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

(2022/C 223/07)

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 Campo de Calatrava’

EU No: PDO-ES-0642-AM01 – 10.1.2022

PDO (X) PGI ( )

1. Name

‘Aceite Campo de Calatrava’

2. Member State

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 the product to which the name in (1) applies

Extra virgin olive oil from the fruit of the olive tree (Olea europea L.) of the Cornicabra or Picual varieties, either on their own or combined, with Arbosana, Hojiblanca, Arbequina, Koroneiki and Lecciana as possible secondary varieties in a proportion not exceeding 15 %, obtained by mechanical or other physical means which do not alter the oil and which preserve the taste, aroma and characteristics of the fruit from which it is produced.

The olives are picked directly from the tree when their degree of ripeness is between 3 and 6.

Maximum parameters allowed for extra virgin olive oils with the ‘Aceite Campo de Calatrava’ designation of origin

Minimum level of oleic acid: 70 %.

Acidity: Not exceeding 0,5 °.

Peroxide value: Not exceeding 15 meq O2/kg.

K232: Maximum 2

K270: Not exceeding 0,15 °.

Organoleptic evaluation:

Median defect: Md = 0

Median score for fruitiness: Mf > 3

From an organoleptic point of view, the oils express the contribution of each of the varieties included, giving sensory profiles with complex fruitiness and with clearly discernible intensities. This means that Campo de Calatrava oils must have a minimum fruitiness score of 3 intensity points. Bitterness and pungency must be discernible and balanced, with intensity values ranging between 3 and 6, and not differing from the fruitiness score by more than 2 points.

All of the extra virgin olive oils produced in Campo de Calatrava have marked green fruit flavours of olives and other fresh fruit. As a minimum, these positive descriptors must be present.

Oleic fatty acid content in Campo de Calatrava oils is 79,64 %, as compared to other oil-producing areas where values vary between 56,9 % and 78,4 % (Uceda, El cultivo del olivo [Olive-growing]). The minimum permitted value is 70 %.

3.3. Raw materials (for processed products only)

—

3.4. Feed (for products of animal origin only)

—

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

—

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

In order to preserve the typical characteristics of the product at all stages and ensure the quality of the oils covered by the designation, the packaging process must be carried out within the demarcated geographical area. This gives the control bodies full control over production and ensures that the final stages in handling the product are carried out by experienced producers in the district. These are the people who know best how these oils are affected by the various packaging processes, such as the decanting time and method, the filtration procedures and materials (cloths made from textiles, fibres, paper, cellulose, filtering earth, perlite and diatomaceous earth), the packaging temperatures and how the oil reacts to cold and storage. The ultimate goal is to preserve the typical characteristics of the product. Proper filtration ensures that the product is presented properly for sale to consumers and that conservation conditions remain optimal. Filtration removes dissolved solids and moisture that would otherwise lead to improper culinary practices and the presence of trace substances that would give rise to anaerobic fermentation of carbohydrates and proteins.

Packaging facilities must have separate systems so that the oils covered by the PDO are packaged separately from any others.

Likewise, they must have type-approved systems for measuring oil.

The oil must be packaged in glass, PET, coated metal, Tetra-Brik or vitrified ceramic containers.

3.7. Specific rules concerning labelling

Besides the trade name, the labels on the oil containers must include the logo of the protected designation with the words ‘Denominación de Origen Protegida (or D.O.P.)’ Aceite Campo de Calatrava [Protected designation of origin (or PDO) ‘Aceite Campo de Calatrava’].

The containers in which the protected oil is delivered to consumers must have a certification label in addition to the main label, which must specify the protected designation of origin. The certification labels must be numbered, issued and monitored by the control body in such a way as to ensure that they cannot be reused. The quantity of numbered labels issued to producers by the control body is sufficient only for the quantity of olive oil certified and registered for packaging.

The labelling must comply with the general rules on labelling.

4. Concise definition of the geographical area

The production, processing and packaging area is located in the south of Castile-La Mancha, occupying the central part of Ciudad Real province and forming a completely homogeneous morphological, geographical and historical unit, comprising the municipal districts of Aldea del Rey, Almagro, Argamasilla de Calatrava, Ballesteros de Calatrava, Bolaños de Calatrava, Calzada de Calatrava, Cañada de Calatrava, Carrión de Calatrava, Granátula de Calatrava, Miguelturra, Moral de Calatrava, Pozuelo de Calatrava, Torralba de Calatrava, Valenzuela de Calatrava, Villanueva de San Carlos and Villar del Pozo.

5. Link with the geographical area

5.1. Specificity of the geographical area

Campo de Calatrava is located in the southern part of the central plateau on the Iberian peninsula, with average altitudes of more than 600 m.

Frequent high pressure systems and the continental effect have a major impact on the climate. Whereas anticyclones forming in winter cause very low temperatures, the same phenomenon in summer leads to very high temperatures.

Precipitation is not particularly abundant because of the area’s marginal position relative to the pathway of the fronts and depressions coming from the southwest or the Strait of Gibraltar (which generate the most rainfall). Rainfall rarely reaches 500 mm in Campo de Calatrava.

The soil is alkaline and of medium depth.

The volcanic matter in the area is alkaline. This feature of the soil is another particularity that sets the area apart from other oil-producing regions and influences the characteristics of certain oils.

The dark colour of the soils of Campo de Calatrava absorbs a higher quantity of solar radiation, providing a higher soil temperature and soils that from an agronomic point of view, favour the early development of the olive crop.

5.2. Specificity of the product

The characteristics of ‘Aceite Campo de Calatrava’ must be as follows:

— At least 85 % of the oil must come from the Cornicabra and/or Picual variety, and where applicable, the remaining 15 % from the Arbosana, Hojiblanca, Arbequina, Koroneiki and Lecciana varieties;

— High oleic acid content, with minimum values of 70 % for these oils;

— Fruitiness score in excess of 3, with descriptors of green olives and other fresh fruit present as a minimum requirement;

— The sensory profile must be rounded with marked bitterness and pungency ranging between 3 and 6 and not differing from the fruitiness score by more than 2 points.

— This oil is different from other oils with protected designation of origin in that it is the only one made mostly from the Cornicabra and/or Picual varieties.

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)

The lime-rich soil of medium depth, the volcanic matter, the low water level with low precipitation, the hot summers, long frosts in winter and soils that warm early, make up an ecosystem which borders on being arid and which, over the centuries, has kept the Cornicabra and Picual varieties perfectly adapted to this environment through natural selection, ensuring a final product with distinctive characteristics that differentiate it from other olive-growing areas. These soil and climate conditions give rise to a higher concentration of oleic fatty acid (Civantos, 1999), the minimum value of which is 70 %, producing oils with greater oxidative stability.

Dry, alkaline soils and low rainfall have given Campo de Calatrava oil fruity sensorial profiles with minimum scores of 3 points for green flavours of olive and other fresh fruits.

Water stress in the fruit’s ripening phase, caused by scarce rainfall, gives discernible and balanced bitterness and pungency, with intensity values ranging between 3 and 6 and not differing from the fruitiness score by more than 2 points.

Reference to publication of the specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/PC_AM01_AceiteCC.pdf

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