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

(2020/C 208/07)

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

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

SINGLE DOCUMENT

‘Aceite Monterrubio’

EU No: PDO-ES- 0198-AM01 – 15.10.2019

PDO (X) PGI ( )

1. Name

‘Aceite Monterrubio’

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

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.), at least 90 % of which must come from the main ‘Cornezuelo’ and ‘Picual’ varieties, while the remainder comes from the ‘Mollar’, ‘Corniche’, ‘Pico-limón’, ‘Morilla’ and ‘Cornicabra’ varieties.

‘Aceite Monterrubio’ extra virgin olive oil has the following physico-chemical and organoleptic characteristics:

— Maximum acidity of 0,5 °

— Moisture not exceeding 0,1 %

— Impurities not exceeding 0,1 %

— K270 of less than 0,20

— Peroxide value of less than 20

— Greenish-yellow colour

— Very stable

— Fruity, aromatic, almond flavour, slightly bitter and pungent

The ‘Cornezuelo’ olives give it its fruity, aromatic, almond flavour, while the ‘Picual’ olives give it its high degree of stability and slightly bitter and pungent flavour.

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

—

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

Both the production (growing and harvesting) of the olives and the extraction of the olive oil covered by the PDO must take place in the defined geographical area.

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

The extra virgin olive oil covered by the PDO may only be put into circulation and dispatched by plants in the types of packaging permitted by the applicable EU and national legislation.

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

As well as any information required by the applicable legislation, the PDO name (‘Aceite Monterrubio’) must appear prominently on the primary labels, secondary labels and seals of the packaged oil. The label must clearly indicate the origin of the product.

4. Concise definition of the geographical area

The geographical area in which the olives must be produced and the oil extracted and packaged is located in the east of the province of Badajoz, in the Autonomous Community of Extremadura. It comprises the municipalities of Benquerencia de la Serena (and its rural districts), Cabeza del Buey, Capilla, Castuera, Esparragosa de la Serena, Garlitos, Higuera de la Serena, Malpartida de la Serena, Monterrubio de la Serena, Peraleda del Zaucejo, Peñalsordo, Quintana de la Serena, Sancti-Espíritu, Valle de la Serena, Zalamea de la Serena and Zarza.

The area in which the oil is extracted and packaged is the same as the area in which the olives are produced.

5. Link with the geographical area

1. Historical factors

The region of La Serena is situated in the east of the province of Badajoz. For centuries its name and history have been linked to one of the oldest institutions in the country, La Mesta, the sheep owners’ guild.

The division of lands that had historically been in the hands of nobles with extensive estates was of vital importance for the development of the olive groves in this area. The land was divided up among the inhabitants of the villages, and they planted olive trees on both large and small areas of land.

The first written reference to olive groves in the production area dates from 1791 and appears in Viajes de La Serena [Travels in La Serena] by Antonio Agúndez Fernández, who, when referring to Monterrubio de la Serena, mentions the presence of wild olive trees, the abundance of which facilitated olive tree grafting.

Today, olive growing is second only to cereal growing, in terms of both surface area and yield. The groves cover approximately 18 000 ha, which means that in some municipalities olives are truly a monoculture.

2. Natural factors

A combination of factors, such as the area’s specific soil and climate, the perfect harmony between the crop and nature, human settlement, significant socioeconomic development and a culture deeply rooted in olive growing, have resulted in the production, in the area covered by the ‘Aceite Monterrubio’ PDO, of this distinctive extra virgin olive oil, which is appreciated by food critics and consumers alike.

The sphere of influence, and the area covered by the ‘Aceite Monterrubio’ PDO, is at the very eastern end of Lower Extremadura, in the foothills of the Sierra Morena. It is an area of gullies and gentle hills. The olive groves blend into holm oak groves and cereal farms, with a significant amount of scrub on the high ground of the sierras. The landscape is thus typical of a subtropical Mediterranean area, with mild winters and hot, dry summers, where the low levels of rainfall prevent any other type of farming.

A more detailed description is given below of what it is about the area that makes ‘Aceite Monterrubio’ a characteristic and native product.

a) Orography

There are two levels:

1. Peneplain at an altitude of 300-500 m,

2. Mountains of 600-800 m.

Cereals, olives and grapes are grown at the bottom of the valleys. The slopes are lined with holm oak pastures and extensive olive groves, while scrub, stones and quartzite scree are to be found at higher altitude and on the peaks.

In addition, the area divides into two large zones that are easily identifiable by their landscape: the north, which is treeless, and the south, with its holm oak groves, olive groves, vineyards, etc.

b) Soils

The production area has a great variety of soils. In general, most of the soils used for olive growing are clay loam, although in recent years olive groves have been planted on lighter soils, with a loam to sandy loam texture. The pH ranges from acidic to mildly acidic. Soil depth is also highly variable. In some areas the slate is visible, while in others the soil is relatively deep, at more than 50 cm, with good water retention capacity.

c) Climate

The climate is Mediterranean with some continental characteristics, although these are tempered by the area’s relative proximity to the Atlantic Ocean. In terms of temperature, the area generally enjoys short, mild winters and long, hot summers. Precipitation averages around 500 mm per year and peaks in winter, although in most of the area levels of rainfall are fairly low. Autumn and spring are periods of quite low rainfall, but it is in autumn and spring that there are most showers and that these occur with most regularity. Maximum temperatures coincide with minimum rainfall. The average annual temperature varies between 16 °C and 18 °C, with the highest temperatures occurring in the lowest-lying areas. In summer the temperature can exceed 40 °C.

Reference to publication of the product specification

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

http://www.juntaex.es/filescms/con03/uploaded_files/SectoresTematicos/Agroalimentario/Denominacionesdeorigen/PropPliegoCondDOPAceiteMonterrubio_ModMen._030220.pdf

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