EN Official Journal of the European Union C 204/24

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

(2015/C 204/09)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

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

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

‘HUILE D’OLIVE DE NICE’

EU No: FR-PDO-0105-01278 — 17.11.2014

PDO ( X ) PGI ( )

1. Applicant group and legitimate interest

Syndicat interprofessionnel de l’olive de Nice

Box 58 MIN Fleurs 6 06296 Nice Cedex 3 FRANCE Tel. +33 497257644 Fax +33 493176404 E-mail: aoc.olive@aocolivedenice.com

The Syndicat interprofessionnel de l’olive de Nice is made up of producers and processors of ‘Huile d’olive de Nice’ and it has a legitimate interest in submitting an amendment application.

2. Member State or Third Country

France

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

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4. Type of amendment(s)

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5. Amendment(s)

Description of product

The description of the product has been revised and supplemented.

In particular, it is specified that it is a ‘ripe fruity’ type of oil with a predominantly almond-like flavour. According to the results of tastings that have been organised for several years now and the work carried out by the Centre technique oléicole (CTO) of the Association française interprofessionnelle de l’oléiculture (AFIDOL), which has compiled the results of over 10 years of analyses, ‘Huile d’olive de Nice’ is characterised mainly by a flavour of (fresh or dry) almonds but also by secondary flavours such as raw artichoke, broom flower, hay, pastry and hints of lemon. These flavours complement those of dry fruits and ripe apple referred to in the specification submitted when applying to register the PDO.

Furthermore, in order to describe the product better, it is proposed that the maximum level of pungency be set at 2 and of bitterness at 1,5 according to the organoleptic scale of the International Olive Oil Council (IOOC). These thresholds have also been determined on the basis of the conclusions of the work carried out by the Centre technique oléicole (CTO).

The maximum free acidity content has been reduced to 1 g/100 g instead of 1,5 g/100 g, initially for the sake of preserving quality as well as possible.

The peroxide value of the olive oil when first marketed is restricted to 16 milliequivalents of oxygen peroxide for each kilogramme of olive oil in order to preserve the quality of the oil for the consumer.

The indication of the ‘virgin’ nature of the oil has been removed, as that quality relates solely to the analytical characteristics of the oil and ‘Huile d’olive de Nice’ may belong either to the ‘virgin’ or ‘extra virgin’ category.

Geographical area

In the specification, some errors identified in the names of municipalities belonging to the geographical area of the designation of origin have been corrected; however, these amendments do not alter the boundaries of the geographical area of production, which remain the same.

Furthermore, the various stages which must take place within the geographical area of the designation have been clarified: ‘All of the processes, from the production of the olives to their transformation into olive oil, are carried out within the defined geographical area’.

Moreover, the methods for identifying land parcels have been specified in accordance with the new national procedures.

Proof of origin

Owing to developments in national legislation and regulations, the section entitled ‘Evidence that the product originates in the defined geographical area’ has been consolidated to bring together provisions on declaration obligations and on the keeping of registers for tracing the product and monitoring production conditions.

That section has also been extended to include several provisions on registers and declaration documents, enabling traceability to be guaranteed and ensuring that product compliance with the requirements of the specification is monitored.

Method of production

Pollinator varieties

The amendment consists of removing the reference to the maximum quantity of olives obtained from pollinator varieties or old local varieties authorised for the production of oil and initially set at 5 % (which is identical to the number of trees obtained from these varieties in the orchards). Traditionally the olives in the orchards are harvested in one single visit, and the olive quantities picked from trees of pollinator varieties or old local varieties are usually included in the overall volume of olives brought to the mill to make the PDO oil and they are very small. In order to take account of this marginal presence of olives from pollinator varieties, the phrase ‘The oils must come exclusively from olives of the Cailletier variety.’ has been replaced with ‘The oils come from olives of the Cailletier variety.’

Finally, a definition has been added for ‘old local varieties’. They are ‘varieties planted before the frost of 1956 with a significant number of trees in the production area’.

Planting density

The amendment is intended to cater for the specific situation of olive trees planted on terraces compared to olive trees planted on flat land, as the majority of the PDO orchards are planted on steeply sloping land and this is indeed one of their specific characteristics. This form of planting does not hinder the trees’ root development and does not create competition for light, given that the land slopes. Therefore, we suggest taking the height of each terrace into account when calculating the required minimum distance between trees and not enforcing a minimum area of 24 m2 per tree in such cases.

The rules on the minimum distance between trees (set at 4 metres) have been clarified as regards trees planted on or after 27 April 2001 (date when the initial decree recognising the controlled designation of origin was published).

Intercropping

In accordance with local customs, fruit trees not considered to affect the product’s final quality may be grown in olive orchards provided that they do not represent more than 5 % of the total number of trees on the parcel in question.

Irrigation

We suggest setting an irrigation deadline to replace the initial provision authorising irrigation ‘until the colours begin to turn’, in so far as this is imprecise and the date when colours begin to turn may vary slightly by geographical sector (coastal or inland) within the geographical area, potentially creating inspection difficulties.

The deadline has therefore been set at 1 November.

Yield

The maximum authorised yield has been increased from 6 t/ha to 10 t/ha. The trees in recently planted orchards are now producing and the yield from such olive groves is close to 8-10 t/ha. In addition, it is not rare to find centuries-old 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, the method for calculating yield has been specified in such a way that all scope for interpretation is avoided. It has therefore been stated that yield must be calculated with regard to the quantity harvested (and not the total production of the tree including olives that fall to the ground and are not collected or covered by the designation).

The age when trees start producing has been specified (at least 5 years old) to ensure that the olives in question are of sufficient quality.

Date of harvest

Initially, the harvest start date was set by order of the prefect based on a proposal from the competent authority.

Within the context of simplifying administrative procedures at national level, it is suggested that the Director of the INAO set this date based on a reasoned proposal from the group.

Harvesting

The phrase ‘shaking down the fruit by mechanical means’ has been replaced by ‘mechanical methods’. This drafting amendment does not change the different harvesting methods authorised for the PDO ‘Huile d’ olive de Nice’.

Health status of the olives used

According to the original wording of the specification, the olives delivered to the mill had to be ‘healthy’. The original wording has been amended in order, on the one hand, to specify the expected health status and, on the other, to inspect the olives used rather than those that are delivered. The provision is as follows:

‘The olives used are healthy. However, each batch may include a share of worm-infested, bird-pecked or congealed olives not exceeding 3 %. Mouldy or fermented olives are not covered by the designation of origin.’

Oil extraction process

In accordance with the general legislation on cold pressing, the maximum temperature of the olive paste during the oil extraction process has been reduced from 30 °C to 27 °C.

In the interests of clear drafting, the producers wanted to list all the different processes and treatments authorised when producing olive oil. The following have been added: leaf stripping, crushing, kneading, extraction by centrifuging or by pressing.

Storage conditions

In order to preserve the quality of the product when it is marketed, the following has been added:

‘“Huile d’olive de Nice” is stored in a food container in premises suited to the preservation of the product and protected from light, air and heat so as to maintain the characteristics of the product.’

Labelling

The wording of labels specifically referring to the designation has been brought into line with Regulation (EU) No 1151/2012.

Moreover, the European Union’s PDO logo and the words ‘appellation d’origine protégée’ or ‘A.O.P.’ are among the references that must be included on labels for products covered by the designation of origin ‘Huile d’olive de Nice’.

Other: inspection

In the light of changes to national legislation and rules, the section entitled ‘National requirements’ now contains a table indicating the main points to be checked, their reference values and the evaluation methods to be used.

SINGLE DOCUMENT

‘HUILE D’OLIVE DE NICE’

EU No: FR-PDO-0105-01278 — 17.11.2014

PDO ( X ) PGI ( )

1. Name(s)

‘Huile d’olive de Nice’

2. Member State or Third Country

France

3. Description of the agricultural product or foodstuff

3.1. Type of product

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

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

‘Huile d’olive de Nice’ is a ‘ripe fruity’ type of olive oil. It has a predominantly almond-like flavour. One or more of the following secondary flavours, in particular, may be present: raw artichoke, broom flowers, hay, leaves, grass, pastry, ripe apples, dry fruits and hints of lemon.

The pungency is less than or equal to 2 and the bitterness less than or equal to 1,5 according to the organoleptic scale of the International Olive Oil Council (IOOC).

The oil comes principally from the Cailletier variety.

The free acidity, expressed in terms of oleic acid, is less than or equal to 1 g/100 g of olive oil. The peroxide value is restricted to 16 milliequivalents of oxygen peroxide for each kilogramme of olive oil when first marketed.

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

The olive oil is made from olives obtained from orchards where not less than 95 % of the trees are of the Cailletier variety and not more than 5 % are of pollinator and ‘old local varieties’ (varieties planted before the frost of 1956 with a significant number of trees in the production area).

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

All of the processes, from the olives being grown to their transformation into olive oil, must be carried out in the defined geographical area.

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

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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, protected designation of origin ‘Huile d’olive de Nice’ labels must include the following:

— the name of the designation of origin, ‘Huile d’olive de Nice’ and the words ‘appellation d’origine protégée’ or ‘A.O.P’. These details must all be in the same visual field. They must be indicated in conspicuous, clearly legible and indelible characters of a sufficient size that stand out from the label on which they are printed so as to be clearly distinguishable from all other written or graphic information.

— the European Union PDO logo.

4. Concise definition of the geographical area

The geographical area of production for ‘Huile d’olive de Nice’ is situated within the following municipalities of the Department of Alpes-Maritimes:

— Aiglun, Antibes, Biot, Bouyon, Cannes, Clans, Conségude, Les Ferres, Malaussène, Mandelieu-la-Napoule, 2, Nice, Roquestéron-Grasse, La Tour, Tournefort, Vallauris and Villars-sur-Var,

— the municipalities of the cantons of: Le Bar-sur-Loup (except the municipalities of Caussols and Courmes), Breil-sur-Roya, Cagnes-sur-Mer-Centre, Cagnes-sur-Mer-Ouest, Le Cannet, Carros, Contes, L’Escarène, Grasse-Nord, Grasse-Sud, Lantosque, Levens, Menton-Est, Menton-Ouest (except the municipality of Roquebrune-Cap-Martin), Mougins, Nice 13th canton, Roquebillière (except the municipality of Belvédère), Roquesteron, Saint-Laurent-du-Var-Cagnes-sur-Mer-Est, Saint-Vallier-de-Thiey (except the municipalities of Escragnolles and Saint-Vallier-de-Thiey), Sospel (except the municipality of Moulinet), Vence, Villefranche-sur-Mer (except the municipalities of Cap-d’Ail and Saint-Jean-Cap-Ferrat).

5. Link with the geographical area

5.1. Specificity of the geographical area

This geographical area forms part of a larger area characterised by the traditional siting of olive groves and processing facilities and it is based on the original features of the natural landscape (topography, pedology, climate).

The olive groves of Nice are situated in the heart of a region where the mountains and the sea meet and merge with each other. The major drainage system is the Var and the valleys of its tributaries, the Vésubie, the Tinée and the Estéron. Olive-growing has developed downstream of these valleys, where sites are less constricted than those further upstream. Such steep-slope olive groves are situated on hills, subcoastal plateaux and slopes often arranged into terraces. The soils, which are particularly suitable for growing olive trees, are colluvial and rich in congelifracted limestone and limestone clay, with a silty-clay texture.

The olive-growing area has a Mediterranean climate balanced by the occasional presence of a mountain climate. Temperatures are mild (4 °C to 11 °C in winter), there is high precipitation (800 to 1 100 mm) and excellent sunlight exposure (2 760 hours/year). Extreme frost never occurs along the coastal fringe and is rare in inland areas below 750 m in altitude. In these circumstances and without strong winds, the Cailletier variety, a tall tree with long, pendulous branches, has become established over the centuries as the dominant variety in Nice’s orchards.

Olive trees have always been one of the main crops for people living in the ‘Comté de Nice’ (an administrative division within the States of the House of Savoy, 1526-1847) and the Côte d’Azur. The harvest generally starts in November and extends into April, with a more intensive harvesting period between January and March, when olives ‘turning colour’ are harvested (at least 50 % of the olives are wine-red in colour).

5.2. Specificity of the product

‘Huile d’olive de Nice’ is obtained principally from the local Cailletier olive variety (at least 95 % of the olive trees in the orchard). ‘Huile d’olive de Nice’ is a ‘ripe fruity’ type of olive oil appreciated for its ‘mildness’ (it is an oil with very little bitterness and pungency).

It has a characteristic, predominantly almond-like flavour. Certain secondary flavours more or less present depending on the oils, such as ‘broom flower’, ‘pastry’ or a hint of ‘lemon’, are likewise typical of ‘Huile d’olive de Nice’.

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

The characteristics of the geographical area have shaped Nice’s olive-growing landscape and the specific characteristics of ‘Huile d’olive de Nice’.

Owing to its geographical location (at the extremity of the Alps, which fall away into the sea), the department of Alpes-Maritimes has a limited agricultural land area. Arable land is rare and olive trees are planted on man-made terraces. Nice’s olive groves form a characteristic landscape comprising slopes which incorporate dry stone walls built to hold back the soil and provide protection against erosion. Olive cultivation is the only alternative to abandoning the land in certain threatened areas.

The specific Mediterranean climate in the geographical area, with few strong winds and little frost, excellent sunshine exposure and abundant rainfall in spring and autumn, is beneficial for cultivating olive trees, even in areas up to 700 metres in altitude. The region of ‘Huile d’olive de Nice’ features both coastal areas and mid-range mountains.

Under these specific circumstances, the Cailletier variety, which is perfectly adapted, accounts for 95 % of the olive trees in the geographical area. On this special land, this typical low-hanging variety is traditionally harvested from tall trees in one single visit. Harvesting takes place rather late compared to other olive-growing areas, in particular in the mid-range mountains, where harvesting is extended until the end of winter, after the onset of ripening. This is possible thanks to the mild climate.

Use of this local variety combined with its late harvesting are key to the mildness and particular flavours of ‘Huile d’olive de Nice’, for example ‘almond’ but also ‘broom flower’, ‘pastry’ and a hint of ‘lemon’, which have made its reputation.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation (2))

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-0e3dc185-56cd-4d6b-be3e-d82ae3a731ce/telechargement

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

(2) See footnote 1.