# C_2023280EN.01000401.xml

| 9.8.2023 | EN | Official Journal of the European Union | C 280/4 |
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9.8.2023

EN

Official Journal of the European Union

C 280/4

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Publication of an application for registration of a name 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

(2023/C 280/03)

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) within three months from the date of this publication.

SINGLE DOCUMENT

‘Edremit Körfezi Yeşil Çizik Zeytini’

EU No: PDO-TR-02398-12.4.2018

PDO ( X) PGI ( )

1.   Name(s) [of PDO or PGI]

‘Edremit Körfezi Yeşil Çizik Zeytini’

2.   Member State or Third Country

Member State or Third Country

Türkiye

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. Fruits, vegetables and cereals, fresh or processed

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

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

‘Edremit Körfezi Yeşil Çizik Zeytini’ is a table olive obtained from the Edremit variety by scratching and brining Edremit olives. The characteristics of ‘Edremit Körfezi Yeşil Çizik Zeytini’ are described below.

The morphological features of the fruit are as follows:

| Size: | Medium IOC (International Olive Council standard) |
| --- | --- |
| Weight (per 100 pits): | 43,77 - 63,77 g |
| Volume (per 100 pits): | 43 - 63 cm3 |
| Length of table olive in brine: | 11,76 - 13,76 mm |
| Width of table olive in brine: | 6,15 - 8,15 mm |
| Length/width ratio: | 1,68 - 1,88 mm |
| Size of pits in fruit: | 14,00 - 15,48 mm |
| Shape: | Almost round, cylindrical |
| Longitudinal symmetry: | Symmetrical |
| Transverse symmetry: | Symmetrical |
| Widest point: | Near the middle |
| Tip: | Flat or round with no bulge |
| Petiolar sinus: | Deep in the middle, narrow, shuttle-shaped indented edge. |
| Fruit colour on tree: | From green to pink, typical olive colour |
| Surface colour of table olive in brine: beige to yellow | |
| RAL 1001 – 1002 – 1003 – 1004 – 1018 – 1027 (international colour codes) | |
| Lenticels in green fruit: | Appear as small particles |
| Weight (per 100 fruits): | 355 - 375 g |
| Surface: | Deep-grooved and rough |

Size:

Medium IOC (International Olive Council standard)

Weight (per 100 pits):

43,77 - 63,77 g

Volume (per 100 pits):

43 - 63 cm3

3

Length of table olive in brine:

11,76 - 13,76 mm

Width of table olive in brine:

6,15 - 8,15 mm

Length/width ratio:

1,68 - 1,88 mm

Size of pits in fruit:

14,00 - 15,48 mm

Shape:

Almost round, cylindrical

Longitudinal symmetry:

Symmetrical

Transverse symmetry:

Symmetrical

Widest point:

Near the middle

Tip:

Flat or round with no bulge

Petiolar sinus:

Deep in the middle, narrow, shuttle-shaped indented edge.

Fruit colour on tree:

From green to pink, typical olive colour

Surface colour of table olive in brine: beige to yellow

RAL 1001 – 1002 – 1003 – 1004 – 1018 – 1027 (international colour codes)

Lenticels in green fruit:

Appear as small particles

Weight (per 100 fruits):

355 - 375 g

Surface:

Deep-grooved and rough

The olives are harvested when they are between 1 and 3 on the olive maturity index.

Brine pH: 4,0 - 4,2

Brine Salt: Max, 8 %

Citric Acid: Max, 1,5 %

Taste: thyme, bitter almond, artichoke and Aegean herbs. The bitter taste is not overpowering and there is no lingering smell. The olive flavour becomes apparent when chewed and has a sour taste like lemon rind.

Smell: the smell of grass and thyme is discernible in the brine. The aroma is reminiscent of the scent of spring flowers.

Possible defects (such as damage to the skin with or without damage to the flesh, wrinkling, presence of the stalk and damage caused by fungi, bacteria and/or insects) are tolerated up to a maximum of 4 %.

The brine should be clean and clear.

Acidifying substances and/or preservatives, such as L-ascorbic acid and citric acid, may be used when packaging the product to promote and extend its shelf life.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed (for products of animal origin only) and raw materials (for processed products only)

The product is produced from a single type of olive variety (Edremit).

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

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

All steps in the production process (growing, harvesting and processing of the olives) must take place within the defined geographical area described in point 4 below.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Products weighing between 0,5 kg and 14 kg can be packed in food-grade packages.

3.6.   Specific rules concerning labelling of the product the registered name refers to

Specific rules concerning labelling of the product the registered name refers to

The following information must be written or printed legibly and indelibly on packages of ‘Edremit Körfezi Yeşil Çizik Zeytini’:

| — | trade name and address, short name and address, or registered trademark of the company |
| --- | --- |

—

trade name and address, short name and address, or registered trademark of the company

| — | lot number |
| --- | --- |

—

lot number

| — | name of the good - ‘Edremit Körfezi Yeşil Çizik Zeytini’ |
| --- | --- |

—

name of the good - ‘Edremit Körfezi Yeşil Çizik Zeytini’

| — | net weight |
| --- | --- |

—

net weight

| — | the following logo: |
| --- | --- |

—

the following logo:

Image 1

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical region in which ‘Edremit Körfezi Yeşil Çizik Zeytini’ is officially produced covers Edremit District, Havran District, Burhaniye District, Gömeç District, Ayvalık District in Balıkesir Province, and the villages of Adatepe, Ahmetçe, Babakale, Balabanlı, Bademli, Behram, Bektaş, Büyükhusun, Çamkalabak, Hüseyinfakı, Demirci, Kayalar, Paşaköy, Sazlı, Koyunevi, Kozlu, Kuruoba, Küçükkuyu, Kocaköy, Korubaşı, Tamış, Yeniçay, and Yeşilyurt, located within the borders of Ayvacık District of Çanakkale Province.

5.   Link with the geographical area

Link with the geographical area

Olive cultivation is traditional in the Edremit Gulf area. ‘Edremit Körfezi Yeşil Çizik Zeytini’ comes from the Edremit variety, considered to be one of the most widely known varieties in Türkiye. The Edremit variety is classified as a pink scratched green olive. The Edremit Gulf area is a significant region of extensive olive cultivation in Türkiye. Olive trees have been grown here for thousands of years and today it is a major economic activity.

The olive orchards in Türkiye are generally located in the coastal zone, where Mediterranean climatic conditions prevail. The main natural factors affecting the yield are geomorphology, altitude, exposure and slope, climate, soil, water conditions, periodicity and the age of the trees, combined with human-based factors such as maintenance, irrigation, pruning, time and type of harvest. According to scientific studies, the North Aegean and South Marmara regions provide favourable conditions for the olive fruit’s development. As the Edremit Gulf is located in the North Aegean region, this statement holds true for the Edremit olive variety. According to another study, the Edremit variety grows strongly under good maintenance conditions.

Surrounding the region to the north and east, the Kaz Mountains reduce the negative impact of cold air masses in the winter months. January is the coldest month in the Edremit Gulf, with an average temperature of around 7°C that allows the olive trees to meet their cooling needs comfortably. The hot summers in the Edremit Gulf are important in accelerating the physiological activities of the olive tree and fruit development. The fact that the average temperatures are around 27°C in the Edremit Gulf contribute to the growth of the olives. This ensures that the bitterness and pungency of the fruit are strong but balanced. The different seasons contribute to the taste and smell of the fruit.

The oxygen-rich and cool mountain air that circulates towards the sea-facing slopes (between 50 m and 250 m in height) and the narrow and deep valleys and canyons created by the rivers that begin in the Kaz Mountains and flow into the Edremit Gulf, encounters air currents containing iodine from the Edremit Gulf in the Aegean Sea. A similar situation occurs in the areas between the Madra Mountains and the Edremit Gulf. For this reason, olives grown in the Edremit Gulf area are distinctive in terms of flavour, taste and the texture of the olive fruit flesh.

Geomorphological features play a significant role in determining the climatic conditions of the area. Likewise, landforms affect the soil, vegetation and hydrological characteristics. This is a significant factor determining the quality of olives grown in the Edremit Gulf. With the appropriate soil structure and sufficient organic matter, the olive trees are nourished and kept moist and cool. The less stress the trees experience, the more grass-flavoured fruit they yield. The Edremit Gulf cools as the wind blows from the sea during the day, but the wind changes direction as the sun sets in the evening, and the chill of the north wind from the Kaz and Madra Mountains cools down the olive fields. The slow-ripening olives have thin and durable skins. Since drought stress does not occur, the core becomes smooth, which distinguishes the Edremit Gulf from other olive-growing areas.

Groundwater accumulates as snow falls from the mountains. With the arrival of the summer months, the weather becomes hot. This warming causes the snow to melt. Snow waters flow down to the olive groves – under the ground but close to the surface. This creates a water reserve for the summer.

Irrigation is especially important for quality and yield after the dry winters.

Irrigation causes the maturing olive to become larger, develop the proper shape and absorb sufficient nutrients from all the relevant components (soil, climate, wind and water reserves). The olive trees also experience less stress, so develop the aroma and taste that are specific to this region. This aroma is reminiscent of the scent of spring flowers. The smell of grass and thyme is discernible in the brine.

These conditions give Edremit olives grown in the region a distinct flavour (thyme, bitter almond, artichoke, Aegean herbs) and result in a unique scratched green table olive taste, which is brought out by the brine. The fruit flesh of the fermented end product ‘Edremit Körfezi Yeşil Çizik Zeytin’ is softer and tastier than that from other regions. The bitter taste is not overpowering and there is no lingering smell. The olive flavour becomes apparent when chewed and has a sour taste like lemon rind. There should not be any smell or taste of butter, cheese, brine or decayed organic matter in the table olives and the brine must be of drinking-water quality.

Olives undergoing this process are separated by size. Attention is paid to ensure a size of between 200 and 300 per kg. The olives are packed into pre-prepared containers. They are kept for 3 weeks without immediately adding salt and/or artificial acidifying substances. At the end of the third week, they are placed in salty water containing a maximum 8 % salt. The olives are then left to gain flavour. The containers including the olives and brine are circulated every 10 days. All processes, including brining, should be carried out in the geographical area specified in Article 4.

The main distinguishing factor of ‘Edremit Körfezi Yeşil Çizik Zeytini’ production is its natural fermentation. There is no human intervention or any chemical treatment while the olives are fermented; therefore the production process continues for at least 6 months after harvesting, as the bitterness is gradually removed. However, some bitterness still remains in the final product, which confirms the freshness and authenticity of the olives.

A significant distinguishing feature of scratched green table olives made from olive fruits produced in the region is that the flesh and pit are easily separated from each other once fermentation is complete and no fruit flesh remains on the pit. Anothersignificant feature is that the colour of the fruit skin turns to lemon yellow in the fermented product.

The flesh and the core are easily separated from each other. The olive pit is rough but does not cause discomfort on the tongue.

Reference to publication of the specification

Reference to publication of the specification

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

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