# C_2022397EN.01002001.xml

| 17.10.2022 | EN | Official Journal of the European Union | C 397/20 |
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17.10.2022

EN

Official Journal of the European Union

C 397/20

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Publication of an application for approval of an amendment, which is not minor, to a product specification 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

(2022/C 397/10)

This publication confers the right to oppose the amendment 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.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘Colline di Romagna’

EU No: PDO-IT-0211-AM02 – 16.2.2022

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Organizzazione di Produttori Associazione Regionale Produttori tra Olivicoli dell’Emilia-Romagna [Producer organisation of regional olive growers from Emilia-Romagna] – Società Cooperativa Agricola [a limited-liability farming cooperative], with its registered office in Via XXIII Settembre 1845 No 112/a – 47921 Rimini (RN); Tel.: +39 0541/741762; Email: a.r.p.o@libero.it; Certified e-mail: arporimini@legalmail.it

The ARPO producer organisation is entitled to submit an application to amend the product specification pursuant to Article 13 of the Ministry of Agricultural, Food and Forestry Policy Decree of 14 October 2013.

2.   Member state or third country

Italy

3.   Heading in the product specification affected by the amendment(s)

| ☐ | Name of product |
| --- | --- |

☐

Name of product

| ☒ | Description of product |
| --- | --- |

☒

Description of product

| ☐ | Geographical area |
| --- | --- |

☐

Geographical area

| ☒ | Proof of origin |
| --- | --- |

☒

Proof of origin

| ☐ | Method of production |
| --- | --- |

☐

Method of production

| ☒ | Link |
| --- | --- |

☒

Link

| ☐ | Labelling |
| --- | --- |

☐

Labelling

| ☒ | Other: Controls |
| --- | --- |

☒

Other: Controls

4.   Type of amendment(s)

| ☒ | Amendment to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- |

☒

Amendment to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

| ☐ | Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- |

☐

Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Description of product

| — | The amendment concerns Article 6 of the product specification and point 3.2 of the single document on the organoleptic characteristics, and more specifically aroma taste and total acidity. |
| --- | --- |

—

The amendment concerns Article 6 of the product specification and point 3.2 of the single document on the organoleptic characteristics, and more specifically aroma taste and total acidity.

The text that currently reads:

‘Aroma: medium or sometimes intense fruitiness, which may be accompanied by notes of grass or leaves;

Flavour: fruitiness with a slight bitterness and/or pungency, possibly accompanied by notes of almond, artichoke or tomato; points on the panel test: ≥ 7;

total maximum acidity expressed as oleic acid, by weight: not exceeding 0,5 g per 100 g of oil;’

has been amended to read:

‘Aroma: medium or sometimes intense fruitiness (median> from 3 to ≤ 7), which may be accompanied by notes of grass (or leaves) and/or almond, artichoke or tomato;

Flavour(smell and taste): olive fruitiness, possibly accompanied by notes of grass and/or almond, artichoke or tomato with mild/medium bitter and pungent sensations (median > 1,5 <=6);

total maximum acidity expressed as oleic acid, by weight: not exceeding 0,4 g per 100 g of oil.’

As regards the organoleptic characteristics, the specification has been adapted to the relevant EU legislation, introducing the medians of the typical descriptors of the method provided for in Regulation (EC) No 796/2002. The old sensory analysis method that is no longer meaningful and the points on the panel test ≥ 7 have been removed.

The maximum total acidity, expressed as oleic acid, has been reduced to a maximum of 0,4 %. This reduction is made to improve the quality.

Proof of origin

Proof of origin

| — | The current version of the specification does not include an article on proof of origin. The following article has therefore been inserted:


  ‘Article 8 – Origins:
  In order to guarantee the product’s origin, each stage of the production process must be monitored and the inputs and outputs for each stage recorded. This process – with the inspection body keeping registers of the cadastral parcels used to grow the olives, of the authorised agricultural producers, of the millers, and of the accredited packagers – coupled with the regular declaration of the quantities grown to the inspection body, guarantees product traceability.’ |
| --- | --- |

—

The current version of the specification does not include an article on proof of origin. The following article has therefore been inserted:

‘Article 8 – Origins:

In order to guarantee the product’s origin, each stage of the production process must be monitored and the inputs and outputs for each stage recorded. This process – with the inspection body keeping registers of the cadastral parcels used to grow the olives, of the authorised agricultural producers, of the millers, and of the accredited packagers – coupled with the regular declaration of the quantities grown to the inspection body, guarantees product traceability.’

Production method

Production method

| — | The amendment concerns Article 4 (Cultivation methods) of the product specification, specifically the paragraph on the harvesting period. |
| --- | --- |

—

The amendment concerns Article 4 (Cultivation methods) of the product specification, specifically the paragraph on the harvesting period.

The text that currently reads:

‘The period for harvesting the olives intended for the production of extra virgin olive oil with the “Colline di Romagna” protected designation of origin is between 20 October and 15 December of each year.’

has been amended to read:

‘The period for harvesting the olives intended for the production of extra virgin olive oil with the “Colline di Romagna” protected designation of origin is between the onset of ripening and 15 December of each year.’

This amendment is due to the occurrence of specific weather conditions, documented by weather data from daily climate analyses from 1961 to 2018, that show a clear rise in temperature in recent years in the area where ‘Colline di Romagna’ extra virgin olive is produced.

These climatic conditions have an impact upon the production of extra virgin olive oil, since they affect the olives’ time of ripening. The date of harvesting has, therefore, been deleted, and it has been linked to seasonal trends and, thus, the onset of ripening, which is the ideal time to start harvesting and to ensure the optimum quality of the olive oil.

Link

Link

| — | The link with the environment is not included in the current specification, but only in the published summary. A specific article containing the text in the summary sheet has been included in the product specification. It consists of the first paragraph of point 4.4 of the summary sheet and the text in point 4.6 of the published summary. These parts have been included in point 5 of the single document. |
| --- | --- |

—

The link with the environment is not included in the current specification, but only in the published summary. A specific article containing the text in the summary sheet has been included in the product specification. It consists of the first paragraph of point 4.4 of the summary sheet and the text in point 4.6 of the published summary. These parts have been included in point 5 of the single document.

The text of the specification is therefore supplemented as follows:

‘Article 10

Link

From the Villanovan era through to the Middle Ages and the beginning of the 20th century, church and other official records have contained numerous references both to the olive trees found in the hills of Romagna and to the importance of olive oil to the local rural economy.

At the beginning of the 20th century the oil was extracted – in 22 municipalities within the province – from locally grown olives. Olive-growing was the subject of particular interest, as evidenced by the publication of a booklet entitled “Ulivo e olio” in Rimini in 1901. Also in the early years of the 20th century the “Rivista agraria romagnola” featured a regular column with information and advice on olive growing. Combined with suitable cultivation methods, the microclimate produces a high quality oil of outstanding chemical and organoleptic characteristics.

The natural factors consist of two characteristics – the soil and, above all, the microclimate – which have a direct bearing on the oil’s chemical and organoleptic characteristics, since the olives are harvested before they reach full maturity, thereby ensuring that the oil produced is of high quality. The land generally consists of medium soils, tending towards clay. It has a high chalk content and is well structured so as to encourage the growth of the olives. The microclimate with, in particular, most of the rainfall occurring in the spring and autumn, and the low average annual temperatures which restrict plant growth to the period April to October, result in a gradual and late ripening of the olives and, as a result, produce olive oil of a high chemical and organoleptic quality. The human factor is best illustrated by the attachment to olive-growing traditionally shown by local farmers and the techniques introduced by the latter with a view to preserving this practice in the area.

Olive-growing is widespread throughout the province of Rimini, above all in the small and medium-sized hills located, beyond the coastal area, in the province of Forlì-Cesena. In these areas olive-growing is, together with wine-growing, the only possible type of farming, practised as it is on steep marginal land that is difficult to farm. Consequently it is a major component of the rural landscape.

The Correggiola variety is the commonest type of olive tree in the area and gives the oil its typical characteristics. The variety has the added advantage of being resistant to cold weather, tends to ripen gradually and late and this, together with the characteristics of the soil and climate, helps to produce a typical and highly prized oil.’

The amendment does not alter the link.

Other: Checks

Other: Checks

| — | The current version of the specification does not include the article on checks. A specific article has therefore been added. |
| --- | --- |

—

The current version of the specification does not include the article on checks. A specific article has therefore been added.

The newly added text reads as follows:

‘Article 9

Checks

“The product’s conformity with the specification is monitored by a control body, in accordance with the provisions of Articles 36 and 37 of Regulation (EU) No 1151/2012.

This control body is Kiwa Cermet Italia, via Cadriano 23, 40057 Cadriano di Granarolo (BO) – Tel. +39 0514593111; Fax +39 051763382; Email: info@kiwacermet.it.”’

SINGLE DOCUMENT

‘Colline di Romagna’

‘Colline di Romagna’

EU No: PDO-IT-0211-AM02 – 16.2.2022

EU No: PDO-IT-0211-AM02 – 16.2.2022

PDO (X) PGI ( )

PDO (X) PGI ( )

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

Name(s) [of PDO or PGI]

‘Colline di Romagna’

2.   Member State or Third Country

Member State or Third Country

Italy

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 the product to which the name in (1) applies

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

When released for consumption, ‘Colline di Romagna’ protected designation of origin extra virgin olive oil must have the following characteristics:

| | Colour: from green to golden yellow; |
| --- | --- |

Colour: from green to golden yellow;

| | Aroma: medium or sometimes intense fruitiness (median> from 3 to ≤ 7), which may be accompanied by hints of grass (or leaf) and/or almond and/or artichoke and/or tomato; |
| --- | --- |

Aroma: medium or sometimes intense fruitiness (median> from 3 to ≤ 7), which may be accompanied by hints of grass (or leaf) and/or almond and/or artichoke and/or tomato;

| | Taste: fruitiness, possibly accompanied by hints of grass and/or almond and/or artichoke and/or tomato with mild/medium bitter and pungent sensations (median > 1,5 ≤ 6); |
| --- | --- |

Taste: fruitiness, possibly accompanied by hints of grass and/or almond and/or artichoke and/or tomato with mild/medium bitter and pungent sensations (median > 1,5 ≤ 6);

| | Total maximum acidity by weight expressed as oleic acid: not exceeding 0,4 g per 100 g of oil; |
| --- | --- |

Total maximum acidity by weight expressed as oleic acid: not exceeding 0,4 g per 100 g of oil;

| | Peroxide value: ≤ 12 mEq O2/kg |
| --- | --- |

Peroxide value: ≤ 12 mEq O2/kg

2

| | Oleic acid ≥ 72 % |
| --- | --- |

Oleic acid ≥ 72 %

| | Tocopherols ≥ 70 mg/kg |
| --- | --- |

Tocopherols ≥ 70 mg/kg

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)

‘Colline di Romagna’ PDO must be obtained from the following varieties of olive trees: Correggiolo (60 % or more in each grove), Leccino (up to 40 % in each grove) and minor varieties such as Pendolino, Moraiolo and Rossina (up to 10 % in each grove).

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 production steps (growing and harvesting the olives and extracting the oil) must take place within the defined geographical area.

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

In order to safeguard the specific characteristics and quality of ‘Colline di Romagna’ olive oil, ensuring that the checks carried out by the third body are performed under the supervision of the producers concerned, ‘Colline di Romagna’ extra virgin olive oil must also be packaged within the production area referred to in point 4.

‘Colline di Romagna’ extra virgin olive oil must be released for consumption in pre-packaged, hermetically-sealed, foodstuffs-grade containers in the following sizes: 0,10 litres, 0,25 litres, 0,50 litres, 0,75 litres, 1,00 litres, 3,00 litres and 5,00 litres.

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

The name of the PDO ‘Colline di Romagna’ must appear on the label in distinct and indelible lettering so that it can be easily distinguished from all the other information provided. The label must indicate the year in which the olives from which the oil was made were grown. Additional references to geographical or place names of municipalities, parishes or areas inside the production area are not allowed.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area in which olives intended for the production of ‘Colline di Romagna’ extra virgin olive oil are grown and pressed comprises part of the provinces of Rimini and Forlì-Cesena in the Emilia Romagna Region.

5.   Link with the geographical area

Link with the geographical area

From the Villanovan era through to the Middle Ages and the beginning of the 20th century, church and other official records have contained numerous references both to the olive trees found in the hills of Romagna and to the importance of olive oil to the local rural economy.

At the beginning of the 20th century the oil was extracted in 22 municipalities within the province from locally grown olives. Olive growing was the subject of particular interest, as evidenced by the publication of a booklet entitled ‘Ulivo e olio’ in Rimini in 1901.

Also in the early years of the 20th century the ‘Rivista agraria romagnola’ featured a regular column with information and advice on olive growing.

Combined with suitable cultivation techniques, the microclimate produces a high quality oil of outstanding chemical and organoleptic characteristics.

The natural factors consist of two characteristics – the soil and, above all, the microclimate – which have a direct bearing on the chemical and organoleptic characteristics of the oil, since the olives are harvested before they reach full maturity, thereby ensuring that the oil produced is of high quality.

The land generally consists of medium soils, tending towards clay. It has a high chalk content and is well structured so as to encourage the growth of the olives. The microclimate with, in particular, most of the rainfall occurring in the spring and autumn, and the low average annual temperatures which restrict plant growth to the period April to October, result in a gradual and late ripening of the olives and, as a result, produce oil of a high chemical and organoleptic quality. The human factor is best illustrated by the attachment to olive-growing traditionally shown by local farmers and the techniques introduced by the latter with a view to preserving this practice in the area.

Olive-growing is widespread throughout the province of Rimini, above all in the small and medium-sized hills located, beyond the coastal area, in the province of Forlì-Cesena. In these areas olive-growing is, together with wine-growing, the only possible type of farming, practised as it is on steep marginal land that is difficult to farm. Consequently it is a major component of the rural landscape.

The Correggiola variety is the commonest type of olive tree in the area and gives the oil its typical characteristics. The variety has the added advantage of being resistant to cold weather, tends to ripen gradually and late and this, together with the characteristics of the soil and climate, helps to produce a typical and highly prized oil.

Reference to publication of the product specification

Reference to publication of the product specification

The full text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

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

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