# C_2016453EN.01001401.xml

| 3.12.2016 | EN | Official Journal of the European Union | C 453/14 |
| --- | --- | --- | --- |

3.12.2016

EN

Official Journal of the European Union

C 453/14

---

Publication of an amendment 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

(2016/C 453/15)

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).

1

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

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

‘ESTEPA’

‘ESTEPA’

EU No: ES-PDO-0105-01321 – 12.3.2015

EU No: ES-PDO-0105-01321 – 12.3.2015

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

Applicant group and legitimate interest

Consejo Regulador de la Denominación de Origen Protegida ‘Estepa’.

| Address: | Polígono Industrial Sierra Sur |
| --- | --- |
| Avda. del Mantecado 7 |
| 41560 Estepa (Seville) |
| ESPAÑA |

Address:

Polígono Industrial Sierra Sur

Avda. del Mantecado 7

41560 Estepa (Seville)

ESPAÑA

Tel.

+34 955912630–607436353

E-mail

secretaria@doestepa.es

2.   Member State or Third Country

Member State or Third Country

Spain

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

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

| — | ☐ | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — | ☐ | Geographical area |
| — | ☐ | Proof of origin |
| — | ☒ | Method of production |
| — | ☒ | Link |
| — | ☒ | Labelling |
| — | ☐ | Other [to be specified] |

—

☐

Name of product

—

☒

Description of product

—

☐

Geographical area

—

☐

Proof of origin

—

☒

Method of production

—

☒

Link

—

☒

Labelling

—

☐

Other [to be specified]

4.   Type of amendment(s)

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. |
| --- | --- | --- |
| — | ☐ | Amendment to product specification of a 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 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 a 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)

Amendment(s)

5.1.   Section B of the specification — Description of product — is amended as follows:

| — | Addition of the Arbequina monovarietal olive oil produced in the comarca of Estepa.
  This is an extra virgin olive oil with specific characteristics which has been produced in the area for over 35 years. Natural factors — land, orography, altitude, soil, climate, etc. — and traditional cultivation practices specific to the comarca of Estepa give the Arbequina monovarietal extra virgin olive oil a characteristic profile that distinguishes it from Arbequina extra virgin olive oils produced elsewhere.
  The Arbequina monovarietal olive oil has the same distinctive characteristics as the other ‘Estepa’ Protected Designation of Origin olive oils. It has a median score for fruitiness of at least 4,5, is rich in phenolic compounds and therefore very stable, has greater bitterness and pungency than other oils made from this variety of olive and contains more pigments, specifically chlorophylls and carotenes.
  The defining characteristics of Arbequina monovarietal extra virgin olive oil are:
  It is 100 % Arbequina, i.e. obtained solely from olives of the Arbequina variety.
  It has the fruitiness of green rather than ripe olives, with balanced bitterness and pungency on the palate.
  Median score for fruitiness: ≥ 4,5
  Median score for bitterness: ≥ 3 and ≤ 6
  Median score for pungency: ≥ 3 and ≤ 6
  Acidity (%): ≤ 0,3
  Peroxide value (mEq O2/kg): ≤ 15
  K270: ≤ 0,18
  The colour of the oil on the BTB scale may vary in the range: 2/3 – 3/3 – 2/4 – 3/4 – 2/5 – 3/5.
  Polyphenols: ≥ 250 ppm
  Oxidative stability: ≥ 43,6 h at 100 °C and ≥ 7 h at 120 °C.
  Tocopherols: ≥ 261,1 ppm |
| --- | --- |

—

Addition of the Arbequina monovarietal olive oil produced in the comarca of Estepa.

This is an extra virgin olive oil with specific characteristics which has been produced in the area for over 35 years. Natural factors — land, orography, altitude, soil, climate, etc. — and traditional cultivation practices specific to the comarca of Estepa give the Arbequina monovarietal extra virgin olive oil a characteristic profile that distinguishes it from Arbequina extra virgin olive oils produced elsewhere.

comarca

The Arbequina monovarietal olive oil has the same distinctive characteristics as the other ‘Estepa’ Protected Designation of Origin olive oils. It has a median score for fruitiness of at least 4,5, is rich in phenolic compounds and therefore very stable, has greater bitterness and pungency than other oils made from this variety of olive and contains more pigments, specifically chlorophylls and carotenes.

The defining characteristics of Arbequina monovarietal extra virgin olive oil are:

It is 100 % Arbequina, i.e. obtained solely from olives of the Arbequina variety.

It has the fruitiness of green rather than ripe olives, with balanced bitterness and pungency on the palate.

Median score for fruitiness: ≥ 4,5

Median score for bitterness: ≥ 3 and ≤ 6

Median score for pungency: ≥ 3 and ≤ 6

Acidity (%): ≤ 0,3

Peroxide value (mEq O2/kg): ≤ 15

2

K270: ≤ 0,18

270

The colour of the oil on the BTB scale may vary in the range: 2/3 – 3/3 – 2/4 – 3/4 – 2/5 – 3/5.

Polyphenols: ≥ 250 ppm

Oxidative stability: ≥ 43,6 h at 100 °C and ≥ 7 h at 120 °C.

Tocopherols: ≥ 261,1 ppm

| — | To bring the organoleptic profiles of ‘Estepa’ PDO olive oils into line with current legislation, the positive attributes of bitterness and pungency are included in the product description and their median scores are stipulated:
  Median score for bitterness: ≥ 3 and ≤ 6
  Median score for pungency: ≥ 3 and ≤ 6 |
| --- | --- |

—

To bring the organoleptic profiles of ‘Estepa’ PDO olive oils into line with current legislation, the positive attributes of bitterness and pungency are included in the product description and their median scores are stipulated:

Median score for bitterness: ≥ 3 and ≤ 6

Median score for pungency: ≥ 3 and ≤ 6

| — | In addition, to comply with Government of Andalusia Law No 2/2011 of 24 March 2011 on fisheries and food quality, published in Boletín Oficial de la Junta de Andalucía No 70 on 8 April 2011, the methods of analysis for assessing natural antioxidants, polyphenols (expressed in caffeic acid), oxidative stability and tocopherols not included in the current legislation have been laid down:






  1. | Polyphenols: liquid chromatography with ultraviolet diode array detection (ppm caffeic acid). |
| --- | --- | --- |

—

In addition, to comply with Government of Andalusia Law No 2/2011 of 24 March 2011 on fisheries and food quality, published in Boletín Oficial de la Junta de Andalucía No 70 on 8 April 2011, the methods of analysis for assessing natural antioxidants, polyphenols (expressed in caffeic acid), oxidative stability and tocopherols not included in the current legislation have been laid down:

1.

Polyphenols: liquid chromatography with ultraviolet diode array detection (ppm caffeic acid).

| 2. | Oxidative stability: Rancimat value with an air flow of 10 l/h at 110 °C and 120 °C (hours). |
| --- | --- |

2.

Oxidative stability: Rancimat value with an air flow of 10 l/h at 110 °C and 120 °C (hours).

| 3. | Tocopherols: liquid chromatography with fluorescence detection (ppm). |
| --- | --- |

3.

Tocopherols: liquid chromatography with fluorescence detection (ppm).

| — | The maximum values set out in the specification for polyphenols, oxidative stability and tocopherols have been deleted because there is no justification for an upper limit, as higher values enhance the freshness, antioxidant content and stability of the oils, and the criterion for assessing the tocopherol content has been modified:






  1. | Polyphenols: the maximum value has been deleted, as a higher polyphenol content indicates greater freshness and a higher antioxidant content. Given the specific characteristics of the Arbequina variety, the polyphenol content of Arbequina de Estepa is set at a minimum of 250 ppm, much higher than the average for this type of oil elsewhere, due to the specific characteristics of the olive groves in the comarca of Estepa, soil, latitude and cultivation practices. |
| --- | --- | --- |

—

The maximum values set out in the specification for polyphenols, oxidative stability and tocopherols have been deleted because there is no justification for an upper limit, as higher values enhance the freshness, antioxidant content and stability of the oils, and the criterion for assessing the tocopherol content has been modified:

1.

Polyphenols: the maximum value has been deleted, as a higher polyphenol content indicates greater freshness and a higher antioxidant content. Given the specific characteristics of the Arbequina variety, the polyphenol content of Arbequina de Estepa is set at a minimum of 250 ppm, much higher than the average for this type of oil elsewhere, due to the specific characteristics of the olive groves in the comarca of Estepa, soil, latitude and cultivation practices.

| 2. | Oxidative stability: the maximum value has been deleted, as a higher value enhances this characteristic, so PDO ‘Estepa’ olive oils that are even more stable can be placed on the market. |
| --- | --- |

2.

Oxidative stability: the maximum value has been deleted, as a higher value enhances this characteristic, so PDO ‘Estepa’ olive oils that are even more stable can be placed on the market.

| 3. | Tocopherols: the maximum value has been deleted and the amended specification requires assessment of total tocopherols only. This simplifies testing and produces a more useful result, as ‘tocopherol’ is the sum of the alpha, beta, etc. tocopherols all together. The minimum is set at 261,1 ppm for all ‘Estepa’ Protected Designation of Origin extra virgin olive oils, as laid down in the specification currently in force. |
| --- | --- |

3.

Tocopherols: the maximum value has been deleted and the amended specification requires assessment of total tocopherols only. This simplifies testing and produces a more useful result, as ‘tocopherol’ is the sum of the alpha, beta, etc. tocopherols all together. The minimum is set at 261,1 ppm for all ‘Estepa’ Protected Designation of Origin extra virgin olive oils, as laid down in the specification currently in force.

| — | Advances in scientific knowledge have shown that a number of parameters actually determine the same characteristics, which means duplication of effort (testing) and unnecessary additional expense for the operators. Testing has therefore been rationalised and certain tests eliminated (K225, chlorophyll and carotene content and the oleic/linoleic acid and monounsaturated/polyunsaturated fatty acid ratios), while more representative parameters have been introduced, although the original characteristics have not changed:






  1. | K225: this parameter, which chemically quantifies the positive sensory attribute of ‘bitterness’, has been deleted, as this attribute is tested in the sensory assessment of all ‘Estepa’ Protected Designation of Origin olive oils by means of the median for bitterness. |
| --- | --- | --- |

—

Advances in scientific knowledge have shown that a number of parameters actually determine the same characteristics, which means duplication of effort (testing) and unnecessary additional expense for the operators. Testing has therefore been rationalised and certain tests eliminated (K225, chlorophyll and carotene content and the oleic/linoleic acid and monounsaturated/polyunsaturated fatty acid ratios), while more representative parameters have been introduced, although the original characteristics have not changed:

225

1.

K225: this parameter, which chemically quantifies the positive sensory attribute of ‘bitterness’, has been deleted, as this attribute is tested in the sensory assessment of all ‘Estepa’ Protected Designation of Origin olive oils by means of the median for bitterness.

225

| 2. | The pigment content (chlorophylls and carotenes) is directly related to the colour of the oil, and there is no need to retain both types of analysis, physical-chemical and organoleptic. |
| --- | --- |

2.

The pigment content (chlorophylls and carotenes) is directly related to the colour of the oil, and there is no need to retain both types of analysis, physical-chemical and organoleptic.

| 3. | The oleic/linoleic acid and monounsaturated/polyunsaturated fatty acid ratios are closely related to oxidative stability and polyphenol content. These ratios have been deleted, as they are more accurately assessed and defined by oxidative stability and polyphenol content, and this saves operators unnecessary additional expense. |
| --- | --- |

3.

The oleic/linoleic acid and monounsaturated/polyunsaturated fatty acid ratios are closely related to oxidative stability and polyphenol content. These ratios have been deleted, as they are more accurately assessed and defined by oxidative stability and polyphenol content, and this saves operators unnecessary additional expense.

| 4. | Waxes: this parameter has been deleted as it is neither specific to nor a distinctive feature of ‘Estepa’ oil, which simply has to comply with existing legislation. |
| --- | --- |

4.

Waxes: this parameter has been deleted as it is neither specific to nor a distinctive feature of ‘Estepa’ oil, which simply has to comply with existing legislation.

| — | Adjustment of the proportions of the different varieties in each type of oil so that they have the organoleptic characteristics laid down for ‘Estepa’ olive oils.
  Extra virgin olive oil is a natural fruit juice and is affected by climate in particular but also by current olive cultivation practices. The ageing of the trees, the incorporation of oils from new groves, the fact that many of the groves are now irrigated, especially those planted with the varieties in question, the use of new plant protection techniques and the time of harvesting are among the many factors that come into play.
  These practices, designed to improve the olive groves, the environment and the profitability of the holdings, alter the profiles of the oils obtained, so the proportion of each variety needs to be adjusted so that the final product has the requisite profile.
  Regarding the percentages of olive varieties in the oil, the specification provided for:






  — | Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla.
  This oil is made from at least 50 % extra virgin olive oil of the Hojiblanca variety, between 20 % and 30 % of the Arbequina variety and up to 5 % of the other varieties (Manzanilla, Picual and Lechín de Sevilla). |
| --- | --- | --- |

—

Adjustment of the proportions of the different varieties in each type of oil so that they have the organoleptic characteristics laid down for ‘Estepa’ olive oils.

Extra virgin olive oil is a natural fruit juice and is affected by climate in particular but also by current olive cultivation practices. The ageing of the trees, the incorporation of oils from new groves, the fact that many of the groves are now irrigated, especially those planted with the varieties in question, the use of new plant protection techniques and the time of harvesting are among the many factors that come into play.

These practices, designed to improve the olive groves, the environment and the profitability of the holdings, alter the profiles of the oils obtained, so the proportion of each variety needs to be adjusted so that the final product has the requisite profile.

Regarding the percentages of olive varieties in the oil, the specification provided for:

—

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

This oil is made from at least 50 % extra virgin olive oil of the Hojiblanca variety, between 20 % and 30 % of the Arbequina variety and up to 5 % of the other varieties (Manzanilla, Picual and Lechín de Sevilla).

| — | Hojiblanca and Arbequina.
  This oil is made from between 40 % and 60 % extra virgin olive oil of the Hojiblanca variety and between 40 % and 60 % of the Arbequina variety. |
| --- | --- |

—

Hojiblanca and Arbequina.

This oil is made from between 40 % and 60 % extra virgin olive oil of the Hojiblanca variety and between 40 % and 60 % of the Arbequina variety.

The text now reads as follows:

| ‘1. | For the Arbequina monovarietal oil, the olives are processed separately, so the oils obtained are 100 % Arbequina. |
| --- | --- |

‘1.

For the Arbequina monovarietal oil, the olives are processed separately, so the oils obtained are 100 % Arbequina.

| 2. | For the Hojiblanca and Arbequina coupage oil, the olives are processed separately and then the oils are blended using a proportion of between 20 % and 80 % Hojiblanca and between 80 % and 20 % Arbequina in order to achieve the organoleptic profile defined in the specification. |
| --- | --- |

2.

For the Hojiblanca and Arbequina coupage oil, the olives are processed separately and then the oils are blended using a proportion of between 20 % and 80 % Hojiblanca and between 80 % and 20 % Arbequina in order to achieve the organoleptic profile defined in the specification.

| 3. | For the multi-varietal oil produced from Arbequina, Hojiblanca and the other varieties, the olives arrive mixed together from different estates. The minimum percentages are:






  — | Minimum 15 % Arbequina. |
| --- | --- | --- |

3.

For the multi-varietal oil produced from Arbequina, Hojiblanca and the other varieties, the olives arrive mixed together from different estates. The minimum percentages are:

—

Minimum 15 % Arbequina.

| — | Minimum 35 % Hojiblanca. |
| --- | --- |

—

Minimum 35 % Hojiblanca.

| — | Minimum 5 % the other varieties.’ |
| --- | --- |

—

Minimum 5 % the other varieties.’

5.2.   Section E of the specification — Method of Production — is amended as follows:

| — | The harvesting period has been extended by 15 days without diminishing quality. Whereas harvesting previously ended on 15 December for Arbequina olives and 30 December for other varieties, it now runs to 30 December for Arbequina and 15 January for other varieties. Recent years' experience has shown that this extension does not harm the quality of the oils in any way, as demonstrated by the fact that the quality parameters relating to early collection (fruitiness, bitterness, pungency) have been consistently maintained in the specification. |
| --- | --- |

—

The harvesting period has been extended by 15 days without diminishing quality. Whereas harvesting previously ended on 15 December for Arbequina olives and 30 December for other varieties, it now runs to 30 December for Arbequina and 15 January for other varieties. Recent years' experience has shown that this extension does not harm the quality of the oils in any way, as demonstrated by the fact that the quality parameters relating to early collection (fruitiness, bitterness, pungency) have been consistently maintained in the specification.

| — | In order to adapt the specification to cover the cultivation systems now in place in the comarca of Estepa, which incorporate advanced agronomic techniques that are more product- and environment-friendly, the texts of points a) Fixed parameters and b) Cultivation techniques of Section E) Method of Production, as set out below, have been deleted:

  ‘a)   Fixed parameters
  —   Planting distances and number of trunks.
  The average density per grove varies widely throughout the comarca: specifically, the averages range from around 75-100 trees per hectare in the old groves to 100-200 trees per hectare in the new ones.
  Regarding the number of trunks, only 12 % of Estepa's olive groves are planted with trees that have a single trunk, while over 77 % are planted with trees that have three trunks or more. It is important to note that many of the intensive groves in the comarca have been planted with saplings that have a single trunk, obtained by rooting woody cuttings in bags, or by rooting semi-hardwood cuttings under mist and then transplanting them to plastic bags, a method encouraged by the authorities in their olive grove restructuring plans.
  Regarding planting distances, there are:






  — | the traditional groves, which are mostly planted in the staggered pattern, 12×12, although there are also squares and rectangles and other distances such as 11×11, 13×13, 10×12, etc., and |
| --- | --- | --- |

—

In order to adapt the specification to cover the cultivation systems now in place in the comarca of Estepa, which incorporate advanced agronomic techniques that are more product- and environment-friendly, the texts of points a) Fixed parameters and b) Cultivation techniques of Section E) Method of Production, as set out below, have been deleted:

‘a)   Fixed parameters

—   Planting distances and number of trunks.

The average density per grove varies widely throughout the comarca: specifically, the averages range from around 75-100 trees per hectare in the old groves to 100-200 trees per hectare in the new ones.

Regarding the number of trunks, only 12 % of Estepa's olive groves are planted with trees that have a single trunk, while over 77 % are planted with trees that have three trunks or more. It is important to note that many of the intensive groves in the comarca have been planted with saplings that have a single trunk, obtained by rooting woody cuttings in bags, or by rooting semi-hardwood cuttings under mist and then transplanting them to plastic bags, a method encouraged by the authorities in their olive grove restructuring plans.

Regarding planting distances, there are:

—

the traditional groves, which are mostly planted in the staggered pattern, 12×12, although there are also squares and rectangles and other distances such as 11×11, 13×13, 10×12, etc., and

| — | the new intensive groves, where the planting densities are much higher and the distances therefore much smaller; here, both squares and rectangles are used: 8×8, 7×7, 6×8, 6×4, etc., the most common being 7×7 and 6×8. |
| --- | --- |

—

the new intensive groves, where the planting densities are much higher and the distances therefore much smaller; here, both squares and rectangles are used: 8×8, 7×7, 6×8, 6×4, etc., the most common being 7×7 and 6×8.

b)   Cultivation techniques.

—   Application of fertiliser

The land is tilled in winter – after harvesting – and in summer using vibro-cultivators at a depth that never exceeds 10 cm; this is done around four to five times a year altogether.

The circles of ground below the dry-farmed olive trees are kept free of weeds, and in the irrigated groves a strip is maintained between the trees, which is also kept under control using pre-emergent herbicides.

In the irrigated groves fertiliser is applied by mixing balanced, compound liquid fertiliser with the irrigation water, using formulas that are shared between the olive growers themselves or recommended by specialists working in the area.

Fertigation supplies mainly nitrogen, phosphorus and potassium, as well as trace elements to correct deficiencies that are detected either visually or via the numerous foliar analyses carried out.

There are many parcels where the land is now left untilled – previously the soil was simply left bare but in recent years ground cover has been maintained, mostly spontaneous vegetation, which is removed with strimmers at the end of winter.

—   Irrigation.

Most of the olive groves are non-irrigated. There has been an increase in irrigation though, especially in the last decade, mainly because groves are now planted more intensively.

Irrigation systems are in almost all cases localised systems, which supply variable amounts of water per hectare, depending on availability.

The irrigated groves are located throughout the comarca; they are not concentrated in any particular area.

—   Pruning.

The shape of the olive trees in the comarca of Estepa is determined by the type of pruning, which in this area involves removing large pieces of wood from the trunk, and is known as ‘poda de Lucena’ or ‘poda en cabeza’. Rational pruning of the ‘Jaen’ type has also been introduced, which is less aggressive. In both cases, the aim is to have a crown with ingrowing and outgrowing branches, which increases the productive surface of the tree. Attention is also paid to the ratio of leaf to wood, as an indicator of productive capacity.

Often, given that much of the area's crop is used to produce table olives, more intensive thinning is carried out in order to obtain larger fruit.

In the new intensive olive groves, there are more trees per hectare and they have a single trunk, which is the most suitable type for mechanical harvesting with the machinery currently available.

When the crown has reached good productive capacity and the growth is very thick, light pruning is carried out in order to ‘thin’ and to gradually define the branch structure.

—   Use of plant protection products.

The populations of the main olive pests and diseases are controlled and assessed by ATRIAS specialists and the agronomists employed by many of the entities associated with the ‘Estepa’ Protected Designation of Origin.

They establish treatment thresholds in the control stations set up in strategic locations throughout the comarca and have various ways (weekly bulletins, radio and television programmes, etc.) of keeping the olive growers informed as to when action should be taken, and which type of authorised plant protection product should be used, so as not to harm useful fauna and to leave no residues in the olives; their recommendations are followed by virtually all the growers.

Of all the pests and diseases that affect olive growing in our comarca, we shall mention only the major ones whose impact on quality requires extensive preventive treatment. These are: the olive fruit fly, black scale, the olive bark beetle and the olive moth.

The first of these, the olive fruit fly, is treated by aerial application of dimethoate, or ground-based application in cases where numbers exceed the established thresholds. The second, black scale, is treated with carbaryl and pyriproxifen; the quantities used are always recommended and controlled by ATRIAS specialists.

The same applies in the case of the olive bark beetle, which is treated with pyrethrin or dimethoate. The olive moth is treated with dimethoate and the treatment is doubled when numbers exceed the established threshold.

It should be emphasised that use of these products is always supervised by ATRIAS specialists. This important work is generally accepted and appreciated by the olive growers and is ensuring that optimal quality fruit is delivered to the mills.

In conjunction with the work of these control groups, integrated production groups (Agrupaciones de Producción Integrada — APIs) are being set up in the area and working in the mills to ensure that the oils produced offer a high level of food safety, as each API has specialists who directly supervise the entire production process from grove to mill, keeping a record of everything in the field record book that each olive grower has for his estate, which assures maximum traceability of the products obtained.’

The following text has been added:

‘To obtain ‘Estepa’ Protected Designation of Origin extra virgin olive oil, farmers must comply with the practices laid down in the production model for integrated olive production in Andalusia (Order of 15 April 2008 adopting the Specific Regulation for Integrated Olive Production – organic production) and Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91. Should those provisions be repealed, farmers must comply with the provisions that replace them.’

5.3.   The information on the specificity of the product provided in section F of the specification (link with the area) has been amended. The reference to α-tocopherol has been deleted and a high level of fruitiness has now been added as a specific characteristic of ‘Estepa’ olive oil.

| — | As the specification has been amended and now gives a figure for total tocopherols instead of separate figures for alpha-, beta- and gamma- tocopherols, there is no longer any need to mention alpha-tocopherols in the section on the specificities of ‘Estepa’ olive oils. |
| --- | --- |

—

As the specification has been amended and now gives a figure for total tocopherols instead of separate figures for alpha-, beta- and gamma- tocopherols, there is no longer any need to mention alpha-tocopherols in the section on the specificities of ‘Estepa’ olive oils.

| — | A fruitiness of over 4,5 — which had been omitted from the summary sheet — is now stated as a specific characteristic in the single document. It is one of ‘Estepa’ oil's defining features, and section B.2 reflects this fact. There have been no changes to the physico-chemical and organoleptic properties of the oils stated in the specifications. |
| --- | --- |

—

A fruitiness of over 4,5 — which had been omitted from the summary sheet — is now stated as a specific characteristic in the single document. It is one of ‘Estepa’ oil's defining features, and section B.2 reflects this fact. There have been no changes to the physico-chemical and organoleptic properties of the oils stated in the specifications.

5.4.   Labelling

The following has been added: ‘The Regulatory Board's actions regarding the use of these seals, labels and secondary labels must never discriminate against any operator who complies with the specification’.

SINGLE DOCUMENT

‘ESTEPA’

‘ESTEPA’

EU No: ES-PDO-0105-01321 – 12.3.2015

EU No: ES-PDO-0105-01321 – 12.3.2015

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Name

Name

‘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 product to which the name in (1) applies

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

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

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

—

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

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

—

Hojiblanca and Arbequina.

| — | Hojiblanca. |
| --- | --- |

—

Hojiblanca.

| — | Arbequina. |
| --- | --- |

—

Arbequina.

All the extra virgin olive oils must be obtained solely by mechanical or physical means that do not impair the oil, so they 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.

Physical, chemical and organoleptic characteristics of the oils:

Median score for fruitiness: ≥ 4,5

Median score for bitterness: ≥ 3 and ≤ 6.

Median score for pungency: ≥ 3 and ≤ 6.

Acidity (%): ≤ 0,3.

Peroxide value (mEq O2/kg): ≤ 15.

2

K270: ≤ 0,18.

270

The colour of the oil on the BTB scale may vary in the range: 2/3 – 3/3 – 2/4 – 3/4 – 2/5 – 3/5.

Polyphenols: ≥ 405 ppm for all the oils, except the Arbequina monovarietal oil, for which the requirement is ≥ 250 ppm.

Oxidative stability: ≥ 43,6 h at 100 °C and ≥ 7 h at 120 °C.

Tocopherols ≥ 261,1 ppm.

Methods of analysis:

Polyphenols: liquid chromatography with ultraviolet diode array detection (ppm caffeic acid).

Oxidative stability: Rancimat value with an air flow of 10 l/h at 110 °C and 120 °C (hours).

Tocopherols: liquid chromatography with fluorescence detection (ppm).

As a result of early harvesting these oils have a fruitiness reminiscent of olives between green and ripe, with the characteristic of the green olive predominating.

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

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

Oil made from:

| — | Minimum 15 % Arbequina. |
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Minimum 15 % Arbequina.

| — | Minimum 35 % Hojiblanca. |
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Minimum 35 % Hojiblanca.

| — | Minimum 5 % the other varieties. |
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Minimum 5 % the other varieties.

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.

Oil made from between 20 % and 80 % Hojiblanca and 80 % and 20 % Arbequina.

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.

100 % Hojiblanca, 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.

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

The ‘Estepa’ Protected Designation of Origin Arbequina monovarietal 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)

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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

Production and processing.

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

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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 words Denominación de Origen Protegida ‘Estepa’ must appear on the labels and secondary labels.

The commercial labels of each registered operator must be approved by the Regulatory Board. All packaging in which the oil is released for consumption must carry a guarantee seal and a numbered label or secondary label issued by the Regulatory Board, in accordance with the Quality and Procedures Manual, affixed at the registered warehouse, mill or packing plant in such a way that they cannot be reused.

The Regulatory Board's actions regarding the use of these seals, labels and secondary labels must never discriminate against any operator who complies with the specification.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area comprises eleven municipalities in the province of Seville: Aguadulce, Badolatosa, Casariche, Estepa, Gilena, Herrera, Lora de Estepa, Marinaleda, Pedrera, La Roda de Andalucía and El Rubio, and 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

Specificity of the geographical area

Specificity of the geographical area

The limestone soil, the scarcity of water and the continental climate with mild summers and cold winters are all factors that accelerate the ripening of the olives.

In this geographical environment, where a significant proportion of the olive groves produce table olives – around 30 % of total olive production 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.

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.

| — | Minimum fruitiness of 4,5. |
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Minimum fruitiness of 4,5.

| — | 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).

Causal link between the geographical area and the characteristics of the product

Causal link between the geographical area and the characteristics of the product

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 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 comarca of Estepa 95 % of farmland is planted with olive trees.

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

Studies show that this limy 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 comarca of Estepa 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 comarca of Estepa 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.

Publication reference of the specification

Publication reference of the specification

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

The full text of the product specification can be found at:

http://www.juntadeandalucia.es/export/drupaljda/PliegoEstepamodificado.pdf

or via the homepage of the Consejería de Agricultura, PESCA y Desarrollo Rural

http://www.juntadeandalucia.es/organismos/agriculturapescaydesarrollorural.html,

by following the navigation pathway:

‘Áreas de actividad’/‘Industrias Agroalimentarias’/‘Calidad y Promoción’/‘Denominaciones de Calidad’/‘Aceite de Oliva Virgen Extra’. The specification can be found under the name of the Quality Designation.

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

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