# C_2022397EN.01003901.xml

| 17.10.2022 | EN | Official Journal of the European Union | C 397/39 |
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17.10.2022

EN

Official Journal of the European Union

C 397/39

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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 397/13)

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

‘Estepa’

EU No: PDO-ES-0341-AM02 – 15.11.2021

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Consejo Regulador de la Denominación de Origen Protegida ‘Estepa’ [Regulatory Board for the ‘Estepa’ Protected Designation of Origin]; Address: Polígono Industrial Sierra Sur, Avda. del Mantecado 7, 41560 Estepa (Seville), Tel.: 955912630–607436353, E-mail address: secretaria@doestepa.es

The Regulatory Board for the ‘Estepa’ protected designation of origin has the legal capacity to and a legitimate interest in submitting this amendment application in accordance with Article 13(2)(a) of Government of Andalusia Law No 2/2011 of 25 March 2011 on fisheries and food quality.

2.   Member state or third country

Spain

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

| ☐ | Name of product |
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☐

Name of product

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

☒

Description of product

| ☒ | Geographical area |
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☒

Geographical area

| ☒ | Proof of origin |
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☒

Proof of origin

| ☒ | Method of production |
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☒

Method of production

| ☐ | Link |
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☐

Link

| ☐ | Labelling |
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☐

Labelling

| ☐ | Other |
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☐

Other

4.   Type of amendment(s)

| ☒ | Amendment to 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. |
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☒

Amendment to 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)

5.1.   Section B. Physical, chemical and organoleptic characteristics of the oils of the product specification and point 3.2 of the single document, Description of the product to which the name in (1) applies, are amended as follows:

| — | Addition of analytical method K268. |
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Addition of analytical method K268.

K270 or K268: ≤ 0,18

Reason:

Analytical method K268 should be considered equivalent to K270, the method currently referred to in the product specification, in accordance with Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis (2).

| — | Addition of the values 2/1, 2/2, 2/6, 3/1, 3/2, 3/6, 4/1, 4/2, 4/3, 4/4, 4/5, 4/6, 4/7, 4/8, 4/9, 4/10, 5/1, 5/2, 5/3, 5/4, 5/5, 5/6, 5/7, 5/8, 5/9, 5/10, 6/1, 6/2, 6/3, 6/4, 6/5, 6/6, 6/7, 6/8, 6/9, 6/10, 7/1, 7/2, 7/3, 7/4, 7/5, 7/6, 7/7, 7/8, 7/9 and 7/10 on the BTB scale. |
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Addition of the values 2/1, 2/2, 2/6, 3/1, 3/2, 3/6, 4/1, 4/2, 4/3, 4/4, 4/5, 4/6, 4/7, 4/8, 4/9, 4/10, 5/1, 5/2, 5/3, 5/4, 5/5, 5/6, 5/7, 5/8, 5/9, 5/10, 6/1, 6/2, 6/3, 6/4, 6/5, 6/6, 6/7, 6/8, 6/9, 6/10, 7/1, 7/2, 7/3, 7/4, 7/5, 7/6, 7/7, 7/8, 7/9 and 7/10 on the BTB scale.

Reason:

Introducing these new values adjusts the product specification to cover the extra virgin olive oils that are now being produced in the ‘Estepa’ PDO geographical area due to new plantations and climate change, which are of excellent quality but are currently not included in the colour range and therefore cannot use the designation.

| — | New units of measurement for polyphenols and tocopherols and correct definition of the methods of analysis. |
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New units of measurement for polyphenols and tocopherols and correct definition of the methods of analysis.

Polyphenols: ≥ 405 mg/kg for all the oils, except the Arbequina single-variety oil, for which the requirement is ≥ 250 mg/kg.

Tocopherols: ≤ 261,1 mg/kg.

Methods of analysis.

Polyphenols: liquid chromatography with ultraviolet diode array detection (mg/kg) or colorimetry using ultraviolet spectrophotometry measured in mg/kg of caffeic acid.

Tocopherols: liquid chromatography with fluorescence detection (mg/kg).

Reason:

The current unit of measurement for polyphenols and tocopherols, ppm, is replaced with the equivalent mg/kg, which is the measurement unit most commonly used in legislation and scientific literature.

| — | Adjustment of the percentage of olive varieties in oils that are a blend of Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla. |
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Adjustment of the percentage of olive varieties in oils that are a blend of Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla.

Wording in the current product specification:

| — | Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla:






  — | Hojiblanca: at least 35 % |
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Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla:

—

Hojiblanca: at least 35 %

| — | Arbequina: at least 15 % |
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Arbequina: at least 15 %

| — | other varieties: at least 5 %. |
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other varieties: at least 5 %.

Amended product specification:

| — | Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla: |
| --- | --- |

—

Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla:

Olives of the Hojiblanca variety, harvested solely in November, must account for at least 35 %.

Reason:

The current minimum percentage of the secondary varieties (Arbequina, Manzanilla, Picual and Lechín) should be deleted due to their limited impact on the oil’s organoleptic characteristics and the difficulty of checking compliance. Early harvesting, in November, of Hojiblanca olives, and the fact that this variety makes up more than 35 % of the blend, is what determines the oil’s characteristics; the other varieties merely add aromatic nuances.

5.2.   Section C. Geographical area of the product specification and point 4 of the single document, Concise definition of the geographical area, are amended as follows:

The geographical area is extended by adding a neighbouring municipality, Martín de la Jara, and a number of cadastral polygons of the municipalities of Écija (33, 34, 35, 36, 37 and 38) and Osuna (17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 96, 97, 102, 104 and 105).

Reason:

The geographical area of ‘Estepa’ PDO should be extended as the varieties of olive tree grown in the municipalities in question and their climate, soil and farming conditions are similar to those of the existing area, allowing the causal link and the characteristics of ‘Estepa’ PDO’ extra virgin olive oils to be maintained.

5.3.   Section D. Proof that the product originated in the area of the product specification is amended as follows:

In the third paragraph of point 1, the wording ‘Before and during the marketing year’ is replaced by ‘Throughout the year...’.

In the fourth paragraph of point 4, the wording ‘approval issued by the laboratory’ is replaced by the more correct wording ‘approval issued by staff responsible for quality or by the management of the mill’.

Furthermore, the fifth and sixth paragraphs are replaced as follows, as the existing text describes processes involving a series of paper-based tasks that were used when the IT system and means of traceability were less advanced and digitised:

‘The Quality and Laboratory Department shall determine the composition of the batch, which must indicate the number of kilos for each reference in the batch. The transfer of each batch from the mill to the packing plant shall be recorded in a computerised traceability system.

To ensure traceability, the location, identification, registration and marking of extra virgin olive oil in the warehouses of the combined mill and packing plant shall be recorded using a computerised traceability procedure.’

In point 5, the wording ‘The number of certification labels issued by the Regulatory Board...’ is replaced by ‘the number of certification labels issued or allocated by the Regulatory Board...’.

5.4.   The following derogations from the rules should be added in Section E. Method of production, a.1) Harvest of the product specification:

The following derogations from the rules should be added in Section E. Method of production, a.1) Harvest of the product specification:

Wording in the current product specification:

| | Harvesting may be extended to 30 December for Arbequina olives and to 15 January for the other varieties. |
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Harvesting may be extended to 30 December for Arbequina olives and to 15 January for the other varieties.

Amended product specification:

| | Harvesting takes place until 30 December for Arbequina olives and until 15 January for the other varieties. This period may be extended to 31 January if the weather conditions prevent harvesting or a drastic increase in the size of the harvest means it is not possible to meet the time limits set. The Regulatory Board must approve any extension of the olive harvesting period and inform all operators. |
| --- | --- |

Harvesting takes place until 30 December for Arbequina olives and until 15 January for the other varieties. This period may be extended to 31 January if the weather conditions prevent harvesting or a drastic increase in the size of the harvest means it is not possible to meet the time limits set. The Regulatory Board must approve any extension of the olive harvesting period and inform all operators.

Reason:

| | The olive harvesting period should be extended to 31 January as it has been established that it is possible to continue producing extra virgin olive oils of the quality required by the product specification in terms of their physical, chemical and organoleptic characteristics with olives harvested up to that date. It is for the Regulatory Board to approve such an extension if the weather conditions prevent harvesting or there is a drastic increase in the size of the harvest, and all operators must be informed in advance. |
| --- | --- |

The olive harvesting period should be extended to 31 January as it has been established that it is possible to continue producing extra virgin olive oils of the quality required by the product specification in terms of their physical, chemical and organoleptic characteristics with olives harvested up to that date. It is for the Regulatory Board to approve such an extension if the weather conditions prevent harvesting or there is a drastic increase in the size of the harvest, and all operators must be informed in advance.

SINGLE DOCUMENT

‘Estepa’

‘Estepa’

EU No: PDO-ES-0341-AM02 – 15.11.2021

EU No: PDO-ES-0341-AM02 – 15.11.2021

PDO (X) PGI ( )

PDO (X) PGI ( )

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

Name(s) [of PDO or PGI]

‘Estepa’

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.)

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

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

Extra virgin olive oil made from the fruit of the varieties of olive tree (Olea europaea, L.) listed below. There are four types of oil:

Olea europaea

| — | Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla |
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Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla

| — | Hojiblanca and Arbequina |
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—

Hojiblanca and Arbequina

| — | Hojiblanca |
| --- | --- |

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Hojiblanca

| — | Arbequina |
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Arbequina

All the extra virgin olive oils must be made solely by mechanical or physical means that do not impair quality, so that the oils conserve the taste, aroma and characteristics of the fruit from which they are produced.

The olives must be of the authorised varieties, harvested directly from the tree when they have reached the degree of ripeness that will give fruity oils with the requisite characteristics.

The designation of origin can only be used for extra virgin olive oils that, after being aged in cellars, meet the following requirements:

| | Median score for fruitiness: ≥ 4,5; |
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Median score for fruitiness: ≥ 4,5;

| | Median score for bitterness: ≥ 3 and ≤ 6; |
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Median score for bitterness: ≥ 3 and ≤ 6;

| | Median score for pungency: ≥ 3 and ≤ 6; |
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Median score for pungency: ≥ 3 and ≤ 6;

| | Acidity (%): ≤ 0,3; |
| --- | --- |

Acidity (%): ≤ 0,3;

| | Peroxide value (mEq O2/kg): ≤ 15; |
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Peroxide value (mEq O2/kg): ≤ 15;

2

| | Ultraviolet absorbency (K270 or K268): ≤ 0,18 mEq active oxygen per kilogram of oil; |
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Ultraviolet absorbency (K270 or K268): ≤ 0,18 mEq active oxygen per kilogram of oil;

270

268

| | Natural antioxidants, polyphenols (% of caffeic acid): ≥ 405 (mg/kg); |
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Natural antioxidants, polyphenols (% of caffeic acid): ≥ 405 (mg/kg);

| | Natural antioxidants, polyphenols (% of caffeic acid) of Arbequina olives: ≥ 250 (mg/kg); |
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Natural antioxidants, polyphenols (% of caffeic acid) of Arbequina olives: ≥ 250 (mg/kg);

| | Oxidative stability (Rancimat system) measured in hours (100 oC or 120 oC with an air flow of 10 l/h): ≥ 43,6 h at 100 oC and ≥ 7 at 120 oC; |
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Oxidative stability (Rancimat system) measured in hours (100 oC or 120 oC with an air flow of 10 l/h): ≥ 43,6 h at 100 oC and ≥ 7 at 120 oC;

o

o

o

o

| | Tocopherols: ≤ 261,1 mg/kg. |
| --- | --- |

Tocopherols: ≤ 261,1 mg/kg.

The colour of the oil may vary between the following values on the BTB scale: 2/1, 2/2, 2/3, 2/4, 2/5, 2/6, 3/1, 3/2, 3/3, 3/4, 3/5, 3/6, 4/1, 4/2, 4/3, 4/4, 4/5, 4/6, 4/7, 4/8, 4/9, 4/10, 5/1, 5/2, 5/3, 5/4, 5/5, 5/6, 5/7, 5/8, 5/9, 5/10, 6/1, 6/2, 6/3, 6/4, 6/5, 6/6, 6/7, 6/8, 6/9, 6/10, 7/1, 7/2, 7/3, 7/4, 7/5, 7/6, 7/7, 7/8, 7/9 and 7/10.

As a result of early harvesting, these oils have a fruitiness of green rather than ripe olives, in general between green and ripe.

The characteristics of the oils vary according to the olives used:

| — | Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla |
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Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla

Olives of the Hojiblanca variety, harvested exclusively in November, must account for at least 35 %.

This type of oil has the fruitiness of green rather than ripe olives with a medium intensity. It has the bitterness and pungency on the palate typical of oils obtained at the beginning of the season.

| — | Hojiblanca and Arbequina |
| --- | --- |

—

Hojiblanca and Arbequina

The oil is made from between 20 % and 80 % extra virgin olive oil of Hojiblanca olives and between 80 % and 20 % of Arbequina olives.

This type of oil has the fruitiness of green rather than ripe olives. It has the bitterness and pungency on the palate typical of oils obtained at the beginning of the season.

| — | Hojiblanca |
| --- | --- |

—

Hojiblanca

100 % extra virgin Hojiblanca olive oil, i.e. oil made solely from Hojiblanca olives.

This type of oil has the fruitiness of green rather than ripe olives.

It has the bitterness and pungency on the palate typical of oils obtained at the beginning of the season.

| — | Arbequina |
| --- | --- |

—

Arbequina

100 % extra virgin Arbequina olive oil, i.e. oil made solely from Arbequina olives.

‘Estepa’ PDO Arbequina extra virgin olive oil has the fruitiness of green rather than ripe olives, with balanced bitterness and pungency on the palate.

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)

Not applicable.

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

Growing and oil making.

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

Not applicable.

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 words Denominación de Origen Protegida ‘Estepa’ [‘Estepa’ protected designation of origin] must appear on the labels and certification labels.

Denominación de Origen Protegida ‘Estepa’

The commercial labels of each registered operator must be approved by the Regulatory Board.

All packaging in which the oil is released onto the consumer market must carry a guarantee seal and a numbered label or certification label issued by the Regulatory Board, in accordance with the Quality and Procedures Manual, affixed at the warehouse, mill or packing plant in such a way that they cannot be reused.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area comprises 12 entire municipalities in the province of Seville – Aguadulce, Badolatosa, Casariche, Estepa, Gilena, Herrera, Lora de Estepa, Marinaleda, Pedrera, La Roda de Andalucía, El Rubio and Martín de Jara – in addition to cadastral polygons 33-38 of the municipality of Écija, polygons 17-33, 96, 97, 102, 104 and 105 of the municipality of Osuna, and land in one municipality in the province of Córdoba: Puente Genil, specifically the area known as Miragenil.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The calcareous soils, the scarcity of water in the Estepa area and the continental climate with hot summers and cold winters are all factors that accelerate the ripening of the olives.

Studies show that this type of soil promotes a higher concentration of antioxidants that are of particular interest from a nutritional standpoint: tocopherols, especially alpha-tocopherol, which is by far the main antioxidant (> 90 %).

In this geographical environment, where a significant proportion of the olive groves traditionally produce table olives – around 30 % of total olive production in the Estepa area is for the table olive industry – the harvest traditionally begins very early. This is the result, firstly, of natural factors, as the soil and climatic conditions cause the fruit to ripen more quickly, and, secondly, of the practice of uninterrupted harvesting, as the harvesting of the table olives that begins in September overlaps or is followed by the harvesting of the olives used for olive oil production.

These practices help to produce oils with distinctive chemical and organoleptic characteristics.

5.2.   Specificity of the product

Specificity of the product

| — | ‘Estepa’ PDO olive oils have a pronounced bitterness, with a median score of between 3 and 6. |
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‘Estepa’ PDO olive oils have a pronounced bitterness, with a median score of between 3 and 6.

| — | Their fruitiness is unmatched, greater than 4,5, one of the highest requirements in the European Union. |
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Their fruitiness is unmatched, greater than 4,5, one of the highest requirements in the European Union.

| — | They are richer in phenolic compounds than oils obtained from other varieties and from the same varieties grown elsewhere. |
| --- | --- |

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They are richer in phenolic compounds than oils obtained from other varieties and from the same varieties grown elsewhere.

| — | High oxidative stability. |
| --- | --- |

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High oxidative stability.

| — | High content of the pigments found in olive oil, specifically chlorophylls and carotenes (BTB scale). |
| --- | --- |

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High content of the pigments found in olive oil, specifically chlorophylls and carotenes (BTB scale).

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)

There are two factors: natural factors (the ecosystem) and human factors. These agrological factors explain why the oils obtained have a higher polyphenol and tocopherol content, as laid down in the product specification.

The region’s soil is poor in organic matter and the landscape predominantly limestone. This determines the choice of crops – olive trees and certain tough, resistant varieties of plant, which are adapted to these conditions better than any other. In the Estepa area 95 % of farmland is planted with olive trees.

The fact that there are a great many olive trees, especially Hojiblanca but also the other authorised varieties, planted on calcareous soil explains why, given the particular characteristics of these varieties, the oils obtained have distinctive organoleptic qualities and are much fruitier than other oils.

Studies show that this calcareous type of soil promotes higher levels of antioxidants that are of particular interest from a nutritional standpoint: tocopherols.

Another natural factor that has a decisive impact on our oils is the local climate, in that the water stress caused by the scarcity of water in the Estepa area gives the oils a more pronounced bitterness than is found in oils produced elsewhere, including those obtained from the same varieties of olive.

Also, the low rainfall together with the fact that the summers are milder than in neighbouring areas, a typical feature of continental climates, accelerates the ripening of the olives and so they are harvested early.

Lastly, the human factor is of decisive importance. The fact that a significant proportion of the olive groves in the Estepa area traditionally produce table olives – around 30 % of total olive production is for the table olive industry – means that the harvest traditionally begins earlier than in any other part of the world. This is the result, firstly, of natural factors, as the soil and climatic conditions cause the fruit to ripen more quickly, and, secondly, of the practice of uninterrupted harvesting, as the harvesting of the table olives that begins in September overlaps or is followed by the harvesting of the olives used for olive oil production.

These practices help to produce oils with distinctive chemical and organoleptic characteristics.

Reference to publication of the specification

Reference to publication of the specification

https://juntadeandalucia.es/export/drupaljda/PliegoEstepamodificado2.pdf

or by navigating as follows from the homepage of the Regional Ministry of Agriculture, Fisheries and Sustainable Development (https://www.juntadeandalucia.es/organismos/agriculturaganaderiapescaydesarrollosostenible.html): Areas de actividad [‘Areas of activity’] then Industrias y Cadena Agroalimentarias [‘Agri-food Industries and Chain’] then Calidad [‘Quality’] then Denominaciones de Calidad [‘Quality Schemes’] and finally Aceite de Oliva Virgen Extra [‘Extra Virgin Olive Oil’].

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

1

(2)  OJ L 248, 5.9.1991, p. 1.

2

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