ANNEX

APPLICATION FOR APPROVAL OF A NON-MINOR AMENDMENT TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

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

‘Antequera’

EU No: PDO-ES-00327-AM03 — 19.3.2018

PDO ( X ) PGI ( )

1. Applicant group and legitimate interest

Regulatory Board for the ‘Antequera’ Protected Designation of Origin Carretera de Córdoba, S/N 29200 Antequera — Málaga ESPAÑA Tel. +34 952841451 Email: info@doantequera.org

The Regulatory Board for the ‘Antequera’ Protected Designation of Origin is a non-profit organisation recognised by the competent authority in the Member State as the management body for the designation of origin. It operates on democratic principles and represents the operators involved in producing the protected product. It represents the economic and sectoral interests of its members, with special concern for minority interests, thus ensuring equal representation of all the various interests.

Moreover, the Regulatory Board has the legal capacity to submit this application for amendment in accordance with Spanish national legislation – specifically Article 13(2)(a) of Law 2/2011 of 25 March 2011 on fisheries and food quality in Andalusia.

2. Member State or Third Country

Spain

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

— ☐ Product name — ☒ Description of product — ☐ Geographical area — ☐ Proof of origin — ☐ Method of production — ☒ Link — ☐ Labelling — ☐ Other [to be specified]

4. Type of amendment(s)

— ☒ Amendment 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. — ☐ Amendment 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)

Point B.3.) Physical, chemical and organoleptic characteristics of the oils in the product specification, together with point 3.2 of the Single Document. The product specification to which the Single Document links has been updated.

The physical/chemical parameter K270 (absorbency 270 nm) has been changed from 0,15 to 0,18.

Reason: Some years ago it was found that as the harvest season has been brought forward for cultural reasons by the ‘Antequera’ PDO producers with a view to achieving higher-quality, more fruity oils, there has been a slight increase in the K270 value. For high fruitiness median scores, the K270 parameter is equal to or higher than the upper limit of 0,15 but without reaching the limit set out in the relevant legislation.

The K270 parameter is generally linked to the state of oxidation of the oil, but various scientific studies on this aspect have shown that there is a close link between the K270 value and the natural composition of olive oil: oils that are harvested earlier have significantly higher values for this parameter, but this can be explained by the presence of the higher content of phenolic compounds, which absorb at a wavelength of 280 nm, thus distorting the data. Paradoxically, the presence of these phenolic compounds largely determines the oxidation stability and most of the sensory attributes that are characteristic of virgin olive oil.

SINGLE DOCUMENT

‘Antequera’

EU No: PDO-ES-00327-AM03 — 19.3.2018

PDO ( X ) PGI ( )

1. Name

‘Antequera’

2. Member State or Third Country

Spain

3. Description of the agricultural product or foodstuff

3.1. Type of product

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

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

Extra virgin olive oil, obtained from the fruit of the olive tree (Olea europaea L.), using exclusively physical or mechanical procedures at a temperature that does not affect the natural chemical composition of the oil, thus preserving the taste, aroma and characteristics of the fruit from which it is produced.

As regards their organoleptic properties, these oils have the fruitiness of green olives, other ripe fruits, almond, banana and green grass in intensities ranging from medium to high. They also present light to medium levels of bitterness and spiciness, perfectly complementing other slightly sweet tastes.

The oils covered by the ‘Antequera’ Protected Designation of Origin must be extra virgin olive oils and have the following specifications:

Physico-chemical parameters:

Acidity (%) Maximum 0,3 Peroxide value (meq oxygen per kg of oil) Maximum 10 K270 (Absorbency 270 nm) Maximum 0,18





Organoleptic characteristics:

Median score for fruitiness Equal to or greater than 4 Median defect Equal to 0

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

Extra virgin olive oil, obtained from the fruit of the olive tree (Olea europaea L.) of the Hojiblanca variety, with the possible addition of minority varieties such as Picual or Marteño, Arbequina, Picudo, Lechín de Sevilla or Zorzaleño, Gordal de Archidona, Verdial de Vélez Málaga and Verdial de Huévar.

The Hojiblanca variety is the main, majority, variety, since it accounts for over 90 % of the land under olives in the area. The other varieties are considered to be secondary varieties and are less widely grown in the area. The Hojiblanca and Gordal de Archidona varieties are considered to be of local origin.

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

The olives used to obtain the product are approved varieties from registered olive groves located within the production area.

The oil must be extracted in registered mills located within the production area that meet the conditions laid down.

Production is divided into the following phases: cleaning, washing and weighing the olives; beating the pomace; separating solids and liquids by continuous centrifugation; separating liquids by continuous centrifugation; decanting and storing.

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

The oil is packaged in containers made of dark glass, dark plastic, metal lined with food-grade material or of ceramic. In all cases they must be food-grade containers compliant with existing legislation, as they maintain the physical/chemical and organoleptic properties of the oil for longer and prevent the quality of the content from being altered, since they limit the incidence of light, which would increase the rate of oxidation of the oil.

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

The commercial labels of each registered company must be checked by the Regulatory Board as regards the use of the designation logo. Labels must bear the wording ‘Denominación de Origen Protegida Antequera’ or the logo of the designation of origin, and the Union symbol.

All packaging in which the protected oil is released for consumption must bear a guarantee seal, a label or a secondary label, which must be numbered and issued by the Regulatory Board or checked by it as regards the use of the designation logo. These secondary labels must be affixed exclusively in the registered bottling plant in such a way that they cannot be reused.

4. Concise definition of the geographical area

The production area comprises the territories located in the following municipalities in the Province of Málaga: Alameda, Almargen, Antequera, Archidona, Campillos, Cañete La Real, Cuevas Bajas, Cuevas de San Marcos, Fuente de Piedra, Humilladero, Mollina, Sierra de Yeguas, Teba, Villanueva de Algaidas, Villanueva del Rosario, Villanueva del Trabuco and Villanueva de Tapia, and the Municipality of Palenciana in the Province of Córdoba.

5. Link with the geographical area

Specificity of the geographical area

The oils are produced in the natural area formed by the Antequera depression, on the western edge of the Andalusian Intrabaetic depressions. In the north it borders the provinces of Córdoba and Seville, in the west the provinces of Seville and Cádiz, and in the east that of Granada. In the south it is bordered by the Subbaetic mountain ranges, which separate it from the Montes de Málaga, Hoyas in Valle del Guadalhorce and Serranía de Ronda, all districts of the Province of Málaga.

This area has particular geomorphological and climatic characteristics. It covers an area of depressions with smooth topography at an altitude of 400-600 m, surrounded by a series of mountain ranges to the north (the Subbaetic System) and south (the Penibaetic System) which give the area a micro-climate and soil conditions suitable for olive cultivation.

The olives are grown between 450 and 600 metres above sea level, on medium-depth, very clayey soil (20-70 % carbonate of lime). What is more, as the Antequera depression is an endorheic basin, various levels of river terrace have developed, all bearing large quantities of tertiary deposits, including Middle Pliocene red clay, which provide the olive trees with plentiful amounts of potassium and have high levels of moisture retention, promoting vegetation in the olive trees, which is important given that more than 90 % of the plantation land is not irrigated. The Antequera area has a temperate to warm Mediterranean climate, with some continental characteristics due to its location in the Andalusian Intrabaetic depressions. This situation produces great contrasts in temperature between summer and winter and between day and night. The average temperatures in the coldest month (January or December) vary between 6 °C and 9 °C. The warmest months are July and August, with average temperatures ranging between 22 °C and 27 °C.

Specificity of the product

As regards its organoleptic properties, ‘Antequera’ PDO extra virgin olive oil presents medium to high intensities of green olive fruitiness, with a median score of 4 or more, and a range of positive attributes of other ripe fruits, almonds, banana and green grass. These oils present light to medium levels of bitterness and spiciness, perfectly complementing other slightly sweet tastes. As regard its physical/chemical properties, the product has low acidity (less than 0,3 %), a low peroxide content (less than 10) and low ultraviolet absorbency (K270) (less than 0,18).

It has a well-balanced fatty acid composition. Its oleic acid content is high at 78 to 81 % and it has medium levels of linoleic acid at 5 to 8 %. The ratio of mono-unsaturated to saturated fatty acids is high (between 11 and 15) and it has a medium value for the ratio of oleic to linoleic fatty acids (15 and 12), which gives the oil a lightness on the palate.

They are moderately stable oils thanks to their high concentrations of tocopherols. This makes Antequera oils rich in vitamin E.

The fraction of unsaponifiable matter of Antequera oils is notable for high levels of methyl sterols, more than 30 mg per 100 g of oil.

Causal link between the area and the characteristics of the product

The tolerance of the Hojiblanca indigenous variety to the clayey soils of the geographical area, because of the tree’s need to extract calcium from the soil, together with the continental Mediterranean climate of the natural area of the Andalusian depression with its cold, dry winters, means that this variety, harvested in the area’s olive groves during the months of low temperatures, produces oils with the fruitiness of green olives, with a median of 4 or more, and a range of positive attributes of other ripe fruits, almonds, banana and green grass and light to medium levels of bitterness and spiciness. As regards their physical/chemical properties, the oils have low acidity (less than 0,3), a peroxide value of less than 10 and ultraviolet absorbency of less than 0,18.

The low temperatures in winter characteristic of the geographical area delay the ripening period of the Hojiblanca indigenous variety, altering the acid profile of the oils produced to give higher levels of oleic acid (between 78 and 81 %) and lower levels of saturated and unsaturated fatty acids.

Reference to the publication of the specification

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

The full text of the product specification can be found at:

http://www.juntadeandalucia.es/export/drupaljda/Pliego_Antequera_modificado.pdf

or

http://www.juntadeandalucia.es/organismos/agriculturapescaydesarrollorural/areas/industrias-agroalimentarias/calidad-promocion/paginas/denominaciones-calidad-aceite-oliva.html The product specification is located under the name of the quality designation.

or

via the homepage of the Regional Ministry of Agriculture, Fisheries and Rural Development (http://www.juntadeandalucia.es/organismos/agriculturapescaydesarrollorural.html), by following the navigation pathway: ‘Áreas de actividad’/‘Industrias Agroalimentarias’ > ‘Calidad y Promoción’ > ‘Denominaciones de Calidad’ > ‘Aceite de Oliva Virgen Extra’. The product specification is located under the name of the quality designation.