# C_2016282EN.01001401.xml

| 4.8.2016 | EN | Official Journal of the European Union | C 282/14 |
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4.8.2016

EN

Official Journal of the European Union

C 282/14

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Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2016/C 282/09)

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).

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SINGLE DOCUMENT

‘OLIVA DI GAETA’

‘OLIVA DI GAETA’

EU No: PDO-IT-02101 — 23.12.2015

EU No: PDO-IT-02101 — 23.12.2015

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Name(s)

Name(s)

‘Oliva di Gaeta’

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 1.6. Fruit, vegetables and cereals, fresh or processed

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

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

The ‘Oliva di Gaeta’ denomination is reserved for olives of the ‘Itrana’ variety (also called ‘Gaetana’). When released for consumption ‘Oliva di Gaeta’ must have the following characteristics:

—   shape: spheroid,

shape

—   size: a minimum of 12 mm,

size

—   number of fruits per kg: not more than 410,

number of fruits per kg

—   colour: intense pink to purple,

colour

—   flesh-to-stone ratio: not less than 3,

flesh-to-stone ratio

—   total polyphenols: not less than 12 mg/kg,

total polyphenols

—   total tocopherols: not less than 42 mg/kg;

total tocopherols

In addition, the flesh must be: completely separate from the stone, have a soft texture, a distinctive flavour, slightly bitter, acetic and/or lactic, the colour ranging from intense pink to purple.

Possible defects, such as damage to the skin with or without damage to the flesh, wrinkling, presence of the stalk, and damage by cryptogams and/or insects, are tolerated up to a maximum of 6 %.

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)

The variety which is exclusively used for the PDO ‘Oliva di Gaeta’ is the ‘Itrana’ (also called ‘Gaetana’). The use of genetically modified ‘Itrana’ plants is not allowed. It is forbidden to use batches of olives which are immature or soft, or which have a red epicarp and/or no ‘bleeding’ of the flesh for the production of ‘Oliva di Gaeta’.

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 steps in the production process (growing, harvesting, processing of the olives) must take place within the defined geographical area described in point 4 below.

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

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

The product released for consumption with the Protected Designation of Origin ‘Oliva di Gaeta’ may be packaged:

| — | in food-grade containers with a maximum capacity of 25 litres. For this type of packaging the packaging date must be written on the container in conspicuous, clearly visible and indelible characters, |
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in food-grade containers with a maximum capacity of 25 litres. For this type of packaging the packaging date must be written on the container in conspicuous, clearly visible and indelible characters,

| — | in transparent glass containers up to the maximum capacity of 4 litres, |
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in transparent glass containers up to the maximum capacity of 4 litres,

| — | in plastic single-use containers up to the maximum capacity of 4 litres. |
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in plastic single-use containers up to the maximum capacity of 4 litres.

At the time of packaging, the use of acidifying substances and/or preservatives is permitted, such as L-ascorbic acid and citric acid, in order to promote and extend the shelf-life of the product.

Pasteurisation of the brine is permitted.

Pasteurisation of the olives is, however, not permitted.

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 labels used for ‘Oliva di Gaeta’ must bear the PDO logo of the European Union and the following additional information:

| — | the name ‘Oliva di Gaeta’ followed by the acronym DOP (PDO), |
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the name ‘Oliva di Gaeta’ followed by the acronym DOP (PDO),

| — | the name, business name and address of the producer, |
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the name, business name and address of the producer,

| — | the following product logo: |
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the following product logo:

Image

It is forbidden to add any description that is not expressly provided for. Brand names may be used, however, provided these have no laudatory purport and are not such as to mislead the consumer, as may the name of the enterprise from the holdings of which the product comes, and other truthful and documentable indications that are permitted under Community, national or regional law and do not conflict with the purposes and content of the present specification.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area of cultivation and production of olives with the Protected Designation of Origin ‘Oliva di Gaeta’ covers the territory of the Regions of Lazio and Campania, listed below:

Province of Latina: The whole of the municipalities of Bassiano, Campodimele, Castelforte, Cori, Fondi, Formia, Gaeta, Itri, Lenola, Maenza, Minturno, Monte S. Biagio, Norma, Priverno, Prossedi, Roccagorga, Roccamassima, Roccasecca dei Volsci, Sermoneta, Sezze, Sonnino, Sperlonga, Spigno Saturnia, SS. Cosma e Damiano, Terracina and part of the territory of the municipality of Cisterna di Latina. Concerning the municipality of Cisterna di Latina, the lower boundary of the production area is the Rome-Naples railway line;

Province of Latina

Province of Frosinone: The whole of the municipalities of Amaseno, Ausonia, Castelnuovo Parano, Coreno Ausonio, Esperia and Pico;

Province of Frosinone

Province of Rome: The whole of the municipalities of Castel Madama, Castel San Pietro, Palestrina, Labico, Valmontone, Artena, San Gregorio da Sassola, Casape, Poli and Tivoli.

Province of Rome

Province of Caserta: The whole of the municipalities of Sessa Aurunca and Cellole.

Province of Caserta

Image

5.   Link with the geographical area

Link with the geographical area

The defined geographical area, which consists of 44 municipalities, is a homogeneous area extending from north to south along the ridge of the Tiburtini, Prenestini, Lepini, Ausoni and Aurunci mountains. In this area, olive growing is almost exclusively based on the cultivation of the ‘Itrana’ variety (also called Gaetana), and is intimately linked to the local social fabric which, for centuries, has determined the development of the territory and consequently the life of the people over time, above all affecting the economy of the area. The ‘Itrana’ variety (also known as ‘Gaetana’) is perfectly suited to the soil conditions of the growing area of ‘Oliva di Gaeta’; it is not cultivated so intensively outside that area.

It is a dual-purpose variety characterised by late ripening. It is harvested when fully ripe. Identification of the olives’ correct ripeness is crucial for obtaining the characteristics of ‘Oliva di Gaeta’. The olives intended for the production of ‘Oliva di Gaeta’ must be harvested when fully ripe, i.e. when the skin is black, shiny and sometimes covered with a fine deposit known locally as ‘panno’ (cloth), while the flesh colour tends to gradually assume a dark red wine colour starting at the outer part of the olive. The assessment of the correct ripeness by the farmer and/or the operator is very important in achieving the proper colour of ‘Oliva di Gaeta’ after fermentation.

Fermentation of the olives used for the production of ‘Oliva di Gaeta’ uses the traditional ‘Itrana’ method. This method, which has been passed down for generations among local operators, is carried out exclusively in the PDO area; natural lactic fermentation begins without the immediate addition of salt and/or artificial acidifying substances. It is a system which has been refined over the years, based on fermentation processes involving a wide and varied microbial flora; this arises spontaneously and gives rise to very rapid fermentation initially which then slows down, stabilising after the addition of salt. The management of this process by the operator requires close monitoring of the medium, made up of olives and water, to which salt is then gradually added. During the process brine has to be regularly topped up by the operator so that the olives are never exposed to the air.

Monitoring the fermentation process, in addition to relaxing the flesh of the olive that allows it to separate from the stone, also characterises and distinguishes the taste of ‘Oliva di Gaeta’ — slightly bitter, acetic and/or lactic — from other varieties of table olives.

From the many traces present in various historical documents dating back to the Duchy of Gaeta, concerning the production and marketing of (black) table olives, it appears that the territory administered by that Duchy was the ‘cradle’ of the olive bearing that name.

The name ‘Oliva di Gaeta’ can historically be traced back to the name of the area of origin, which formed part of the Duchy of Gaeta, in addition to that of the port of departure for ships to the major consumer markets of black olives. Since then, the name ‘Oliva di Gaeta’ has been used by traders and producers to indicate the Itrana black table olive obtained using a special local system of processing. From a historical point of view, the link between the product and the geographical area is proven by numerous documents; many are also historical references relating to the method of production of black table olives. The name ‘Oliva di Gaeta’ has been well-established for several decades, as attested by invoices, labels, advertising and publications, etc.

Reference to publication of the specification

Reference to publication of the specification

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

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

or alternatively:

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP e IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP, IGP e STG’ (on the left-hand side of the screen), and finally by clicking 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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