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Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2012/C 396/10

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006( 1 ). Statements of objection must reach the Commission within six months of the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘ΜΕΣΣΑΡΑ’ (MESSARA)

EC No: EL-PDO-0005-0973-14.02.2012

PGI ( ) PDO ( X )

1.   Name:

‘Μεσσαρά’ (Messara)

2.   Member State or Third Country:

Greece

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

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

3.2.   Description of product to which the name in (1) applies:

Extra virgin olive oil obtained by mechanical processes from olives (Olea europea L.) 100 % of the Koroneiki variety. Messara extra virgin olive oil has the following physical-chemical and organoleptic characteristics on bottling:

| | Physical-chemical characteristics:
—
acidity (percentage by weight of oleic acid): ≤ 0,6 —
Κ232: ≤ 1,80 —
Κ270: ≤ 0,13 —
peroxides (meq O2/kg): ≤ 8,5 —
waxes: ≤ 130 mg/kg —
oleic acid: 75-83 % —
total unsaturated fatty acids: ≥ 84 % —
ratio of oleic acid to linoleic acid: ≥ 10 —
campesterol: ≥ 3,8 % ≤ 4 % of total sterols —
stigmasterol: ≥ 1,5 % of total sterols —
stigmastadienes: ≤ 0,05 ppm —
r ECN42: ≤ 0,1 —
polyphenols: ≥ 100 mg/kg olive oil —
halogenated solvents: trace | — | acidity (percentage by weight of oleic acid): ≤ 0,6 | — | Κ232: ≤ 1,80 | — | Κ270: ≤ 0,13 | — | peroxides (meq O2/kg): ≤ 8,5 | — | waxes: ≤ 130 mg/kg | — | oleic acid: 75-83 % | — | total unsaturated fatty acids: ≥ 84 % | — | ratio of oleic acid to linoleic acid: ≥ 10 | — | campesterol: ≥ 3,8 % ≤ 4 % of total sterols | — | stigmasterol: ≥ 1,5 % of total sterols | — | stigmastadienes: ≤ 0,05 ppm | — | r ECN42: ≤ 0,1 | — | polyphenols: ≥ 100 mg/kg olive oil | — | halogenated solvents: trace |
| - | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | - | --------------------------------------------------- | - | ------------ | - | ------------ | - | ---------------------------- | - | ------------------ | - | ------------------- | - | ------------------------------------- | - | ------------------------------------------ | - | ------------------------------------------- | - | -------------------------------------- | - | --------------------------- | - | -------------- | - | ---------------------------------- | - | --------------------------- |
| — | acidity (percentage by weight of oleic acid): ≤ 0,6 | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | Κ232: ≤ 1,80 | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | Κ270: ≤ 0,13 | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | peroxides (meq O2/kg): ≤ 8,5 | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | waxes: ≤ 130 mg/kg | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | oleic acid: 75-83 % | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | total unsaturated fatty acids: ≥ 84 % | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | ratio of oleic acid to linoleic acid: ≥ 10 | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | campesterol: ≥ 3,8 % ≤ 4 % of total sterols | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | stigmasterol: ≥ 1,5 % of total sterols | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | stigmastadienes: ≤ 0,05 ppm | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | r ECN42: ≤ 0,1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | polyphenols: ≥ 100 mg/kg olive oil | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| — | halogenated solvents: trace | | | | | | | | | | | | | | | | | | | | | | | | | | | | |

| | Organoleptic characteristics:
—
Colour: bright green, becoming green-yellow as it matures —
Median defect Md = 0 —
Median fruitiness Mf > 4,0. —
fruitiness: 4,0-5,0 —
pungency: 3,5-4,0 —
bitterness: 3,0-3,5 | — | Colour: bright green, becoming green-yellow as it matures | — | Median defect Md = 0 | — | Median fruitiness Mf > 4,0. | — | fruitiness: 4,0-5,0 | — | pungency: 3,5-4,0 | — | bitterness: 3,0-3,5 |
| - | --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | - | --------------------------------------------------------- | - | -------------------- | - | --------------------------- | - | ------------------- | - | ----------------- | - | ------------------- |
| — | Colour: bright green, becoming green-yellow as it matures | | | | | | | | | | | | |
| — | Median defect Md = 0 | | | | | | | | | | | | |
| — | Median fruitiness Mf > 4,0. | | | | | | | | | | | | |
| — | fruitiness: 4,0-5,0 | | | | | | | | | | | | |
| — | pungency: 3,5-4,0 | | | | | | | | | | | | |
| — | bitterness: 3,0-3,5 | | | | | | | | | | | | |

3.3.   Raw materials (for processed products only):

The raw material used to produce Messara olive oil is olives of the Koroneiki variety (100 %).

3.4.   Feed (for products of animal origin only):

—

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

The production, transport, cleaning and processing of the olives as well as the grading of the olive oil must be carried out in the identified geographical area of production.

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

—

3.7.   Specific rules concerning labelling:

—

4.   Concise definition of the geographical area:

The oil is produced in the Messara region, south-southwest of the Heraklion prefecture, south of the Psiloriti Mountain, north of the Kofina Mountain and stretches to the coast of the Libyan Sea. To the east it extends as far as the geographical boundaries of the municipal unit of Asterousia and to the west it reaches the Messara bay at the boundaries of the Heraklion prefecture. Under the Kallikratis administration plan, it includes the whole of the municipality of Faistos, part of the municipality of Gortina (the whole of the municipal units of Rouva, Gortina and Kofina) and part of the municipality of Arhanes–Asterousia (the whole of the municipal unit of Asterousia).

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

The specific geographical features of this southernmost area of the European continent where olives are cultivated are unusual and create a particular microclimate for the development of olive cultivation, which is not found in any other region of Crete or of Greece.

Soil

The area is a hilly plain, with an average altitude of 150 m. The soil is of average composition and is characterised as loamy. It is chalky with 30-50 % CaCO3 content and has average to low organic matter content (0,8-1,2 %). The pH is neutral to slightly alkaline.

Climate

The climate is hot and dry, there are no frosts. The coldest month is January, with temperatures between 6,7 and 15,7 °C (average 11,2 °C), while the hottest month is July, with temperatures between 20,3 and 33,1 °C (average 28,5 °C). The highest average maximum temperature is recorded in July with 34 °C and the lowest average minimum temperature is recorded in January with 6 °C. Heatwaves are a regular occurrence during the summer months, with temperatures rising higher than 40 °C, and they are sometimes accompanied by exceptionally hot dry winds from Africa. There are significant variations in temperature during the day and high levels of sunlight, with more than 150 days of sunshine per year. The average monthly relative humidity ranges from 46,8 % (July) to 74 % (January). During the winter months, the average rainfall is around 100 mm, and there is hardly any rainfall in the summer months. The average yearly rainfall is 534,9 mm. Consequently, cultivation of the Koroneiki variety for the production of the olive oil in question is considered the most appropriate, given that this variety can flourish to its maximum potential within the identified area, with its low altitude and lack of frost.

5.2.   Specificity of the product:

Medium, fruity olive aroma, with a harmonious and balanced fruity, pungent and bitter taste combination.

Messara olive oil has a low acidity value, which does not exceed 0,6. Its particularly low absorption indices (Κ232 ≤ 1,80 and Κ270 ≤ 0,13) and variation in the absorption coefficient (≤ – 0,001) indicate the product’s freshness, while its low peroxide value (≤ 8,5) is directly related to its high tolerance for storage.

Its campesterol content is particularly high, exceeding 3,8 % of the total sterols, although it does not exceed the 4 % limit. This is a distinctive feature due to the particularly hot and dry conditions in 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 combination of chalky soil which is relatively poor in organic matter and the olives’ high exposure to sunlight contributes to the increased concentration of aromatic constituents. The sufficient exposure of the hilly areas to sunlight is due to the relief of the ground, where slopes level out into plains.

Additionally, the variety’s early production means that the fruits’ growth and ripening periods coincide with the longest exposure to sunlight, which increases the olive oil’s aromatic constituents. Specifically, the variety’s early flowering/setting and by extension early ripening, is supported by the prevailing climatic conditions of the periods in question. The cool weather and low relative humidity (around 60 %) which prevail in the last 20 days of April (around 18 °C) is conducive to flowering and aids the flowers' pollination. Temperatures remain around 22 °C in the period immediately following this, allowing the fruit to set satisfactorily. It should be noted that early flowering and setting are decisive factors in the fruit’s growth and ripening periods coinciding with the region’s good weather, given that overcast days are limited to the winter months. This fact, combined with the relief of the ground which allows the olive groves maximum exposure to sunlight, and appropriate handling by producers and processors during the cultivation, harvesting and processing of the olives results in the production of this special extra virgin olive oil.

In addition, the particularly hot and dry climate of the area limits the effects of olive fly, resulting in a high quality product with low acidity.

The very high temperatures often registered in the summer months result in the olive oil having a naturally high campesterol content, which is a characteristic of the region. Specifically, the campesterol levels are particularly high due to the prolonged high temperatures registered in Messara during the summer months (which sometimes exceed 40 °C) and the water stress exhibited by the trees. The high content of nutritionally valuable unsaturated fatty acids is also due to this climatic peculiarity.

Olive cultivation is inextricably linked to the history and culture of Crete. The first verified presence of olives on the island dates from the Middle Neolithic period (5400-4400 BC), and production of olive oil from the fruit began during the same period. During the Proto Minoan period (2800-2300 BC), entire forests of olive trees and wild olive trees grew, including the Kapetaniana forest in the Messara plain. The cultivation of olive trees and their products was closely linked to nutrition, the economy, worship and culture. It is worth noting the link between the olive tree and olive products and religious rituals. Artefacts from the Minoan period which we still have today, such as oval/pear-shaped stone presses with a surrounding channel and outflow found at Faistos and Kommos, bear witness to the existence of olives from that period.

Messara olive oil has won two prizes due to its fine quality. In the context of the second Olive Oil and Olive Festival which was organised in Athens from 9 to 11 May 2008 by the European Regional Development Network (EDPA), the competing olive oil from the Messara plain, made 100 % from the Koroneiki variety and represented by the Union of Agricultural Cooperatives (EAS) of Messara, was awarded a silver medal by the judges for its quality features. Also, in the context of the fourth Olive Oil and Olive Festival which was held in Athens from 12 to 14 March 2010, in the second Extra Virgin Olive Oil Competition, the competing olive oil from Messara, represented by the EAS of Messara, won the bronze award for taste.

Reference to publication of the specification:

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

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

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( 1 )  OJ L 93, 31.3.2006, p. 12.

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