# C_2015143EN.01002301.xml

| 30.4.2015 | EN | Official Journal of the European Union | C 143/23 |
| --- | --- | --- | --- |

30.4.2015

EN

Official Journal of the European Union

C 143/23

---

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

(2015/C 143/14)

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

1

SINGLE DOCUMENT

‘ΓΑΛΑΝΟ ΜΕΤΑΓΓΙΤΣΙΟΥ ΧΑΛΚΙΔΙΚΗΣ’ (GALANO METAGGITSIOU CHALKIDIKIS)

‘ΓΑΛΑΝΟ ΜΕΤΑΓΓΙΤΣΙΟΥ ΧΑΛΚΙΔΙΚΗΣ’ (GALANO METAGGITSIOU CHALKIDIKIS)

EC No: EL-PDO-0005-01027 — 7.8.2012

EC No: EL-PDO-0005-01027 — 7.8.2012

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Name

Name

‘Γαλανό Μεταγγιτσίου Χαλκιδικής’ (Galano Metaggitsiou Chalkidikis)

2.   Member State or Third Country

Member State or Third Country

Greece

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

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

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

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

‘Galano Metaggitsiou Chalkidikis’ extra virgin olive oil is produced from two varieties of olive: Strongilolia (Galani, Prasinolia) and Chondrolia Chalkidikis. The proportions are as follows: Strongilolia (Galani, Prasinolia) at least 90 % and a maximum of 10 % Chondrolia Chalkidikis.

‘Galano Metaggitsiou Chalkidikis’ has the following physical, chemical and organoleptic characteristics:

Acidity: up to a maximum of 0,60

Acidity

Peroxide value: maximum 15

Peroxide value

Κ232: maximum 2,35

Κ232

Κ270: maximum 0,18

Κ270

Waxes: maximum 110 mg/kg

Waxes

Percentage of unsaturated fatty acids: equal to or greater than 84 %

Percentage of unsaturated fatty acids

Percentage of oleic acid: minimum 73 %

Percentage of oleic acid

Linolenic acid: < 1,0 %

Linolenic acid

Linoleic acid: < 11 %

Linoleic acid

Colour: green with yellow tints to golden yellow, cloudy immediately after pressing then gradually becomes completely clear.

Colour

Organoleptic characteristics:

| Descriptor | Average value |
| --- | --- |
| Defects | 0 |
| Median fruitiness | > 3 |
| Median pungency | > 3 |
| Median bitterness | < 2,5 |

Descriptor

Average value

Defects

0

Median fruitiness

> 3

Median pungency

> 3

Median bitterness

< 2,5

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)

—

3.4.   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

‘Galano Metaggitsiou Chalkidikis’ extra virgin olive oil is produced from olives that are grown and pressed solely within the defined geographical area.

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

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

‘Galano Metaggitsiou Chalkidikis’ is bottled within the area to prevent the risk of it being impaired and losing its specific characteristics as a result of bulk transportation.

Very specific measures are taken to prevent any deterioration of the product, i.e.:

| 1. | The product is initially stored in numbered stainless steel tanks in the storage premises of the producers, who know how oxygen and light can affect the oil during storage. |
| --- | --- |

1.

The product is initially stored in numbered stainless steel tanks in the storage premises of the producers, who know how oxygen and light can affect the oil during storage.

| 2. | The tanks are sealed with sealing wax bearing the word ‘κυανούν’ (blue) and are sealed again where a tank is not completely emptied, to ensure product control. |
| --- | --- |

2.

The tanks are sealed with sealing wax bearing the word ‘κυανούν’ (blue) and are sealed again where a tank is not completely emptied, to ensure product control.

| 3. | The product may not be decanted or transported in bulk outside the defined geographical area of production in order to reduce to a minimum the contact time between fat and oxygen at the air-oil interface, either in the transportation tank or during packaging. |
| --- | --- |

3.

The product may not be decanted or transported in bulk outside the defined geographical area of production in order to reduce to a minimum the contact time between fat and oxygen at the air-oil interface, either in the transportation tank or during packaging.

| 4. | The product may not be transported outside the defined geographical area of production in transparent tanks or containers, in order to prevent exposure to direct sunlight, which can cause photooxidation. |
| --- | --- |

4.

The product may not be transported outside the defined geographical area of production in transparent tanks or containers, in order to prevent exposure to direct sunlight, which can cause photooxidation.

| 5. | The bottles are sealed with sealing wax, the composition of which varies from one batch to the next (proportions of the components of the sealing wax, the method of sealing containers), so that there is no possibility of the product being counterfeited (control is thus facilitated) and to ensure its traceability. |
| --- | --- |

5.

The bottles are sealed with sealing wax, the composition of which varies from one batch to the next (proportions of the components of the sealing wax, the method of sealing containers), so that there is no possibility of the product being counterfeited (control is thus facilitated) and to ensure its traceability.

The product is packaged in non-transparent containers made of glass, metal or ceramic material suitable for food use, or any other inert material provided it does not affect the contents and meets the commercial and/or legal requirements of the countries in which it is marketed.

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

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

In addition to meeting the requirements of European Union legislation, the labelling must include one of the following logos:

Image

The producer code must also appear on the bottle and each bottle is numbered so that the consumer has more specific, precise information.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area where ‘Galano Metaggitsiou Chalkidikis’ is produced is defined by the administrative boundaries of Metaggitsi in the Municipality of Sithonia.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The specificity of the geographical area derives from the fact that it is enclosed by a river to the west, the sea to the east and to the north and south by hills.

Concerning the relief, in the tract of land that constitutes most of the area (1 820 ha) gradients are usually 1-15 % and in the area around this there are larger gradients which can be over 60 %. Thus most of the arable land is surrounded by hills. This forms a closed basin, which is protected from wet, easterly winds but at the same time maintains the low temperatures. The average temperature during the coldest month is 2,5 °C and the average during the hottest month is 22,5 °C. There are also early frosts, mainly due to the combination of climate and relief.

The climate is Mediterranean. However, it also has features of a continental climate with Mediterranean influence and precipitation is not especially abundant, with average annual rainfall ranging from 505 mm for the low altitudes to 662 mm for the higher altitudes. The period June-September is considered the driest with 119 to 169 mm of rainfall and the lowest rainfall is in September (20 mm to 29 mm). The Metaggitsi Halkidikis olive groves are planted on soil of Palaeozoic origin in the Vertiskos zone, formed from micaceous and biotic gneiss, granite, schist, quartzite, diorite and feldspars, which is moderately acid, with low pH values (5 and 6), while the other olive groves in the Halkidiki Prefecture are planted on alkaline calcareous soil with a pΗ of 7 or higher. From a mechanical point of view the soil is of light to medium texture and has good moisture levels, is well aired, moderately permeable, with good drainage and easy migration of water and soil solutions, and it is rich in phosphorus.

In addition, the Metaggitsi Chalkidikis olive groves are made up of at least 90 % of the Strongilolia (Galani, Prasinolia) olive variety, which is well established in the defined geographical area owing to the specific soil and climate conditions that prevail there, and a maximum of 10 % of the Chondrolia Chalkidikis variety. The dominant presence of the Strongilolia variety in the area is due to the microclimate and human activity, which literally shaped the arable land, combating soil acidity with organic and green manure and soil roughness with manual digging.

The Strongilolia is a large olive. The fruit are round-oval in shape, with no nipple, and ripen in November. The fruit is harvested early, when the fruit is green-violet, and it is cold pressed (the malaxation temperature does not exceed 27 °C). The weight ranges from 2,6 to 7,5 grams (average 4,6) and the oil content is 16 %. Strongilolia is used to produce both table olives and olive oil and is distinguished by its fruit and its leaves.

Chondrolia Chalkidikis is a large olive with a flesh-stone ratio of 7-10:1. Chondrolia Chalkidikis is used to produce both table olives and olive oil and is distinguished by its fruit and its leaves.

5.2.   Specificity of the product

Specificity of the product

‘Galano Metaggitsiou Chalkidikis’ has the following characteristics:

| — | at least 90 % of the oil comes from the Strongilolia (Galani, Prasinolia) variety, |
| --- | --- |

—

at least 90 % of the oil comes from the Strongilolia (Galani, Prasinolia) variety,

| — | a high oleic acid content (a minimum of 73 %), |
| --- | --- |

—

a high oleic acid content (a minimum of 73 %),

| — | a prevalence of unsaturated fatty acids (equal to or greater than 84 %) compared to saturated ones, |
| --- | --- |

—

a prevalence of unsaturated fatty acids (equal to or greater than 84 %) compared to saturated ones,

| — | low percentages of linolenic acid (less than 1,0 %) and linoleic acid (less than 11 %), |
| --- | --- |

—

low percentages of linolenic acid (less than 1,0 %) and linoleic acid (less than 11 %),

| — | average fruitiness, with a median value > 3, average pungency, median value > 3, and low to average bitterness, median value < 2,5. ‘Galano Metaggitsiou Chalkidikis’ can be described as a mild oil, since its value for bitterness is usually < 2. |
| --- | --- |

—

average fruitiness, with a median value > 3, average pungency, median value > 3, and low to average bitterness, median value < 2,5. ‘Galano Metaggitsiou Chalkidikis’ can be described as a mild oil, since its value for bitterness is usually < 2.

‘Galano Metaggitsiou Chalkidikis’ is produced from olives that are harvested early, starting in October, when the fruit is green-violet, and it is cold pressed (the malaxation temperature does not exceed 27 °C).

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)

‘Galano Metaggitsiou Chalkidikis’ is characterised by the presence of the Strongilolia (Galani or Prasinolia) variety, which is grown commercially in the geographical area and almost nowhere else. The variety is well established in the area and accounts for almost all its olive trees, 90 % of total olives grown. The dominant presence of this variety in the area is due to the microclimate (drought, dry weather, early frosts, low temperatures, low pH values of the soil, relief) and human activity, which literally shaped the arable land, combating soil acidity with organic and green manure and soil roughness with manual digging. These soil and climate conditions produce a greater concentration of oleic acid (73 %) and lower concentrations of linolenic acid (less than 1,0 %) and linoleic acid (less than 11 %), giving ‘Galano Metaggitsiou Chalkidikis’ olive oil greater oxidation stability.

The positive characteristics of ‘Galano Metaggitsiou Chalkidikis’ olive oil are also due to the high phosphorus content of the soil. In addition, ‘Galano Metaggitsiou Chalkidikis’ extra virgin olive oil has a fresh, clean, distinct, fruity olive aroma, due to the low precipitation, which produces balanced aromas, the early harvest, which gives an intensely aromatic oil, and the pressing method used (cold pressing), which does not damage or destroy the aromatic components of the oil.

Publication reference of the specification

Publication reference of the specification

(the second subparagraph of Article 6(1) of this Regulation)

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/Galano_Metaggitsiou_Xalkidikis_300714.pdf

---

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

1

---