ANNEX

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

‘OLIVES NOIRES DE LA VALLÉE DES BAUX-DE-PROVENCE’

EU No: PDO-FR-0052-AM01 – 16.8.2017

PDO ( X ) PGI ( )

1. Applicant group and legitimate interest

Syndicat AOP Huile d’olive et Olives de la Vallée des Baux-de-Provence (SIOVB) Vallon de la Fontaine 13520 Les Baux-de-Provence FRANCE Tel. +33 490543842 Fax +33 484253288 Email: contact@siovb.com

The Syndicat AOP Huile d’olive et Olives de la Vallée des Baux-de-Provence (SIOVB), is a professional association governed by the Labour Code. It comprises olive producers, olive canners and millers (approximately 1 100 operators). It has a legitimate interest in submitting the application.

2. Member State or Third Country

France

3. 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 (inspections, national requirements)

4. Type of amendment(s)

— ☒ Amendments to the product specification of a registered PDO or PGI not to be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 — ☐ Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5. Amendment(s)

Descriptforion of product

The description of ‘Olives noires de la Vallée des Baux-de-Provence’ has been amended and supplemented in the specification and Single Document (which replaces the previous summary sheet).

The following initial full wording: ‘“Olives noires de la Vallée des Baux-de-Provence” are exclusively obtained from the Grossane olive variety. It is a large, short fruit with a truncated base and an abundant and flavourful flesh.’ has been replaced by the following:

‘“Olives noires de la Vallée des Baux-de-Provence” refers to black table olives. “Olives noires de la Vallée des Baux-de-Provence” are exclusively obtained from the Grossane olive variety. It is a large, short fruit with a truncated base and an abundant and flavourful flesh. These olives are whole, uncrushed and not split or manually flavoured. They have one or more of the following aromas: truffle, ceps, leavened bread, gingerbread, red wine. They may be slightly bitter. The olive batches are homogeneous and contain a maximum of 5 % of fruit of a size corresponding to more than 42 fruit per hectogram and a maximum of 5 % of fruit of a size corresponding to at least 20 fruit per hectogram’.

In other words, descriptive elements have been added in order to better characterise the product by specifying that the olives are table olives and to better characterise the olive itself in line with the Codex standard for table olives. By introducing an organoleptic description, it is possible to clarify the specificities of the olives that distinguish them from other black table olives. Finally, defining the size allows for a better definition of the ‘large and short’ quality of the olives that was referred to in the initial wording.

In addition, the following description of the ways of presenting the olives has been added to this section, in the Single Document only (see also ‘Method of production’ in the specification):

‘There are two methods of preparation:

— pricked and salted with sea-salt: freshly picked olives are pricked and sprinkled with sea-salt.

— prepared in brine: the olives, whether pricked or unpricked, are immersed in brine with a density after stabilisation of between 1 045 and 1 060 degrees Baumé.’

Geographical area

The definition of the geographical area for ‘Olives noires de la Vallée des Baux-de-Provence’ has been amended in the specification and Single Document (previously the ‘summary sheet’).

Therefore the following initial wording of the specification and summary sheet:

‘The defined geographical area for olives entitled to the controlled designation of origin “Olives noires de la Vallée des Baux de Provence” is located within the following municipalities of the department of Bouches-du-Rhône: Arles, Aureille, les Baux de Provence, Eygalières, Eyguières, Fontvieille, Lamanon, Maussane-les-Alpilles, Mouries, Le Paradou, Saint-Martin de Crau, Orgon, Saint-Etienne du Grès, Saint-Rémy de Provence, Senas, Tarascon.’

has been replaced by the following:

— In the Single Document (point (4):

‘The geographical area is located within the territory of the following municipalities of the department of Bouches-du-Rhône: Municipalities included in their entirety: Les Baux-de-Provence, Maussane-les-Alpilles, Paradou; Municipalities included in part: Arles, Aureille, Eygalières, Eyguières, Fontvieille, Lamanon, Mas-Blanc-des-Alpilles, Mouriès, Orgon, Saint-Etienne-du-Grès, Saint-Martin-de-Crau, Saint-Rémy-de-Provence, Sénas, Tarascon.’

— In the product specification:

‘All stages, from the production of the olives to their processing into black table olives, must be carried out in the defined geographical area located within the territory of the following municipalities of the department of Bouches-du-Rhône: Municipalities included in their entirety: Les Baux-de-Provence, Maussane-les-Alpilles, Le Paradou; Municipalities included in part: Arles, Aureille, Eygalières, Eyguières, Fontvieille, Lamanon, Mas-Blanc-des-Alpilles, Mouriès, Orgon, Saint-Etienne-du-Grès, Saint-Martin-de-Crau, Saint-Rémy-de-Provence, Sénas, Tarascon. A map delineating the boundaries of the geographical area has been lodged with the municipal authorities of the municipalities concerned. That area was approved by the National Committee on Agri-Food Products of the National Institute for Origin and Quality (INAO) at its meeting of 20 June 2013 based on a proposal from the committee of experts appointed for this purpose.’

The boundaries of the geographical area have been extended to include parts of the municipalities already included in the geographical area and (partly) a new adjoining municipality, namely Mas-Blanc-des-Alpilles. Additions have been made to all the municipalities of the geographical area, with the exception of Les Baux-de-Provence municipality, which was already included in its entirety in the geographical area.

The parts of the municipalities added to the geographical area meet the same delimitation criteria concerning geology, soil, climate and flora as the rest of the designation of origin. Furthermore, by changing the boundaries in this way, a new olive canner will be covered by the designation of origin.

The date these boundaries were approved (i.e. 20 June 2013) has been added following a decision by the INAO National Committee on Agri-Food Products, which is responsible for validating amendments to the geographical area at national level.

Furthermore the following initial wording of the specification and summary sheet: ‘The black olives must be harvested in identified groves located in the delimited production area’ has not been included in the Single Document replacing the summary sheet and it has been amended in the specification.

It has also been added that the olives come from olives harvested in parcels identified according to the method described. The following has therefore been added to the specification:

‘The black olives come from olives harvested in identified parcels located in the aforementioned production area. Parcels are identified on the basis of criteria relating to where the parcels are established, as set by the INAO National Committee on Agri-Food Products at its meeting of 21 February 2013 following an opinion from the committee of experts appointed for this purpose by the aforementioned national committee. Producers wishing to have a parcel identified must apply to the INAO for this, using a form conforming to the template approved by the INAO director. This must be done before 31 May prior to the first olive harvest covered by the designation of origin. Furthermore, producers undertake to comply with criteria relating to where they are established. A list of newly identified parcels is approved each year by the INAO national committee responsible following an opinion of the aforementioned committee of experts. The list of parcels identified and the identification criteria can be consulted via the INAO and the group concerned.’

This procedure enables inspection bodies to list all parcels able to produce the designation of origin for a given year.

— Furthermore, the following has been added to point 3.4 of the Single Document and to the specification: ‘All stages, from the production of the olives to the processing of the black olives, are carried out within the defined geographical area.’ No new mandatory stages to be carried out in the geographical area have been added. However, the information on the stages which must take place in the geographical area was not clearly set out in the previous summary sheet and specification.

— Moreover, map references used to define the geographical area have been added solely to the specification: ‘A map delineating the boundaries of the geographical area has been lodged with the municipal authorities of the municipalities concerned. That area was approved by the National Committee on Agri-Food Products of the National Institute for Origin and Quality (INAO) at its meeting of 20 June 2013 based on a proposal from the committee of experts appointed for this purpose.’

These are map references from the National Institute of Geographical and Forestry Information (IGN) which can be transferred to other data media, unlike the cadastral maps initially used.

In line with the national procedures in force, the INAO’s National Committee for Dairy, Agri-Food and Forestry Origin Designations is responsible for taking a decision on applications for amendments to a specification before they are submitted to the European Commission. However, amendments are not effective until they have been registered at European level.

Proof of origin

The following text, which was initially included in this section of the specification and Single Document (formerly the summary sheet), has been deleted:

‘Olives, along with cereals and vines, have always been one of the three key crops grown in Provence. Despite competition from imports and a shift from olives to fruit and vegetable cultivation following the construction of irrigation canals, the olive-growing sector has always featured prominently in the Baux-de-Provence valley. Abbé Couture proved in his treatise of 1786 that one of the particularities of the Baux-de-Provence valley was its abundance of olive varieties. He mentioned at least six major varieties, including the Grossane. This abundance of varieties has made the Baux-de-Provence valley one of the most thriving olive processing areas. Secular customs have always allowed cracked green olives, whole green olives and black olives to be eaten. “Olives noires de la Vallée des Baux de Provence” come from the Grossane variety, which only grows in the Baux-de-Provence valley. The long-time traditional method of preparing the olives by pricking them manually has become more mechanised in recent years. For a long time, black olives from the Baux-de-Provence valley, which are often called “Christmas olives” due to their late entry on the table olive market, in December, were a source of additional income for farmers during the less busy winter season.’

Owing to developments in national legislation, changes have been made to the section ‘Evidence that the product originates from the geographical area’ in the specification and summary sheet (point d. ‘Proof of origin’), which previously only contained information on the ‘Link to the origin’. This section now only covers the provisions on declaration requirements and the keeping of registers for product traceability and for monitoring production conditions in the specification.

A number of paragraphs have therefore been added to replace the previous paragraphs on the history and reputation of the product. The new wording which has been proposed describes the documents introduced to enable the product covered by the designation of origin to be monitored and checked, namely: the operator ID declaration, annual declaration of (full or partial) non-intent to produce the designation of origin for a given year, crop register, handling registers for olives (raw material) and black olives (end product), annual olive harvest declaration, processing declaration (also called the ‘production declaration’), annual processing declaration (also called the ‘annual production declaration’) for black olives, market entry declaration (also called the ‘statement’) for black olives covered by the designation of origin, annual stock declaration for black olives covered by the designation of origin.

A reference to inspection mechanisms has also been added. The analytical and organoleptic examination already provided for in the registered specification has been integrated into the inspection procedure referred to. The paragraph has been worded as follows:

‘The entire procedure is supplemented by analytical and organoleptic examinations in the form of an assessment of the end product, either ready for packaging or packaged. This ensures the quality of the product and its compliance with the description of the product under point 2 above.’

A brief description of the product inspection system and the nature of the inspections is provided.

Method of production

— The introductory sentence ‘the olives must be harvested in identified groves located in the delimited production area’ has been deleted from this section of the specification and Single Document (formerly the summary sheet), as the parcel identification procedure is explained in the ‘Geographical area’ section of the specification.

— Planting density: planting density rules have now been introduced.

The following has been added to the specification: ‘For all plantings taking place after 27 August 1997, each tree must have a minimum surface area of 24 m2 available to it. This area is obtained by multiplying the distance between the rows and space between the trees. Furthermore, the minimum distance between the trees must be at least 4 m.’

These rules correspond to usual local practice and guarantee optimal development of the trees. They apply to all trees planted after the date the controlled designation or origin was recognised nationally and ensure that future plantations comply with the recommended planting density rules.

— Pruning: the following has been added to the specification:

‘Olive trees are pruned at least once every two years.’

Regular, or ‘fructification’, pruning allows olive production to be controlled. Harvests are improved by successive pruning. Pruning is generally carried out once a year. As olive trees have a two-year growing cycle, it is recommended in the specification that the trees be pruned at least once every two years.

— Irrigation: the following provision has been added to the specification:

‘Olive trees may be irrigated during the growing cycle until the harvest date set each year for the designation of origin.’

It was decided that irrigation should be limited as from the date the harvest begins. The date is set each year for the designation of origin and is in line with usual practice. This allows the trees to be irrigated when so required in the event of prolonged drought, thereby avoiding excessive water stress, which would adversely affect the trees during the growing season and have a damaging effect on the quality of the fruit. However, to preserve the quality of the ripened fruit by preventing them from becoming water-soaked, it is preferable for irrigation to stop once harvesting begins.

— Age when the trees start producing:

The initial wording of the specification was as follows:

‘Only olives from trees of at least five years of age may benefit from the controlled designation of origin “Olives noires de la Vallée des Baux-de-Provence”’ has been replaced by the following:

‘Only olives from trees planted on the parcel for at least five years may benefit from the designation of origin “Olives noires de la Vallée des Baux-de-Provence”.’

In order to clarify the wording, it has been added that the age when trees covered by the designation of origin start producing – set at 5 years – corresponds to having been ‘planted on the parcel’ for at least five years (parcel with the designation of origin).

— Yield: the maximum authorised yield has been increased to 10 tonnes per hectare from a maximum of 6 tonnes per hectare.

The initial wording of the specification:

‘The yield per hectare may not exceed 6 tonnes of olives’ has been replaced as follows:

‘Yield may not exceed 10 tonnes of olives harvested per hectare of olive groves, irrespective of the intended use of the olives. Yield is calculated from all identified parcels on farms producing “Huile d’olive de la Vallée des Baux-de-Provence”, “Olives cassées de la Vallée des Baux-de-Provence” and “Olives noires de la Vallée des Baux-de-Provence”.’

Trees in recently-planted olive groves are now producing and reaching yields approaching 8 to 10 tonnes/ha. It is also not rare to find mixed-variety olive orchards, and in such orchards, trees display significant branch growth and produce substantial olive yields. The increased professionalism of producers and the redevelopment of parcels also contribute to yield optimisation. Moreover, reference to the yield calculation method has been added so as to remove any scope for interpretation and to help inspections. It is now stated that this yield is calculated in terms of harvested production (and not the entire production of the tree, including olives which fall to the ground and which are not gathered up or covered by the designation) irrespective of the intended use of the olives. The yield is calculated from all identified parcels on farms producing olives used for ‘Huile d’olive de la Vallée des Baux-de-Provence’, ‘Olives cassées de la Vallée des Baux-de-Provence’ and ‘Olives noires de la Vallée des Baux-de-Provence’.

— Harvesting: various provisions on harvesting have been added so that practices are better regulated and the quality of the harvested olives guaranteed.

The following provision initially included in the specification:

‘The olives must be harvested directly from the tree when fully ripe’ has been supplemented and amended:

— The following provision has been added to the specification: ‘The date the harvest begins is set each year by way of a decision issued by the INAO Director, based on a reasoned proposal by the group.’. The decision was taken to supplement this provision by a harvest start date system to ensure that olive growers use olives which are sufficiently ripe. The harvest start date is proposed by the group, which bases its proposal on a sensory analysis of olive samples representative of the entire geographical area.

— The following has also been added: ‘Consignments of picked olives where at least 70 % of the olives are black or turning colour are considered fully ripe.’ This wording describes more precisely the ripeness of the harvested olives, thereby improving the quality and facilitating the inspection of the olives.

In the above-mentioned initial wording ‘The olives must be harvested directly from the tree when fully ripe’, the concept of olives ‘harvested directly from the tree’ has been deleted. It has been replaced in point 5.8 ‘Processing’ of the specification by a ban on processing olives that have fallen to the ground. The replacement proposed is as follows: ‘Olives which appear to have been in contact with the ground may not be processed’. When described in this way, the measure is more relevant and easier to verify.

The following initial wording of the specification: ‘The olives are stored in crates with slatted sides, whereupon they are delivered to the canners no later than 48 hours after being harvested’ has been replaced as follows: ‘The olives are stored in crates or pallet boxes with slatted sides. Depending on local practice, they are then delivered to the canners in a healthy condition no later than 48 hours after being harvested’. The olives may be harvested not only in crates (with slatted sides) but also in pallet boxes, as these do not adversely affect the quality of the product. Furthermore, they must be delivered to canners in a healthy condition.

— Preparation of black olives:

The following initial wording of the specification (and, in part, of the summary sheet):

‘The size of the olives must correspond to a maximum of 35 fruits per hectogram. In order to benefit from the controlled designation of origin “Olives noires de la Vallée de Baux de Provence”, the olives must be graded and sorted prior to preparation.’ has been amended in order to add a calibration tolerance, as included in the ‘Description of product’ section of the current specification.

Consequently the initial wording has been replaced by the following wording in the specification (the calibration values are in point 3.2 of the Single Document):

‘Olives are graded and sorted before they are prepared. The size of the black table olives corresponds to a maximum of 35 fruits per hectogram. Batches are homogeneous and contain a maximum of 5 % of fruit of a size corresponding to more than 42 fruit per hectogram and a maximum of 5 % of fruit of a size corresponding to less than 20 fruit per hectogram’.

The following has been added to the specification as regards the sorting of the olives prior to their preparation:

‘Fresh olives with the following defects may not account for more than 5 % of olives used:

— blemished olives = dented during gathering or by hail;

— insect bites.

Less than 3 % of olives used may by worm-eaten.’

Sorting criteria have been set for the olives by establishing defects and the thresholds permitted.

As regards the preparation method of the olives, the following initial wording of the specification and summary sheet:

‘The olives must be prepared by canneries located in the production area using one of the following methods:

— pricked and salted with fine salt: freshly picked olives are pricked and sprinkled with fine salt.

— prepared in brine: The olives, whether pricked or unpricked, are immersed in brine with a density after stabilisation of between 1 045 and 1 060.’ has been replaced by the following in the specification and in point 3.2 of the Single Document:

‘The olives are prepared using one of the following methods:

— pricked and salted with sea-salt: freshly picked olives are pricked and sprinkled with sea-salt.

— prepared in brine: The olives, whether pricked or unpricked, are immersed in brine with a density after stabilisation of between 1 045 and 1 060 degrees Baumé.’

The requirement to use fine salt for pricked and salted olives has been deleted, because coarse salt is equally suitable, as shown by the tests carried out by some canners, without this altering the specificities of the product. On the other hand, the use of sea-salt has become obligatory in order to prevent any use of earth salt, which does not correspond to traditional processing practices. In addition, for the sake of accuracy, it has been added that the density of the brine is expressed in degrees Baumé.

— Storing the olives:

The following initial wording of the specification and summary sheet: ‘The olives are preserved in brine for a maximum period of three months.’ has been replaced with the following wording in the specification and Single Document (in point 3.5):

‘The pricked and salted olives are preserved at a temperature of between +2 °C and +4 °C for a maximum period of 12 months. The olives prepared in brine are preserved in the brine at room temperature for a maximum period of 24 months.’

The maximum period in which the olives may be kept in brine has been extended to 24 months instead of three months, because that method of preservation allows the product to be kept for a long time without any alterations. On the other hand, pricked and salted olives are more delicate. Therefore preservation conditions have been added for these olives. They may not be preserved for more than 12 months, and the temperature must be between +2 °C and +4 °C.

Link with the geographical area

The ‘link’ has been entirely re-written in the specification and Single Document (formerly the summary sheet). New text has been added which does not modify the content of the causal link between the specific characteristics of the geographical area and those of the product initially described.

The initial wording of the summary sheet: ‘The Vallée des Baux-de-Provence geographical area of production is delineated to the north by the Alpilles canal and to the south by the Craponne canal’ and of the specification: ‘The Vallée des Baux-de-Provence geographical area of production is clearly defined to the north by the Alpilles canal and to the south by the Craponne canal’

have been slightly amended and replaced with the following wording in the specification and Single Document:

‘The geographical area is part of the Alpilles mountain range, situated on colluvium found at its edges and at the northern edge of the Crau plain.’.

This update follows a minor change to the boundaries of the geographical area, as the Alpilles canal and Craponne canal no longer constitute the boundaries of the area.

The following has also been added to supplement the description: ‘The Alpilles range (maximum altitude: 400 m) extends from west to east, spanning some 30 kilometres and comprises the most typical calcareous hills found in Provence, situated between the Rhône, Durance and Crau. The mountains form the most westerly secondary mountain range found in the Provence anticlines. The mountain range has eroded and has a picturesque relief formed of staggered rows. To the south, it comprises mostly limestone from the Cretaceous and the Jurassic periods.’

— The following initial wording of the specification (not included in the summary sheet): ‘Olive groves situated in the Vallée des Baux-de-Provence have become distinguished over the course of history by the construction of irrigation canals. Olive-growing has maintained a prized place among sectors in which irrigation has remained difficult, the crop not having been taken out of production as it has in other areas, where it has disappeared in favour of fruit and vegetable crops.’ has been deleted, as it provides historical information which does not demonstrate a link with the product’s geographical origin.

— The following initial wording of the specification: ‘The Vallée des Baux-de-Provence region, as defined, is distinguished by its specific geological and climatic characteristics.’ and the summary sheet: ‘It is distinguished by its specific geological and climatic characteristics’

as well as the initial wording of the specification:

‘The soil in this area of the hills is calcareous, lightly-coloured and stony, whilst being airy, very permeable, and with a high calorific value. The climate is Mediterranean, with hot, dry summers, relatively rainy autumns and springs and the characteristic presence of the Mistral (northern wind). The varieties which populate the Baux valley are particularly well-suited to the behaviour of the soil. Thanks to the Alpilles range, the Baux-de-Provence valley is far less exposed to wind and frost in spring and, in particular, fog, which can inhibit flower set and encourage certain cryptogamic diseases.’,

have been amended and supplemented in order to explain the specific characteristics of the geographical area in greater detail. Part of the wording has been reused for the description of the ‘Causal link’. However, the part concerning the description of the climate, soil and varieties has been removed and replaced with the following information (added to the Single Document and specification):

‘The climatic conditions in the geographical area are as follows:

— Mediterranean climate;

— significant variation in temperature and rainfall patterns across seasons and years;

— rainfall characterised by storms of a brief but intense nature, occurring mainly in autumn and spring. Most of the rainfall – some 700 mm per year – occurs during a 50-day period;

— A dry season, characterised by hot, dry summers, even summer heat waves, and with a frequent shortage of water, in particular in July;

— Temperate winters, the coldest month being January;

— Average temperatures of 13,6 °C, with 1 to 2 °C less on the northern slopes of the Alpilles and a risk of frost in spring;

— Strong winds blowing for over 100 days per year, coming mostly from the north (Mistral) and the west (Tramontane);

— A rather exceptional amount of sunshine, totalling more than 2 800 hours per year.

The soil in the geographical area is characteristically stony (40 to 80 % stones) and constitutes limestone with a sandy-loamy or sandy-loamy-clay texture in the Alpilles mountain range and on the colluvium found at its edges. The northern edge of the old Crau, still called “Crau d’Eyguières” has very stony red fersialitic soils (30 to 60 cm of rounded siliceous stones at the surface), enriched on limestone colluvium produced from erosion of the southern slopes of the Alpilles.

Olive groves in the Alpilles mountains have largely been established on stony limestone soil formed on piedmont plains, “grèze-litée” deposits and essentially thick colluvium, which fills the valleys. The fine fraction generally has a sandy-loamy texture or, more rarely, a sandy-loamy-clay texture. The calcium content is, on average, between 20 and 30 %, sometimes reaching 40 %. The active calcium content rarely exceeds 8 %. The soil pH varies between 8 and 8,5.’

Furthermore, the following additional information regarding the specific climate, geology and vegetation of the geographical area have been added to the specification only:

‘The western area of the mountains is influenced by the Rhone valley, experiencing greater rainfall and milder temperatures less prone to frost in winter and spring. The southern piedmont is protected from the cold wind of the Mistral, allowing harvests to take place early. It also benefits from greater sunshine. There is greater rainfall on the northern slopes. In sunken terrain and valley floors, the micro-climate (minimal influence from the sun and sheltered from the wind) ensures a certain freshness in summer. These characteristics give rise to particular flora and fauna within the Mediterranean bio-climate, particularly on account of the long water shortage. The geographical area constitutes an eroded mountain range, with a picturesque relief comprising largely limestone and marl formations from the Lower Cretaceous period and, to the south, dolomite limestone from the Jurassic period. Tertiary deposits, caused by rivers and lakes and comprising diverse types of limestone, conglomerate, sandstone, marlstone, and sand emerge largely within synclines running from west to east. During the Quaternary period, frost weathering of limestone played an important role in the Alpilles and resulted in the stony deposits or “grèzes”, which linger beneath the warp of recent colluvium or alluvium. The edge of the old Crau forms the boundary of the southern slopes of the Alpilles mountains and is characterised by its alluvial deposits comprising rounded limestone and Villafranchien quartz shingles brought by the Durance river, which reached the Saint Pierre de Vence gap. The climate – alongside the geomorphology of the location – is largely what explains the different types of vegetation in the Mediterranean band, which is characterised by the Aleppo pine [Pinus halepensis] and evergreen oak [Quercus ilex]. A veritable bio-geographical crossroads, the area largely affected by the “meso-Mediterranean” climate contains some 960 plant species adapted to drought and limestone soil, of which 50 are towards the boundaries of the area of distribution.’

The following initial wording of the specification:

‘The geographical area which the Alpilles mountain range represents, with its particular soil and climate, its ancient varieties well-established in the region, and the growing methods used, which stem from the experience and work of farmers, make the Baux-de-Provence valley ideally suited to olive production.’

and of the summary sheet: ‘This geographical area with its calcareous soil and Mediterranean climate, its ancient varieties well-established in the region, and the growing methods used, which stem from the experience and work of farmers make the Baux-de-Provence valley ideally suited to olive production.’

has been removed, as the information provided is presented in greater depth in other paragraphs under the same heading.

The following information on human factors has been added to the specification and Single Document:

‘Olives, along with cereals and vines, have always been one of the three key crops grown in Provence’.

In the specification only: ‘Despite competition from imports and a shift from olives to fruit and vegetable cultivation following the construction of irrigation canals, the olive-growing sector has always featured prominently in the Baux-de-Provence valley.’

In the specification and Single Document:

‘Abbé Couture proved in his treatise of 1786 that one of the particularities of the Baux-de-Provence valley was its abundance of olive varieties. He mentioned at least six major varieties, including the Grossane. This traditional ancient variety is the only variety which is authorised and used to produce the designation of origin “Olives noires de la Vallée des Baux de Provence” This abundance of varieties has made the Baux-de-Provence valley one of the most thriving olive processing areas. Secular customs have always allowed black whole olives and cracked green olives to be eaten. Production of Grossane table olives is almost exclusively found in the Baux-de-Provence valley. The olives are harvested when black or turning colour. The method of preparing the black olives is simple and traditional: freshly picked olives are either pricked and sprinkled with sea-salt or prepared in brine.’

Supplementary information on the traditional preparation method has therefore been added under the human factors.

The following information on the specific characteristics of the product has been added to the specification and Single Document:

‘“Olives noires de la Vallée des Baux de Provence” are table olives whose specific characteristics are associated with:

— only the Grossane variety being used;

— the physical and organoleptic characteristics of the olive: the olive is a large, short fruit with a truncated base and an abundant and flavourful flesh. “Olives noires de la Vallée des Baux-de-Provence” are whole, uncrushed and not split or manually flavoured. These olives have aromas of truffle and/or ceps, and/or leavened bread, and/or gingerbread, and/or red wine. They may be slightly bitter.’

The following description of the ‘causal link’ between the specific characteristics of the geographical area and those of the product has been added to the specification and Single Document:

‘The soil in this area of the hills, which is calcareous, lightly-coloured and stony, is found to be airy, very permeable, and have a high calorific value, which makes it well-suited to olive-growing. Protected by the Alpilles range, the Baux-de-Provence valley is rarely exposed to fog, which can inhibit flower set and encourage cryptogamic diseases. The Baux-de-Provence valley is therefore ideally suited to olive production. The soil and climate conditions in the geographical area also explain the choice of varieties used to make “Olives noires de la Vallée des Baux-de-Provence”. The Grossane variety is perfectly adapted to the calcareous, stony and shallow terrain, summer drought and wind. The fruit is also used for the designation of origin “Huile d’olive de la Vallée des Baux-de-Provence”. The climate conditions in the geographical area make it possible to wait until the olives are naturally black before harvesting them (or still turning colour). The traditional way of preparing the olives, simply by pricking and salting them or by preparing them in brine (after first pricking them, as necessary) after harvesting allows for the preservation of the specific organoleptic characteristics of the product.’

Labelling

The following initial provisions of the registered specification and summary sheet:

‘On the labelling of olives covered by the controlled designation of origin “Olives noires de la Vallée des Baux-de-Provence”, the following must be stated:

— the words “Olives noires de la Vallée des Baux-de-Provence”;

— the words “Appellation d’Origine Contrôlée” or “AOC”;- Where the name of a holding or brand appears on the labelling, independently of the address, the name of the designation is repeated between the words “Appellation” and “Contrôlée”.

These words must all be in the same field of vision and on the same label. 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 and such as to be clearly distinguishable from all other writing and designs on the label.’

have been replaced by the following provisions in the specification and Single Document:

‘In addition to the compulsory information provided for by legislation on the labelling and presentation of foodstuffs, the labelling of the designation of origin “Olives noires de la Vallée des Baux-de-Provence” must state:

— the name of the designation, i.e. “Olives noires de la Vallée des Baux-de-Provence”,

— The words “appellation d’origine protégée” or “AOP”.

These details must all be in the same field of vision and on the same label. They must be indicated in conspicuous, clearly legible and indelible characters of a sufficient size to stand out from the label on which they are printed so as to be clearly distinguishable from all other written or graphic information.’

The terms used on labelling specifically referring to the designation have been brought into line with Regulation (EU) No 1151/2012 by removing references to national designations, i.e. ‘AOC’ and ‘appellation d’origine contrôlée’ and replacing these with European designations, i.e. ‘appellation d’origine protégée’ or ‘AOP’.

National requirements

— Owing to developments in national legislation, changes have been made under the heading ‘National requirements’. The reference to the Decree of 27 August 1997 recognising the ‘appellation d’origine contrôlée’ in France has been removed. A table has been inserted presenting the key aspects which must be checked, their reference values and the method for evaluating those aspects.

Other

— For the sections ‘Competent authority of the Member State’, ‘Applicant group’ and ‘References to the inspection body’, the name and contact details of the group and official bodies concerned have been updated. The basic information concerning the composition of the group and its legal status has not changed. The group still brings together olive producers, olive canners and millers.

Heading Initial contact details and text (specification and Single Document) Updated contact details and text (specification) Responsible body in Member State: Name: Institut National des Appellations d’Origine - 138 Champs Elysées - 75008 Paris — France Tel. +33 153898000 Fax +33 142255797 Institut national de l’Origine et de la Qualité, INAO 12 rue Henri Rol-Tanguy – TSA 30003 93555 Montreuil-sous-Bois Cedex FRANCE Tel. +33 1173303800 Fax +33 1173300804 Email: info@inao.gouv.fr Applicant group: Name: Syndicat Interprofessionnel de l’Olivier de la Vallée des Baux Address: Mairie de Maussane les Alpilles - 13520 Maussane-Les-Alpilles In the Single Document: Composition: producer/processor (x) other () In the specification: The association was set up in 1994 and is composed of all natural and legal persons producing olive-based products in the Baux-de-Provence valley. It brings together producers, canners and millers. Syndicat AOP Huile d’olive et Olives de la Vallée des Baux-de-Provence (SIOVB) Vallon de la Fontaine 13520 Les Baux-de-Provence FRANCE Tel. +33 490543842 Fax +33 484253288 Email: contact@siovb.com Composition: producers and processors. Legal status: professional association governed by the Labour Code Inspection bodies — I.N.A.O 138 Champs Elysées 75008 PARIS — D.G.C.C.R.F. 59 Bd V.Auriol Teledoc 251 75703 Paris Cedex 13 FRANCE Institut national de l’Origine et de la Qualité, INAO Address: Arborial - 12 rue Henri Rol-Tanguy TSA 30003 - 93555 Montreuil-sous-Bois cedex FRANCE Tel. +33 173303800 Fax +33 173300804 Email: info@inao.gouv.fr Direction générale de la concurrence, de la consommation et de la répression des fraudes (DGCCRF) Address: 59 Boulevard Vincent Auriol 75703 Paris Cédex 13 FRANCE Tel. +33 144871717 Fax +33 144973037 The DGCCRF is a Directorate of the Ministry of Economic Affairs. In accordance with the provisions of Article 37 of Regulation (EU) No 1151/2012, verification of compliance with the specification, before placing the product on the market, is carried out by a product certification body whose name and contact details are available on the INAO’s website and in the European Commission’s database.

SINGLE DOCUMENT

‘Olives noires de la vallée des Baux-de-Provence’

EU No: PDO-FR-0052-AM01 – 16.8.2017

PDO ( X ) PGI ( )

1. Name(s)

‘Olives noires de la Vallée des Baux-de-Provence’

2. Member State or Third Country

France

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.6. Fruit, vegetables and cereals fresh or processed

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

‘Olives noires de la Vallée des Baux-de-Provence’ refers to black table olives. They are exclusively obtained from the Grossane olive variety. It is a large, short fruit with a truncated base and an abundant and flavourful flesh.

These olives are whole, uncrushed and not split or manually flavoured. They have one or more of the following aromas: truffle, ceps, leavened bread, gingerbread, red wine. They may be slightly bitter.

The olive batches are homogeneous and contain a maximum of 5 % of fruit of a size corresponding to more than 42 fruit per hectogram and a maximum of 5 % of fruit of a size corresponding to less than 20 fruit per hectogram.

There are two methods of preparation:

— pricked and salted with sea-salt: freshly picked olives are pricked and sprinkled with sea-salt.

— prepared in brine: The olives, whether pricked or unpricked, are immersed in brine with a density after stabilisation of between 1 045 and 1 060 degrees Baumé.

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

‘Olives noires de la Vallée des Baux-de-Provence’ are obtained from olives of the Grossane variety.

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

All stages, from the production of the olives to the processing of the black olives, are carried out within the defined geographical area.

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

The pricked and salted olives are preserved at a temperature of between +2 °C and +4 °C for a maximum period of 12 months.

The olives prepared in brine are preserved in the brine at room temperature for a maximum period of 24 months.

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 the labelling and presentation of foodstuffs, the labelling of the olives covered by the designation of origin ‘Olives noires de la Vallée des Baux-de-Provence’ must state:

— the name of the designation, i.e. ‘Olives noires de la Vallée des Baux-de-Provence’,

— the words ‘appellation d’origine protégée’ or ‘AOP’.

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

They must be indicated in conspicuous, clearly legible and indelible characters of a sufficient size to stand out from the label on which they are printed so as to be clearly distinguishable from all other written or graphic information.

4. Concise definition of the geographical area

The geographical area is located within the territory of the following municipalities of the department of Bouches-du-Rhône:

Municipalities included in their entirety: Les Baux-de-Provence, Maussane-les-Alpilles, Paradou;

Municipalities included in part: Arles, Aureille, Eygalières, Eyguières, Fontvieille, Lamanon, Mas-Blanc-des-Alpilles, Mouriès, Orgon, Saint-Etienne-du-Grès, Saint-Martin-de-Crau, Saint-Rémy-de-Provence, Sénas, Tarascon.

5. Link with the geographical area

The geographical area is part of the Alpilles mountain range, situated on colluvium found at its edges and at the northern edge of the Crau plain. The Alpilles range (maximum altitude: 400 m) extends from west to east, spanning some 30 kilometres and comprises the most typical calcareous hills found in Provence, situated between the Rhône, Durance and Crau. The mountains form the most westerly secondary mountain range found in the Provence anticlines. The mountain range has eroded and has a picturesque relief formed of staggered rows. To the south, it comprises mostly limestone from the Cretaceous and the Jurassic periods.

The climatic conditions in the geographical area are as follows:

— Mediterranean climate;

— significant variation in temperature and rainfall patterns across seasons and years;

— Rainfall characterised by storms of a brief but intense nature, occurring mainly in autumn and spring. Most of the rainfall – some 700 mm per year – occurs during a 50-day period;

— A dry season, characterised by hot, dry summers, even summer heat waves, and with a frequent shortage of water, in particular in July;

— Temperate winters, the coldest month being January;

— Average temperatures of 13,6 °C, with 1 to 2 °C less on the northern slopes of the Alpilles and a risk of frost in spring;

— Strong winds blowing for over 100 days per year, coming mostly from the north (Mistral) and the west (Tramontane);

— A rather exceptional amount of sunshine, totalling more than 2 800 hours per year.

The soil in the geographical area is characteristically stony (40 to 80 % stones) and constitutes limestone with a sandy-loamy or sandy-loamy-clay texture in the Alpilles mountains and on the colluvium found at its edges. The northern edge of the old Crau, still called ‘Crau d’Eyguières’ has very stony red fersialitic soils (30 to 60 cm of rounded siliceous stones at the surface), enriched on limestone colluvium produced from erosion of the southern slopes of the Alpilles.

Olive groves in the Alpilles mountains have largely been established on stony limestone soil formed on piedmont plains, ‘grèze-litée’ deposits and essentially thick colluvium, which fills the valleys. The fine fraction generally has a sandy-loamy texture or, more rarely, a sandy-loamy-clay texture. The calcium content is, on average, between 20 and 30 %, sometimes reaching 40 %. The active calcium content rarely exceeds 8 %. The soil pH varies between 8 and 8,5.

Olives, along with cereals and vines, have always been one of the three key crops grown in Provence. Abbé Couture wrote in his treatise of 1786 that one of the particularities of the Baux-de-Provence valley was its abundance of olive varieties. He mentioned at least six major varieties, including the Grossane. This traditional ancient variety is the only variety which is authorised and used to produce the designation of origin ‘Olives noires de la Vallée des Baux de Provence’.

This abundance of varieties has made the Baux-de-Provence valley one of the most thriving olive processing areas. Secular customs have always allowed black whole olives and cracked green olives to be eaten. Production of black Grossane table olives is almost exclusively found in the Baux-de-Provence valley. The olives are harvested when black or turning colour. The method of preparing the black olives is simple and traditional: freshly picked olives are either pricked and sprinkled with sea-salt or prepared in brine.

‘Olives noires de la Vallée des Baux de Provence’ are table olives whose specific characteristics are associated with:

— only the Grossane variety being used;

— the physical and organoleptic characteristics of the olive: the olive is a large, short fruit with a truncated base and an abundant and flavourful flesh. ‘Olives noires de la Vallée des Baux-de-Provence’ are whole, uncrushed and not split or manually flavoured. These olives have aromas of truffle and/or ceps, and/or leavened bread, and/or gingerbread, and/or red wine. They may be slightly bitter.

The soil in this area of the hills, which is calcareous, lightly-coloured and stony, is found to be airy, very permeable, and have a high calorific value, which makes it well-suited to olive-growing. Protected by the Alpilles range, the Baux-de-Provence valley is rarely exposed to fog, which can inhibit flower set and encourage cryptogamic diseases. The Baux-de-Provence valley is therefore ideally suited to olive production. The soil and climate conditions in the geographical area also explain the choice of varieties used to make ‘Olives noires de la Vallée des Baux-de-Provence’. The Grossane variety is perfectly adapted to the calcareous, stony and shallow terrain, summer drought and wind. The fruit is also used for the designation of origin ‘Huile d’olive de la Vallée des Baux-de-Provence’. The climate conditions in the geographical area make it possible to wait until the olives are naturally black before harvesting them (or still turning colour). The traditional way of preparing the olives, simply by pricking and salting them or by preparing them in brine (after first pricking them, as necessary) after harvesting allows for the preservation of the specific organoleptic characteristics of the product.

Reference to publication of the specification

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

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-92cd761e-5ace-4a0a-aff1-4bbae11edd9e