# C_2005224EN.01000701.xml

| 13.9.2005 | EN | Official Journal of the European Union | C 224/7 |
| --------- | -- | -------------------------------------- | ------- |

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Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin

(2005/C 224/10)

This publication confers the right to object to the application pursuant to Articles 7 and 12d of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in a Member State, in a WTO member country or in a third country recognized in accordance with Article 12(3) within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92.

SUMMARY

COUNCIL REGULATION (EEC) No 2081/92

‘SARDEGNA’

EC No: IT/00284/18.03.2003

PDO ( X ) PGI ( )

This summary has been drawn up for information purposes only. For full details, in particular the producers of products covered by the PDO or PGI concerned, please consult the complete version of the product specification obtainable at national level or from the European Commission( 1 ).

1.   Responsible department in the Member State:

| Name: | Ministero delle Politiche Agricole e Forestali |
| -------- | ---------------------------------------------- |
| Address: | Via XX Settembre n. 20 — I-00187 Roma |
| Tel.: | 06 481 99 68 |
| Fax: | 06 42 01 31 26 |
| E-mail: | qtc3@politicheagricole.it |

2.   Group:

| 2.1 | Name:
1.
L.A.R.P.O. — Libera Associazione Regionale Produttori Olivicoli, 2.
A.P.P.O.O. — Associazione Provinciale Produttori Olivicoli di Oristano, 3.
A.P.P.O.S. — Associazione Provinciale Produttori Olivicoli Sassari, 4.
A.R.P.OL. — Associazione Regionale Produttori Olivicoli, 5.
A.P.P.O.N. — Associazione Provinciale Produttori Olivicoli, 6.
A.P.P.O.C. — Associazione Provinciale Produttori Olivicoli Cagliari, 7.
Associazione Regionale Olivicoltori Sardi; | 1. | L.A.R.P.O. — Libera Associazione Regionale Produttori Olivicoli, | 2. | A.P.P.O.O. — Associazione Provinciale Produttori Olivicoli di Oristano, | 3. | A.P.P.O.S. — Associazione Provinciale Produttori Olivicoli Sassari, | 4. | A.R.P.OL. — Associazione Regionale Produttori Olivicoli, | 5. | A.P.P.O.N. — Associazione Provinciale Produttori Olivicoli, | 6. | A.P.P.O.C. — Associazione Provinciale Produttori Olivicoli Cagliari, | 7. | Associazione Regionale Olivicoltori Sardi; |
| --- | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ | -- | ---------------------------------------------------------------- | -- | ----------------------------------------------------------------------- | -- | ------------------------------------------------------------------- | -- | -------------------------------------------------------- | -- | ----------------------------------------------------------- | -- | -------------------------------------------------------------------- | -- | ------------------------------------------ |
| 1. | L.A.R.P.O. — Libera Associazione Regionale Produttori Olivicoli, | | | | | | | | | | | | | | |
| 2. | A.P.P.O.O. — Associazione Provinciale Produttori Olivicoli di Oristano, | | | | | | | | | | | | | | |
| 3. | A.P.P.O.S. — Associazione Provinciale Produttori Olivicoli Sassari, | | | | | | | | | | | | | | |
| 4. | A.R.P.OL. — Associazione Regionale Produttori Olivicoli, | | | | | | | | | | | | | | |
| 5. | A.P.P.O.N. — Associazione Provinciale Produttori Olivicoli, | | | | | | | | | | | | | | |
| 6. | A.P.P.O.C. — Associazione Provinciale Produttori Olivicoli Cagliari, | | | | | | | | | | | | | | |
| 7. | Associazione Regionale Olivicoltori Sardi; | | | | | | | | | | | | | | |

| 2.2 | Address:
1.
Piazza Roma, Pal. Sotico — I-09170 Oristano, 2.
Via Cavour, 6 — I-09170 Oristano, 3.
Via Budapest, 10/A — I-07100 Sassari, 4.
Via XX Settembre, 25 — I-09125 Cagliari, 5.
Via Alghero, 3 — I-08100 Nuoro, 6.
Via Sassari, 3 — III p. — I-09123 Cagliari, 7.
Via Emiciclo Garibaldi, 16 — I-07100 Sassari; | 1. | Piazza Roma, Pal. Sotico — I-09170 Oristano, | 2. | Via Cavour, 6 — I-09170 Oristano, | 3. | Via Budapest, 10/A — I-07100 Sassari, | 4. | Via XX Settembre, 25 — I-09125 Cagliari, | 5. | Via Alghero, 3 — I-08100 Nuoro, | 6. | Via Sassari, 3 — III p. — I-09123 Cagliari, | 7. | Via Emiciclo Garibaldi, 16 — I-07100 Sassari; |
| --- | ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | -- | -------------------------------------------- | -- | --------------------------------- | -- | ------------------------------------- | -- | ---------------------------------------- | -- | ------------------------------- | -- | ------------------------------------------- | -- | --------------------------------------------- |
| 1. | Piazza Roma, Pal. Sotico — I-09170 Oristano, | | | | | | | | | | | | | | |
| 2. | Via Cavour, 6 — I-09170 Oristano, | | | | | | | | | | | | | | |
| 3. | Via Budapest, 10/A — I-07100 Sassari, | | | | | | | | | | | | | | |
| 4. | Via XX Settembre, 25 — I-09125 Cagliari, | | | | | | | | | | | | | | |
| 5. | Via Alghero, 3 — I-08100 Nuoro, | | | | | | | | | | | | | | |
| 6. | Via Sassari, 3 — III p. — I-09123 Cagliari, | | | | | | | | | | | | | | |
| 7. | Via Emiciclo Garibaldi, 16 — I-07100 Sassari; | | | | | | | | | | | | | | |

| 2.3 | Composition: producers/processors (X) other ( ) |
| --- | ----------------------------------------------- |

3.   Type of product:

Class 1.5 Extra-virgin olive oil

4.   Specification:

(Summary of requirements under Article 4(2))

4.1   Name: ‘Sardegna’

4.2   Description: Extra-virgin olive oil with the following chemical and organoleptic characteristics:

acidity in terms of oleic acid ≤ 0,5 %

panel test and other parameters >= 7 and, in any case, within acceptable limits under current legislation

peroxide number ≤ 15

polyphenols ≥ 100 ppm

tocopherols ≥ 100 ppm

colour: from green to yellow, varying chromatically over time

odour: fruity

taste: fruity with bitter and spicy overtones.

4.3   Geographical area: The area of production of the protected designation of origin ‘Sardegna’ includes the municipalities within the provinces of Cagliari, Oristano, Nuoro and Sassari listed in the product specification and situated in the Sardinia region.

4.4   Proof of origin: The olive has been grown in Sardinia since the distant past as a native species that was part of the natural vegetation of the island. The discovery of Carthaginian and Roman ships containing amphoras of wine and oil shows that in that era there was already a flourishing trade in the product. The growth of the religious orders, particularly after 1000 AD, led to an increase in olive-growing on the island, as is shown by a variety of indications of the work of the monastic orders which had become established on the island. During the long period of Spanish dominance, olive-growing continued to increase thanks to specific laws decreeing, amongst other things, that each citizen must graft at least 10 wild olives each year or pay a fine of 40 soldi; the trees remained the property of the person who grafted them. During the same period, grafting experts came from Spain in order to train instructors on the spot who would then spread the grafting technique. In addition, anyone who owned more than 500 olive trees was obliged to build an oil press to extract the oil.

It was not only the Spanish who took steps to promote olive-growing, but also the kings of the House of Savoy, who encouraged it by introducing a series of laws which included an obligation to plant olive trees on the boundaries of areas of land and to graft wild trees within three years. In 1806 the first laws benefiting farmers who grafted and planted olive groves were passed, granting reductions and premiums.

All the measures taken in favour of olive-growing meant that at the 1901 exhibition in Cagliari, 12 Sardinian producers and bottlers took part. Regional olive-growing has received particular attention in more recent years as well, benefiting from specific assistance programmes to promote its development and improvement.

In order to ensure the traceability of the product, the monitoring body will maintain an up-to-date list of olive groves, oil-millers and bottlers.

4.5   Method of production: The production process may be summarised as follows. The protected designation of origin ‘Sardegna’ denotes extra-virgin olive oil obtained from single-variety or mixed olive groves of which at least 80 % comprises the following olive varieties: Bosana, Tonda di Cagliari, Nera (Tonda) di Villacidro, Semidana and their other names; the remaining 20 % may be made up of the minor varieties that grow in the area. Olive groves suitable for the production of PDO ‘Sardegna’ extra-virgin olive oil may not produce more than 120 ql/ha of olives. The maximum yield in oil is 22 %. The olives must be harvested at their optimal level of ripeness, from the beginning of potting to no later than 31 January. They may be harvested by hand-picking or mechanically. When the olives are harvested, they should then be transported and preserved in suitable ventilated containers in order to ensure that they retain their original quality, in a fresh, airy atmosphere away from water, wind, risk of frost and protected from unpleasant odours. The olives should be milled within two days of harvesting.

Protected designation of origin ‘Sardegna’ extra-virgin olive oil should be extracted at the place of production, in oil mills that are recognised by the legislation currently in force, situated in the municipalities described at point 4.3 and using only mechanical and physical processes that will ensure that the original characteristics of the fruit are preserved and that the product will have the highest organoleptic quality. The maximum permitted grinding temperature is 30° C; the maximum permitted duration is 75 minutes. Anyone intending to produce the protected designation of origin ‘Sardegna’ must abide fully by the specification lodged with the EU.

In order to ensure that the product can be traced and monitored, the extraction and bottling of the oil must be carried out within the area described at point 4.3. The bottling of the oil must also take place in the production area due to the need to safeguard the unique characteristics and the quality of the oil, ensuring that the third party inspection is witnessed by the producers concerned. The protected designation of origin is of essential importance to the producers and, in accordance with the objectives and spirit of the Regulation, gives them an opportunity to supplement their income. In any case, bottling is traditionally carried out in the production area.

4.6   Link: ‘Sardegna’ oil's qualitative properties and characteristics are closely linked to the typical Mediterranean soil and climate, of which Sardinia is a classic example, which corresponds perfectly with the temperature requirements of the olive. In fact, the species can be found throughout the island and it is cultivated in 95 % of the municipalities of Sardinia. The favourable environment has contributed to spreading and multiplying several native varieties. One detailed study listed 18 varieties of Sardinian olive, forming a very important natural genetic resource. Rainfall is concentrated in autumn and spring with long dry periods during the summer. Average rainfall in olive-growing areas is 550/600 mm per year with lower levels in the Cagliari area and higher levels in the Bosa area. Temperatures progress with the seasons and are at their height in summer at the same time as the fruits gain weight and become oily. All of this conspires to create a dry season which has a considerable influence on the olive's fruit-bearing cycle. The topography is largely hilly.

The lives of the local population have always been connected to the cultivation of the olive and this close correlation is shown by the variety of measures taken to promote the expansion of olive-growing which have been a determining factor in the socio-economic development of the region. The oil produced in the region has attained such high levels of quality that it has been recognised countless times in the competitions in which its producers have participated. This recognition has contributed to the fame and acclaim of the PDO which has been sold on European markets for several decades with excellent results.

4.7   Inspection body: Monitoring of product conformity will be carried out by the following consortia:

Consorzio Interprovinciale per la frutticoltura (provincia di Cagliari, Nuoro and Oristano)

Address: Via Carloforte, 51, I-09100 Cagliari

Consorzio provinciale per la frutticoltura (provincia di Sassari)

Address: Viale Adua, 2C, I-07100 Sassari

4.8   Labelling: The words ‘Denominazione di Origine Protetta “Sardegna”’ must appear on the label together with, clearly and in indelible ink, the PDO logo, which is an olive with a drop of oil coming out of it which, together with the leaves of the olive plant, form the stylised head of a small donkey, the symbol of oil production in Sardinia. Details of the logo can be found in the product specification. The oil must be marketed in containers of not more than 5 litres.

4.9   National requirements: —

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( 1 )  European Commission, Directorate-General for Agriculture, Agricultural product quality polic, B-1049 Brussels.

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