# C_2018067EN.01001901.xml

| 22.2.2018 | EN | Official Journal of the European Union | C 67/19 |
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22.2.2018

EN

Official Journal of the European Union

C 67/19

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

(2018/C 67/18)

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).

1

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

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

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

‘OLI DE L’EMPORDÀ’/‘ACEITE DE L’EMPORDÀ’

‘OLI DE L’EMPORDÀ’/‘ACEITE DE L’EMPORDÀ’

EU No: PDO-ES-01161-AM01 — 9.5.2017

EU No: PDO-ES-01161-AM01 — 9.5.2017

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

Applicant group and legitimate interest

| Name of the group: | Consejo Regulador de la DOP Aceite de l’Empordà |
| --- | --- |
| Address: | C/Sant Llàtzer, 22 B, 1er 4a |
| 17600 Figueres |
| GIRONA |
| ESPAÑA |

Name of the group:

Consejo Regulador de la DOP Aceite de l’Empordà

Address:

C/Sant Llàtzer, 22 B, 1er 4a

17600 Figueres

GIRONA

ESPAÑA

Tel./Fax

+34 972672249

Email:

oli@altemporda.org

Internet:

www.oliemporda.cat

The Regulatory Council for the Protected Designation of Origin ‘Oli de l’Empordà’/‘Aceite de L’Empordà’ is made up of all the producers and processors of the oil covered by the PDO and, as such, has a legitimate interest in submitting an amendment application.

2.   Member State or Third Country

Member State or Third Country

Spain

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

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

| — | ☐ | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — | ☐ | Geographical area |
| — | ☐ | Proof of origin |
| — | ☐ | Method of production |
| — | ☐ | Link |
| — | ☐ | Labelling |
| — | ☒ | Other (legal requirements) |

—

☐

Name of product

—

☒

Description of product

—

☐

Geographical area

—

☐

Proof of origin

—

☐

Method of production

—

☐

Link

—

☐

Labelling

—

☒

Other (legal requirements)

4.   Type of amendment(s)

Type of amendment(s)

| — | ☒ | Amendment to product specification of a registered PDO or PGI not 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 qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |

—

☒

Amendment to product specification of a registered PDO or PGI not 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 qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Amendment(s)

Description of product

Description of product

The requested amendment is the removal of an analytical parameter (total polyphenol content) from the physico-chemical characteristics of oils covered by the PDO ‘Oli de l’Empordà’/‘Aceite de L’Empordà’. This amendment does not alter or change the quality and characteristics of the oils in any way.

In light of the amendment, the following changes have been made to the wording:

| — | ‘Description of product’ (Sections 3.2 of the Single Document and B3 of the specification)






  — | The parameter ‘Total polyphenols (ppm)’ has been removed from the physico-chemical characteristics table. Furthermore, in the description of the table, the words ‘chemical composition’ have been changed to ‘physico-chemical characteristics’ in order to ensure consistency with the specification. |
| --- | --- | --- |

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‘Description of product’ (Sections 3.2 of the Single Document and B3 of the specification)

—

The parameter ‘Total polyphenols (ppm)’ has been removed from the physico-chemical characteristics table. Furthermore, in the description of the table, the words ‘chemical composition’ have been changed to ‘physico-chemical characteristics’ in order to ensure consistency with the specification.

| — | The paragraph ‘These extra virgin olive oils are very stable (average Rancimat value at 120 °C of 9 hours, and can never be less than 6) owing to the high level of antioxidants with polyphenol values over 300 ppm’ has been replaced by ‘These extra virgin olive oils are very stable (average Rancimat value at 120 °C of 9 hours, and can never be less than 6) owing to the high level of antioxidants (mainly polyphenols).’. |
| --- | --- |

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The paragraph ‘These extra virgin olive oils are very stable (average Rancimat value at 120 °C of 9 hours, and can never be less than 6) owing to the high level of antioxidants with polyphenol values over 300 ppm’ has been replaced by ‘These extra virgin olive oils are very stable (average Rancimat value at 120 °C of 9 hours, and can never be less than 6) owing to the high level of antioxidants (mainly polyphenols).’.

| — | Changes to the wording have also been made in Section 5.2 of the Single Document, ‘Specificity of the product’, where the text ‘High level of stability. The oils are very stable due to their high antioxidant content ([polyphenols] > 300 ppm)’ has been replaced by ‘High level of stability. The oils are very stable due to their high antioxidant content (mainly polyphenols).’. |
| --- | --- |

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Changes to the wording have also been made in Section 5.2 of the Single Document, ‘Specificity of the product’, where the text ‘High level of stability. The oils are very stable due to their high antioxidant content ([polyphenols] > 300 ppm)’ has been replaced by ‘High level of stability. The oils are very stable due to their high antioxidant content (mainly polyphenols).’.

This amendment concerning the physico-chemical parameters has been made in accordance with the study by the Institute of Agrifood Research and Technology (IRTA) of 10 June 2016‘Technical considerations regarding replacing the total polyphenols parameter with the Rancimat stability parameter in the case of the PDO “Oli de l’Empordà”’. The study concludes that deleting the total polyphenols parameter is justified given its very strong correlation with the Rancimat stability parameter, which is already included in the specification. The information about total polyphenol content is redundant since the stability parameter provides more practical information for the consumer (shelf life and the length of time the product’s organoleptic properties will be maintained following purchase).

Other: National legal requirements

Other: National legal requirements

The section concerning national legal requirements has been removed from the specification since it is not required under Regulation (EU) No 1151/2012.

SINGLE DOCUMENT

‘OLI DE L’EMPORDÀ’/‘ACEITE DE L’EMPORDÀ’

‘OLI DE L’EMPORDÀ’/‘ACEITE DE L’EMPORDÀ’

EU No: PDO-ES-01161-AM01 — 9.5.2017

EU No: PDO-ES-01161-AM01 — 9.5.2017

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Name

Name

‘Oli de l’Empordà’/‘Aceite de l’Empordà’

2.   Member State or Third Country

Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

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

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

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

Extra-virgin olive oil from olives of the Argudell, Curivell Llei de Cadaqués and Arbequina varieties, obtained by mechanical processes or other physical means that do not impair the oil, conserving the taste, aroma and characteristics of the fruit from which it is produced.

This PDO olive oil is produced from olives of the native Argudell, Curivell and Llei de Cadaqués varieties and the traditional Arbequina variety that are grown in registered groves. The main varieties are Argudell, which must account for a minimum of 51 % of the oil contained in the mixture, and Arbequina. The total amount of oil from these two varieties together must account for over 95 % of the mixture.

Where olives of different varieties are mixed to produce the oil, its composition by variety of olive will be calculated on the basis of the oil yield of each consignment of olives used.

The oils have the following physico-chemical characteristics:

| Fatty acids: |
| --- |
| Oleic acid (%) | 67,0 (with extreme values of 60 and 75) |
| Linoleic acid (%) | 13,0 (with extreme values of 8 and 18) |
| Palmitic acid (%) | 14,0 (with extreme values of 11 and 18) |
| Stability (Rancimat value at 120 °C) | Average value 9 h, never less than 6 h |

Fatty acids:

Oleic acid (%)

67,0 (with extreme values of 60 and 75)

Linoleic acid (%)

13,0 (with extreme values of 8 and 18)

Palmitic acid (%)

14,0 (with extreme values of 11 and 18)

Stability (Rancimat value at 120 °C)

Average value 9 h, never less than 6 h

The oils have the following organoleptic characteristics:

Colour: from straw yellow to green of varying intensity.

| Attributes | Value (adjective) | Median and limits |
| --- | --- | --- |
| Defects | None | 0 |
| Greenly fruity aroma | Medium or medium-strong intensity and greenly fruity | 5,0 (with extreme values of 4 and 7), where over half the tasters identify the fruitiness as ‘green’. |
| Bitter | Medium intensity | 4,0 (with extreme values of 3 and 6) |
| Pungent | Medium intensity | 4,0 (with extreme values of 3 and 6) |
| Balance | Well balanced | Difference between fruity and [bitter or pungent] < 2,0 |

Attributes

Value (adjective)

Median and limits

Defects

None

0

Greenly fruity aroma

Medium or medium-strong intensity and greenly fruity

5,0 (with extreme values of 4 and 7), where over half the tasters identify the fruitiness as ‘green’.

Bitter

Medium intensity

4,0 (with extreme values of 3 and 6)

Pungent

Medium intensity

4,0 (with extreme values of 3 and 6)

Balance

Well balanced

Difference between fruity and [bitter or pungent] < 2,0

Applying the provisions of Commission Regulation (EEC) No 2568/91 (2), the organoleptic profile of the PDO ‘Oli de l’Empordà’ or ‘Aceite de L’Empordà’ is as follows: well balanced, greenly fruity oils of medium intensity. On the palate, they have medium bitterness and pungency due to their high polyphenol content; the adjectives ‘medium’, ‘well balanced’ and ‘green’ have a numerical equivalent, laid down in the said standard.

2

On the basis of other secondary descriptors of aromatic type (COI/T.20) the sensory profile of these oils is as follows: ‘oils with aromas normally reminiscent of freshly cut grass and/or walnut; there may also be aromas of tropical fruit, green fruit or artichoke, and an almondy aftertaste’.

These extra virgin olive oils are very stable (average Rancimat value at 120 °C of 9 hours, and can never be less than 6) owing to the high level of antioxidants (mainly polyphenols).

These characteristics of the PDO ‘Oli d’Empordà’ are directly related to the predominance of the main variety: Argudell. This variety produces greenly fruity oils, with hints of grass and artichoke, that are bitter and pungent on the palate; these attributes are maintained with the addition of Arbequina, which has more neutral aromas and is much less bitter and pungent, so that Argudell’s sensory character predominates, and increases in proportion with the amount the mixture contains.

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 raw material used for the production of Empordà olive oil is olives of the Argudell, Arbequina, Curivell and Llei de Cadaqués varieties grown in the geographical area described in point 4.

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

The olives must be grown and the product processed solely within the geographical area defined in point 4.

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

The oil may be bottled either within or outside the defined geographical area, provided that there is a reliable traceability system and that it is properly labelled.

For retail sale the product must be packaged in containers holding up to 5 litres made of glass, food-grade coated metal, PET, vitrified ceramic or other materials permitted by the legislation in force.

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 name ‘Oli de l’Empordà’ (Catalan) or ‘Aceite de L’Empordà’ (Spanish) must be displayed on the packaging, together with the words ‘Denominación de Origen Protegida’ and any other information laid down in the relevant legislation.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The protected area comprises the 68 municipalities in the comarca of Alt Empordà and the 36 municipalities in the comarca of Baix Empordà, five neighbouring municipalities in the comarca of Gironès (Viladasens, Sant Jordi Desvalls, Flaçà, Madremanya and Llagostera) and three in Pla de l’Estany (Crespià, Esponellà and Vilademuls). They are all in the province of Girona and located in the far north of the Autonomous Community of Catalonia.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

In terms of soil and climate, the defined geographical area is characterised by three factors:

| — | Soils: mostly poor, light and with an acid or neutral pH |
| --- | --- |

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Soils: mostly poor, light and with an acid or neutral pH

| — | Temperature: moderated by the influence of the sea |
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Temperature: moderated by the influence of the sea

| — | Wind: northerly wind that is a feature of the area: the tramontana. |
| --- | --- |

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Wind: northerly wind that is a feature of the area: the tramontana.

In L’Empordà olives are grown mainly where the soil is poor, i.e. on marginal and peneplain elevations close to the foothills of the Pyrenees (Serra de l’Albera and Serra de Rodes) in the north and of Montgrí and the Sierra de Les Gabarres in the south. The soils are mostly light, with an acid or neutral pH and derive from schist, granite or gneiss, characteristic of the foothills of the Pyrenees.

The climate of the olive-growing area in the comarca of L’Empordà is classified by Papadakis as Maritime Mediterranean and by Thornthwaite as dry subhumid on the coast and subhumid inland.

Temperatures, and the diurnal temperature variation are moderated by the influence of the sea. Frost occurs from mid-November to the end of March.

Average precipitation varies from 550 mm in the northern coastal area to 850 mm further inland close to the foothills of the Pyrenees. Distribution is irregular, concentrated in the months of September and October.

The water balance shows that from June to August there is a period of drought, typical of Mediterranean areas.

The wind pattern is dominated by northerly winds: the tramontana.

This is a wind that is always dry, can sometimes be very fierce and is one of the main features of the climate of L’Empordà.

These winds in the cold winter months reduce the risk of sharp frosts which affect the olive groves and this enables the olive trees to survive in these districts.

In summer there are south-easterly breezes, which moderate the daytime temperatures and maintain a high relative humidity during this period.

Historical and human factors

L’Empordà extra virgin olive oil is directly linked with the history, tradition and culture of the protected area.

Olives were being grown and olive oil produced over 2 500 years ago, according to historical sources and archaeological excavations carried out.

Olive oil has always coexisted with other typical Mediterranean products such as wine, both very important to local economic development. The holdings are small, the land is divided into many parts and much of the oil is produced by cooperatives.

It is an eminently social type of farming, where whole families are involved in the different growing tasks, especially harvesting.

The specific climatic conditions and the work of generations of growers have led to the selection of three native varieties that are grown only in the defined geographical area: Argudell (majority) and Curivell and Llei de Cadaqués (minority).

The Arbequina variety has also been grown as a traditional variety for over 100 years.

5.2.   Specificity of the product

Specificity of the product

The specific character of this oil is due to the native Argudell content (over 51 %). This variety is particularly well adapted to Empordà’s particular climatic and soil conditions, which is why it is the most widely grown in that area, despite competition from other varieties, both Catalan and French. It is a very hardy variety: it is well adapted to the poor soil and can withstand the strong prevailing winds (tramontana) as it is very robust and has a low crown foliage density and a high FRF (fruit retention force).

Genetically (molecular DNA markers) this variety is very distinct from other Catalan varieties, with a similarity coefficient of less than 0,30 (where identical genotypes have a value of 1).

High level of stability. The oils are very stable due to their high antioxidant content (mainly polyphenols). The average Rancimat value at 120 °C is 9 hours, and it can never be less than 6 hours.

Their stability is also due to their high oleic acid content (67 % — with extreme values of 60 % and 75 %), 13 % linoleic acid (with extreme values of 8 % and 18 %) and 14 % palmitic acid (with extreme values of 11 % and 18 %). As this is the northernmost olive-growing region in the Iberian peninsula, production of the same varieties in other parts of Spain would produce oils containing less oleic acid, more linoleic acid and with a lower level of stability, factors which depend, to a large extent, on the latitude of the production area.

Characteristic flavour (in accordance with the terms set out in COI-T20 for PDO olive oils) aromas usually reminiscent of freshly cut grass and/or walnut; there may also be aromas of tropical fruit, green fruit or artichoke, and an almondy aftertaste. The specific influence of the area favours a high concentration of aromas, which translates as fruitiness of medium intensity or in some cases strong intensity (intensity from 4 to 7). On the palate, the high concentration of polyphenols, compared to other areas of Catalonia, translates as bitterness and pungency of medium intensity (intensity between 3 and 6), and clearly balances the intensity of the fruitiness (difference between fruitiness and bitterness or pungency less than 2), as defined in Regulation (EEC) No 2568/91.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

As described above, it is the combination of history, olive-growing tradition and the features of the natural environment that have made it possible to grow olives in these districts and have given rise to a very specific varietal structure.

When selecting suitable varieties the growers have always sought cultivars adapted to the area’s strong winds and particularly poor soil. Thus Argudell became the predominant variety, as it is the best adapted to these conditions. Later, Arbequina also proved itself to be well adapted to local conditions and it guaranteed more regular yields, without altering the profile of the oils, as it does not have a dominant character and is used in small proportions.

In addition, the regulating effect of the Mediterranean made olive growing viable at this latitude where the intense winter cold would harm the trees, and where the sea breezes provide the moisture needed for budding and fruiting. The heat summation in summer favours lipogenesis and the synthesis of monounsaturated fatty acids. The strong, dry autumn winds (tramontana) ward off health problems and favour proper ripening, which contributes to the high quality of the fruit harvested. Finally, the light, acid or neutral soils, derived from schist or granite, which predominate in the area, in contrast to the clayey, limey soils in other olive-growing areas, favour the accumulation of polyphenols in the fruit.

All this helps to produce an oil with a specific composition and sensory profile.

Reference to publication of the specification

Reference to publication of the specification

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

http://gencat.cat/alimentacio/modificacion-pliego-aceite-emporda/

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

1

(2)  OJ L 248, 5.9.1991, p. 1.

2

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