# Official Journal C 197/2023

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 197 |
| | |
| English edition | Information and Notices | Volume 665 June 2023 |

ISSN 1977-091X

Official Journal

of the European Union

C 197

English edition

Information and Notices

Volume 665 June 2023

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| Contents | page |
| --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | Council |
| 2023/C 197/01 | Council Decision of 30 May 2023 appointing two representatives of Member States as members and alternate members of the Management Board of the European Food Safety Authority | 1 |
| | European Commission |
| 2023/C 197/02 | Euro exchange rates – 2 June 2023 | 3 |

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

2023/C 197/01

Council Decision of 30 May 2023 appointing two representatives of Member States as members and alternate members of the Management Board of the European Food Safety Authority

1

European Commission

2023/C 197/02

Euro exchange rates – 2 June 2023

3

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| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2023/C 197/03 | Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014 | 4 |
| 2023/C 197/04 | Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 | 9 |

V   Announcements

OTHER ACTS

European Commission

2023/C 197/03

Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

4

2023/C 197/04

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

9

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| EN | |
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EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

| 5.6.2023 | EN | Official Journal of the European Union | C 197/1 |
| --- | --- | --- | --- |

5.6.2023

EN

Official Journal of the European Union

C 197/1

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COUNCIL DECISION

of 30 May 2023

appointing two representatives of Member States as members and alternate members of the Management Board of the European Food Safety Authority

(2023/C 197/01)

THE COUNCIL OF THE EUROPEAN UNION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (1), and in particular Article 25(1) thereof,

Having regard to the nominations submitted by Denmark and Sweden to the Council,

Whereas:

| (1) | It is vital to ensure the independence, high scientific standards, transparency and efficiency of the European Food Safety Authority (EFSA). It is also indispensable to ensure the cooperation of EFSA with Member States. |
| --- | --- |

(1)

It is vital to ensure the independence, high scientific standards, transparency and efficiency of the European Food Safety Authority (EFSA). It is also indispensable to ensure the cooperation of EFSA with Member States.

| (2) | Article 25(1) of Regulation (EC) No 178/2002 requires that each Member State nominate a member and an alternate member as its representatives to the EFSA Management Board. The members and alternate members thus nominated are appointed by the Council for a period of four years, which may be renewed, and have the right to vote. |
| --- | --- |

(2)

Article 25(1) of Regulation (EC) No 178/2002 requires that each Member State nominate a member and an alternate member as its representatives to the EFSA Management Board. The members and alternate members thus nominated are appointed by the Council for a period of four years, which may be renewed, and have the right to vote.

| (3) | The Council, by means of its Decision of 7 April 2022 (2), appointed representatives of the Member States as members and alternate members of the EFSA Management Board for the period from 1 July 2022 to 30 June 2026. |
| --- | --- |

(3)

The Council, by means of its Decision of 7 April 2022 (2), appointed representatives of the Member States as members and alternate members of the EFSA Management Board for the period from 1 July 2022 to 30 June 2026.

| (4) | By letter dated 13 February 2023, EFSA was informed that Ms Annelise FENGER, the member for Denmark, retired. |
| --- | --- |

(4)

By letter dated 13 February 2023, EFSA was informed that Ms Annelise FENGER, the member for Denmark, retired.

| (5) | By letter dated 23 March 2023, EFSA was informed that Ms Hanna DUFVA, the alternate member for Sweden, retired. |
| --- | --- |

(5)

By letter dated 23 March 2023, EFSA was informed that Ms Hanna DUFVA, the alternate member for Sweden, retired.

| (6) | Two new representatives should therefore be appointed to serve for the remainder of their respective predecessor’s term of office. |
| --- | --- |

(6)

Two new representatives should therefore be appointed to serve for the remainder of their respective predecessor’s term of office.

| (7) | The representatives that have been nominated by Denmark and Sweden have relevant and extensive experience and expertise in the field of food chain law and policy, including risk assessment, and also in the fields of managerial, administrative, financial and legal matters. Their appointment therefore secures within the EFSA Management Board the highest standards of competence and the broadest range of relevant experience available, |
| --- | --- |

(7)

The representatives that have been nominated by Denmark and Sweden have relevant and extensive experience and expertise in the field of food chain law and policy, including risk assessment, and also in the fields of managerial, administrative, financial and legal matters. Their appointment therefore secures within the EFSA Management Board the highest standards of competence and the broadest range of relevant experience available,

HAS ADOPTED THIS DECISION:

Article 1

The following person is hereby appointed as member of the Management Board of the European Food Safety Authority until 30 June 2026:

| — | Mr Tejs BINDERUP (Denmark). |
| --- | --- |

—

Mr Tejs BINDERUP (Denmark).

Article 2

The following person is hereby appointed as alternate member of the Management Board of the European Food Safety Authority until 30 June 2026:

| — | Ms Kristina GRANELLI (Sweden). |
| --- | --- |

—

Ms Kristina GRANELLI (Sweden).

Article 3

This Decision shall enter into force on the date of its adoption.

Done at Brussels, 30 May 2023.

For the Council

The President

P. KULLGREN

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(1)  OJ L 31, 1.2.2002, p. 1.

1

(2)  Council Decision of 7 April 2022 appointing representatives of Member States as members and alternate members of the Management Board of the European Food Safety Authority (OJ C 159, 12.4.2022, p. 6).

2

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European Commission

| 5.6.2023 | EN | Official Journal of the European Union | C 197/3 |
| --- | --- | --- | --- |

5.6.2023

EN

Official Journal of the European Union

C 197/3

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Euro exchange rates (1)

2 June 2023

(2023/C 197/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0763 |
| JPY | Japanese yen | 149,46 |
| DKK | Danish krone | 7,4488 |
| GBP | Pound sterling | 0,85930 |
| SEK | Swedish krona | 11,5505 |
| CHF | Swiss franc | 0,9758 |
| ISK | Iceland króna | 150,10 |
| NOK | Norwegian krone | 11,8450 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 23,657 |
| HUF | Hungarian forint | 371,36 |
| PLN | Polish zloty | 4,4975 |
| RON | Romanian leu | 4,9622 |
| TRY | Turkish lira | 22,4742 |
| AUD | Australian dollar | 1,6248 |
| CAD | Canadian dollar | 1,4443 |
| HKD | Hong Kong dollar | 8,4346 |
| NZD | New Zealand dollar | 1,7652 |
| SGD | Singapore dollar | 1,4474 |
| KRW | South Korean won | 1 401,66 |
| ZAR | South African rand | 20,9461 |
| CNY | Chinese yuan renminbi | 7,6065 |
| IDR | Indonesian rupiah | 15 975,82 |
| MYR | Malaysian ringgit | 4,9268 |
| PHP | Philippine peso | 60,132 |
| RUB | Russian rouble | |
| THB | Thai baht | 37,251 |
| BRL | Brazilian real | 5,3752 |
| MXN | Mexican peso | 18,8527 |
| INR | Indian rupee | 88,6380 |

Currency

Exchange rate

USD

US dollar

1,0763

JPY

Japanese yen

149,46

DKK

Danish krone

7,4488

GBP

Pound sterling

0,85930

SEK

Swedish krona

11,5505

CHF

Swiss franc

0,9758

ISK

Iceland króna

150,10

NOK

Norwegian krone

11,8450

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

23,657

HUF

Hungarian forint

371,36

PLN

Polish zloty

4,4975

RON

Romanian leu

4,9622

TRY

Turkish lira

22,4742

AUD

Australian dollar

1,6248

CAD

Canadian dollar

1,4443

HKD

Hong Kong dollar

8,4346

NZD

New Zealand dollar

1,7652

SGD

Singapore dollar

1,4474

KRW

South Korean won

1 401,66

ZAR

South African rand

20,9461

CNY

Chinese yuan renminbi

7,6065

IDR

Indonesian rupiah

15 975,82

MYR

Malaysian ringgit

4,9268

PHP

Philippine peso

60,132

RUB

Russian rouble

THB

Thai baht

37,251

BRL

Brazilian real

5,3752

MXN

Mexican peso

18,8527

INR

Indian rupee

88,6380

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(1)  Source: reference exchange rate published by the ECB.

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V Announcements

OTHER ACTS

European Commission

| 5.6.2023 | EN | Official Journal of the European Union | C 197/4 |
| --- | --- | --- | --- |

5.6.2023

EN

Official Journal of the European Union

C 197/4

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Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

(2023/C 197/03)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

Communicating the approval of a standard amendment to the product specification of a protected designation of origin or protected geographical indication originating in a Member State [Regulation (EU) No 1151/2012]

‘Maçã de Alcobaça’

EU No: PGI-PT-0261-AM01 – 15.3.2023

PDO ( ) PGI (X)

1.   Name of the product

‘Maçã de Alcobaça’

2.   Member State to which the geographical area belongs

Portugal

3.   Member State authority communicating the standard amendment

Directorate-General for Agriculture and Rural Development

—

4.   Description of the approved amendment(s)

Application for approval of non-minor amendments to the product specification for protected designations of origin / protected geographical indications

Description

Specific labelling particulars related to the name of the PGI. The ‘Maçã de Alcobaça’ logo was removed to:

| | avoid the image becoming outdated, inadequate or obsolete from one year to the next; |
| --- | --- |

avoid the image becoming outdated, inadequate or obsolete from one year to the next;

| | make it possible for the PGI to be used by entities that do not belong to the managing group: |
| --- | --- |

make it possible for the PGI to be used by entities that do not belong to the managing group:

| | reduce the sources of conflict between different marketing approaches and strategies. |
| --- | --- |

reduce the sources of conflict between different marketing approaches and strategies.

This amendment affects the single document.

SINGLE DOCUMENT

‘Maçã de Alcobaça’

EU No: PGI-PT-0261-AM01 – 15.3.2022

PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

‘Maçã de Alcobaça’

2.   Member State or Third Country

Portugal

3.   Description of the agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

Class 1.6. Fruit, vegetables and cereals, fresh or processed

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

Fruit of the Casa Nova, Golden Delicious, Red Delicious, Gala, Fuji, Granny Smith, Jonagold, Reineta and Pink groups which, when produced in the defined geographical area, are very firm and crunchy and have a high sugar and acid content, which gives them a sweet-tart taste and intense aroma.

A study of the nutritional and functional characteristics of ‘Maçã de Alcobaça’ varieties (Table 1 – Almeida and Pintado, 2008) gives high average values for total acid content. This is crucial to the sugar-acid balance which gives Alcobaça apples the specific aroma and sweet-tart taste that distinguish them from other apples.

Table 1

Soluble solid content and titratable acidity of the apple cultivars analysed

| Average range of values for the apple varieties | Soluble solids (g/100 g) | Titratable acidity
  (g malate/100 g) |
| --- | --- | --- |
| 10,2 – 15,3 | 0,2 – 0,76 |
| Source: Domingos Almeida & Manuela Pintado, 2008. Caracterização nutritiva e funcional de variedades de Maçã de Alcobaça. Project Agro 937. |

Average range of values for the apple varieties

Soluble solids (g/100 g)

Titratable acidity

(g malate/100 g)

10,2 – 15,3

0,2 – 0,76

Source: Domingos Almeida & Manuela Pintado, 2008. Caracterização nutritiva e funcional de variedades de Maçã de Alcobaça. Project Agro 937.

‘Maça de Alcobaça’ apples also have other quality and organoleptic characteristics that are considered specific and can be attributed to the particular environmental conditions found in the production area. These include the very firm, crunchy flesh, the deep red colour of the red and bicoloured fruit, the intense aroma, the conspicuous scattered lenticels on the epidermis and solid russeting in the stalk cavity.

‘Maçã de Alcobaça’ apples may be marketed:

| a) | whole, unpeeled or peeled: and |
| --- | --- |

a)

whole, unpeeled or peeled: and

| b) | in pieces, unpeeled or peeled. |
| --- | --- |

b)

in pieces, unpeeled or peeled.

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

—

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

All the steps in the production of ‘Maçã de Alcobaça’, from the planting of the orchards to the harvesting of the fruit, take place exclusively in the defined geographical area.

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

The apples are harvested at a stage of ripeness that allows them to continue to ripen and be stored in a cold environment under proper conditions; the apples are not all packaged as soon as they are harvested and delivered to the storage/packaging centre; checks are performed on all the operations and records permitting traceability back to source.

For the other forms of commercial presentation, all the mandatory requirements for the unprocessed apples must be met, except size and class.

Washing, cutting and packaging must not alter the characteristics of unprocessed ‘Maçã de Alcobaça’, and batches of peeled or cut apples that do not meet the characteristic conditions laid down for the product are rejected. The apples are washed whole and uncut so that this will not alter the characteristics of the unprocessed product.

To reduce oxidation, peeling, cutting and packaging must take place in a chilled environment. The apples must be packaged in barrier packaging made of special film that does not allow gas exchange with the outside, where an altered, i.e. low-oxygen, atmosphere is then introduced. The product must then be prepared for sale, stored and transported in a chilled atmosphere.

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

On the labelling of ‘Maça de Alcobaça’, the name of the product must be followed by the words ‘Indicação Geográfica Protegida’, or else the acronym ‘IGP’.

4.   Concise definition of the geographical area

Administratively, the defined geographical area comprises the municipalities of Alcobaça, Batalha, Bombarral, Cadaval, Caldas da Rainha, Leiria, Lourinhã, Marinha Grande, Nazaré, Óbidos, Peniche, Porto de Mós, Rio Maior and Torres Vedras.

5.   Link with the geographical area

The ‘Maçã de Alcobaça’ production area lies roughly between the Serra dos Candeeiros and the sea, which creates a very specific microclimate. This, together with well-suited soil, creates conditions that are ideal for growing apples of high organoleptic quality with specific characteristics that distinguish them from apples grown in other regions.

The area’s physical geography is diverse, so it is the specific microclimate, which is distinct from that of the surrounding areas, which explains why these apple varieties behave differently there. Since the area is close to the Atlantic, temperatures are consistent; the daily average is around 15 °C. Total precipitation ranges from an annual average of 600 mm to 900 mm close to the Serra dos Candeeiros in the Alcobaça district. Air humidity is affected by the proximity of the sea and prevailing north and north-westerly winds, and the annual figure is around 80 %. Sunshine, although attenuated by the Mediterranean influence, is affected by cloud cover and the average ranges from 2 400 to 2 500 hours.

It is the area’s very specific microclimate, which is distinct from that of the surrounding areas, which explains why these apple varieties grow so well and behave differently there.

The apple varieties described, grown in the defined geographical area, are very firm and crunchy and have a high sugar and acid content that gives them a specific sweet-tart taste and an intense aroma.

When compared to the apple reference values set out in the tables published by the Instituto Ricardo Jorge (Table 2 – INSA, 2006), the average values found in a study of the nutritional and functional characteristics of ‘Maçã de Alcobaça’ varieties (Table 1 – Almeida and Pintado, 2008), show a marked difference in total acid content (almost double).

Table 2

Nutritional composition of apples

| Apple | Energy (kcal/100 g) | Water(g/100 g) | Dietary fibre (g/100 g) | Carbo-hydrates (g/100 g) | Organic acids (g/100 g) | Protein (g/100 g) | Fat (g/100 g) | Ash(g/100 g) |
| --- | --- | --- | --- | --- | --- | --- | --- | --- |
| 57 | 82,9 | 2,1 | 13,6 | 0,20 | 0,2 | 0,5 | 0,32 |
| Source: INSA (2006) |

Apple

Energy (kcal/100 g)

Water(g/100 g)

Dietary fibre (g/100 g)

Carbo-hydrates (g/100 g)

Organic acids (g/100 g)

Protein (g/100 g)

Fat (g/100 g)

Ash(g/100 g)

57

82,9

2,1

13,6

0,20

0,2

0,5

0,32

Source: INSA (2006)

A study entitled Caracterização nutritiva e funcional de variedades de Maçã de Alcobaça gives, inter alia, the nutritional composition of ‘Maçã de Alcobaça’ (Table 3). The figures set out in Table 3 show that the average carbohydrate and protein values for ‘Maçã de Alcobaça’ are higher than the values for most other apples set out in the Tabela da Composição de Alimentos published by the Instituto Nacional de Saúde Dr Ricardo Jorge (Table 2 – INSA, 2006).

Table 3

Nutritional composition of certain varieties of ‘Maça de Alcobaça’ apples. The values are for fresh weight of the edible part of the fruit (skin and flesh)

| Average for varieties | Energy (kcal/100 g) | Water (g/100 g) | Dietary fibre (g/100 g) | Carbo-hydrates (g/100 g) | Protein (g/100 g) | Fat (g/100 g) | Ash (g/100 g) |
| --- | --- | --- | --- | --- | --- | --- | --- |
| 52,7 | 84,5 | 2,1 | 14,9 | 0,37 | 0,10 | 0,22 |
| Source: Domingos Almeida & Manuela Pintado, 2008. Caracterização nutritiva e funcional de variedades de Maçã de Alcobaça. Projecto Agro 937. |

Average for varieties

Energy (kcal/100 g)

Water (g/100 g)

Dietary fibre (g/100 g)

Carbo-hydrates (g/100 g)

Protein (g/100 g)

Fat (g/100 g)

Ash (g/100 g)

52,7

84,5

2,1

14,9

0,37

0,10

0,22

Source: Domingos Almeida & Manuela Pintado, 2008. Caracterização nutritiva e funcional de variedades de Maçã de Alcobaça. Projecto Agro 937.

| 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).
  Notwithstanding genetic (Iglesias et al., 2008; 2012) and ecophysiological (Gonzalez-Talice et al., 2013) factors that affect the quality and organoleptic characteristics of ‘Maçã de Alcobaça’, notably as regards colour and aroma, the importance of the environmental conditions, particularly temperature and humidity, cannot be disregarded.
  The specific temperature and humidity conditions created by proximity to the sea and the Aire-Candeeiros-Montejunto mountain system which runs from north to south, parallel to the coast, determine the nutritional composition of ‘Maçã de Alcobaça’, which makes it crisper and juicier and distinguishes it from other apples.
  However, the apples have obtained PGI status not only because of their distinctive qualities but also because of the prestigious reputation they have enjoyed on the market for hundreds of years.
  The ‘Maçã de Alcobaça’ production area corresponds to the area historically known as the ‘Coutos de Alcobaça’. This was originally demarcated in the 12th and 13th centuries for political reasons and there is evidence to show that it did in fact extend further south.
  Thus the monks took over the land that was suitable for farming, which corresponds to the areas where the apples are grown today.
  Fruit growing, especially apple growing, started to become an important activity. At a time when there were few sweets, apples were eaten for dessert at the end of sumptuous meals. According to M. Vieira Natividade, ‘the monks always tended their fruit trees with great care.’
  The apples grown in the Alcobaça region started to become known for their organoleptic qualities: They had qualities that made them stand out: the gradual progression from sweetness to acidity through the long list of varieties; the wonderful fragrance, the beautiful vivid colour...’. (Natividade, M. V.; 1912 – Frutas d’Alcobaça)
  M. Vieira Natividade also wrote that: ‘there were so many apple orchards that still today in the Alcobaça region “fruit” means “apple” and “orchard” means “apple orchard”.’ |
| --- | --- |

5.3

Notwithstanding genetic (Iglesias et al., 2008; 2012) and ecophysiological (Gonzalez-Talice et al., 2013) factors that affect the quality and organoleptic characteristics of ‘Maçã de Alcobaça’, notably as regards colour and aroma, the importance of the environmental conditions, particularly temperature and humidity, cannot be disregarded.

The specific temperature and humidity conditions created by proximity to the sea and the Aire-Candeeiros-Montejunto mountain system which runs from north to south, parallel to the coast, determine the nutritional composition of ‘Maçã de Alcobaça’, which makes it crisper and juicier and distinguishes it from other apples.

However, the apples have obtained PGI status not only because of their distinctive qualities but also because of the prestigious reputation they have enjoyed on the market for hundreds of years.

The ‘Maçã de Alcobaça’ production area corresponds to the area historically known as the ‘Coutos de Alcobaça’. This was originally demarcated in the 12th and 13th centuries for political reasons and there is evidence to show that it did in fact extend further south.

Thus the monks took over the land that was suitable for farming, which corresponds to the areas where the apples are grown today.

Fruit growing, especially apple growing, started to become an important activity. At a time when there were few sweets, apples were eaten for dessert at the end of sumptuous meals. According to M. Vieira Natividade, ‘the monks always tended their fruit trees with great care.’

The apples grown in the Alcobaça region started to become known for their organoleptic qualities: They had qualities that made them stand out: the gradual progression from sweetness to acidity through the long list of varieties; the wonderful fragrance, the beautiful vivid colour...’. (Natividade, M. V.; 1912 – Frutas d’Alcobaça)

M. Vieira Natividade also wrote that: ‘there were so many apple orchards that still today in the Alcobaça region “fruit” means “apple” and “orchard” means “apple orchard”.’

Reference to publication of the specification

https://tradicional.dgadr.gov.pt/images/prod_imagens/frescos/docs/CE_maca_alcoba%C3%A7a_2021.pdf

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(1)  OJ L 179, 19.6.2014, p. 17.

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| 5.6.2023 | EN | Official Journal of the European Union | C 197/9 |
| --- | --- | --- | --- |

5.6.2023

EN

Official Journal of the European Union

C 197/9

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Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2023/C 197/04)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘HUILE D'OLIVE DE CORSE’/‘HUILE D'OLIVE DE CORSE – OLIU DI CORSICA’

EU No: PDO-FR-0428-AM02 – 29.11.2021

PDO ( X ) PGI ( )

1.   Name(s)

‘Huile d'olive de Corse / Huile d'olive de Corse – Oliu di Corsica’

2.   Member State or Third Country

France

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 product to which the name in (1) applies

‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse – Oliu di Corsica’ is characterised by aromas reminiscent of almond, artichoke, hay, dried fruit or apple. The colour is straw to light yellow and may contain flashes of green.

The sharpness (referred to as ‘pungency’ within the meaning of this single document) and bitterness at first marketing are 3 or less on the organoleptic scale of the International Olive Council (IOC).

The free acidity, expressed as oleic acid, must not exceed 1,5 grams per 100 grams of oil.

The peroxide value is restricted to 16 milliequivalents or less of oxygen peroxide for each kilogramme of olive oil when first marketed.

‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse – Oliu di Corsica’ followed by the words ‘récolte à l’ancienne’ has the following additional characteristics: the oil is full-bodied and rich in the mouth, with the following characteristic and dominant aromas: black olive, dry hay, dried fruit (almond, nut, hazelnut), floral fragrances from the scrub, mushroom and undergrowth.

The pungency and bitterness at first marketing are 1 or less on the organoleptic scale of the IOC.

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

The olive oils come mainly from the following varieties:

Sabine (also referred to as Sabina, Aliva Bianca, Biancaghja), Ghjermana (also referred to as Ghjermana di Balagna, di Casinca, Nieladja), Capanace (also referred to as Raspulada/Raspuluta), Zinzala (also referred to as Pinzarole), Aliva Néra (also referred to as Ghjermana du Sud, d’Alta Rocca), Curtinese (also referred to as Pendola).

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

Every part of the production process of the raw material and the preparation of the olive oil take place within the defined geographical area.

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

In addition to the compulsory information provided for by legislation on labelling and the presentation of foodstuffs, the labels for the designation of origin ‘Huile d'olive de Corse’ / ‘Huile d’olive de Corse - Oliu di Corsica’ must include the following:

| — | the name of the designation ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse - Oliu di Corsica’, |
| --- | --- |

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the name of the designation ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse - Oliu di Corsica’,

| — | the indication ‘récolte à l’ancienne’ immediately after the name of the designation, in the case of oils from olives harvested after they have fallen naturally. |
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the indication ‘récolte à l’ancienne’ immediately after the name of the designation, in the case of oils from olives harvested after they have fallen naturally.

| — | the indication: ‘appellation d’origine protégée’ (‘protected designation of origin’). |
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the indication: ‘appellation d’origine protégée’ (‘protected designation of origin’).

| — | the European Union PDO logo. |
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the European Union PDO logo.

These details must all be in the same field of vision.

They must be in lettering which is clear, legible, indelible and sufficiently large to show up clearly against the background on which it is printed, so as to be clearly distinguishable from all other writing or graphic information.

The labelling of oils bearing the indication ‘récolte à l’ancienne’ include information specifying that the oils have been obtained from olives harvested after they have fallen naturally.

4.   Concise definition of the geographical area

The geographical area of the designation of origin ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse - Oliu di Corsica’ corresponds to the entire territory of Corsica, except for the following municipalities: Aiti, Albertacce, Alzi, Asco, Aullène, Bastelica, Bocognano, Bustanico, Calacuccia, Cambia, Campana, Carcheto-Brustico, Carpineto, Carticasi, Casamaccioli, Casanova, Ciamanacce, Corscia, Cozzano, Cristinacce, Erone, Evisa, Felce, Ghisoni, Guagno, Guitera-les-Bains, Lano, Lozzi, Mausoléo, Mazzola, Muracciole, Novale, Olmi-Cappella, Ortale, Orto, Palneca, Pastricciola, Perelli, Pianello, Piazzali, Piedipartino, Pie-d'Orezza, Pietricaggio, Piobetta, Pioggiola, Poggiolo, Quasquara, Quenza, Renno, Rezza, Rusio, Saliceto, Sampolo, San-Lorenzo, Soccia, Tarrano, Tasso, Tavera, Tolla, Valle-d'Alesani, Vallica, Vivario and Zicavo.

5.   Link with the geographical area

Situated between 41 and 43°N and lying 160 km from the Provence coast, Corsica is a north/south-facing elongated mountainous island with an average altitude of 568 m and very uneven terrain.

Geologically, the soils on which the olive trees are planted are derived mainly from the on-site breakdown of two of the main rocks (granite and shale, limestone in pockets, only in the extreme south). The types of soils obtained in this way are poor owing to their limited depth and low clay content, but they are also arid soils with low water reserves. The water supply for the trees therefore depends entirely on the rainfall, which, while highly variable in different years and micro-regions, is nonetheless typically Mediterranean, with a long period of summer drought lasting for about five months.

Furthermore, the characteristics of these soils are affected by erosion, which is more accentuated on steeper slopes.

In addition to the summer drought, the climate is characterised by temperatures favourable to the olive tree, with mild winters, hot summers, strong sunshine but also maritime influences providing significant moisture.

The development of the olive tree is also affected by the temperature: the elevated terrain means that specific frost conditions prevail above a certain average altitude, the limit of which varies according to the exposure of the hillsides.

Olive-growing has not developed in areas where there was a risk of frost.

The primary olive-growing area is located at 0 to 400 metres on the northern slope and at up to 600 metres on the southern slope of the vegetation belt, which is characterised by a series of cork oak and holm oak trees, together with stone pine trees, heather, arbutus trees, myrtle, mastic trees, calicotome trees and narrow-leaved mock privet.

The history of the olive tree in Corsica dates back a very long time and represents the basis for the cultivation of olives on the island. It also explains to a large extent the origin of the varieties planted: the Sabine, which is the most widespread olive in Corsica, though principally grown in the Balagne region, is a variety selected locally from wild olive trees only. Similarly, the Capanace, which is the dominant variety in the Cap Corse region, has been selected locally. It seems that this variety has adapted to rather hostile conditions. The ‘Capanace’ trees growing in Cap Corse are regularly exposed to violent winds and to mists.

Recent work has shown that certain varieties are from Tuscany (‘Ghjermana’ and ‘Ghjermana di Balagna’), while others, such as the Zinzala, originate from crosses between local oleasters and introduced varieties.

These main varieties became established and were multiplied, most often in combination with other varieties, in areas with suitable climatic and soil characteristics. The age of the trees today is proof of the compatibility of these varieties with the geographical environment where they became established and of an undeniable link to region.

The production of ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse – Oliu di Corsica’ is based on ancient practices particularly well suited to the environment:

| — | The cultivation method has been and remains closely connected to the environment: low density in the groves and late picking of the olives. Keeping the olives on the trees for a long time further reinforces the phenomenon of biennial bearing. |
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The cultivation method has been and remains closely connected to the environment: low density in the groves and late picking of the olives. Keeping the olives on the trees for a long time further reinforces the phenomenon of biennial bearing.

| — | Traditionally, the olives were harvested by shaking them down using a long pole, picking them from the tree or collecting them from the ground, depending on the area, the volume of the harvest, the olive varieties and seasonal conditions. The most common harvesting method was to collect the olives from the ground. Nowadays producers no longer use this method; instead, the olives are collected using suspended nets or receptacles placed under the trees.
  The olives are harvested over a longer period of time in accordance with the flowering dates of the different varieties. |
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Traditionally, the olives were harvested by shaking them down using a long pole, picking them from the tree or collecting them from the ground, depending on the area, the volume of the harvest, the olive varieties and seasonal conditions. The most common harvesting method was to collect the olives from the ground. Nowadays producers no longer use this method; instead, the olives are collected using suspended nets or receptacles placed under the trees.

The olives are harvested over a longer period of time in accordance with the flowering dates of the different varieties.

| — | Crushing takes place much sooner than previously. The waiting times, which used to be the main reason for the excessive acidity of the oils, are much shorter nowadays, thanks to more modern mills with a better capacity. Nonetheless, the waiting times still sometimes exceed those on the continent, owing to the distant location of the olive groves and the habits of the producers. |
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Crushing takes place much sooner than previously. The waiting times, which used to be the main reason for the excessive acidity of the oils, are much shorter nowadays, thanks to more modern mills with a better capacity. Nonetheless, the waiting times still sometimes exceed those on the continent, owing to the distant location of the olive groves and the habits of the producers.

This overall improvement in the efficiency of harvesting and of the mills has made it possible to increase the quality of the olive oil.

‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse — Oliu di Corsica’ is characterised by moderate pungency and sharpness. The aromas are thus delicately revealed and display good complexity.

The presence of varied spontaneous vegetation around the olive groves is reflected as almond and hay aromas in the finished product and complex aromas reminiscent of the Corsican shrub in ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse – Oliu di Corsica’ followed by the words ‘récolte à l’ancienne’.

Used as a food and care product and in a number of religious and secular rites, it is an integral part of the islanders’ life and is recognised for its quality.

The originality of Corsican olive growing also stems from the diversity of the ancient endemic varieties.

The use of olive varieties of small size and therefore not well suited to consumption as table olives, and the tradition of producing olive oil rather than table olives, are the reasons why all the groves in all the micro-regions of the geographical area are used exclusively for olive-oil production.

The typical characteristics of olive oil bearing the designation ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse – Oliu di Corsica’ are the result of maintaining a certain tradition and using modern production methods combined with a specific natural environment.

The olive tree has grown spontaneously in various areas, and, through selection and hybridisation, this has led to the presence of a large number of varieties on a fairly restricted territory. This is unique compared to other Mediterranean olive-growing areas, which tend to be monovarietal or then multivarietal with one dominant variety.

Irrespective of their own characteristics, the trees are subject to a common management system and share the same climatic conditions, which result in the slow development of the raw material in a particular environment.

Keeping the olives on the trees for a long time due to the absence of frost in the growing areas is a key factor in the typical features of ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse – Oliu di Corsica’ in that it allows the olive to capture the scents of the surrounding plant species and, in particular, those of the scrub, and these scents are then found in the particular aromas of ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse – Oliu di Corsica’ followed by the indication ‘récolte à l’ancienne’.

In other words, the interdependence between natural and human factors and between local and specific factors mitigate for their part the variability caused by the variety, soil or exposure and give ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse – Oliu di Corsica’ original features that are common to olive oil production throughout the island.

Reference to publication of the specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-321d4041-7315-4b9a-b481-75a9f3b43222

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(1)  OJ L 179, 19.6.2014, p. 17.

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