# C_2022458EN.01003101.xml

| 1.12.2022 | EN | Official Journal of the European Union | C 458/31 |
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1.12.2022

EN

Official Journal of the European Union

C 458/31

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Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2022/C 458/13)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘Priego de Córdoba’

EU No: PDO-ES-0053-AM01 – 1.12.2020

PDO (X) PGI ( )

1.   Name

‘Priego de Córdoba’

2.   Member State or Third Country

Spain

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 the product to which the name in (1) applies

Extra virgin olive oil obtained from Picudo, Hojiblanca and Picual olives.

The product has the following characteristics:

| | Peroxide value not exceeding 15; K270 not exceeding 0,15. |
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Peroxide value not exceeding 15; K270 not exceeding 0,15.

| | Less than 0,1 % moisture and impurities. |
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Less than 0,1 % moisture and impurities.

The protected extra virgin olive oil comes in the following types:

| | ‘Picudo’: the Picudo variety accounts for over 50 % of the olives used to make this oil; acidity may not exceed 0,5 %; smell and taste are fruity, aromatic, pleasant and sweet when first tasted. |
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‘Picudo’: the Picudo variety accounts for over 50 % of the olives used to make this oil; acidity may not exceed 0,5 %; smell and taste are fruity, aromatic, pleasant and sweet when first tasted.

| | ‘Hojiblanco’: the Hojiblanca variety accounts for over 50 % of the olives used to make this oil; acidity may not exceed 0,5 %; smell and taste are fruity, fresh, pleasant and sweet when first tasted. |
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‘Hojiblanco’: the Hojiblanca variety accounts for over 50 % of the olives used to make this oil; acidity may not exceed 0,5 %; smell and taste are fruity, fresh, pleasant and sweet when first tasted.

| | ‘Picual’: the Picual variety accounts for over 50 % of the olives used to make this oil; smell and taste are fruity and aromatic, with delicate to medium bitterness. |
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‘Picual’: the Picual variety accounts for over 50 % of the olives used to make this oil; smell and taste are fruity and aromatic, with delicate to medium bitterness.

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

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

The olives must be grown and the oils extracted in the area described in point 4.

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

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

The protected designation of origin ‘Priego de Córdoba’ must appear prominently on the labels used for the protected extra virgin oils. Labels must be approved by the Regulatory Board before they can be used on the market.

A guarantee seal, label or numbered certification label issued by the Regulatory Board must be placed on every package of protected extra virgin olive oil at the mill or packaging plant, in accordance with the rules laid down by the Board. These labels must be attached in such a way that they cannot be removed and re-attached elsewhere.

4.   Concise definition of the geographical area

The production area is what is known in Spain as a comarca natural (‘natural district’) in the south-east of the province of Córdoba, deep in the Sierras Subbéticas Natural Park. It comprises the municipalities of Almedinilla, Carcabuey, Fuente Tójar and Priego de Córdoba.

5.   Link with the geographical area

The area is rugged and mountainous, crossed by several mountain ranges with peaks as high as 1 000 metres above sea level. Its geological origins vary, with marl, dolomitic limestone, clays and sands as well as pebbles of limestone and gypsum. The olive groves are planted on soils ranging from sandy clay loam to clay, with a high calcium carbonate content and an average amount of organic matter, phosphorus, potassium, magnesium, iron and boron. The area has a continental climate with temperatures that vary significantly depending on altitude and orientation.

Rainfall varies from 400 litres per year in the eastern part of the area to 700 at the higher altitudes (Priego, Carcabuey and Almedinilla). A good environment for olive tree development is created through the use of appropriate growing, crop-tending, fertilisation and pruning practices as well as pest and disease control techniques. This yields healthy olives that give an oil with distinctive characteristics, closely linked to the local environment.

6.   Reference to publication of the product specification

https://juntadeandalucia.es/export/drupaljda/Pliego_Priego_Cordoba_modificado.pdf

or by navigating as follows from the homepage of the Regional Ministry of Agriculture, Fisheries and Sustainable Development (https://juntadeandalucia.es/organismos/agriculturaganaderiapescaydesarrollosostenible.html):

| | Áreas de actividad [Areas of activity] > Industrias y Cadena Agroalimentaria [Agri-food industries and chain] > Calidad [Quality] > Denominaciones de Calidad [Quality schemes] > Aceite de Oliva Virgen Extra [Extra virgin olive oil] |
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Áreas de actividad [Areas of activity] > Industrias y Cadena Agroalimentaria [Agri-food industries and chain] > Calidad [Quality] > Denominaciones de Calidad [Quality schemes] > Aceite de Oliva Virgen Extra [Extra virgin olive oil]

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(1)  OJ L 179, 19.6.2014, p. 17.

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