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 CASSÉES DE LA VALLÉE DES BAUX-DE-PROVENCE’

EU No: PDO-FR-0051-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 0490543842 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 in accordance with 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)

Description of product

The description of ‘Olives cassées 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 initial wording of the specification and summary sheet was as follows:

‘“Olives cassées de la Vallée des Baux-de-Provence” are exclusively obtained from the Salonenque and Béruguette olive varieties. “Olives cassées de la Vallée des Baux-de-Provence” are an early seasonal product with a short shelf-life. The olives are green olives flavoured with fennel.’

This has been replaced by:

‘“Olives cassées de la Vallée des Baux-de-Provence” refers to cracked green table olives obtained exclusively from the Salonenque and Aglandau (also called “Béruguette”) varieties. Mixtures of varieties may not be marketed. The size of the olives corresponds to a maximum of 35 fruits per hectogram. Batches are homogenous 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. The olives are cracked whole olives and are not split. However, inclusion of up to 5 % of olives which are not cracked or 5 % of olives which have ruptured is permitted. The olives are green olives flavoured with fennel (Foeniculum vulgare var.). The olives are firm in the mouth, with a pronounced fennel taste, which must not be masked by saltiness. They may be slightly bitter. “Olives cassées de la Vallée des Baux-de-Provence” may not in any way have a fermented, soapy (soda) or woody taste. They must be sold in clear or slightly cloudy brine which may not be red, containing pieces of fennel branch.’

These aspects have been added to the description for the following reasons:

— The fact that the olives are ‘table’ olives has been added to better characterise the product;

— The official name of the ‘Aglandau’ variety, known locally as ‘Béruguette’, has been added although the specification only mentioned ‘Béruguette’. This was done in order to respect the official name of the variety as used in the European variety register;

— ‘Mixtures of varieties may not be marketed’: This characteristic was already previously referred to in the specification and in the summary sheet under the section ‘Method of production’. However, it was not mentioned under the section ‘Description of the product’ despite being an important part of the description;

— The size of the olives, i.e. up to a maximum of 35 fruits per hectogram, was only mentioned in the specification and summary sheet under the section ‘Method of production’. However, it is an important part of the description. The tolerances which are allowed are also mentioned. The values ensure that uniform batches are produced with medium to large fruit in line with tradition;

— Reference to the olives being whole and not split before they are cracked has been added in order to better characterise the olives in line with the Codex standard for table olives. The tolerances which are allowed have also been added as it is always possible that some non-conforming olives (not cracked, split) may be found in the end product as sought after, despite care being taken during production;

— The Latin name for the fennel used to flavour the olives (Foeniculum vulgare var.) has been added for greater accuracy;

— The organoleptic characteristics of the olives have been added. More details have been added to the organoleptic description on the basis of the inspections carried out since the designation was recognised. This has been done to better identify the product;

— Conditions regarding how the product must be presented for sale have been added as this enables the initial rules contained in the specification and summary sheet to be supplemented. Under the section ‘Method of production’ it was previously only stated that the olives were ‘kept in brine’. It has now also been clarified that fennel must be in the brine to flavour the olives.

The following sentence was initially included: ‘“Olives cassées de la Vallée des Baux-de-Provence” are an early seasonal product with a short shelf-life.’. It has now been removed as it is unclear.

Geographical area

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

The initial wording of the specification and summary sheet was as follows:

‘The production area of the Protected Designation of Origin “Olives cassées de la Vallée des Baux-de-Provence” is located in the following municipalities of the Bouches-du-Rhône department: 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.’

This has been replaced by:

— In the Single Document (point 4):

‘The geographical area is located in the following municipalities of the Bouches-du-Rhône department: 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 cracked table olives and pasteurisation, are carried out in the geographical area located in the following municipalities of the Bouches-du-Rhône department: 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 agri-food products committee of the National Institute of 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 municipality located adjacent, 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 Protected Designation of Origin. Furthermore, by changing the boundaries in this way, a new olive canner will be covered by the Protected Designation of Origin. The date these boundaries were approved (i.e. 20 June 2013) has been added following a decision by the INAO national agri-food products committee which is responsible for validating amendments to the geographical area at national level.

Reference has also been added to the fact 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 cracked 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 agri-food products committee at its meeting of 21 February 2013 following an opinion from the committee of experts appointed for this purpose by the aforementioned committee. Producers wishing to have a parcel identified must apply to the INAO for this, using a form which follows with the template approved by the INAO director. This must be done before 31 May prior to the first olive harvest covered by the Protected 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 competent INAO national committee 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 Protected 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 agri-food products committee of the National Institute of 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 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 whole of 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 Salonenque variety (formerly known as the “Plant de Salon” variety) and Béruguette variety (formerly known as the “Aglandau” or “Blanquette” variety). These are the only two traditional ancient varieties authorised for the production of the PDO “Olives cassées 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 cracked green olives, whole green olives and black olives to be eaten. Production of cracked green olives is almost only found in the Baux-de-Provence valley. With an average of 250 tonnes produced each year, cracked olives are the leading table olive product of the Baux-de-Provence valley. In the Baux-de-Provence valley, the olive marketing year begins each year in September with the harvesting of olives intended for this type of preparation. The “cracking” of the olives is essentially what makes this type of production original and, although now mechanised, this was long done by hand, making it a traditional activity in the region. As the first olives onto the market (October-November), “Olives cassées de la Vallée des Baux-de-Provence” are highly anticipated each year by connoisseurs, their impatience stemming from the early seasonal nature of the product.’

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 4.4. ‘Proof of origin’), which previously only contained information on the ‘Link to the origin’. This section now only covers the provisions concerning what must be declared and registers which are kept for the purposes of product traceability and for monitoring production conditions in the specification.

Different paragraphs have therefore been added which 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 which is covered by the Protected Designation of Origin to be monitored and checked, namely: the operator ID declaration, declaration of (full or partial) non-intent to produce the Protected Designation of Origin for a given year, crop register, handling registers for olives (raw material) and cracked olives (end product), annual olive harvest declaration, processing declaration (also called the ‘production declaration’), annual processing declaration (also called the ‘annual production declaration’) for cracked olives, market entry declaration (also called the ‘statement’) for cracked olives covered by the Protected Designation of Origin, annual stock declaration for cracked olives covered by the Protected Designation of Origin.

Furthermore, the analytical and organoleptic examination already provided for under the rules in force 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 packaged or ready for packaging. 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 under the ‘Geographical area’ section of the specification.

Varieties

The initial wording of the specification and Single Document was as follows:

‘Olives are obtained exclusively from the Salonenque and Béruguette varieties. Mixtures of varieties may not be marketed.’

This has been replaced by:

‘The olives used are obtained exclusively from the Salonenque and Aglandau (also called “Béruguette”) varieties.’

Reference to the official name of the variety, i.e. ‘Aglandau’ has been added. The list of authorised varieties (Salonenque and Béruguette) remains unchanged. However, ‘Aglandau’ is now referred to as this is the official name of the variety known locally as ‘Béruguette’.

Planting density

Planting density rules have now been added.

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 Protected Designation of 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.’

‘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 has been added to the specification:

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

It was decided that irrigation should be restricted as from the date the harvest begins. The date is set each year for the Protected 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 saturation, 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 Protected Designation of Origin “Olives cassées de la Vallée des Baux-de-Provence.”’

This has been replaced by:

‘Only olives from trees planted on the parcel for at least five years may benefit from the Protected Designation of Origin “Olives cassées 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 Protected Designation of Origin start producing – set at 5 years – corresponds to five years from when the trees were ‘planted on the parcel’ (identified parcel with the Protected 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 was as follows:

‘The yield per hectare may not exceed 6 tonnes of olives’.

This has been replaced by:

‘Yield may not exceed 10 tonnes of olives 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. In addition, it is not unusual to find olive groves dating back centuries where 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 in such a way as to remove any scope for interpretation and to help inspections. It is now stated that 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 PDO) 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 practice is better regulated and the quality of the harvested olives guaranteed.

— The initial wording of the specification was as follows:

‘The olives used must be harvested directly from the tree when fully ripe’.

This has been deleted and replaced by the following wording, now 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 proposal justified by the group. Olives are gathered by hand or by mechanical means in a way which ensures that the fruit remain intact (oscillating combs are prohibited).’

The decision was taken to introduce a harvest start date system so that olive growers guarantee 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 concept of olives ‘harvested directly from the tree when fully ripe’ is unclear and has been replaced by a requirement for olives to be gathered by hand or by mechanical means in a way which ensures that the fruit remain intact. Oscillating combs are prohibited as they can damage the olives.

— The initial wording of the specification was as follows:

‘The olives are then stored in crates, whereupon they are delivered to the canners no later than 48 hours after being harvested.’

This has been replaced by:

‘The olives are stored in crates or pallet boxes. 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 but also in pallet boxes as these do not adversely affect the quality of the product either. Furthermore, they must be delivered to canners in a healthy condition.

Preparation of cracked olives

The words: ‘Olives which appear to have been in contact with the soil may not be processed’ has been added to the specification with a view to ensuring products are of optimal quality and follow traditional practice.

The initial wording of the specification and summary sheet was as follows:

‘The size of the olives must correspond to a maximum of 35 fruits per hectogram.’

In the specification only this was supplemented by:

‘Olives are first graded and sorted prior to being prepared at the canning factories. These must be situated in the geographical area of production of the Protected Designation of Origin “Olives cassées de la Vallée des Baux-de-Provence”.’

This has been removed from the Single Document and replaced by the following wording in the specification:

‘Olives are graded and sorted before they are prepared. The size of the olives corresponds to a maximum of 35 fruits per hectogram. Batches are homogenous 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.’

The stages which take place within the geographical area are listed under the ‘Geographical area’ section of the specification and under point 3.4 of the Single Document.

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 wind or hail;

— Wrinkled or soft fruit;

— 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 for those defects.

‘The whole olives are cracked mechanically and are then left to macerate in an alkaline solution until partially de-bittered. This alkaline solution is then replaced by pure water which the olives are kept in for at least thirty-six hours, during which the water is changed every twelve hours.’

This has been replaced by the following in the specification:

‘They are cracked mechanically as whole, fresh fruit. Once cracked, pieces of olive flesh may not exceed 5 % of the olives used. Olives are left to macerate in an alkaline solution at a density not exceeding 1 025. After soaking the olives and until the point they become partially de-bittered, the alkaline solution is replaced with pure water. The olives are kept in water for at least thirty-six hours and that water is changed after successive rinsing until it goes clear. After osmosis and stabilisation, the density is between 1 036 and 1 050. Only citric or lactic acid may be used to reduce the pH level of the brine.’

Information on the maximum percentage of olive flesh permissible in consignments, the density of the brine and the additives authorised for reducing the pH of the brine has been added.

The requirement to change the water for rinsing the olives ‘every twelve hours’ has been replaced by a requirement to change the water ‘after successive rinsing until it goes clear’. The aim is that the water should be clear at the end of the process, a sign that the olives have been adequately rinsed.

All of these additions and amendments will ensure that a quality product is obtained with a maximum number of whole cracked fruit which have been sufficiently rinsed and stabilised according to traditional production methods.

Storage of cracked olives prior to packaging

The initial wording of the specification was as follows:

‘The olives are stored in brine. After brining, the olives must be stored at a temperature of between +4 °C and +8 °C.’

Moreover, the summary sheet (point 4.5) stated: ‘The olives are stored in brine.’

This has been removed from the Single Document and replaced by the following wording in the specification:

‘The olives are stored in brine no later than eight days after de-bittering, for a maximum of twelve months and at a temperature of between 2 and 4 °C.’

In order to guarantee optimal storage conditions prior to marketing, a maximum period of 12 months in which the olives may be kept in brine has been added. As such, the storage temperature has been lowered to ‘between 2 °C and 4 °C’ from ‘between 4 °C and 8 °C’.

The following has been added to the specification as regards pasteurisation:

‘The product must be pasteurised within the geographical area of the Protected Designation of Origin in order to ensure it complies with the description under point 2 before the olives are first marketed under the Protected Designation of Origin. To do so, operators apply a maximum pasteurisation value of 2 000 seconds (at a theoretical temperature of 70 °C). This is to prevent the olives from cooking excessively, which would risk them softening and cause them to darken slightly too much (from pure green to brown). Consequently, the inspection procedure includes stricter checks on pasteurisation whereby regular verification of recordings made by pasteurisation equipment is carried out and the characteristics of the product after pasteurisation are checked.’

This paragraph has also been added to point 3.5 of the Single Document using very similar wording (there are slight differences in the wording). The content is identical to that of the specification.

Pasteurisation is optional. However, if used, these new rules require that the pasteurisation be carried out in the geographical area in compliance with a specific pasteurisation value. The requirement for pasteurisation to be carried out in the geographical area enables pasteurised products to be checked before they are first marketed under the Protected Designation of Origin in order to verify that they have maintained the characteristics defined under point 2 of the specification (‘Description’).

Flavouring

The specification and summary sheet initially stated the following:

‘The olives may only be flavoured with fennel’.

This has been replaced by the following in the specification and in point 3.3 of the Single Document:

‘The cracked olives may only be flavoured with fennel (Foeniculum vulgare var.) taken from the vegetative part and seeds of the plant. Commercial fennel extract, or a fennel decoction or infusion produced by the operator may be added.’

The conditions for flavouring with fennel have been better defined. Reference has been added to the use of the vegetative part and seeds of the plant for flavouring and the possibility to also incorporate commercial fennel extract, or a fennel decoction or infusion produced by the operator. Moreover, the Latin name for fennel has been added for greater accuracy, i.e. Foeniculum vulgare var.

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 product initially described.

— The initial wording of the summary sheet was as follows:

‘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’,

Moreover, the specification stated:

‘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’,

This has been slightly amended and replaced with the following 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 a result of which 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 to the Jurassic periods.’

— The initial wording of the specification (not included in the summary sheet) was as follows:

‘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 amongst 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.’

This has been deleted as it provides historical information which does not demonstrate a real link with the product’s geographical origin.

— The initial wording of the specification was as follows:

‘The Vallée des Baux-de-Provence region, as defined, is distinguished by its specific geological and climatic characteristics.’

Moreover, the summary sheet stated:

‘It is distinguished by its specific geological and climatic characteristics’.

The specification was also initially worded as follows:

‘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.’

This has 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 (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);

— 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 nitisols (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, occasionally, 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 site – 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 initial wording of the specification was as follows:

‘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.’

Moreover, the summary sheet stated:

‘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.’

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

The following has been added regarding human factors:

In 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 Salonenque variety (formerly known as the “Plant de Salon” variety) and Béruguette variety (formerly known as the “Aglandau” or “Blanquette” variety). These two traditional ancient varieties are the only varieties which are authorised and used to produce the PDO “Olives cassées 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 cracked green olives, whole olives and black olives to be eaten. Production of cracked green olives is almost exclusively found in the Baux-de-Provence valley. Every year in late August, when the olives intended to be processed in this way are harvested, this marks the beginning of the olive marketing year in the Baux-de-Provence valley. The “cracking” of the olives is essentially what makes this type of production original and, although now mechanised, this was long done by hand, making it a traditional activity in the region. The production method is simple and traditional. After the olives are cracked, they are left to macerate in an alkaline solution until partially de-bittered. This alkaline solution is then replaced by pure water which the olives are kept in for at least thirty-six hours, during which time the water is regularly changed. The olives are stored in brine at a density of between 1 036 and 1 050. Only citric or lactic acid may be used to reduce the pH level of the brine.’

Supplementary information on the traditional method of producing cracked olives 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 cassées de la Vallée des Baux-de-Provence” are table olives with specific characteristics associated with:

— the olives being “cracked” green olives. They are cracked mechanically as whole, fresh fruit;

— only the Salonenque and Aglandau (also known as “Béruguette” or “Blanquette”) varieties being used;

— their pronounced fennel taste due to this being the only seasoning used to flavour the olives;

— the pieces of fennel branch found in the brine;

— their firmness in the mouth;

— the minimum size of no more than 35 fruit per hectogram.’

The following description of the ‘causal link’ between the specific characteristics of the geographical area and 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 cassées de la Vallée des Baux-de-Provence”. The Salonenque variety is perfectly adapted to the calcereous, stony and shallow terrain, summer drought and wind. The fruit ripens very early and is also used for the PDO “Huile d’olive de la Vallée des Baux-de-Provence”. The Aglandau or “Berruguette” variety, which is more sensitive to drought than the Salonenque, became established thanks to its resistance to the cold and wind and the fact that it ripens later which is suited to the local climate. It is found throughout Provence.

Wild fennel grows throughout the Baux-de-Provence valley. Flowering in summer, wild fennel is in seed at the time the Salonenque olives are harvested. As such, it has traditionally been added when preparing cracked olives, their aromas blending harmoniously. The simple and traditional method used to produce the olives preserves their characteristic aromas and the firmness of the fruit.’

Labelling

The registered specification and summary sheet initially stated the following:

‘On the labelling of olives covered by the Protected Designation of Origin “Olives cassées de la Vallée des Baux-de-Provence”, the following must be stated:

— the name “Olives cassées de la Vallée des Baux-de-Provence”

— the words: “appellation d’origine contrôlée” or “AOC”

— where the name of an undertaking 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.’

This is replaced in the specification and Single Document by the following: ‘In addition to the compulsory information provided for by legislation on the labelling and presentation of foodstuffs, the labelling of the Protected Designation of Origin “Olives cassées de la Vallée des Baux-de-Provence” must state:

— the name of the Protected Designation of Origin, i.e. “Olives cassées de la Vallée des Baux-de-Provence”

— the words “Protected Designation of Origin” or “PDO”.

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. ‘Protected Designation of Origin’ and ‘PDO’.

National requirements

In line with changes to national legislation, the reference to the Decree of 27 August 1997 recognising the ‘appellation d’origine contrôlée’ [registered designation of origin] in France has been removed. A table has been added 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.

Item Initial contact details and text (specification and Single Document) Updated contact details and text (specification) Responsible body in Member State Name: National Institute of Origin Designations (Institut National des Appellations d’Origine) 138 Champs Elysées 75008 Paris FRANCE Tel. +33 153898000 Fax +33 142255797 National Institute of Origin and Quality (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 FRANCE In the Single Document: Composition: producer/processor (x) other ( ) In the specification only: 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 Membership: 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 National Institute of Origin and Quality (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 Directorate-General for Competition Policy, Consumer Affairs and Fraud Control (Direction générale de la concurrence, de la consommation et de la répression des fraudes) (DGCCRF) Address: 59 Boulevard Vincent Auriol 75703 Paris Cedex 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 CASSÉES DE LA VALLÉE DES BAUX-DE-PROVENCE’

EU No: PDO-FR-0051-AM01 – 16.8.2017

PDO ( X ) PGI ( )

1. Name(s)

‘Olives cassées 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 cassées de la Vallée des Baux-de-Provence’ refers to cracked green table olives obtained exclusively from the Salonenque and Aglandau (also called ‘Béruguette’) varieties. Mixtures of varieties may not be marketed. The size of the olives corresponds to a maximum of 35 fruits per hectogram. Batches are homogenous 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. The olives which are cracked are whole and not split. However, inclusion of up to 5 % of olives which are not cracked or 5 % of olives which have ruptured is permitted. The olives are green olives flavoured with fennel (Foeniculum vulgare var.). The olives are firm in the mouth, with a pronounced fennel taste, which must not be masked by saltiness. They may be slightly bitter. ‘Olives cassées de la Vallée des Baux-de-Provence’ may not in any way have a fermented, soapy (soda) or woody taste.

They must be sold in clear or slightly cloudy brine which may not be red, containing pieces of fennel branch.

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

‘Olives cassées de la Vallée des Baux-de-Provence’ are obtained from the Salonenque and Aglandau olive varieties. They are flavoured with fennel (Foeniculum vulgare var.) taken from the vegetative part and seeds of the plant. Commercial fennel extract, or a fennel decoction or infusion produced by the operator may be added.

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

All stages, from the growing of the olives through to their processing into cracked table olives and pasteurisation must be carried out in the defined geographical area.

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

The product must be pasteurised within the geographical area of the Protected Designation of Origin in order to ensure it complies with the description under point 3.2 before the olives are first marketed under the Protected Designation of Origin. Operators apply a maximum pasteurisation value of 2 000 seconds (at a theoretical temperature of 70 °C). This is to prevent the olives from cooking excessively, which would risk them softening and changing in colour (from pure green to brown). Consequently, the inspection procedure includes stricter checks on pasteurisation whereby regular verification of recordings made by pasteurisation equipment is carried out and the characteristics of the product after pasteurisation are checked.

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 Protected Designation of Origin ‘Olives cassées de la Vallée des Baux-de-Provence’ must state:

— the name of the Protected Designation of Origin, i.e. ‘Olives cassées de la Vallée des Baux-de-Provence’

— the words ‘Protected Designation of Origin’ or ‘PDO’.

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 in the following municipalities of the Bouches-du-Rhône department:

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 to 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);

— Exceptional amount of sunshine, totalling more than 2 800 hours per year.

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.

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 nitisols (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, occasionally, 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 Salonenque variety (formerly known as the ‘Plant de Salon’ variety) and Béruguette variety (formerly known as the ‘Aglandau’ or ‘Blanquette’ variety). These two traditional ancient varieties are the only varieties which are authorised and used to produce the PDO ‘Olives cassées 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 cracked green olives and black whole olives to be eaten. Production of cracked green olives is almost exclusively found in the Baux-de-Provence valley. Every year in late August, when the olives intended to be processed in this way are harvested, this marks the beginning of the olive marketing year in the Baux-de-Provence valley. The ‘cracking’ of the olives is essentially what makes this type of production original and, although now mechanised, this was long done by hand, making it a traditional activity in the region. The production method is simple and traditional. After the olives are cracked, they are left to macerate in an alkaline solution until partially de-bittered. This alkaline solution is then replaced by pure water which the olives are kept in for at least thirty-six hours, during which time the water is regularly changed. The olives are stored in brine at a density of between 1 036 and 1 050. Only citric or lactic acid may be used to reduce the pH level of the brine.

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

— the olives being ‘cracked’ green olives. They are cracked mechanically as whole, fresh fruit;

— only the Salonenque and Aglandau varieties being used;

— their pronounced fennel taste due to this being the only seasoning used to flavour the olives;

— the pieces of fennel branch found in the brine;

— their firmness in the mouth;

— the minimum size of no more than 35 fruit per hectogram.

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 cassées de la Vallée des Baux-de-Provence’. The Salonenque variety is perfectly adapted to the calcereous, stony and shallow terrain, summer drought and wind. The fruit ripens very early and is also used for the PDO ‘Huile d’olive de la Vallée des Baux-de-Provence’. The Aglandau variety, which is more sensitive to drought than the Salonenque, became established thanks to its resistance to the cold and wind and the fact that it ripens later which is suited to the local climate. It is found throughout Provence. Wild fennel grows throughout the Baux-de-Provence valley. Flowering in summer, wild fennel is in seed at the time the Salonenque olives are harvested. As such, it has traditionally been added when preparing cracked olives, their aromas blending harmoniously. The simple and traditional method used to produce the olives preserves their characteristic aromas and the firmness of the fruit.

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-e30d06c0-b702-446d-b66d-b3408eea5852