# C_2020044EN.01003701.xml

| 10.2.2020 | EN | Official Journal of the European Union | C 44/37 |
| --- | --- | --- | --- |

10.2.2020

EN

Official Journal of the European Union

C 44/37

---

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

(2020/C 44/10)

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.

‘Aprutino Pescarese’

EU No: PDO-IT-1526-AM05 – 15 January 2018

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Consorzio di tutela dell’olio extravergine di oliva Aprutino Pescarese [Aprutino Pescarese Extra Virgin Olive Oil Protection Association] with registered office at Piazza Garibaldi 7, 65019 Pianella (PE). This association fulfils the requirements laid down in Article 13(1) of Ministerial Decree No 12511.

2.   Member State or Third Country

Italy

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

☐ Name of product

☒ Description of product

☒ Geographical area

☒ Proof of origin

☒ Production method

☒ Link

☒ Labelling

☒ Other: The forms of packaging have been amended; references to the inspection body have been added; and the word ‘controlled’ has been replaced throughout the specification with the word ‘protected’ when referring to the designation of origin.

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

☒ 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.   Description of the product

The proposed amendments essentially originate from the use of updated vocabulary and references, such as references in Annex V to the organoleptic assessment of virgin olive oils as referred to in Commission Implementing Regulation (EU) No 1348/2013.

In particular, reference is made to the assessment of ‘fruitiness’.

The limit for the K270 parameter has been increased from 0.15 to 0.17 (still well below the legal limit of 0.22) as, given that this parameter reveals the presence of molecules with three conjugated double bonds, it can increase not only due to the presence of oxidised forms of unsaturated fatty acids, but also due to higher levels of phenols. In effect, given the high nutritional value of phenols, in recent times producers of extra virgin olive oil have tended to bring forward the harvest date so as to obtain an oil with a higher nutraceutical value.

The parameter for polyphenols, which the specification in force sets at ≥ 100 ppm, has been replaced by a phenol value (expressed in mg/kg of tyrosol) of ≥ 100 mg/kg in order to bring the methodology for determining these substances into line with that provided for by the International Olive Council in Document COI/T.15/NC No 3/.

The reference to the ability of the Ministry of Agricultural, Food and Forestry Policy to add further parameters has been removed as it refers to former national practices that are no longer in force.

The oleic acid value has been brought into line with the EU Regulation, reducing the upper limit from 85 % to 83 %.

Certain requirements and provisions have also been deleted, as the ministerial decrees from which they derive have been repealed and they are thus no longer relevant.

Therefore, the current wording of Article 6:

| — | colour: from green to yellow; |
| --- | --- |

—

colour: from green to yellow;

| — | aroma: medium to high fruitiness; |
| --- | --- |

—

aroma: medium to high fruitiness;

| — | taste: fruity; |
| --- | --- |

—

taste: fruity;

| — | total maximum acidity expressed as oleic acid, not exceeding 0,6 g per 100 g of oil; |
| --- | --- |

—

total maximum acidity expressed as oleic acid, not exceeding 0,6 g per 100 g of oil;

| — | points on the panel test: ≥ 6,5; |
| --- | --- |

—

points on the panel test: ≥ 6,5;

| — | peroxide value: ≤ 12 mEq O2/kg; |
| --- | --- |

—

peroxide value: ≤ 12 mEq O2/kg;

| — | K270: ≤ 0,15; |
| --- | --- |

—

K270: ≤ 0,15;

| — | oleic acid: 68-85 %; |
| --- | --- |

—

oleic acid: 68-85 %;

| — | polyphenols: ≥ 100 ppm |
| --- | --- |

—

polyphenols: ≥ 100 ppm

Other chemical/physical parameters that are not expressly mentioned must comply with current EU legislation.

In each olive crop year, the Protection Association identifies an appropriate number of representative samples of ‘Aprutino Pescarese’ PDO oil and preserves them under optimal conditions for use as reference standards when carrying out organoleptic tests.

At the request of stakeholders, the Ministry of Agricultural, Food and Forestry Resources may introduce alternative physico-chemical and organoleptic parameters designed to better characterise the identity of the designation.

The designation of the oil at the packaging stage may only take place following completion of the procedure laid down in Ministerial Decree No 573 of 4 November 1993 with regard to physico-chemical and organoleptic testing.

has been replaced as follows:

| — | colour: from green to yellow; |
| --- | --- |

—

colour: from green to yellow;

| — | organoleptic assessment (panel test):






  — | low to medium levels of fruitiness (0,0 < median ≤ 6,0) with herbaceous notes and/or hints of green almond and/or artichoke and/or tomato; |
| --- | --- | --- |

—

organoleptic assessment (panel test):

—

low to medium levels of fruitiness (0,0 < median ≤ 6,0) with herbaceous notes and/or hints of green almond and/or artichoke and/or tomato;

| — | low to medium levels of bitterness (0,0 < median ≤ 6,0); |
| --- | --- |

—

low to medium levels of bitterness (0,0 < median ≤ 6,0);

| — | low to medium levels of pungency (0,0 < median ≤ 6,0); |
| --- | --- |

—

low to medium levels of pungency (0,0 < median ≤ 6,0);

| — | absence of defects (median = 0,0); |
| --- | --- |

—

absence of defects (median = 0,0);

| — | free acidity expressed as oleic acid: not exceeding 0,6%; |
| --- | --- |

—

free acidity expressed as oleic acid: not exceeding 0,6%;

| — | peroxide value: ≤ 12 mEq O2/kg; |
| --- | --- |

—

peroxide value: ≤ 12 mEq O2/kg;

| — | K270: ≤ 0,17; |
| --- | --- |

—

K270: ≤ 0,17;

| — | oleic acid: 68-83 %; |
| --- | --- |

—

oleic acid: 68-83 %;

| — | phenols (expressed in mg/kg of tyrosol): ≥ 100 mg/kg. |
| --- | --- |

—

phenols (expressed in mg/kg of tyrosol): ≥ 100 mg/kg.

5.2.   Geographical area

The geographical area has been reformulated, removing all references to roads, ditches, etc. in favour of references to the entire administrative territory of the municipalities concerned, in order to provide a precise and unambiguous definition of the geographical area.

The production area has also been expanded to include the municipalities of Abbateggio, Brittoli, Bussi sul Trino, Ceramico Terme, Farindola, Lettomanopello, Nocciano, Pescara, Popoli, Roccamorice, Salle, Sant’Eufemia a Maiella, Serramonecesca and Villa Celiera.

The new municipalities have been added due to the need to amend the production area to include municipalities containing territories that, owing to historical reasons, soil and climate characteristics and territorial continuity, produce oil that is the same as ‘Aprutino Pescarese’ PDO. When the geographical area was delimited in 1998, these territories were not included as the olives being grown there were almost exclusively for growers’ own consumption, and producers were therefore not interested in being included in the PDO.

For years now, these territories have been experiencing a revival thanks to young farmers who have been growing olives as a business activity, and there has therefore been an increase in requests from producers in these municipalities to enlarge the production area.

5.3.   Proof of origin

| — | An article on proof of origin, which is not present in the specification in force, has been added and reads as follows:


  ‘Article 8
  Proof of origin

  1.   Each phase of the production process is monitored, recording the respective inputs and outputs. The traceability of the product is ensured in this way, as well as through the entry of the olive groves, producers, processors, intermediaries and packagers on lists kept for this purpose by the inspection body, the keeping of production, storage and packaging registers and the timely declaration of quantities produced to the inspection body.


  2.   All natural or legal persons entered on these registers will be inspected by the inspection body in accordance with the specification and the inspection plan.’ |
| --- | --- |

—

An article on proof of origin, which is not present in the specification in force, has been added and reads as follows:

‘Article 8

Proof of origin

1.   Each phase of the production process is monitored, recording the respective inputs and outputs. The traceability of the product is ensured in this way, as well as through the entry of the olive groves, producers, processors, intermediaries and packagers on lists kept for this purpose by the inspection body, the keeping of production, storage and packaging registers and the timely declaration of quantities produced to the inspection body.

2.   All natural or legal persons entered on these registers will be inspected by the inspection body in accordance with the specification and the inspection plan.’

5.4.   Growing characteristics

Growing characteristics

Article 4(2) of the specification has been amended, removing the restriction on the planting distance for new plantations, which according to the current specification must be 6x6 or 6x7.

The current wording:

2.   The planting distances and pruning methods must be those generally used or, in any case, they must not affect the characteristics of the olives or the oil. The planting distance for new plantations must be either 6x6 m or 6x7 m.

has been replaced as follows:

2.   The planting distances and the growing and pruning methods must be those generally used or, in any case, they must not affect the characteristics of the olives or the oil.

Removing this restriction meets the needs of producers for less strict olive grove management. In several producer surveys, they claimed that the density of olive trees present in any one hectare of olive grove varies greatly, and depends on multiple factors, such as the age of the trees, the variety, the growing and pruning methods used, the fertility of the soil, orientation, etc.

All these parameters can have a significant influence on the relationship between each individual tree and its competitors.

The same is true of the growing and pruning methods, which, in the case of olive trees, must be geared primarily towards maintaining the right balance between vegetal growth and grape yield.

It therefore seems restrictive to set a priori a precise planting distance or to single out specific growing methods, given the wide range of possible situations. It is more sensible to follow a general principle, specifically ‘to maintain a good balance between vegetal growth and grape yield’.

Article 4(3) has been amended.

The current wording:

3.   The maximum yield of olives per hectare may not exceed 9 000 kg.

has been replaced as follows:

3.   The maximum yield of olives from olive groves dedicated to the production of PDO extra virgin olive oil may not exceed 9 000 kg per hectare for specially planted groves, while in mixed groves the average yield per tree may not exceed 50 kg.

This amendment has been made due to the need to add a reference value for the yield per tree in order to better reflect the fact that mixed olives groves are very common in the geographical production area.

Article 4(4) has been amended, increasing the yield tolerance from 20 % to 22 %.

The current wording:

Even in exceptionally favourable years, the yield must undergo careful selection and the overall yield must not exceed the maximum limits stated above by more than 20 %.

has been replaced as follows:

Even in exceptionally favourable years, the yield must undergo careful selection and the overall yield must not exceed the maximum limits stated above by more than 22 %.

The changes in climate currently occurring in the defined geographical area have led to a significant increase in average winter temperatures and a more pronounced distribution of rainfall towards spring and summer. These factors are having an ever increasing impact on the olive-growing sector and there is a notable inconsistency in terms of yield, with some years generating significantly below average yields while others produce high yields.

In this context, in order to allow for the yield exceeding the maximum reference values to be milled during exceptionally strong years, we are proposing an increase in the tolerance from 20 % to 22 %.

Article 4(5) has been amended, linking the harvesting period to the start of the ripening period instead of a date.

The current wording:

The olives are harvested between 20 October and 10 December of each year.

has been replaced as follows:

The olives are harvested between the start of the ripening period and 10 December of each year.

The harvesting period has been amended due to the fact that, in recent years, it has become clear that climate change is bringing the ripening process forward, which is having a significant impact on the harvesting period. This is of great significance in terms of quality, with regard to both the characteristics of the olives (e.g. health) and the characteristics of the oil that can be obtained (richer in phenols).

For this reason, it is preferable to link the beginning of the harvest to a visual indicator, specifically when the olives begin to ripen, which is dependent each year on weather conditions. This decision is better suited to ensuring the overall quality of the oil that can be obtained.

It should also be noted that the two main varieties included in the product specification for ‘Aprutino Pescarese’ PDO, Leccino and Dritta, are characterised by early and mid-to-early ripening respectively, and there is therefore a greater need for a more flexible definition of the start of the harvesting period.

5.5.   Link

Link

| — | An article on the link that was not included in the current specification but is in the summary sheet has been added. |
| --- | --- |

—

An article on the link that was not included in the current specification but is in the summary sheet has been added.

The elements added to the article on the link therefore correspond to points (d), (e) and (f) of the summary sheet, the contents of which derive from the document entitled ‘Relazione Tecnica e Storica della D.O.P. Aprutino Pescarese’ [Technical and historical report on ‘Aprutino Pescarese’ PDO] included in the file used for registration. The point has also been supplemented by information illustrating the relationship between the product’s specific characteristics and the geographical area.

The new article reads as follows:

‘Article 10

Link with the area

Olives have been grown since ancient times in the province of Pescara, as attested to by historical evidence dating back to the Roman age. The growing of olives is represented on a number of old families’ coats of arms, which depict either the olive tree or one of its branches.

Olive-growing has played an integral part in the history, landscape and economy of the area. It should also be noted that an important modern-day testimony to the presence of olive-growing in the province of Pescara is contained in the literary works of Gabriele D’Annunzio.

The protected designation of origin for extra virgin olive oil in the area in question is justified not only by the strong presence of cultivation, but also by the widespread dissemination of the idea of oil as a basis of the culinary traditions in the province of Pescara.

Historically, the whole area was initially known as Aprutium, then Aprutina, from which the choice of the name Aprutino derives.

Furthermore, this age-old presence of olive growing in the area relies on the soil and climate conditions, which favour the natural growth of the tree.

Just a few kilometres from the coast there are gentle hills which are well suited to this crop. A system of mutual exchange and social, cultural and economic relationships has grown up around olive-growing in the area, including festivals, collaborative producer expositions and strongly interlinked oil mills, which create a fabric of valuable and beneficial activities.

Within just a few dozen kilometres, the production area for the ‘Aprutino Pescarese’ PDO extra virgin oil stretches from the coastal hillside to the highest of the inland foothills, thereby representing a typical olive-growing landscape in terms of its varietal structure and production characteristics.

The soils vary from the inland areas to the hilly areas and from there to the coastal strip. The foothill areas also contain calcareous soils, derived from the disintegration of highly permeable limestone from the Mesozoic era, and predominantly the Cretaceous period, which form the core of the Apennine ridge. The soils are generally coarse and shallow, with low fertility. The underlying hilly area, which sits on marl and Miocene clay formations in its higher section and Pliocene formations lower down, comprises predominantly stiff soils with moderate fertility, which contain, depending on the area, argillaceous limestone and compact clay, earthy limestone and sandstone. Finally, in the narrow coastal strip and along the valleys the soils are of a sandy and silicate-clay nature, and are deep, of medium density, fresh and have high fertility.

Numerous varieties of olive tree have acclimatised to and developed in this landscape, although the most important and widespread are the Leccino and Toccolana in the inland region and the Dritta in the most exposed coastal hills. These three varieties are therefore the main sources of raw material for the production of oil under the ‘Aprutino Pescarese’ PDO.

The climate also varies from the coast to the inland foothills, where the winter is characterised by colder conditions. The average annual temperature here is approximately 13,5 °C, while in the hilly and coastal areas, where conditions are somewhat more temperate, the average annual temperature is around 14,8 °C. These fairly mild conditions favour less synthesis of saturated fatty acids compared to oleic acid and other unsaturated acids. As a result, the oleic acid content makes up more than 75 % of the total acid content. The distribution of rainfall throughout the year is fairly heavily concentrated in the spring. The summer period is normally very dry, and is interrupted only very occasionally by rainstorms. The heaviest rainfall occurs in late autumn and between February and April. The average annual rainfall is around 700 mm. This provides the Toccolana and Dritta varieties with high levels of phenols, and enables the Leccino variety to achieve phenol levels far in excess of 100 mg/kg.

5.6.   Labelling

Labelling

Article 7 on the name and presentation has been amended.

Paragraph 3, which read as follows, has been deleted:

‘However, the use of names, company names and private brands is authorised, provided that they have no laudatory purport and are not such as to mislead the purchaser about geographical names, especially as regards geographical names referring to production areas of oils with a controlled designation of origin.’

It was decided to delete this paragraph as there have been many problems regarding its interpretation over the years, both for producers and for the inspection body.

A specific paragraph has been added concerning the use of the optional quality term ‘mountain product’ on the labelling.

It reads as follows:

‘With reference to Article 4 of Regulation (EU) No 665/2014, the term “mountain product” may be used on labelling in territories that meet the requirements.’

5.7.   Other

Other

The requirement for producers to package the oil in containers made of specified materials and with a specified capacity has been removed.

The current wording:

‘“Aprutino Pescarese” extra virgin olive oil must be packaged for release for consumption in glass or tinplate containers with a maximum capacity of 5 litres.’

has been replaced as follows:

‘“Aprutino Pescarese” extra virgin olive oil may be packaged for release for consumption in any container permitted under the legislation in force with a maximum capacity of 5 litres.’

This amendment has been made due to the need of producers to adapt their forms of packaging to market requirements.

| — | An article on checks, which is not present in the specification in force, has been added and reads as follows:


  ‘Article 9
  Checks
  The conformity of the product to the specification is checked by an inspection body in accordance with the provisions of Regulation (EU) No 1151/2012.
  The checks on the product’s conformity to the specification are carried out by the Pescara Chamber of Commerce, Industry, Crafts and Agriculture, with registered office at Via Conte di Ruvo 2, Pescara – Tel. +39 08545361, Email: agricoltura@pe.camcom.it, certified Email: cciaa.pescara@pe.legalmail.camcom.it.’ |
| --- | --- |

—

An article on checks, which is not present in the specification in force, has been added and reads as follows:

‘Article 9

Checks

The conformity of the product to the specification is checked by an inspection body in accordance with the provisions of Regulation (EU) No 1151/2012.

The checks on the product’s conformity to the specification are carried out by the Pescara Chamber of Commerce, Industry, Crafts and Agriculture, with registered office at Via Conte di Ruvo 2, Pescara – Tel. +39 08545361, Email: agricoltura@pe.camcom.it, certified Email: cciaa.pescara@pe.legalmail.camcom.it.’

SINGLE DOCUMENT

‘Aprutino Pescarese’

‘Aprutino Pescarese’

EU No: PDO-IT-1526-AM05 – 15 January 2018

EU No: PDO-IT-1526-AM05 – 15 January 2018

PDO (X) PGI ( )

PDO (X) PGI ( )

1.   Name(s)

Name(s)

‘Aprutino Pescarese’

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, oils, etc.)

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

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

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

| — | colour: from green to yellow; |
| --- | --- |

—

colour: from green to yellow;

| — | organoleptic assessment (panel test):






  — | low to medium levels of fruitiness (0,0 < median ≤ 6,0) with herbaceous notes and/or hints of green almond and/or artichoke and/or tomato; |
| --- | --- | --- |

—

organoleptic assessment (panel test):

—

low to medium levels of fruitiness (0,0 < median ≤ 6,0) with herbaceous notes and/or hints of green almond and/or artichoke and/or tomato;

| — | low to medium levels of bitterness (0,0 < median ≤ 6,0); |
| --- | --- |

—

low to medium levels of bitterness (0,0 < median ≤ 6,0);

| — | low to medium levels of pungency (0,0 < median ≤ 6,0); |
| --- | --- |

—

low to medium levels of pungency (0,0 < median ≤ 6,0);

| — | absence of defects (median = 0,0); |
| --- | --- |

—

absence of defects (median = 0,0);

| — | free acidity expressed as oleic acid: not exceeding 0,6%; |
| --- | --- |

—

free acidity expressed as oleic acid: not exceeding 0,6%;

| — | peroxide value: ≤12 mEq O2/kg; |
| --- | --- |

—

peroxide value: ≤12 mEq O2/kg;

2

| — | K270: ≤ 0,17; |
| --- | --- |

—

K270: ≤ 0,17;

| — | oleic acid: 68-83 %; |
| --- | --- |

—

oleic acid: 68-83 %;

| — | phenols (expressed in mg/kg of tyrosol): ≥ 100 mg/kg. |
| --- | --- |

—

phenols (expressed in mg/kg of tyrosol): ≥ 100 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)

‘Aprutino Pescarese’ protected designation of origin must be obtained from the following olive varieties, accounting for at least 80 % of the trees in the olive groves either on their own or in combination: Dritta, Leccino and Toccolana.

The olive groves may contain other varieties, providing they do not account for more than 20 %.

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 stages of the production process, i.e. cultivation, harvesting and oil extraction, 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

‘Aprutino Pescarese’ PDO oil must always be packaged within the area specified in point 4. This allows the preservation of the organoleptic and quality characteristics of the product.

Indeed, in order to retain its characteristics, the oil must not experience any sharp changes in temperature and must be kept in resting conditions with no oxygen, to allow natural settling and/or filtration to take place; movement and transport is avoided before packaging so as to minimise oxidation. These conditions are achieved with certainty in the area of origin at the end of the production process and make it possible for the organoleptic characteristics of the oil to be preserved.

‘Aprutino Pescarese’ PDO oil may be marketed for consumption only after it has been packaged appropriately.

Aprutino Pescarese’ extra virgin olive oil may be packaged for release for consumption in any container permitted under the legislation in force with a maximum capacity of 5 litres.

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

It is forbidden to add any description that is not expressly provided for in this product specification to the name ‘Aprutino Pescarese’, including the following adjectives: fine (fine), scelto (choice), selezionato (selected), superiore (superior) or genuino (genuine).

fine

scelto

selezionato

superiore

genuino

It is prohibited to use additional geographical references or geographical or topographical indications referring to municipalities, subdivisions of municipalities or geographical areas within the defined geographical area.

With reference to Article 4 of Regulation (EU) No 665/2014, the term ‘mountain product’ may be used on labelling in territories that meet the requirements.

The use of names of undertakings, holdings and estates and reference to packaging at an olive holding or an association of olive holdings or a business located in the production area is permitted only if the product is made exclusively from olives harvested from the olive groves that are part of the undertaking.

The name of the ‘Aprutino Pescarese’ protected designation of origin must appear on the label in distinct, indelible lettering of a colour that strongly contrasts with that of the label itself and in such a way that it can be clearly distinguished from the other information given on the label.

The year of production of the olives from which the oil was made must be indicated on the label.

4.   Concise definition of the geographical area

Concise definition of the geographical area

Olives to be used in the production of ‘Aprutino Pescarese’ protected designation of origin extra virgin olive oil must be grown in territory of the province of Pescara suitable for the production of oil with the characteristics and quality laid down in this product specification.

This area includes the entire administrative territory of the following municipalities of the province of Pescara: Abbateggio, Alanno, Bolognano, Brittoli, Bussi sul Tirino, Caramanico Terme, Castiglione a Casauria, Cappelle sul Tavo, Carpineto della Nora, Catignano, Cepagatti, Città S.Angelo, Civitaquana, Civitella Casanova, Collecorvino, Corvara, Cugnoli, Elice, Farindola, Lettomanoppello, Loreto Aprutino, Manoppello, Montebello di Bertona, Montesilvano, Moscufo, Nocciano, Penne, Pescara, Pescosansonesco, Pianella, Picciano, Pietranico, Popoli, Roccamorice, Rosciano, S. Valentino in Abruzzo Citeriore, Salle, Sant’Eufemia a Maiella, Scafa, Serramonacesca, Spoltore, Tocco da Casauria, Torre de’ Passeri, Turrivalignani, Vicoli and Villa Celiera.

5.   Link with the geographical area

Link with the geographical area

Olives have been grown since ancient times in the province of Pescara, as attested to by historical evidence dating back to the Roman age. The growing of olives is represented on a number of old families’ coats of arms, which depict either the olive tree or one of its branches.

Olive-growing has played an integral part in the history, landscape and economy of the area. It should also be noted that an important modern-day testimony to the presence of olive-growing in the province of Pescara is contained in the literary works of Gabriele D’Annunzio.

The protected designation of origin for extra virgin olive oil in the area in question is justified not only by the strong presence of cultivation, but also by the widespread dissemination of the idea of oil as a basis of the culinary traditions in the province of Pescara.

Historically, the whole area was initially known as Aprutium, then Aprutina, from which the choice of the name Aprutino derives.

Furthermore, this age-old presence of olive growing in the area relies on the soil and climate conditions, which favour the natural growth of the tree.

Just a few kilometres from the coast there are gentle hills which are well suited to this crop. A system of mutual exchange and social, cultural and economic relationships has grown up around olive-growing in the area, including festivals, collaborative producer expositions and strongly interlinked oil mills, which create a fabric of valuable and beneficial activities.

Within just a few dozen kilometres, the production area for the ‘Aprutino Pescarese’ PDO extra virgin oil stretches from the coastal hillside to the highest of the inland foothills, thereby representing a typical olive-growing landscape in terms of its varietal structure and production characteristics.

The soils vary from the inland areas to the hilly areas and from there to the coastal strip. The foothill areas also contain calcareous soils, derived from the disintegration of highly permeable limestone from the Mesozoic era, and predominantly the Cretaceous period, which form the core of the Apennine ridge. The soils are generally coarse and shallow, with low fertility. The underlying hilly area, which sits on marl and Miocene clay formations in its higher section and Pliocene formations lower down, comprises predominantly stiff soils with moderate fertility, which contain, depending on the area, argillaceous limestone and compact clay, earthy limestone and sandstone. Finally, in the narrow coastal strip and along the valleys the soils are of a sandy and silicate-clay nature, and are deep, of medium density, fresh and have high fertility.

Numerous varieties of olive tree have acclimatised to and developed in this landscape, although the most important and widespread are the Leccino and Toccolana in the inland region and the Dritta in the most exposed coastal hills. These three varieties are therefore the main sources of raw material for the production of oil under the ‘Aprutino Pescarese’ PDO.

The climate also varies from the coast to the inland foothills, where the winter is characterised by colder conditions. The average annual temperature here is approximately 13.5 °C, while in the hilly and coastal areas, where conditions are somewhat more temperate, the average annual temperature is around 14.8 °C. These fairly mild conditions favour less synthesis of saturated fatty acids compared to oleic acid and other unsaturated acids. As a result, the oleic acid content makes up more than 75% of the total acid content. The distribution of rainfall throughout the year is fairly heavily concentrated in the spring. The summer period is normally very dry, and is interrupted only very occasionally by rainstorms. The heaviest rainfall occurs in late autumn and between February and April. The average annual rainfall is around 700 mm. This provides the Toccolana and Dritta varieties with high levels of phenols, and enables the Leccino variety to achieve phenol levels far in excess of 100 mg/kg.

Reference to publication of the specification

Reference to publication of the specification

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

The full text of the product specification is available on the following Internet: 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 ‘Prodotti DOP IGP’ (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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