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

(2019/C 3/07)

The European Commission has approved this minor amendment application 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 found on the Commission's DOOR database.

SINGLE DOCUMENT

‘ANTEQUERA’

EU No: PDO-ES-00327-AM02 — 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.

Hojiblanca is the main or majority variety, since over 90 % of the olives grown in the area are of this type. 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 that meet the relevant conditions and which are located within the production area.

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 must be packaged in containers made of either dark glass, dark plastic, metal lined with food-grade material or ceramic. In all cases they must be food-grade containers pursuant to standing legislation, as they maintain the physical/chemical and organoleptic properties of the oil and prevent the quality of the content being altered due to the lower incidence of the 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 following 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 shipped for consumption must bear a seal of warranty, lithograph, labels or secondary labels, which must be numbered and issued or checked by the Regulatory Board 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 of 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 limy soil (20-70 % carbonate of lime). Because the surrounding area drains into the Antequera Depression, 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. This promotes 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, leading to significant summer-winter and day-night temperature variations. 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 also present light to medium levels of bitterness and spiciness, perfectly complementing other slightly sweet tastes. As regards 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 very 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 high ratio of mono-unsaturated to saturated fatty acids (between 11 and 15) and the average ratio of oleic to linoleic fatty acids (15 and 12) give 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 limy soils of the geographical area, because of the tree's need to extract calcium from the soil, together with the area's Mediterranean climate, presenting continental characteristics due to its location in 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 absorbance 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 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/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.

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