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

(2002/C 262/05)

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

COUNCIL REGULATION (EEC) No 2081/92

APPLICATION FOR REGISTRATION: ARTICLE 5

PDO (x) PGI ( )

National application No: 9/2000

1. Responsible department in the Member State Name: Ministero delle Politiche agricole e forestali

Address: Via XX Settembre, 20, I-00187 Roma

Tel. (39-06) 481 99 68

Fax (39-06) 42 01 31 26

e-mail: qualita@politicheagricole.it

2. Applicant group 2.1. Name (a) Associazione Molisana Produttori Olivicoli AMPO.

(b) Associazione Provinciale Produttori Olivicoli AProPrOl.

(c) Associazione Interprovinciale Produttori Olivicoli Molisani AIPOM.

(d) Associazione Molisana Olivicoltori AMO.

(e) Associazione Produttori Olivicoli AssPrOl.

2.2. Address (a) Via Zurlo, 20; I-86100 Campobasso

(b) Via d'Amato, 15; I-86100 Campobasso

(c) Via Veneto, 64; I-86100 Campobasso

(d) Via Veneto, 84; I-86100 Campobasso

(e) Loc. Nunziatella; I-86019 Isernia.

2.3. Composition: Producers/processors (x) Other ( ).

3. Type of product: Class 1.5 - Oils and Fats; extra virgin olive oil.

4. Specification (Summary of requirements under Article 4(2))

4.1. Name: "Molise"

4.2. Description: extra virgin olive oil with the following characteristics:

- colour: greenish yellow,

- aroma: fruity, slight to average,

- flavour: fruity with a hint of bitterness/sharpness,

- panel test: >= 6,5,

- free fatty acidity: <= 0,50 %,

- peroxide value: <= 10 Meq O2/kg,

- K 232: <= 2,00,

- oleic acid: 70-80 %,

- total polyphenols (expressed as caffeic acid): > 100 mg/kg.

4.3. Geographical area: The area in which the olives used to produce "Molise" extra virgin olive oil are grown and pressed is situated within the administrative boundaries of the Molise Region and comprises the following municipalities: Acquaviva Collecroce, Agnone, Bagnoli del Trigno, Baranello, Belmonte del Sannio, Boiano, Bonefro, Busso, Campobasso, Campodipietra, Campolieto, Campomarino, Cantalupo nel Sannio, Carpinone, Casacalenda, Casalciprano, Castelbottaccio, Castellino del Biferno, Castelmauro, Castelpetroso, Castelpizzuto, Castelverrino, Castel S.Vincenzo, Castropignano, Cercemaggiore, Cercepiccola, Cerro al Volturno, Civitacampomarano, Civitanova del Sannio, Colle d'Anchise, Colletorto, Colli al Volturno, Conca Casale, Duronia, Ferrazzano, Filignano, Forlì del Sannio, Fornelli, Fossalto, Frosolone, Gambatesa, Gildone, Guardialfiera, Guardiaregia, Guglionesi, Jelsi, Isernia, Larino, Limosano, Longano, Lucito, Lupara, Macchia d'Isernia, Macchiagodena, Macchia Valfortore, Mafalda, Matrice, Mirabello Sannitico, Miranda, Molise, Monacilioni, Montagano, Montaquila, Montecilfone, Montefalcone nel Sannio, Montelongo, Montemitro, Montenero di Bisaccia, Montenero Valcocchiara, Monteroduni, Montorio nei Frentani, Morrone nel Sannio, Oratino, Palata, Pesche, Pescolanciano, Petacciato, Petrella Tifernina, Pettoranello del Molise, Pietrabbondante, Pietracatella, Pietracupa, Pizzone Poggio Sannita, Portocannone, Pozzilli, Provvidenti, Riccia, Ripabottoni, Ripalimosani, Roccamandolfi, Roccasicura, Roccavivara, Rocchetta al Volturno, Rotello, Salcito, San Biase, San Felice del Molise, San Giacomo degli Schiavoni, San Giovanni in Galdo, San Giuliano del Sannio, San Giuliano di Puglia, San Martino in Pensilis, San Massimo, Santa Croce di Magliano, Sant'Agapito, Sant'Angelo Limosano, Sant'Elena Sannita, Sant'Elia a Pianisi, Santa Maria del Molise Scapoli, Sepino, Sesto Campano, Spinete, Tavenna, Termoli, Torella del Sannio, Toro, Trivento, Tufara, Ururi, Vastogirardi, Venafro and Vinchiaturo.

4.4. Proof of origin: Writers have long celebrated the reputation and fame of Molise oil. In his treatise "De re rustica", Cato mentions the rules governing the sale of olives in Venafro. In "De Oleo", Pliny describes the olive trees brought from Licino to the Venafro region and the excellence of the oil produced from their fruit. The Licino variety is still cultivated in the Venafro area, where it is known as "Aurina". In the Satires, to which Eugenio Solza refers in "L'arte del convito nella Roma antica" ("The Art of Entertainment in Ancient Rome"), Horace recommends using Venafro oil as an essential ingredient in the preparation of two sauces. Commenting, in his "Dissertation on the 62 different kinds of oil offered to His Majesty, Ferdinand IV", on the best oil available in Roman times, Giovanni Presta recalls that Venafro oil "was reserved for the most refined, the most discriminating and the most prosperous".

In the Larino region, wherever excavations have uncovered villas dating back to Roman times, large oil jars that lay buried in cellars have been unearthed, providing evidence of the plentiful output of oil. In "Pro Cluentio", Cicero praises the industriousness of the people of the Larino and the fertility of their soil. The region is so well suited to the cultivation of olive trees that over the centuries it has specialised in certain varieties now the boast of whole areas and linked to the geographical areas to which they belong; in addition to the Aurina variety mentioned above, there are the well-known "Gentile di Larino", "Rosciola" and the "Oliva Nera di Colletorto" varieties.

Production, pressing and bottling take place in the designated area. Bottling is included because of the need to safeguard the distinctive characteristics and the quality of "Molise" oil, ensuring that the producers concerned can witness the checks carried out by the independent supervisory body. The PDO is of major importance to the said producers and, in line with the objectives and spirit of the Regulation, provides them with an opportunity to increase their income. Moreover, bottling has traditionally been carried out in the geographical area concerned.

The olives come from groves located in the production area. Growers enter their groves in registers that have been established and are kept up to date for that purpose. Pressing, bottling and market preparation take place, within the designated area, at suitable facilities entered in a specific register.

The inspection body verifies compliance with the technical requirements set out in the production rules for qualifying for entry in the register and with the procedures that must be followed by various parties in the sector in order that individual batches can be identified and traced in the proper way.

4.5. Method of production: "Molise" extra virgin olive oil is produced by groves containing one or more of the following olive varieties: Aurina, Gentile di Larino, Oliva Nera di Colletorto and Leccino (80 % or more). The balance (up to 20 %) is accounted for by other indigenous varieties present in olive groves located in the production area, including Paesana Bianca, Sperone di Gallo, Olivastro and Rosciola.

The olives must be picked when they turn colour, either traditionally by hand and/or mechanically, special care being taken to prevent the fruit coming into contact with the soil. Products intended to induce premature dropping may not be used. The olives must then be placed in rigid, perforated containers and crushed within 48 hours of harvesting. Olive production may not exceed 120 quintals/hectare. In the case of traditional olive groves, the total quantity of olives produced must not exceed 60 quintals/hectare and 60 kg per tree.

Only mechanical and physical oil-extraction processes may be used which can ensure the production of unadulterated oil. The temperature of the water used during crushing may not exceed 25 °C. The maximum oil yield from the olives must not exceed 20 %.

4.6. Link: The olive tree is of major importance to the region; it is cultivated throughout Molise, both alone and in conjunction with other crops, and tends to be concentrated in hilly areas (75 %) as opposed to plains (25 %). As indicated above, over the centuries certain varieties of olives have become typical of the region of Molise; they are still extensively grown and are renowned for the esteemed quality of the oils they provide, oils which tend to have similar chemical and physical characteristics. This is because the varietal mix in the region is the result of a complex process of evolution and natural selection, the varieties currently found having been more successful in adapting to local conditions in terms of soil and climate and having produced the best quantitative and qualitative results. This is confirmed by the results of tests and research on the oil conducted by the University of Molise. Apart from the coastal area and its fertile plains, Molise's landscape consists of low- and high-lying hills of mainly chalky soils and this, together with a particularly mild climate at every stage in the formation of the olives, results in steady growth throughout, from the differentiation of the flowering buds to the physiological ripening of the fruit. The Region is situated in central/southern Italy with, to the northeast, a short strip of land bordering on the Adriatic. It has a typical Mediterranean climate, with 750 to 1000 mm of rain per year, about 60 % of which falls in the autumn and winter, 30 % in the spring and 10 % in the summer. The average annual temperature is about 14 °C. The main hydrological features of the area are the Biferno river, numerous seasonal mountain rivers and two large man-made reservoirs used for irrigation, industrial and domestic use. Olive-growing is a characteristic feature of a number of areas in the region and is the sole activity of numerous farmers, whose work is centred on the quality of the oil they obtain through their attachment to tradition, perseverance and working creativity. Harvesting, which, for all olive tree varieties and throughout the designated area, takes place early when the olives are physiologically mature and begin to darken, makes it possible to avoid the rigours of the winter and produce a wholesome, physiologically ripe raw material (olives) with an intact natural (native) aromatic heritage which gives "Molise" olive oil its distinctive characteristics.

4.7. Inspection body Name: ERSAM - Ente Regionale di Sviluppo Agricolo

Address: Via Giambattista Vico, 4, I-86100 Campobasso.

4.8. Labelling: Extra virgin olive oil must be put up for consumption in containers with a capacity of 5 litres or less.

The designation must be shown on the label in characters that are clear and indelible and sufficiently intense in colour to contrast sharply with the colour of the label and to be clearly distinguishable from all the other particulars appearing on it.

4.9. National requirements: -

EC No: G/IT/00166/2000.10.13.

Date of receipt of the full application: 25 July 2002.