# C_2021226EN.01001201.xml

| 14.6.2021 | EN | Official Journal of the European Union | C 226/12 |
| --- | --- | --- | --- |

14.6.2021

EN

Official Journal of the European Union

C 226/12

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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

(2021/C 226/09)

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 NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

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

‘Σητεία Λασιθίου Κρήτης’ (Sitia Lasithiou Kritis)

ΕU No: PDO-GR-0052-AM01 – 18 December 2019

PDO ( Χ ) PGI ( )

1.   Applicant group and legitimate interest

Αpplicant group: ENOSI SITIAS A.E.S.

Address: Sitia Union of Agricultural Cooperatives Α.Ε.S. ΑΕ, Sitia, 72300 Lasithi, Crete

Email: info@sitiaunion.gr

The applicant group is the group that submitted the original application for registration of the name. As is clear from its articles of association, it is an umbrella cooperative organisation with member cooperatives that are engaged in the production of ‘Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis’ PDO olive oil. It therefore has a legitimate interest in submitting this amendment application.

2.   Member State or Third Country

Greece

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

| ☐ | Name of product |
| --- | --- |

☐

Name of product

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

☒

Description of product

| ☒ | Geographical area |
| --- | --- |

☒

Geographical area

| ☒ | Proof of origin |
| --- | --- |

☒

Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☒ | Link |
| --- | --- |

☒

Link

| ☐ | Labelling |
| --- | --- |

☐

Labelling

| ☐ | Other (to be specified) |
| --- | --- |

☐

Other (to be specified)

4.   Τype of amendment(s)

| ☐ | Amendment to the 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 the 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 the 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 the 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.   Amendments

5.1.   Description of product

Section 4.3 of the old specification has been improved to comply with the requirements currently set out in the legislation but it has not been substantively amended. The only change is that the acidity has been lowered from 1 % by weight of oleic acid down to 0,8 % by weight of oleic acid. The other characteristics (physio-chemical and organoleptic) have been added, as they were not mentioned in the old specification. More specifically, the description now includes the colour, organoleptic characteristics (fruitiness, bitterness and pungency), the extinction coefficient values, the delta-K value and the peroxide value. The reference to pesticide residues has been removed and so has the reference to Greek olive oil in general.

Point 3.2 of the single document has been redrafted accordingly.

Thus, the section entitled ‘Description’ in the new specification (Section 2) reads as follows:

| ‘2. | DESCRIPTION |
| --- | --- |

‘2.

DESCRIPTION

“Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis” extra virgin olive oil is obtained exclusively from olives of the Koroneiki variety that are grown in the defined geographical area.

| 2.1. | Physical and organoleptic characteristics |
| --- | --- |

2.1.

Physical and organoleptic characteristics

When bottled “Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis” olive oil has the following characteristics:

| — | Bright green, yellowy green colour |
| --- | --- |

—

Bright green, yellowy green colour

| — | Median fruitiness ≥ 3 |
| --- | --- |

—

Median fruitiness ≥ 3

| — | Median for bitterness and pungency no more than 5 |
| --- | --- |

—

Median for bitterness and pungency no more than 5

| — | Median defect = 0 |
| --- | --- |

—

Median defect = 0

| 2.2. | Chemical characteristics |
| --- | --- |

2.2.

Chemical characteristics

When bottled “Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis” olive oil has the following chemical characteristics:

| — | Acidity (% by weight of oleic acid): ≤ 0,8 |
| --- | --- |

—

Acidity (% by weight of oleic acid): ≤ 0,8

| — | Κ232 ≤ 2,30 |
| --- | --- |

—

Κ232 ≤ 2,30

| — | Κ268 ≤ 0,15 |
| --- | --- |

—

Κ268 ≤ 0,15

| — | Delta-K ≤ 0,005 |
| --- | --- |

—

Delta-K ≤ 0,005

| — | Peroxide value (MeqO2/Kg) ≤ 15’ |
| --- | --- |

—

Peroxide value (MeqO2/Kg) ≤ 15’

Reason:

The specification has thereby been updated to comply with the requirements currently set out in the legislation and made more specific, as more physico-chemical characteristics have been added, whereas the old specification mentioned only the acidity. This makes it easier to check the specification and to safeguard product quality. The acidity has been lowered and the limits set for the physico-chemical characteristics that have been added are stricter than those laid down in the legislation, to ensure a high quality oil.

5.2.   Geographical area

The geographical area (section 3 of the specification and point 4 of the single document) has been redefined as follows:

| | ‘“Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis” extra virgin olive oil is produced within the area demarcated by the boundaries of the municipal units of Sitia, Analipsi, Itanos and Lefki, and the communities of Agios Stefanos, Stavrochori and Orino in the municipal unit of Makri Gialos’. |
| --- | --- |

‘“Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis” extra virgin olive oil is produced within the area demarcated by the boundaries of the municipal units of Sitia, Analipsi, Itanos and Lefki, and the communities of Agios Stefanos, Stavrochori and Orino in the municipal unit of Makri Gialos’.

Reason:

| | The geographical area has been redefined on the basis of the country’s current administrative divisions, as there have been two administrative reforms in Greece since the name was first registered. Furthermore, it now includes two communities that were inadvertently omitted from the original application. Specifically, in the year the original dossier was sent to the European Community (1997) Greece’s administrative divisions were reorganised by the Kapodistrias reform (Law 2539/1997). When the name ‘Sitia Lasithiou Kritis’ was registered (1998) the changes had already taken place, and as a result the communities of Lithines and Orino, which had been within the former province of Sitia, were inadvertently excluded because they were not explicitly mentioned. The country’s administrative divisions changed once more with the Kallikratis reform (Law 3852/2010). The definition of the geographical area given above covers the original geographical area that corresponded to the former province of Sitia (including the two communities that had not been explicitly mentioned). |
| --- | --- |

The geographical area has been redefined on the basis of the country’s current administrative divisions, as there have been two administrative reforms in Greece since the name was first registered. Furthermore, it now includes two communities that were inadvertently omitted from the original application. Specifically, in the year the original dossier was sent to the European Community (1997) Greece’s administrative divisions were reorganised by the Kapodistrias reform (Law 2539/1997). When the name ‘Sitia Lasithiou Kritis’ was registered (1998) the changes had already taken place, and as a result the communities of Lithines and Orino, which had been within the former province of Sitia, were inadvertently excluded because they were not explicitly mentioned. The country’s administrative divisions changed once more with the Kallikratis reform (Law 3852/2010). The definition of the geographical area given above covers the original geographical area that corresponded to the former province of Sitia (including the two communities that had not been explicitly mentioned).

5.3.   Proof of origin

Section 4 of the specification sets out the requirements that must be met regarding proof of origin.

Reason:

| | The specification now requires registers to be kept at each stage of processing (olives and olive oil), whereas there was no mention of this in the old specification. This is for more efficient verification of the origin of the raw material and to ensure that the oil comes from the defined area. |
| --- | --- |

The specification now requires registers to be kept at each stage of processing (olives and olive oil), whereas there was no mention of this in the old specification. This is for more efficient verification of the origin of the raw material and to ensure that the oil comes from the defined area.

5.4.   Method of production

Section 3 entitled ‘Description of cultivation – varieties’, in particular sections 3.1 to 3.6, and section 4 entitled ‘Harvesting – processing of the olives – storage’, in particular sections 4.1, 4.2 and 4.4, have been amended so that the new text mentions only those cultivation practices that are followed and are essential for the production of ‘Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis’ olive oil, while references to olive growing in general have been removed.

Thus, specifically, the section on land preparation (section 3.1 of the old specification) has been condensed and now states only how the land is prepared and why. The section on fertiliser application (section 3.2. of the old specification) has been deleted because it describes practices that concern olive growing in general. Regarding irrigation (section 3.3. of the old specification), the information on irrigation water sources, the volumes of water the olives need and when the trees are irrigated has been deleted, but the information on irrigation being needed for approximately 6 months has been retained. Regarding pruning (section 3.4. of the old specification), the information on cultivation practices in the area has been retained but information on olive pruning in general has been deleted. The paragraph on combating pests and diseases (section 3.5. of the old specification), no longer mentions the use of organophosphate insecticides in bait spraying to combat the olive fruit fly, as nowadays effective substances from other chemical groups are also used.

Section 4.1. of the old specification (Harvesting) has been considerably shortened, so as to include only methods that are used today and contain only information that constitute specifications, not general information. The old specification states that the olives are harvested at the end of autumn–beginning of winter but this point has been amended to take account of current developments (climate change, commercial trends), as harvesting now usually starts in November or even earlier, depending on the year, and is always determined by the stage of ripeness of the fruit. The various harvesting methods are still listed but the more detailed information has been deleted, along with the description of the olive beaters and how they work. The description of how the olives are transported has been considerably improved to reflect current practice. Specifically, apart from the cloth sacks mentioned in the old specification, the use of plastic crates is now also included, to ensure that the olives are well aired and prevent fungal growth. At the same time, the use of plastic sacks in explicitly forbidden, although they are used in other areas, in order to prevent plasticisers getting into the oil. The time from harvesting to milling is now no longer than 48 hours, whereas in the old specification it could be up to 3 days (‘not more than 2–3 days’).

The paragraph on the extraction of the oil by pressing has been removed from the description of how the olives are processed (section 4.2 of the old specification), as this method is no longer used in the area. The stages of processing are mentioned but no detailed description is given, as these are the same for all oil mills and are not specific to the area. The reference to the material used to make the mechanical parts of the mill has also been deleted, as this is prescribed by legislation and has nothing to do with the characteristics of the product.

Section 4.4. of the old specification on storage and packaging of the olive oil has been improved with the addition of more information on storage and now states that the oil is transported in appropriate tankers, which comply with the legislation in force. The requirement that the oil be stored in stainless steel tanks has been retained. The packaging may be of any capacity up to 5 litres, as long as it meets the requirements of the legislation in force as regards the nature of the material.

Thus, the corresponding section in the new specification reads as follows:

| ‘5.1. | Cultivation method
  The olives are harvested using classic olive-harvesting methods that are adapted to the area’s soil and climatic conditions. The preparation of the land so as to make the most of soil moisture, aerate the soil and control weeds is done mainly by mechanical means. Most of the olive groves are irrigated. Irrigation is necessary because of the conditions in the area and may be required for as long as six months. As a rule, water-saving systems are used. In the Sitia area, the trees are always pruned, which usually entails removing part of the growth in winter or in spring before the year when a large crop is expected. This achieves a balance between growth and fruiting and prevents alternate bearing.
  The main plant protection problems in the area are to do with insects. Fungal diseases are not a problem because of the low relative humidity. To combat the olive fruit fly, which is the main pest, ground bait sprays or other mild means are used, when needed. |
| --- | --- |

‘5.1.

Cultivation method

The olives are harvested using classic olive-harvesting methods that are adapted to the area’s soil and climatic conditions. The preparation of the land so as to make the most of soil moisture, aerate the soil and control weeds is done mainly by mechanical means. Most of the olive groves are irrigated. Irrigation is necessary because of the conditions in the area and may be required for as long as six months. As a rule, water-saving systems are used. In the Sitia area, the trees are always pruned, which usually entails removing part of the growth in winter or in spring before the year when a large crop is expected. This achieves a balance between growth and fruiting and prevents alternate bearing.

The main plant protection problems in the area are to do with insects. Fungal diseases are not a problem because of the low relative humidity. To combat the olive fruit fly, which is the main pest, ground bait sprays or other mild means are used, when needed.

| 5.2. | Harvesting
  Harvesting of the olives begins in the area usually in November or even earlier, depending on the year, and is determined by the stage of ripeness of the fruit. According to the literature, when the olives begin to change colour from yellowy green to inky purple, their oil content is highest and the oil is of the best quality. The olives are harvested by hand, by beating or by mechanical means, but mostly using beating machines, with appropriately designed nets underneath to catch the olives. |
| --- | --- |

5.2.

Harvesting

Harvesting of the olives begins in the area usually in November or even earlier, depending on the year, and is determined by the stage of ripeness of the fruit. According to the literature, when the olives begin to change colour from yellowy green to inky purple, their oil content is highest and the oil is of the best quality. The olives are harvested by hand, by beating or by mechanical means, but mostly using beating machines, with appropriately designed nets underneath to catch the olives.

| 5.3. | Transporting and processing the olives
  The harvested olives are transported from the land parcels to the oil mills in the defined area mostly in loosely woven sacks made of food-grade material, but also in plastic crates, to ensure that there is enough air circulating to prevent fungal growth. The use of plastic sacks in forbidden. The olives are milled within 48 hours of harvesting.
  When the olives arrive at the mill they are deleafed by blasts of air, weighed and then washed with potable water. The first stage of processing is crushing in the crusher and this is followed by malaxation of the olive paste and separation of the components in a centrifugal separator. The temperature of the olive paste is kept strictly below 27 οC, so the oil is “cold extracted” – among other things, these are the best malaxation conditions – to obtain the product’s specific organoleptic characteristics. |
| --- | --- |

5.3.

Transporting and processing the olives

The harvested olives are transported from the land parcels to the oil mills in the defined area mostly in loosely woven sacks made of food-grade material, but also in plastic crates, to ensure that there is enough air circulating to prevent fungal growth. The use of plastic sacks in forbidden. The olives are milled within 48 hours of harvesting.

When the olives arrive at the mill they are deleafed by blasts of air, weighed and then washed with potable water. The first stage of processing is crushing in the crusher and this is followed by malaxation of the olive paste and separation of the components in a centrifugal separator. The temperature of the olive paste is kept strictly below 27 οC, so the oil is “cold extracted” – among other things, these are the best malaxation conditions – to obtain the product’s specific organoleptic characteristics.

| 5.4. | Storing and transporting the oil
  The olive oil is stored in stainless steel tanks. During storage solid matter and plant fluids (dregs) that have settled are removed by decanting or filtering into a clean tank if necessary. The oil mill keeps a record of the dates on which the filling of each tank begins and ends.
  The olive oil is transported from the mill to the packaging plant in suitable tankers that meet the requirements of the legislation in force. |
| --- | --- |

5.4.

Storing and transporting the oil

The olive oil is stored in stainless steel tanks. During storage solid matter and plant fluids (dregs) that have settled are removed by decanting or filtering into a clean tank if necessary. The oil mill keeps a record of the dates on which the filling of each tank begins and ends.

The olive oil is transported from the mill to the packaging plant in suitable tankers that meet the requirements of the legislation in force.

| 5.5. | Packaging
  “Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis’ is packaged in packaging plants that are listed in special registers and meet the requirements of EU and Greek legislation, as in force, to assure optimal preservation of the olive oil. The oil is packaged in containers made of suitable material with a capacity of up to 5 litres’.
  Reason: | The section on the production method has been updated in order to meet current cultivation needs and requirements regarding food safety and quality. All of the proposed amendments introduce stricter requirements, which will help to ensure that a higher quality oil is produced. At the same time, the section has been shortened and information on other products produced in the geographical area and other general references that do not concern the olive oil in question or are not part of the specification have been removed, as have references to practices that are no longer followed. Harvesting now starts earlier because of climate change, and also because the current commercial trend is to produce olive oil with a higher phenolic compound content, which requires earlier-harvested olives. Bibliographical references have been added. |
| --- | --- | --- |

5.5.

Packaging

“Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis’ is packaged in packaging plants that are listed in special registers and meet the requirements of EU and Greek legislation, as in force, to assure optimal preservation of the olive oil. The oil is packaged in containers made of suitable material with a capacity of up to 5 litres’.

Reason:

The section on the production method has been updated in order to meet current cultivation needs and requirements regarding food safety and quality. All of the proposed amendments introduce stricter requirements, which will help to ensure that a higher quality oil is produced. At the same time, the section has been shortened and information on other products produced in the geographical area and other general references that do not concern the olive oil in question or are not part of the specification have been removed, as have references to practices that are no longer followed. Harvesting now starts earlier because of climate change, and also because the current commercial trend is to produce olive oil with a higher phenolic compound content, which requires earlier-harvested olives. Bibliographical references have been added.

5.5.   Link

Section 2 of the old specification and point 5 of the single document (Link) have been amended. Specifically, the elements in the original application that solely concern intrinsic natural factors (soil and climate) and human factors have been retained, while the entire first section of the original specification containing general information on land use, population, employment and the problems and prospects of the primary sector has been deleted. The information on the area’s soil (soil types, composition and pH) is still there and the information on climate has been updated (temperatures, rainfall, sunshine). In addition, the section has been expanded to include elements that attest to the link between the product’s characteristics and intrinsic natural factors in the area and the human factor, and information on the awards that the oil has won.

Reason:

| 1. | Section 1 of the original specification has been deleted on the grounds that it contained general information on the province of Sitia, on land use unrelated to olive growing, population, employment, and the problems and prospects of the primary sector. This information is not relevant to the product specification. The information on climate and soil has been updated. |
| --- | --- |

1.

Section 1 of the original specification has been deleted on the grounds that it contained general information on the province of Sitia, on land use unrelated to olive growing, population, employment, and the problems and prospects of the primary sector. This information is not relevant to the product specification. The information on climate and soil has been updated.

| 2. | The information on temperature and rainfall has been updated with more recent data. Τhis information is important as it links in with the cultivation method (preparation of the land to make better use of the moisture in the soil, irrigation for 6 months). Also, more information has been added on sunshine (sunshine hours), as the long hours of sunshine are linked to the fruity character of the olive oil. |
| --- | --- |

2.

The information on temperature and rainfall has been updated with more recent data. Τhis information is important as it links in with the cultivation method (preparation of the land to make better use of the moisture in the soil, irrigation for 6 months). Also, more information has been added on sunshine (sunshine hours), as the long hours of sunshine are linked to the fruity character of the olive oil.

| 3. | In the years that have gone by since the name ’Sitia Lasithiou Kritis’ was registered, the oil has won many prizes and awards in national and international competitions, and it is sold on the major online sites that sell goods and services. The product has won over 30 awards, including three Mario Solinas awards, where it came first twice. The specification now includes a table with information on some of these awards. |
| --- | --- |

3.

In the years that have gone by since the name ’Sitia Lasithiou Kritis’ was registered, the oil has won many prizes and awards in national and international competitions, and it is sold on the major online sites that sell goods and services. The product has won over 30 awards, including three Mario Solinas awards, where it came first twice. The specification now includes a table with information on some of these awards.

| 4. | Information has been added which links in with the human factor and the producers’ expertise, both in the single document and the specification. The text now mentions the pruning done to prevent alternate bearing, the way in which the olives are transported and the fact that they are harvested at the appropriate time when the colour is right, so that they will have the highest possible oil content and the oil will be rich in aromatic constituents that enhance its fruitiness, which has won it many awards. |
| --- | --- |

4.

Information has been added which links in with the human factor and the producers’ expertise, both in the single document and the specification. The text now mentions the pruning done to prevent alternate bearing, the way in which the olives are transported and the fact that they are harvested at the appropriate time when the colour is right, so that they will have the highest possible oil content and the oil will be rich in aromatic constituents that enhance its fruitiness, which has won it many awards.

| 5. | The elements that strengthen the causal link between the specific characteristics of the product and the defined geographical area are as follows:
  The variety grown is considered to be one of the best varieties for oil production.
  The limestone soil and the long hours of sunshine help to increase the concentration of aromatic constituents in the fruit.
  The area’s semi-mountainous relief has a positive effect on quality.
  The olives are harvested when they are at just the right stage of ripeness, so the oil has a maximum aromatic constituent content.
  Malaxation at temperatures below 27 oC and storage of the oil in suitable tanks help to preserve its excellent organoleptic characteristics.
  The Κ232 extinction coefficient is low because of the low malaxation temperature (up to 27o C) and the short time that elapses between harvesting and milling, which does not exceed 48 hours. |
| --- | --- |

5.

The elements that strengthen the causal link between the specific characteristics of the product and the defined geographical area are as follows:

The variety grown is considered to be one of the best varieties for oil production.

The limestone soil and the long hours of sunshine help to increase the concentration of aromatic constituents in the fruit.

The area’s semi-mountainous relief has a positive effect on quality.

The olives are harvested when they are at just the right stage of ripeness, so the oil has a maximum aromatic constituent content.

Malaxation at temperatures below 27 oC and storage of the oil in suitable tanks help to preserve its excellent organoleptic characteristics.

The Κ232 extinction coefficient is low because of the low malaxation temperature (up to 27o C) and the short time that elapses between harvesting and milling, which does not exceed 48 hours.

| 6. | The information on folklore and history has been removed because it is not relevant and was not included in the original specification.
  The single document has been amended where necessary to incorporate the changes and additions that have been made to the specification”. |
| --- | --- |

6.

The information on folklore and history has been removed because it is not relevant and was not included in the original specification.

The single document has been amended where necessary to incorporate the changes and additions that have been made to the specification”.

SINGLE DOCUMENT

“Σητεία Λασιθίου Κρήτης” (Sitia Lasithiou Kritis)

ΕU No: PDO-GR-0052-AM01 – 18 December 2019

PDO ( Χ ) PGI ( )

1.   Name(s) [PDO or PGI]

“Σητεία Λασιθίου Κρήτης” (Sitia Lasithiou Kritis)

2.   Member State or Third Country

Greece

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.5. Oils and fats (butter, margarine, oil, etc.)

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

’Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis’ extra virgin olive oil is obtained exclusively from olives of the Koroneiki variety and when bottled it must have the following physical, chemical and organoleptic characteristics:

| — | Bright green, yellowy green colour |
| --- | --- |

—

Bright green, yellowy green colour

| — | Median fruitiness ≥ 3 and median for bitterness and pungency ≤ 5. Median defect = 0 |
| --- | --- |

—

Median fruitiness ≥ 3 and median for bitterness and pungency ≤ 5. Median defect = 0

| — | Acidity (% by weight of oleic acid) ≤ 0,8, Κ232 ≤ 2,30, Κ268 ≤ 0,15, delta-Κ ≤ 0,005 and peroxide value (MeqO2/Kg) ≤ 15 |
| --- | --- |

—

Acidity (% by weight of oleic acid) ≤ 0,8, Κ232 ≤ 2,30, Κ268 ≤ 0,15, delta-Κ ≤ 0,005 and peroxide value (MeqO2/Kg) ≤ 15

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

’Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis’ extra virgin olive oil is obtained solely by mechanical means from olives of the Koroneiki variety, which is the only variety grown in the area.

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

The following steps take place in the defined geographical area: cultivation and harvesting of the olives and all steps in the production and processing of the olive oil.

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

—

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

The product labelling must include an alphanumeric code consisting of the first two letters of the registered name (ΣΗ), the serial number of the container and the last two digits of the year of production. The information required under current national and EU law must also be displayed on the packaging.

4.   Concise definition of the geographical area

‘Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis’ extra virgin olive oil is produced within the area demarcated by the boundaries of the municipal units of Sitia, Analipsi, Itanos and Lefki, and the communities of Agios Stefanos, Stavrochori and Orino in the municipal unit of Makri Gialos.

5.   Link with the geographical area

The product’s specific quality and organoleptic characteristics derive from the combination of the variety grown, the specific soil and climatic conditions and the human factor, with a long tradition of dedication to olive growing.

The defined geographical area has a Mediterranean climate characterised by long hours of sunshine, low rainfall, which occurs for only a few months a year, and low relative humidity. A specific feature are the northerly, north-westerly and southerly winds that blow throughout the year and have a direct influence on the local climate.

There are no wide fluctuations in temperature. The average annual temperature is 18–20 οC, the coldest month is January, with an average temperature of 12,2 οC, and the hottest is July, with 25,9 οC. Most of the rain falls from October to March and the annual average rainfall is 478,9 mm. Humidity is low, especially in summer, with an average annual value of 66,4 %. Regarding sunshine, from April to September we have around 350 hours of sunshine per month, and average annual sunshine is over 2 800 hours.

The defined geographical area is located at the eastern end of Crete and is mostly semi-mountainous or mountainous. The soil is predominantly of limestone origin and derived from sedimentary deposits. The prevailing soil types found are: 1. Red earths and stony soils, formed by the weathering of calcareous rock (bare, rocky limestone soils). 2. Dark- and light-coloured humus-carbonate soils mixed with red earths (clay and rocky limestone soils). These are found in the plains. 3. Leached, usually acid, karstic valley soils, which are found on the Chandras plateau.

Generally, the soils in which olives are grown are medium-textured (clayey-sand and sandy-clay), of average depth and with a neutral to slightly alkaline pH (7-7,5) because of their calcium content.

The specificity of ‘Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis’ olive oil lies in:

| — | the fact that it is obtained solely from olives of the Koroneiki variety |
| --- | --- |

—

the fact that it is obtained solely from olives of the Koroneiki variety

| — | its low oxidation values which result in Κ268 values below 0,15 |
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its low oxidation values which result in Κ268 values below 0,15

| — | its organoleptic characteristics: it has a minimum fruitiness of 3 and the maximum bitterness and pungency is less than 5, i.e. values that are no more than 2 points above the median for fruitiness. This is what gives ‘Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis’ its balanced character. |
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its organoleptic characteristics: it has a minimum fruitiness of 3 and the maximum bitterness and pungency is less than 5, i.e. values that are no more than 2 points above the median for fruitiness. This is what gives ‘Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis’ its balanced character.

The product’s specific quality and organoleptic characteristics derive from the combination of the variety grown, the specific soil and climatic conditions and the human factor, with a long tradition of dedication to olive growing.

The olive variety grown, Koroneiki, is ideally suited to the defined geographical area because it likes hot dry climates but is sensitive to cold.

Τhe area’s soil and climatic conditions significantly affect the fruitiness of the olive oil. It is known from the literature that the limestone soil and the long hours of sunshine help to increase the concentration of aromatic constituents in the olives, contributing to the fruitiness, which is over 3. Moreover, the area’s semi-mountainous relief has a positive effect on quality, as oil produced in hilly areas is considered to be of superior quality, and keeps better.

The human factor resides in the longstanding experience of the olive oil producers. Pruning in the area also involves removing of some of the growth in winter or in spring before the year when a large crop is expected, to prevent alternate bearing. Harvesting the olives when they are at the right stage of ripeness, when they are turning colour from yellowy green to inky purple, so that they will have the highest possible oil content and the oil will be rich in aromatic constituents, also requires specific expertise. The processing of the olives at temperatures below 27 oC (cold extraction), and storage of the olive oil in suitable tanks, allow the excellent organoleptic characteristics of the fruit to be retained in the oil. The Κ232 extinction coefficient is low because of the good practice applied when processing the olives (cold extraction of the oil) and the short time that elapses between harvesting and milling, which does not exceed 48 hours. The olives are transported mostly in loosely woven sacks made of food-grade material, but also in plastic crates, to ensure that there is enough air circulating to prevent fungal growth, while the use of plastic sacks is forbidden.

On account of its exceptional quality ‘Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis’ olive oil has won numerous awards, both in national and international competitions, the top achievement being three awards in the Mario Solinas competition held by the International Olive Council.

Publication reference of the specification

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

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/prodiagrafes_siteia_lasithiou160321.pdf

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

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