# C_2012352EN.01001301.xml

| 16.11.2012 | EN | Official Journal of the European Union | C 352/13 |
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16.11.2012

EN

Official Journal of the European Union

C 352/13

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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 352/04

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 from the date of this publication.

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SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘ACEITE DE LUCENA’

‘ACEITE DE LUCENA’

EC No: ES-PDO-0005-0760-18.02.2009

EC No: ES-PDO-0005-0760-18.02.2009

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Name:

Name

‘Aceite de Lucena’

2.   Member State or Third Country:

Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff:

Description of the agricultural product or foodstuff

3.1.   Type of product:

Type of product

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

Class 1.5.

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

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

Description of product to which the name in point 1 applies

The product protected by the designation of origin is extra virgin olive oil obtained from the fruit of olive trees (Olea Europea L.), mainly of the ‘Hojiblanca’ variety (over 90 %) and of other accepted secondary varieties (‘Arbequina’, ‘Picual’, ‘Lechín’, ‘Tempranilla’, ‘Ocal’, ‘Campanile’ and ‘Chorruo’) exclusively through a physical or mechanical process of extraction at low temperature that does not alter the chemical composition of the oils, thus preserving the taste, aroma and characteristics of the fruit from which it is made.

Olea Europea

Colour: between bright green and yellowish green, depending on the time of harvest (2/4 to 3/4 on the BTB scale).

Flavour: the protected oils are oils of medium fruitiness with notes of almond and green grass and a balance between bitter and spicy flavours, which are both very mild.

Aroma: the fruity aroma of green grass is dominant.

Physical/chemical and organoleptic parameters of the oil: acidity: maximum 0,8 %; peroxide value: not more than 15 meq O2/kg oil; ultraviolet absorbency (K270): maximum 0,15; maximum humidity 0,2 %; polyphenols (caffeic acid): minimum 100 ppm and an average of 350 ppm; median fruitiness (Mf): equal to or more than 3; median spiciness: from 1 to 3; median bitterness: from 1 to 3; median defect (Md): 0.

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270

3.3.   Raw materials (for processed products only):

Raw materials (for processed products only)

Not applicable.

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

Feed (for products of animal origin only)

Not applicable.

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

The production of the olives and the preparation of the product take place within the geographical area identified in point 4.

Consequently, the pruning of the olive trees, the harvesting, cleaning, washing, crushing and mixing of the olives, and the phase separation and decanting of the oil must be performed within the defined geographical area.

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

Specific rules concerning slicing, grating, packaging, etc.

The oil is packaged in (preferably dark) glass bottles of 0,25, 0,5, 0,75 and 1 litre or in cans of 5 and 2,5 litres, in order to preserve its qualities as much as possible until consumption.

3.7.   Specific rules concerning labelling:

Specific rules concerning labelling

All containers of extra virgin olive oil covered by the protected designation of origin ‘Aceite de Lucena’ must bear a secondary label, issued by the Regulatory Board, which must feature the words ‘Aceite de Lucena’, the logo and a unique serial number for each container.

4.   Concise definition of the geographical area:

Concise definition of the geographical area

The geographical area is located in the south of the province of Córdoba (Spain) and includes the towns of Aguilar de la Frontera, Benamejí, Encinas Reales, Iznajar, Lucena, Montilla Moriles, Monturque and Rute and the eastern part of the municipality of Puente Genil, on the right bank of the River Genil.

5.   Link with the geographical area:

Link with the geographical area

5.1.   Specificity of the geographical area:

Specificity of the geographical area

Natural factors

Natural factors

The area’s limestone soils have high levels of carbonate. They are considered to be poor soils with little vertical development and a moderate deficiency in organic matter. They are rich in calcium and therefore have a high pH of 6 to 8.

The average altitude above sea level ranges from 171 m in Puente Genil to 800 m in Iznajar. The highest points in the region, with altitudes over 1 200 m, are located in the mountain range of the Subbética.

The area has a Mediterranean climate, with cold-temperate winters and hot, dry summers. Unlike the rest of the province, the area of the PDO ‘Aceite de Lucena’ shows only a few features of continentalisation.

Human factors

Human factors

The usual planting density as well as the spacing applied in the area allows for perfect light penetration throughout the productive area of the trees, which is greatly helped by the pruning methods used for planting, growing, maintaining and tidying the olive trees.

The harvest in the geographical area is carried out on the basis of maturity and oil yield analyses. This facilitates the production of milder oils thanks to the changes in levels of polyphenols while avoiding natural fruit drop.

The system by which the olives are harvested, transported to the oil mill and pressed is such that these operations can be performed in an average time of 24 hours and a maximum of 72 hours.

5.2.   Specificity of the product:

Specificity of the product

Physical and chemical characteristics

Physical and chemical characteristics

| | Acidity: maximum 0,8 %. |
| --- | --- |

Acidity: maximum 0,8 %.

| | Peroxide value: not more than 15 meq O2/kg oil. |
| --- | --- |

Peroxide value: not more than 15 meq O2/kg oil.

2

| | Ultraviolet absorbency (K270): maximum 0,15. |
| --- | --- |

Ultraviolet absorbency (K270): maximum 0,15.

270

| | Moisture: maximum 0,2 %. |
| --- | --- |

Moisture: maximum 0,2 %.

| | Polyphenols (caffeic acid): minimum 100 ppm, |
| --- | --- |

Polyphenols (caffeic acid): minimum 100 ppm,

| | average of 350 ppm. |
| --- | --- |

average of 350 ppm.

Sensory characteristics

Sensory characteristics

| | Median fruitiness (Mf): equal to or more than 3. |
| --- | --- |

Median fruitiness (Mf): equal to or more than 3.

| | Median spiciness: between 1 and 3. |
| --- | --- |

Median spiciness: between 1 and 3.

| | Median bitterness: between 1 and 3. |
| --- | --- |

Median bitterness: between 1 and 3.

| | Median defect (Md): 0. |
| --- | --- |

Median defect (Md): 0.

| | Distinct yet mild presence of well-balanced bitter and spicy flavours. |
| --- | --- |

Distinct yet mild presence of well-balanced bitter and spicy flavours.

| | The oil owes its mild taste and aroma, along with its characteristic almond-like (‘almendrado’) fruitiness, to the ‘Hojiblanca’ olive, which is the staple variety and therefore a determining factor in the composition of the oils produced in the area. |
| --- | --- |

The oil owes its mild taste and aroma, along with its characteristic almond-like (‘almendrado’) fruitiness, to the ‘Hojiblanca’ olive, which is the staple variety and therefore a determining factor in the composition of the oils produced in the area.

| | Low acidity of the oil, never exceeding 0,8 % by volume and typically between 0,1 and 0,3. |
| --- | --- |

Low acidity of the oil, never exceeding 0,8 % by volume and typically between 0,1 and 0,3.

| | Presence of green fruity aroma of freshly cut grass in the organoleptic assessment. |
| --- | --- |

Presence of green fruity aroma of freshly cut grass in the organoleptic assessment.

| | The colour of the oils is predominantly green. |
| --- | --- |

The colour of the oils is predominantly green.

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 typical environment of the production area of the PDO ‘Aceite de Lucena’, namely the average altitude, the limestone soils with high levels of carbonate compounds and the Mediterranean climate, produces oils that are rich in polyphenols. As a result, these oils present different sensory properties, in particular a distinct but mild presence of spicy and bitter flavours.

The spiciness derives from the presence of phenol in the oils. This monomer occurs when levels of polyphenols are higher, provided it is not subsequently spoiled due to high temperatures or excessive use of water during production.

Similarly, the bitterness stems from the presence of aglycone, which occurs when polyphenols break down. Higher levels of polyphenols therefore benefit the formation of aglycone.

The olive varieties that are covered by the PDO ‘Aceite de Lucena’ and are grown in the production area are different in that their total content in polyphenols allows for the production of mild oils with a good balance between spicy and bitter flavours.

The growing practices in the region of Lucena, in particular the early harvesting, the processing at low temperatures and the speedy processing of the olives from the time of harvest, affect the acidity and the sensory characteristics of its oils (organoleptic features). It is mainly because of these practices that the oils produced have low acidity levels.

The early harvesting leads to the formation of trans-2-hexenal aldehyde which causes an aroma of green grass to develop provided the process is handled with care, the temperature is not raised, and not much water is used.

This also imparts a predominantly green colour to the oil, which turns more golden, almost yellowish green as olives are harvested later in the season.

Extracting at low temperature, using low percentages of water in the process, and storing the oil in suitable and completely inert containers allow the organoleptic characteristics of the products to be preserved and maintained.

Reference to the publication of the specification:

Reference to the publication of the specification

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

http://www.juntadeandalucia.es/agriculturaypesca/portal/export/sites/default/comun/galerias/galeriaDescargas/cap/industrias-agroalimentarias/denominacion-de-origen/Pliegos/Pliego_Lucena.pdf

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

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