EN Official Journal of the European Union C 233/9

Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin

(2005/C 233/06)

This publication confers the right to object to the application pursuant to Articles 7 and 12d of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in a Member State, in a WTO member country or in a third country recognized in accordance with Article 12(3) within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92.

SUMMARY

COUNCIL REGULATION (EEC) No 2081/92

‘HUILE D'OLIVE DE CORSE’ OR ‘HUILE D'OLIVE DE CORSE — OLIU DI CORSICA’

EC No: FR/00428/11.11.2004

PDO ( X ) PGI ( )

This summary has been produced for information only. For full details, the producers of the products covered by the PDO or PGI in question in particular are invited to consult the full version of the product specification at national level or at the European Commission.

1. Responsible department in the Member State:

Name: Institut National des Appellations d'Origine Address: 138, Champs-Elysées — 75008 Paris From 1 January 2005: 51 rue d'Anjou — 75 008 Paris Tel.: 01 53 89 80 00 Fax: 01 42 25 57 97

2. Group:

2.1. Name: Syndicat AOC Oliu di Corsica — Huile d'olive de Corse.

2.2 Adress:

Cutaghjolu. 20240 Ghisonaccia Tel.: 04 95 56 64 97. Email: oliudicorsica@free.fr

2.3 Composition: producers/processors (X) other ( )

3. Type of product:

Class 1-5 Olive oil

4. Specification:

(Summary of requirements under Article 4(2))

4.1 Name: ‘Huile d'olive De Corse’ or ‘Huile d'olive de Corse — Oliu di Corsica’

4.2 Description: ‘Huile d'olive de Corse’ or ‘Huile d'olive de Corse — Oliu di Corsica’ is a mild-tasting olive oil with virtually no fieriness or bitterness. Its aroma is delicate and evocative of dried fruit, confectionery and Corsican scrub.

It ranges in colour from straw to clear yellow and may contain flashes of green.

4.3 Geographical area: The geographical area covers 297 municipalities in the department of Southern Corsica:

Afa; Ajaccio Alata; Albitreccia; Altagene; Ambiegna; Appietto; Arbellara; Arbori; Argiusta-Moriccio; Arro; Azilone-Ampaza; Azzana; Balogna; Bastelicaccia; Belvedere-Campomoro; Bilia; Bonifacio; Calcatoggio; Campo; Cannelle; Carbini; Carbuccia; Cardo-Torgia; Cargese; Cargiaca; Casaglione; Casalabriva; Cauro; Coggia; Cognocoli-Monticchi; Conca; Corrano; Coti-Chiavari; Cuttoli-Corticchiato; Eccica-Suarella; Figari; Foce; Forciolo; Fozzano; Frasseto; Giuncheto; Granace; Grossa; Grosseto-Prugna; Guarguale; Lecci; Letia; Levie; Lopigna; Loreto-Di-Tallano; Marignana; Mela; Moca-Croce; Monacia-D'aullene; Murzo; Ocana; Olivese; Olmeto; Olmiccia; Osani; Ota; Partinello; Peri; Petreto-Bicchisano; Piana; Pianottoli-Caldarello; Pietrosella; Pila-Canale; Porto-Vecchio; Propriano; Rosazia; Salice; Sari-Solenzara; Sari-D'orcino; Sarrola-Carcopino; Sartene; Serra-Di-Ferro; Serra-Di-Scopamene; Serriera; Sollacaro; Sorbollano; Sotta; Sant'andrea-D'orcino; San-Gavino-Di-Carbini; Sainte-Lucie-De-Tallano; Santa-Maria-Figaniella; Santa-Maria-Siche; Tavaco; Ucciani; Urbalacone; Valle-Di-Mezzana; Vero; Vico; Viggianello; Villanova; Ze rubia; Zevaco; Zigliara; Zonza; Zoza, and in

the department of Upper Corsica: Aghione; Åland Aleria; Algajola; Altiani; Ampriani; Antisanti; Aregno; Avapessa; Barbaggio; Barrettali; Bastia; Belgodere; Bigorno; Biguglia; Bisinchi; Borgo; Brando;Cagnano; Calenzana; Calvi; Campi; Campile; Campitello; Canale-Di-Verde; Canari; Canavaggia; Casabianca; Casalta; Casevecchie; Castellare-di-Casinca; Castellare-di-Mercurio; Castello-di-Rostino; Castifao; Castiglione; Castineta; Castirla; Cateri; Centuri; Cervione; Chiatra; Chisa; Corbara; Costa; Croce; Crocicchia; Erbajolo; Ersa; Farinole; Favalello; Feliceto; Ficaja; Focicchia; Furiani; Galeria; Gavignano; Ghisonaccia; Giocatojo; Giuncaggio; Ile-Rousse; Isolaccio-Di-Fiumorbo; Lama; Lavatoggio; Lento; Linguizzetta; Loreto-Di-Casinca; Lucciana; Lugo-Di-Nazza; Lumio; Luri; Manso; Matra; Meria; Moita; Moltifao; Monacia-D'orezza; Moncale; Monte; Montegrosso; Monticello; Morosaglia; Morsiglia; Murato; Muro; Nessa; Nocario; Noceta; Nonza; Novella; Occhiatana; Ogliastro; Olcani; Oletta; Olmeta-Di-Capocorso; Olmeta-Di-Tuda; Olmo; Omessa; Ortiporio; Palasca; Pancheraccia; Parata; Patrimonio; Penta-Acquatella; Penta-Di-Casinca; Pero-Casevecchie; Piano; Piazzole; Piedicorte-Di-Gaggio; Piedicroce; Piedigriggio; Pietralba; Pietracorbara; Pietra-Di-Verde; Pietraserena; Pietroso; Pieve; Pigna; Pino; Poggio-Di-Nazza; Poggio-Di-Venaco; Poggio-D'oletta; Poggio-Marinaccio; Poggio-Marinaccio; Polveroso; Popolasca; Porri; Porta; Prato-Di-Giovellina; Prunelli-Di-Casacconi; Prunelli-Di-Fiumorbo; Pruno; Quercitello; Rapaggio; Rapale; Riventosa; Rogliano; Rospigliani; Rutali; Scata; Scolca; Sermano; Serra-Di-Fiumorbo; Silvareccio; Sisco; Solaro; Sorbo-Ocagnano; Sorio; Soveria; Speloncato; Stazzona; Sant'andrea-Di-Bozio; Sant'andrea-Di-Cotone; Sant'antonino; San-Damiano; Saint-Florent; San-Gavino-D'ampugnani; San-Gavino-Di-Fiumorbo; San-Gavino-Di-Tenda; San-Giovanni-Di-Moriani; San-Giuliano; San-Martino-Di-Lota; Santa-Lucia-Di-Mercurio; Santa-Lucia-Di-Moriani; Santa-Maria-Di-Lota; Santa-Maria-Poggio; San-Nicolao; Santo-Pietro-Di-Tenda; Santo-Pietro-Di-Venaco; Santa-Reparata-Di-Balagna; Santa-Reparata-Di-Moriani; Taglio-Isolaccio; Talasani; Tallone; Tomino; Tox; Tralonca; Urtaca; Vallecalle; Valle-Di-Campoloro; Valle-Di-Rostino; Monacia-D'orezza; Velone-Orneto; Ventiseri; Venzolasca; Verdese; Vescovato; Vezzani; Vignale; Ville-Di-Paraso; Ville-Di-Pietrabugno; Volpajola; Zalana; Zilia; Zuani.

Parts of the municipalities of Corte and Venaco are included.

The area comprises a large number of isolated production zones because of the island's rugged mountainous terrain with few flat areas and some parts above 1 000 metres with poor communication links.

The geology, made up mainly of shale and granite with some pockets of calcium, has shaped the rural landscape with its steep slopes.

The soil on which the olive trees are cultivated derives mainly from the deterioration of the two main rocks. A common characteristic of the types of soil thus produced is their limited depth meaning that they are rather impoverished and dry.

Corsica has a Mediterranean climate with summer droughts lasting around five months, temperatures which favour olive tree cultivation (mild winters, hot summers, almost no frost in the growing areas), strong sunshine but with maritime influences providing significant moisture.

4.4 Proof of origin: Olive oil may not be marketed with the protected designation of origin ‘Huile d'olive de Corse’ or ‘Huile d'olive de Corse — Oliu di Corsica’ unless an approval certificate has been issued by the Institut national des appellations d'origine pursuant to the requirements set out in national legislation on the approval of olive products which benefit from a protected designation of origin.

Every part of the production process of the raw material and the preparation of the olive oil must take place within the defined geographical area.

For the production of the raw material, the procedure requires:

the land parcel to be identified among the list of land parcels that are suitable for the production of ‘Huile d'olive de Corse’ or ‘Huile d'olive de Corse — Oliu di Corsica’, that comply with the criteria for planting olive trees and the production requirements (variety, method of managing the olive grove);

a harvest declaration to be made annually by the olive grower, declaring the area under production, the quantity of olives produced in compliance with the specified yield and the destination of the olives (oil-mill, processing place).

In terms of processing, the procedure requires:

an annual manufacturing declaration made by the operator declaring the total quantity of product processed;

a request for an approval certificate which allows the storage area of the products and all product containers to be identified.

The procedure is completed by a scientific analysis and taste test to ensure that the products are typical and of high quality.

In addition, each operator, once an approval certificate has been obtained, is obliged to make a stock declaration.

4.5 Method of production: The olives must be produced and processed in the production area defined at point 4-3.

Varieties

The olive oil is obtained from olives of the following varieties: Sabine (also called Aliva Bianca, Biancaghja), Ghjermana, Capannace, Raspulada, Zinzala, Aliva Néra (otherwise known as Ghjermanane du Sud), Curtinese.

However, olive groves planted before the date of publication of the national rules defining the designation which fail to comply with the provisions on varieties will continue to qualify for the right to use the designation ‘Huile d'olive de Corse’ or ‘Huile d'olive de Corse — Oliu di Corsica’ for their harvest provided that the holdings concerned submit to the Institut national des appellations d'origine an individual timetable for the conversion of the holding in question. The timetable must provide that olive trees of the varieties listed above account for at least 30 % of the olive groves on the holding in 2010, 40 % in 2015, 50 % in 2020 and 70 % in 2025. With effect from the 2010 harvest, olives obtained from these groves may be used in the preparation of olive oil bearing the designation on condition that these olives are mixed with at least one of the varieties listed above.

Within each olive grove, pollinating varieties of olive trees may be planted provided that they are arranged in a coordinated way and do not exceed 5 % of the number of trees in the grove. Olives from these varieties may be used to produce oil on condition that the proportion of these olives does not exceed 5 % of the total mass of olives used.

Management of the olive grove

Each tree must have an area of at least 24 m2 surrounding it and there must be a distance of at least 4 meters between trees.

Pruning consists in reducing the tree by cutting away dead wood.

Olive groves must be maintained either by planting crops or sowing grass which is mown or used as pasture every year.

While the olive trees are in leaf, the grove may be irrigated until the olives ripen.

The output of the groves may not exceed 8 tonnes per hectare. However, in exceptional weather conditions the yield for a specific harvest may be increased or decreased. In any event it may not exceed 10 tonnes of olives per hectare.

Only olives from trees which are at least five years old may be used to produce oil.

Harvesting

The start of harvesting is determined by order of the prefect on a proposal from the Institut national des appellations d'origine. However, in exceptional weather conditions the Institut national des appellations d'origine may provide for exceptions.

Oil is produced from olives harvested when ripe. Total deliveries to a mill in an oil year must comprise for each holding not more than 20 % green olives and at least 50 % black olives.

The olives must be harvested directly from the tree without the use of abscission products or shaken down in the traditional way using a long pole, or by falling naturally or mechanically, and caught in nets or other receptacles beneath the tree.

Olives picked up from the ground and those which fall in the natural way and come from the first and last emptying of the nets or other receptacles must be kept separate from batches that are suitable for use in PDO oil production.

The olives must be stored and transported in crates and bins.

Processing requirements

Olives must be kept for no more than 9 days from harvesting to use, of which a maximum of 2 days must elapse between delivery to the mill and pressing.

The oil must be extracted mechanically only, without heating the olive paste above a maximum temperature of 27° C.

Washing, settling and decanting, centrifuging and filtering only are permitted. Apart from water, adjuvants to facilitate oil extraction may not be used.

The free acidity content of the virgin olive oil obtained, expressed as oleic acid, must not exceed 1,5 grammes per 100 grammes of oil.

4.6 Link: The history of the olive tree on the island dates back a very long time and represents the basis for the cultivation of olives.

The wild olive tree or Oleaster is indigenous to Corsica and its cultivation was probably developed by the Greek and Roman civilisations.

The presence in the scrub of a substantial number of hundred-year-old olive trees bears witness to a significant olivegrowing past which reached a climax in the late 19th century. The reason for this was the particular combination of soil and climate favouring the cultivation of olive trees. The Mediterranean climate is mild (frost free) in the traditional olivegrowing sectors, excluding mountain areas above 800 metres. A distinctive feature of olivegrowing in Corsica is the diversity of ancient endemic varieties used exclusively to produce oil.

Independently of the individual characteristics of the different varieties, the trees are subject to common methods of management adapted to the soil and climate conditions: the natural dropping of the olives into nets together with the large size of the trees, late harvesting associated with the absence of frost and the slow development of the raw material.

Processing entails the pressing of the ripe olives which confers on Corsican olive oil its typically characteristic mildness.

Improvements in harvesting and in the performance of the oil mills have contributed to enhancing the quality of the oil while maintaining its typical characteristics.

The interdependence of natural and human, local and specific factors confer therefore on olive oil bearing the PDO ‘Huile d'olive de Corse’ or ‘Huile d'olive de Corse — Oliu di Corsica’ original features that are common to olive production across the island.

4.7 Inspection body:

Name: I.N.A.O. Address: 138, Champs-Elysées, 75008 Paris From 1 January 2005: 51 rue d'Anjou — 75 008 Paris Name: D.G.C.C.R.F. Address: 59 Bd V. Auriol, 75703 Paris Cedex 13

4.8 Labelling: In addition to the compulsory information provided for by legislation on labelling and the presentation of foodstuffs, the controlled designation of origin ‘Huile d'olive de Corse’ or ‘Huile d'olive de Corse — Oliu di Corsica’ labels must include the following:

the name ‘Huile d'olive de Corse’ or ‘Huile d'olive de Corse — Oliu di Corsica’

the words ‘appellation d'origine contrôlée’ or the letters ‘AOC’. If the name of a holding or a brand appears on the label independently of the address, the name is repeated between the words: ‘appellation’ and ‘contrôlée’.

These details must all be in the same visible area and on the same label.

They must be in visible, indelible, sufficiently large print that stands out clearly from the rest of the information and illustrations on the label.

4.9 National requirements: Decree on the protected designation of origin ‘Huile d'olive De Corse’ or ‘Huile d'olive de Corse — Oliu di Corsica’.