EN Official Journal of the European Union C 75/9

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 75/05)

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).

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2)

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘HUILE D’OLIVE DE NYONS’

EC No: FR-PDO-0217-01199-20.2.2014

PGI ( ) PDO ( X )

1. Sections of the specification affected by the amendments

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2. Type of amendments

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3. Amendment(s)

3.1. Description of product

More details have been added to the organoleptic description based on the inspections carried out since the designation was recognised. This has been done to better identify the product.

The maximum free acidity has been reduced to 0,8 g/100 g, which is a true reflection of the outcome of processing practices in the Nyons region, given that the olives are pressed very soon after harvesting.

The peroxide value of olive oil when first marketed has been restricted to 16 milliequivalents of oxygen peroxide for each kilogramme of olive oil. This is done to ensure the quality of the oil is preserved for the consumer.

The oil has very little or no pungency (sharpness) or bitterness. These characteristics are expressed in terms based on the International Olive Council’s rating scale (ranging from 0 to 10): the oil’s values range from 0 to 2. The proposed levels correspond well to the characteristics of ‘Huile d’olive de Nyons’ which, owing to the fact that the olives are harvested when mature, has a certain mildness.

The Specification initially stated that the oil was ‘golden yellow’ in colour. As the colour of the oil changes as the product ages (it has green highlights at the beginning of the season), the description of the colour has been expanded and now reads: ‘Its colour varies from yellow shot with green highlights to golden yellow.’

3.2. Proof of origin

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

Provisions on the authorisation of operators by the inspection body have been included. This permits recognition of their ability to meet the requirements of the Specification for the designation they wish to use.

This section has also been supplemented with information on registers and declaration documents, enabling traceability to be guaranteed and ensuring that compliance of the products with the requirements of the Specification is verified.

3.3. Method of production

Production of the olives

Information has been included on the age the trees producing the olives with the protection designation of origin must have at the time they are first harvested. This has been set at five years to make monitoring production easier. The trees’ harvest can be used for production of this oil five years after planting, the orchards are inspected and their crop taken into account when calculating the maximum authorised yield.

The maximum percentage of pollinator varieties authorised in the orchards is 5 %, but this is difficult to apply to very small orchards (with less than 20 trees). To take these orchards into account, it is stipulated that they are allowed to contain a tree belonging to a pollinator variety. Olives from pollinator varieties may be used to produce oil on condition that the share of olives from these trees does not exceed 5 % of the total mass of olives used.

Information on the size and maintenance of the orchards has been added to ensure that the orchards of the Nyons region are kept well-maintained. This helps prevent any untended orchards (by imposing an obligation to perform annual maintenance, manage plant cover and prune the trees at least once every two years) and limits risks to health (by ensuring the removal of pruning debris).

Based on the provisions of the initial decree of 10 January 1994 concerning recognition of the registered designation of origin, information specifying planting density (a minimum of 24 m2 per tree and a minimum distance of four metres between trees) has been included, as well as a ban on the planting of perennial catch crops. This has been done with the aim of preserving quality and out of respect for traditional farming practices.

Irrigation

Irrigating the olive trees helps guarantee regular yields and does not undermine the quality of the olive oil. Late irrigation should be avoided to enable the fruit to ripen under good conditions. Irrigation of the olive trees is permitted, with different final irrigation dates depending on the irrigation technique used (until 31 August for sprinkler irrigation and until 30 September for drip and micro-jet irrigation).

Yield

The initial decree of 10 January 1994 concerning recognition of the registered designation of origin provided for restricting orchard yields to 6 tonnes/hectare, with the possibility of increasing this to 8 tonnes/hectare in exceptional years. Since recognition of the designation of origin, however, olive growers have seen yields increase. This is due to the fact that, as the designation of origin has become more successful, the olive trees are being tended more regularly and the technical follow-up has improved. Many orchards have been restored. Also, the lack of any significant frost since 1985 has led to bigger trees producing larger crops. The maximum average farm yield has therefore been increased to 10 tonnes of olives per hectare, which better corresponds to maximum crop sizes in the area. When calculating the yield, all olives produced are taken into account, irrespective of their intended use.

Harvesting/Date of harvest

The initial decree of 10 January 1994 concerning recognition of the registered designation of origin provided for the date of the start of harvesting to be set annually. The amended application clarifies that this date is set by the competent authorities after the producer group has carried out a maturity inspection to ensure that the olive crop overall is sufficiently mature to authorise harvesting.

State of maturity

The level of maturity of the olives at time of harvest has been expressed more precisely: at least 65 % of the olives must not be green. This formulation is more precise than the term initially used of ‘harvest when the olives are properly ripe’.

Harvesting methods have been specified to take technical developments into account: along with harvesting exclusively by hand, the use of branch- or tree-shaking vibration equipment has been permitted. Abscission products may not be used. Harvesting olives that have fallen to the ground naturally is prohibited, as this results in poor-quality oil. The amended application also specifies the techniques to be applied where nets are used, so that the quality of the olives is preserved.

Manner of storage

To make sure that the characteristics of the harvested olives are preserved, the producers’ group wanted to specify that the olives are transported in crates with a maximum capacity of 20 kg.

Extraction of the oil

The initial decree of 10 January 1994 concerning recognition of the registered designation of origin provided for time periods between harvest and delivery and between harvest and processing. To ensure that the olive oil possesses the characteristics of the designation of origin, maximum time periods have been reduced to three days between harvesting and delivery, four days between delivery and processing, and six days between harvesting and processing.

The quality requirements for processed olives have been expressed more precisely. The percentage of olives that can be affected by frost and pests has been limited to 10 %; this clarified the term previously used of ‘healthy’ olives.

An obligation has been introduced to remove the leaves from the olives prior to extracting the oil to avoid it acquiring unwanted tastes.

The maximum temperature of the olive paste has been reduced from 30 °C (as defined in the initial decree concerning recognition of the registered designation of origin) to 27 °C at all stages of the production process in order to preserve the initial characteristics of the product. This obligation also applies to any washing water which may be used.

While retaining the previous stipulations with regard to extraction methods (i.e. extraction involving solely mechanical processes and no other reagent than water), the list of authorised methods has been clarified (milling of the olives, kneading of the olive paste, separation of the olive pomace from the liquid fraction, separation of the oil from the pulp, and filtration where necessary). The list reflects all of the techniques currently used in the geographical area and has been drawn up to prevent any new processing techniques being introduced without prior consideration of their impact on the product’s characteristics.

Storage of the oil

To preserve the quality of the product against oxidation, the following statement is added: ‘“Huile d’olive de Nyons” is stored and packaged in such a way as to limit the oil coming into contact with air.’

3.4. Labelling

The content of the labelling which relates specifically to the designation has been brought in line with Regulation (EU) No 1151/2012: the European Union PDO logo is used. Furthermore, the words ‘appellation d’origine protégée’ (‘protected designation of origin’) also form part of the specific labelling requirements for products with the designation.

3.5. National requirements

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

3.6. Other: updating of the section on ‘References to the inspection body’ and clarifications of arrangements for determining suitable parcels

The contact details of the competent inspection authorities have been updated, particularly in order to reflect the change in the inspection arrangements.

In the ‘Geographical area’ section, arrangements for determining suitable parcels have been brought into line with the new national procedures.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (3)

‘HUILE D’OLIVE DE NYONS’

EC No: FR-PDO-0217-01199-20.2.2014

PGI ( ) PDO ( X )

1. Name

‘Huile d’olive de Nyons’

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, oil, etc.)

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

‘Huile d’olive de Nyons’ is an olive oil characterised by scent of green apple with nutty undertones and a buttery taste, possibly accompanied by scents of fresh hazelnut and/or freshly cut grass. The oil is smooth and referred to by tasters as ‘fatty’, in contrast to certain other, ‘fluid’ oils. Its colour varies from yellow shot with green highlights to golden yellow.

The oil has a pungent, mildly bitter flavour, with a rating of less than or equal to 2 out of 10 for each criterion on the International Olive Oil Council (IOOC) organoleptic scale.

The free acidity, expressed in terms of oleic acid, is less than or equal to 0,8 g/100 g. The peroxide value is restricted to 16 milliequivalents of oxygen peroxide for each kilogramme of olive oil when first marketed.

3.3. Raw materials (for processed products only)

At least 95 % of the olives used must be of the ‘Tanche’ variety. The others may come from trees belonging to one of the pollinator varieties used.

3.4. Feed (for products of animal origin only)

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

Every part of the process, from growing the olives to processing them into olive oil, must take place within the defined geographical area.

3.6. Specific rules on slicing, grating, packaging, etc.

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3.7. Specific rules on labelling

Apart from the mandatory information prescribed in the rules on labelling olive oil, the labelling of ‘Huile d’olive de Nyons’ must contain

— the name of the designation of origin, ‘Huile d’olive de Nyons’ and the words ‘appellation d’origine protégée’ (‘protected designation of origin’) or ‘A.O.P’. These details must all be in the same field of vision and on the same label,

— the European Union PDO logo.

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.

4. Concise definition of the geographical area

The geographical area of production is located:

— to the north of Mont Ventoux, in a region known as the ‘Dry Pre-Alps’.(‘Préalpes sèches’),

— to the south of the foothills which back onto the Alps and rise to an altitude of 1 000 to 1 300 metres, protecting the area from the main Mistral wind,

— to the east of the Rhône Valley.

It comprises the following 53 municipalities of the Departments of Drôme and Vaucluse:

— in the Department of Drôme: the canton of Nyons in its entirety, except for the municipalities of Chaudebonne, Sainte-Jalle and Valouse; the municipalities of Beauvoisin, Bénivay-Ollon, Buis-les-Baronnies, Eygaliers, Mérindol-les-Oliviers, Mollans-sur-Ouvèze, Montréal-les-Sources, Le Pègue, La Penne-sur-l’Ouvèze, Pierrelongue, Plaisians, Propiac, La Roche-sur-le-Buis, Rousset-les-Vignes, Sahune, Saint-May, Saint-Pantaléon-les-Vignes, Tulette, Vercoiran and Villeperdrix,

— in the Department of Vaucluse: the canton of Vaison-la-Romaine in its entirety; and the municipalities of Brantes, Entrechaux, Malaucène (Section AI), Valréas and Visan.

5. Link with the geographical area

5.1. Specificity of the geographical area

Natural factors

Situated at latitude 44 degrees north, the olive orchards of the Nyonsais region and Les Baronnies, where ‘Huile d’olive de Nyons’ is produced, are the northernmost in France. Further north, the autumn and winter temperatures prevent the fruit from ripening properly.

These are the geographical limits for the growth of Mediterranean crops, as olive groves there are exposed to a high risk of frost. However, being located within a natural basin means that the trees are sheltered from strong winds (the Mistral) and the cold. Nyons is sometimes referred to as ‘Little Nice’ because of the amount of sunshine it gets (2 500 hours a year), its air quality (dry and fresh) and the mildness of its climate.

Mont Ventoux, the ‘Giant of Provence’, separates the production area from the sea and acts as a barrier against the heavy rains from the south. This has led to the area being referred to as the ‘Dry Pre-Alps’ (‘Préalpes sèches’). A range of hills of between 1 000 and 1 300 metres in altitude obstructs the prevailing Mistral wind and reduces its intensity.

The climate is Mediterranean, with low rainfall. The average annual precipitation registered for the period from 1961 to 1990 was 773 mm. Rain falls mainly in autumn and accounts for a third of all storm rainfall. Summers are dry and hot and temperatures in winter are relatively low, with a prevailing northerly wind. The average minimum temperature is 6,4 °C, with the weather becoming progressively colder as winter progresses.

The parts of the geographical production area for this designation of origin that are conducive for olive growing are the slopes of the foothills, exposed to the sun and with open terrain (not obscured by shade), where air can circulate freely and disperse any humidity, and with sufficiently deep scree soils with high infiltration rates and good water storage capacity.

Human factors

Olives have been produced in the area around Nyons since ancient times. The Phoenicians and Greeks taught the local population living along the banks of the Eygues both the art of viticulture and how to grow olives.

Over the centuries, numerous references have been made to trade in olives and olive oil in the area. Olive and olive oil production form an integral part of the landscape and economic life of the region.

The vagaries of producing olives and olive oil experienced during the 20th century (such as the frosts of 1956) prompted producers to organise themselves and defend their heritage, notably by establishing the ‘Confrerie des Chevaliers de l’Olivier’ in 1964 and organising traditional festivals (such as the Fête des Olivades, Fête de l’Alicoque and Fête de l’olive piquée, etc.).

Their efforts and perseverance led to the recognition of a designation of origin by a ruling from the Court of Valence on 24 April 1968 and recognition of a registered designation of origin by the decree of 10 January 1994.

The local producers have applied technical know-how adapted to the natural conditions. A particular example is their choice of the local ‘Tanche’ variety, which is particularly well-adapted to the area.

‘Tanche’ is a dual-purpose variety: it can be used both as a table olive and to obtain olive oil. Grading of olives by size, which is traditionally done after harvest, enables all of the small-diameter olives to be set aside for milling.

The olives are harvested when ripe and milled very soon thereafter. The techniques used are pressing and extraction: these preserve the integrity of the product (the temperature of the paste is restricted to 27 °C, and no inputs are added other than water).

5.2. Specificity of the product

‘Huile d’olive de Nyons’ is obtained from olives of the Tanche variety, harvested at an advanced stage of maturity.

In organoleptic terms, ‘Huile d’olive de Nyons’ has very little pungency or bitterness (less than or equal to 2), pronounced smoothness, a scent green apple with nutty undertones and a buttery taste, possibly accompanied by scents of fresh hazelnut and/or freshly cut grass.

In analytical terms, ‘Huile d’olive de Nyons’ is weakly acidic.

It should also be pointed out that the olive oil’s high oleic acid content (more than 80 %) and a ratio of delta-5 to avenasterol or campesterol well above three are characteristic of the Tanche variety.

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)

Producers in the regions of Nyons and Les Baronnies have been adapting the way they produce olives and olive oil to climatic conditions for a very long time. One way they do this is by planting a variety which is relatively resistant to mild frosts and selecting the most resistant individuals from this cultivar. Tanche is their variety of choice. It is considered endemic to the Nyons and Les Baronnies areas.

The environmental conditions are perfectly suited to the requirements of the ‘Tanche’ variety, which is the only one used in the region, apart from a few pollinating trees. ‘Tanche’ olive trees actually need the winter cold to limit alternate bearing (irregularity of production). They are also wind-sensitive.

The existence of extremely old living specimens of this variety (some aged around 1 000 years) is evidence of its historical antecedence in and adaptability to the area. In addition, the variety’s specific requirements have impeded it from extending its range beyond the geographical area.

The specific climatic conditions of the geographical area (dry air, amount of sunshine, protection from the wind and gradual decrease in temperature) enabling this demanding variety of olive to reach maturity and be harvested when ripe.

The fact that this variety of olive can not only grow, but also reach full maturity in this particular region gives ‘Huile d’olive de Nyons’ its specificity and originality.

The producer’s expertise, which manifests itself most notably in the form of harvesting at maturity and milling the olives very soon thereafter, helps them obtain an oil which is sweet (with very little bitterness and pungency), has a scent of green apple with nutty undertones, a buttery taste and weak acidity.

This olive oil, the first in France to achieve recognition with a registered designation of origin, is used in culinary specialities and found on the finest menus. It is mentioned in the inventory of France’s culinary heritage, specifically in the volume on the Rhône-Alpes Region published by the Conseil National des Arts Culinaires in 1995.

Reference to publication of the Specification

(Article 5, paragraph 7, of Regulation (EC) No 510/2006 (4))

https://www.inao.gouv.fr/fichier/CDCHuileOliveNyons2014.pdf

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

(2) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

(3) Replaced by Regulation (EU) No 1151/2012.

(4) See footnote 3.