Publication of an application for approval of non-minor amendments to a product specification 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

(2020/C 263/05)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘ACEITE DE LA COMUNITAT VALENCIANA’

EU No: PDO-ES-0720-AM01 – 1.2.2016

PDO (X) PGI ( )

1. Applicant group and legitimate interest

Asociación para la promoción de la DO Aceite de la Comunitat Valenciana (Association for the promotion of the Designation of Origin ‘Aceite de la Comunitat Valenciana’)

C/Sagunto, 39.- 12400 Segorbe

2. Member State or Third Country

Spain

3. Heading in the product specification affected by the amendment

☐ Name of product

☒ Description of product

☐ Geographical area

☒ Proof of origin

☒ Method of production

☒ Link

☐ Labelling

☒ Other [inspection body]

4. Type of amendment(s)

☒ Amendment to the product specification of a registered PDO or PGI, not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

☐ Amendment to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published, not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5. Amendment(s)

5.1. Description of the product (section C, Description of the product, of the specification and point 3.2 of the single document):

The following analytical parameters have been amended: K270, oleic acid, palmitic acid, eicosanoic acid, median values for fruitiness, pungency and bitterness.

Reasons for the amendments:

The current specification for the PDO ‘Aceite de la Comunitat Valenciana’ sets out the characteristics of the extra virgin olive oils produced in the area prior to 2007 – the year in which the PDO registration process began.

In the last few years, especially since 2010, a marked change in Valencia’s climate has been observed, consisting in a prolonged drought and higher-than-usual average temperatures.

Years in which the average temperature of each month is above the normal average values of previous years have increased in number since around 2000. This increase is particularly strong in the summer months, as evidenced by an overall rise in temperatures.

In terms of precipitation it should be noted that in a Mediterranean climate rainfall is normally concentrated in autumn and winter, meaning that any changes in rain patterns during these months need to be considered. Historically, therefore, September to December have been the most rainy months. Since 2000 there has been a downward trend in average rainfall during these months.

A factor that needs to be taken into account is that in recent years, because of the changing climate, most of the rainfall occurs over just a few days, in the form of heavy rains that last for 2-3 days at most. This causes a high runoff, with limited water available for the crops, along with a reduced moisture-holding capacity of the soil and, ultimately, lower crop yields.

Inevitably, these climatological changes have a direct impact on the physical and chemical parameters of the oil. The fatty acid composition varies with the production area (latitude and weather conditions), the olive variety and the degree of ripeness.

The changes in analytical parameters are linked to the marked changes in the climate of the Autonomous Community of Valencia described above. These new climate conditions have a direct impact on the olive-growing cycle, as flowering occurs earlier and the growing season is lengthened. The main impact on the fruit is an increase in its polyunsaturated fatty acid content, in particular in linoleic acid. This acid contains conjugated double bonds, which encourages the formation of chromophore absorbed in the ultraviolet region, resulting in a value for the K270 parameter which is slightly higher than that originally proposed in the product specification. The K270 parameter values must therefore be brought into line with the real values obtained for ‘Aceite de La Comunitat Valenciana’ PDO oils, which are linked to the climate features of the geographical area.

As regards the median values for fruitiness, it is proposed to change the values to > 2,5 to include ‘ripe fruitiness’ in the characteristics of oils qualifying for this PDO.

Higher temperatures mean that the fruit ripens earlier, so that olives of a ripe fruitiness are obtained, resulting in a sweeter, less intense taste in varieties such as Serrana, Farga and Morruda, whereas lower rainfall may enhance the bitterness and spiciness that characterise some varieties such as Blanqueta or Villalonga.

After several years of observing the same climatological pattern (low precipitation and higher temperatures) and compiling analyses of oils produced in the area, it is necessary to adapt to the new conditions and modify certain parameters so that the specification corresponds to olive oil production in Valencia as it is today.

This amendment affects the product specification (section C) and the single document (point 3.2). The following points are amended in both documents:

Previous wording:

‘Extra virgin olive oil:

— K270 ≤ 0,15

— Oleic acid content between 70 % and 82 % of the total fatty acid content

— Palmitic acid content between 9,5 % and 12 % of the total fatty acid content

— Eicosanoic acid less than 0,5 % of the total fatty acid content.

— Median value for fruitiness > 3 and < 6

— Median value for pungency > 1 and < 3

— Median value for bitterness > 1 and < 3.

— The relationship between the median value for fruitiness and the median values for bitterness and pungency is to be such as to characterise the oil as balanced.’

New wording:

‘Extra virgin olive oil:

— K270 < 0,18

— Oleic acid content between 60 % and 82 % of the total fatty acid content

— Palmitic acid content between 7,5 % and 20 % of the total fatty acid content

— Eicosanoic acid less than 0,4 % of the total fatty acid content.

— Median value for fruitiness > 2,5

— Median value for pungency ≥ 1,5

— Median value for bitterness ≥ 1,5.

— The relationship between the median value for fruitiness and the median values for bitterness and pungency is to be such as to characterise the oil as balanced. This means that the median values for bitterness and pungency will under no circumstances exceed the median value for fruitiness by 2 units.’

5.2 Proof of origin (section E, Proof of origin, of the specification)

Section E, Proof of origin, of the specification has been reworded, setting out a better system for checking the origin of the product and defining the registers that must be kept.

Reasons for redrafting the section:

The specific control procedures that have been established are described in the new wording for this section, which was previously drafted with a level of detail more in line with a quality manual. It has therefore been amended to describe, in an appropriate manner, the elements necessary for carrying out monitoring of the PDO ‘Aceite de la Comunitat Valenciana’.

This amendment affects the product specification.

Previous wording of section E, Proof of origin, of the specification:

‘— Documentary evidence of the existence of annual declarations by producers which give details of the cadastral references of the parcels, their location, area, estimated capacity, etc., and thus confirm that the olives originate from olive groves in the production area where it has been established that the authorised varieties are cultivated.

— The existence of control, monitoring and recording systems for the agricultural and production practices used, and that these practices comply with the provisions of the regulatory document and guarantee the traceability of the product.

— That the oil mills extract the oil in accordance with the conditions laid down in this specification and store it in installations that ensure its optimal preservation.

— That the oil mills ensure that the physical, chemical and organoleptic characteristics of the oils are maintained during the storage phase, and there is a monitoring plan during the commercial life of the oils and procedures to prevent any oils that are found to be below the required quality threshold from being distributed and marketed under the protected designation of origin.’

New wording of section E, Proof of origin, of the specification:

‘Proof that the oil originates from the defined area is obtained through control and certification procedures that cover the following aspects:

— The register of olive groves, stating varieties, holding owners, and parcels of land to be registered.

— The register of production and packaging undertakings, stating the owner of the undertaking and the facilities to be registered.

— Self-monitoring by registered operators: the registered operators keep records of the checks they themselves carry out in order to prove that they meet the requirements set out in the specification and to demonstrate the origin of the raw material. The content of this self-monitoring is defined in the quality management manual.

— Traceability: the implementation of traceability in all stages of production, manufacture and bottling enables the origin of the oil covered by the PDO to be verified. Specifically, the traceability system used must make it possible to demonstrate the link between each batch of raw material and each batch of “Aceite de la Comunitat Valenciana” supplied.

— Control and certification: the control body oversees the self-monitoring of the registered operators, the traceability system and the monitoring of the production process. It also monitors the characteristics of the oil as set out in the specification. This monitoring takes the form of periodic inspections, examination of documentation (registers) and quality checks on bottled oil.

— If the requirements laid down in this specification are not met, the oil cannot be marketed under the PDO.’

5.3 Description of the method of production (section F of the specification)

The previous wording gave an exhaustive account of all the farming methods and oil production operations being carried out, regardless of whether they had a direct effect on the product’s distinctive characteristics. We felt it necessary to simplify the section.

Reasons for redrafting the section:

The previous description of the method of production contained a description that was both too long and very generic. The section has been amended, and is now more succinct and includes the specific practices followed in the area which help give the oil covered by the PDO ‘Aceite de la Comunitat Valenciana’ its distinctive character.

This amendment affects the product specification.

Previous wording of section F, Description of the method of production, of the specification:

‘— The trees are planted in rows, with an average planting density of 101,7 olive trees per hectare (with a planting pattern of approximately 10 x 10 metres) and one scion per tree. The trees are planted mainly on non-irrigated land and the average yield of both olives and oil per tree is very low (2 kg of oil per tree and 10 kg of olives per tree), in line with the traditional type of low-yield olive grove.

— Traditional olive farming methods are employed in a way that causes minimal agricultural impact on the environment. With a view to certifying and guaranteeing this minimal environmental impact and to ensuring the traceability of the produce from olive-growing parcels cultivated by farmers associated with the PDO “Aceite de la Comunitat Valenciana”, a logbook must be completed for each homogeneous cultivation unit. This logbook lists all the agricultural practices carried out in the different parcels and is supplied to all the member farmers by the Regulatory Board.

— The main agricultural practices carried out are as follows: — Improvements and fertilising — Tilling and working the soil — Pruning — Irrigation — Pest and disease control

— The olives are harvested straight from the tree, most commonly using the traditional hand-picking method known as “milking” [sliding one’s hand down the branch to release the olives]. Machines of different types may also be used to harvest large yields, provided that they do not impair the quality of the olives.

— The harvested olives are placed in plastic boxes or clean trailers and taken to the oil mill that same day. They are transported in conditions suitable for ensuring that they are intact when they reach their destination, taking care not to handle the fruit roughly, use unsuitable containers or load the containers too heavily so that the fruit does not become bruised or squashed.

— Only olives picked from the tree are used to produce PDO “Aceite de la Comunitat Valenciana” olive oil. Fruit collected from the ground is always rejected.

— These requirements are checked at the oil mills to which the raw material, the olives, is delivered. The oil mills have work systems and documented procedures in place that provide guarantees of compliance. For instance, they must have teams and/or work systems that ensure that the different qualities of olive are separated.

— The production process consists of the following stages: — Transportation of the olives: with optimum standards of hygiene and taking care to avoid damaging the fruit. — Delivery of the olives: the origin of the consignment received is identified. — Processing of the olives: the olives are processed using suitable handling, milling, extraction and preservation techniques, with a view to obtaining a top-quality product and preserving the product characteristics specific to the local area. The time from olive harvesting to processing at the undertaking must not exceed 48 hours.

— The following factors are taken into account when the olives are processed: — The olives must be milled using the continuous method. — The temperature at which the paste is beaten must not exceed a level that could impair the optimum physical, chemical and organoleptic characteristics of the oil. — Food-processing talc is the only processing aid permitted. — The separation of the phases is done mainly by centrifugation. — The temperature of the water added at the horizontal and vertical decanting stage, if applicable, must never exceed 36 °C. — Natural decanting depends on the level of impurities the oil contains. — The oil must be stored in completely sealed tanks made from stainless steel or other materials. It must be possible to take samples from these tanks and to properly clean and periodically drain them. The tanks must also be capable of preserving product quality for at least one year.

— The following factors are taken into account when the oil is packaged: — “Aceite de la Comunitat Valenciana” may be packaged by any undertaking, without any geographical restrictions. — The oil must be packaged in containers that ensure that the product is properly preserved. These containers may be made from PET, glass, coated metal or ceramic, provided that the material is food-safe. Preference will be given to the packaging that best protects the product from exposure to light, heat, etc. — The maximum volume of the packaging is to be 5 litres, allowing for packaging of 100cc, 250cc, 500cc, 750cc, 1,0 l, 2,0 l, 2,5 l, 3 l and 5 l.’

New wording of section F, Description of the method of production, of the specification:

‘The (exclusively tree-harvested) olives are either hand-picked using traditional methods – “milking” the branch by sliding one’s hand down it to release the olives, or shaking the branches, having first spread blankets on the ground to prevent damage and contact with the ground as the olives fall – or machine-harvested. In order to prevent the fruit from being damaged or spoilt, the olives are always transported to the production undertaking in bulk, in boxes or rigid containers with limited capacity or in trailers. Transportation in sacks is prohibited on account of the damage this causes to the fruit. The time between the harvesting of the olive and its processing at the undertaking may not exceed 48 hours. The oils produced by re-pressing the residue of the olive pomace [orujo] and oilcake [alperujo] are not accepted.’

5.4 Link with the area (section H) of the product specification and point 5 of the single document)

The section on the link with the area has been amended:

(a) The actual temperature and rainfall data from recent years have been updated.

(b) Some of the oil’s analytical parameters have been amended: — level of fruitiness → > 2,5 (previously > 5) — level of pungency → ≥ 1,5 (previously between 1 and 3) — It also now states that the median values for bitterness and pungency will exceed [sic] the median value for fruitiness by 2 units, and the oil will therefore always have the characteristic of being a balanced oil.

Reasons for redrafting the section:

As stated in point 5.1, a marked change in Valencia’s climate has been observed in recent years. The section on the link had to be redrafted to reflect current climate parameters.

In addition, this application for an amendment to the specification proposes amending the values of various analytical parameters of the oil (see point 5.1). Some of these parameters also appear in the link, and must therefore have the same values as in the section ‘Description of the product’.

The reason for these amendments is the change in climate characteristics in recent years. A slight increase in the temperatures linked to significantly lower rainfall is reflected in the analytical and organoleptic parameters of the oil covered by the PDO ‘Aceite de la Comunitat Valenciana’.

As a result of these mild winters (average temperatures of between 7 °C and 11 °C) and hot summers (average maximum temperatures of between 22 °C and 26 °C), flowering takes place earlier, so the growing season is longer.

The main impact on the fruit is an increase in unsaturated fatty acid content, in particular oleic and linoleic acids. The latter acid contains conjugated double bonds, which encourages chromophore absorption in the ultraviolet region, resulting in a value for the K270 parameter of ≤ 0,18.

All these rain and temperature parameters give the fruit a moderate to relatively high oleic acid content, the average level of which fluctuates, for the protected varieties, between 60 % and 82 %; linolenic acid > 8 % or palmitic acid between 7,5 % and 20 %.

The proposed amendments aim to describe the oil which is currently being obtained in the protected area, while preserving the quality of the oil.

This amendment affects the product specification (section H) and the single document (point (5). The relevant paragraphs are worded as follows in both documents:

Previous wording of section H, Link with the area, of the specification and point 5 of the single document:

‘Natural factors

The area has a typical Mediterranean climate, characterised by mild winters, low rainfall – mostly in autumn and spring – and very dry summers. The influence of the Mediterranean, the Iberian landmass and Atlantic weather patterns gives the geographical area a climate with relatively little variation. In particular, climatic factors are particularly uniform during the key growing periods, i.e. during flowering, in the final stages of the filling out of the olive and when the oil is produced in the fruit. In this respect:

— Average annual temperatures in the olive production area are between 12 and 16 °C, with significant variations between the winter (average between 6 and 10 °C) and summer (when the average is higher, at between 22 and 26 °C). These temperatures aid the olives’ phenological development.

— Average rainfall is between 500 mm and 600 mm per year, with some fluctuations which vary from between 200 mm and 300 mm per year, at least in some particularly dry years, to between 700 mm and 800 mm.

The ground is mostly chalk although there are certain enclaves of sand, marl and gypsum. In general, the lower strata are mainly Mesozoic rock consisting essentially of Cretaceous and Jurassic limestone (with some marl and sandstone). The olive-growing areas are composed of more recent sedimentary material consisting essentially of tertiary and quaternary materials from Mediterranean Terra Rossa, whose texture and structure is good, well drained and particularly suitable for olive cultivation.

The relief of the geographical area includes terraces, with mountains above and valleys below, forming the foothills of the Iberian and Baetic ranges as they descend eastwards towards the coast. Olive growing has been restricted at 300 to 600 metres above sea level as a result of the progression from the coast westwards of intensive fruit farming, particularly of citrus fruit under irrigation. This has resulted in a very uniform distribution of environmental and ecological conditions in the olive-growing parts of the defined geographical area. Olives, together with almonds and carob, dominate the agricultural landscape of the eastern Iberian Peninsula, which is referred to as “arbolado de secano” [dry woodland].

Human factors

The presence of olive groves in Valencia dates back to Roman times, more than two thousand years ago. There is evidence of olive-growing in the districts of Maestrazgo de Castellón in areas lining the Via Augusta, which linked Rome to Cadiz. Even today there are numerous trees over 1 000 years in age, which may be visited thanks to initiatives by cooperatives based in Maestrazgo, which offer a number of tourist routes around the “thousand-year-old olive oil industry”.

It is also worth noting the contributions made by the botanist Cavanilles in his work “Observaciones sobre la Historia Natural, Geografía, Agricultura, población y frutos del Reino de Valencia” [Notes on the Natural History, Geography, Agriculture, People and Products of the Kingdom of Valencia] (1795-1797). His notes on agriculture and, more specifically, the growing of olives and the production of olive oil are very interesting and cover the entire production area of Valencia. There is frequent mention of olive oil and olive growing.

Olive growing as an economic activity is deeply rooted in all the production districts mainly as a result of the permanent nature of its cultivation. An agro-industrial and economic system has grown up around the crop, and has brought social and economic progress to rural areas while at the same time making it possible to continue to grow an environmentally sustainable crop in areas where the weather and soil conditions would not support any other production.

The distribution of parcels within the defined geographical area is peculiar to the region: very small-scale plantations, parcels with steep slopes with limited access, terraces bordered with dry stone walls, soils with high risk of desertification and forest fires, relatively poor land with low levels of organic matter and low water retention capacity. Thanks to all of these factors, olive growing plays an essential ecological role in the ecosystem of the defined geographical area.

As a result, the land management of the defined geographical area is a family-based economy operating in smallholdings in arid zones where production of olive oil is through a system of cooperatives, and levels of internal consumption are high. The farmer’s skill in handling the crop is handed down from one generation to the next.

A study of the climatic, soil, environmental and social conditions of the defined geographical area, together with the phenological development of the olives grown there, has shown that the area provides uniform conditions for growing olives. The study concludes that the olives are grown in uniform ecological conditions throughout the area.

Specificity of the product

The specificity of “Aceite de la Comunitat Valenciana” is mainly due to its varietal composition. The Farga, Serrana, Morrudas, Villalonga and Blanqueta varieties are native to the defined geographical area. They produce an oil with characteristics that make it unique, both in terms of the fatty acid composition and its organoleptic qualities.

The oil produced in the defined geographical area is very balanced in its fatty acids, with relatively high levels of oleic acid, linoleic acid and linolenic acid. As a result “Aceite de la Comunitat Valenciana” has a high ratio of unsaturated to saturated fatty acids.

From an organoleptic point of view, this oil is among those with the greatest range and variety of aromas. The level of fruitiness is greater than 5, with aromas of green olives, almond, green leaf, citrus, banana and grass. Levels of pungency and bitterness are of between 1 and 3. Accordingly, the relationship between the level of “fruity” and the levels of “bitter” and “pungent” results in a balanced oil.

Causal link between the geographical area and the quality or characteristics of the product.

The main factors that give “Aceite de la Comunitat Valenciana” its unique characteristics and demonstrate the links between the product quality and the geographical environment are as follows:

The Farga, Serrana, Morrudas, Villalonga and Blanqueta varieties are native to the defined geographical area. Within the defined geographical area they are symbolic of the antiquity, richness and varietal diversity present in the eastern Iberian Peninsula. They are varieties which are well suited to our conditions because they have been selected and propagated by our farmers over a very long time.

The varietal profile and the orography of the defined geographical area dictate a very long harvesting period stretching between October and February. Production is limited due to the typical small-scale nature of holdings. The farmer plans for his crop, deciding when to begin the harvest for each parcel he farms on the basis of the ripeness observed in samples of the fruit, allowing the harvest to be planned in more detail. This ensures a constant flow of fruit from grove to mill, and that the fruit is at a uniform stage of ripeness and does not require interim storage. The quality of the raw material used to produce an oil with the characteristic organoleptic, physical and chemical qualities is thus guaranteed.

The fact that plantations are sited at 300 to 600 metres above sea-level means that the temperature variation between day and night boosts components in the fruit which give rise to the levels of fruitiness, bitterness and pungency. The ground on which the olives are generally grown – which is low in fertility and has very high levels of active lime – is another factor that gives the fruit its particular organoleptic characteristics.

The specific climatic conditions of the production area, both in terms of temperature and rainfall. The concentration of rain in the autumn and spring is hugely beneficial for growing olives and for the quality of the resulting oil, as this goes a long way towards softening the oils’ aromas and tastes. Spring rains trigger good growth in the crop. This will determine harvest levels in the years to come. Finally, the mild temperatures of the Mediterranean Sea in winter and summer result in the increased aromatic complexity that gives “Aceite de la Comunitat Valenciana” its unique characteristics.’

New wording of section H, Link with the area, of the specification and point 5 of the single document:

‘Natural factors

The area has a typical Mediterranean climate, characterised by mild winters, low rainfall – mostly in autumn and spring – and very dry summers. The influence of the Mediterranean, the Iberian landmass and Atlantic weather patterns gives the geographical area a climate with relatively little variation. In particular, climatic factors are particularly uniform during the key growing periods, i.e. during flowering, in the final stages of the filling out of the olive and when the oil is produced in the fruit. In this respect:

— Average annual temperatures in the olive production area are between 15 and 18 °C, with significant variations between the winter (average between 7 and 11 °C) and summer (when the average is higher, at between 22 and 26 °C). These temperatures aid the olives’ phenological development.

— Average rainfall is between 400 and 500 millimetres per year, with some fluctuations which vary from 200 to 300 mm per year, at least in some particularly dry years, up to 700-800 mm. Recent years have seen a strong trend towards decreasing rainfall in the area.

The ground is mostly chalk although there are certain enclaves of sand, marl and gypsum. In general, the lower strata are mainly Mesozoic rock consisting essentially of Cretaceous and Jurassic limestone (with some marl and sandstone). The olive-growing areas are composed of more recent sedimentary material consisting essentially of tertiary and quaternary materials from Mediterranean Terra Rossa, whose texture and structure is good, well drained and particularly suitable for olive cultivation.

The relief of the geographical area includes terraces, with mountains above and valleys below, forming the foothills of the Iberian and Baetic ranges as they descend eastwards towards the coast. Olive growing has been restricted at 300 to 600 metres above sea level as a result of the progression from the coast westwards of intensive fruit farming, particularly of citrus fruit under irrigation. This has resulted in a very uniform distribution of environmental and ecological conditions in the olive-growing parts of the defined geographical area. Olives, together with almonds and carob, dominate the agricultural landscape of the eastern Iberian Peninsula, which is referred to as “arbolado de secano” [dry woodland].

Human factors

The presence of olive groves in Valencia dates back to Roman times, more than two thousand years ago. There is evidence of olive-growing in the districts of Maestrazgo de Castellón in areas lining the Via Augusta, which linked Rome to Cadiz. Even today there are numerous trees over 1 000 years in age, which may be visited thanks to initiatives by cooperatives based in Maestrazgo, which offer a number of tourist routes around the “thousand-year-old olive oil industry”.

It is also worth noting the contributions made by the botanist Cavanilles in his work “Observaciones sobre la Historia Natural, Geografía, Agricultura, población y frutos del Reino de Valencia” [Notes on the Natural History, Geography, Agriculture, People and Products of the Kingdom of Valencia] (1795-1797). His notes on agriculture and, more specifically, the growing of olives and the production of olive oil are very interesting and cover the entire production area of Valencia. There is frequent mention of olive oil and olive growing.

Olive growing as an economic activity is deeply rooted in all the production districts mainly as a result of the permanent nature of its cultivation. An agro-industrial and economic system has grown up around the crop, and has brought social and economic progress to rural areas while at the same time making it possible to continue to grow an environmentally sustainable crop in areas where the weather and soil conditions would not support any other production.

The distribution of parcels within the defined geographical area is peculiar to the region: very small-scale plantations, parcels with steep slopes with limited access, terraces bordered with dry stone walls, soils with high risk of desertification and forest fires, relatively poor land with low levels of organic matter and low water retention capacity. Thanks to all of these factors, olive growing plays an essential ecological role in the ecosystem of the defined geographical area.

As a result, the land management of the defined geographical area is a family-based economy operating in smallholdings in arid zones where production of olive oil is through a system of cooperatives, and levels of internal consumption are high. The farmer’s skill in handling the crop is handed down from one generation to the next.

A study of the climatic, soil, environmental and social conditions of the defined geographical area, together with the phenological development of the olives grown there, has shown that the area provides uniform conditions for growing olives. The study concludes that the olives are grown in uniform ecological conditions throughout the area.

Specificity of the product

The specificity of “Aceite de la Comunitat Valenciana” is mainly due to its varietal composition. The Farga, Serrana, Morrudas, Villalonga and Blanqueta varieties are native to the defined geographical area. They produce an oil with characteristics that make it unique, both in terms of the fatty acid composition and its organoleptic qualities.

The oil produced in the defined geographical area is very balanced in fatty acids, with moderate to relatively high levels of oleic acid, linoleic acid and linolenic acid. As a result “Aceite de la Comunitat Valenciana” has a high ratio of unsaturated to saturated fatty acids.

From an organoleptic point of view, this oil is among those with the greatest range and variety of aromas. The level of fruitiness is greater than 2,5, characterised as delicate or medium fruitiness, with aromas of green olives, almond, green leaf, citrus, banana and grass. Levels of pungency and bitterness are greater than 1,5. The median values for bitterness and pungency will under no circumstances exceed the median value for fruitiness by 2 units, and the oil will therefore always have the characteristic of being a balanced oil. Accordingly, the relationship between the level of “fruity” and the levels of “bitter” and “pungent” results in a balanced oil.

Causal link between the geographical area and the quality or characteristics of the product.

The main factors that give “Aceite de la Comunitat Valenciana” its unique characteristics and demonstrate the links between the product quality and the geographical environment are as follows:

The Farga, Serrana, Morrudas, Villalonga and Blanqueta varieties are native to the defined geographical area. Within the defined geographical area they are symbolic of the antiquity, richness and varietal diversity present in the eastern Iberian Peninsula. They are varieties which are well suited to our conditions because they have been selected and propagated by our farmers over a very long time.

The varietal profile and the orography of the defined geographical area dictate a very long harvesting period stretching between October and February. Production is limited due to the typical small-scale nature of holdings. The farmer plans for his crop, deciding when to begin the harvest for each parcel he farms on the basis of the ripeness observed in samples of the fruit, allowing the harvest to be planned in more detail. This ensures a constant flow of fruit from grove to mill, and that the fruit is at a uniform stage of ripeness and does not require interim storage. The quality of the raw material used to produce an oil with the characteristic organoleptic, physical and chemical qualities is thus guaranteed.

The fact that plantations are sited at 300 to 600 metres above sea-level means that the temperature variation between day and night boosts components in the fruit which give rise to the levels of fruitiness, bitterness and pungency. The ground on which the olives are generally grown – which is low in fertility and has very high levels of active lime – is another factor that gives the fruit its particular organoleptic characteristics.

The specific climatic conditions of the production area, both in terms of temperature and rainfall. The delimited area has a rather low average annual rainfall which is characteristically split between two seasons: autumn and spring. The concentration of rain in the autumn and spring is hugely beneficial for growing olives and for the quality of the resulting oil, as this goes a long way towards softening the oils’ aromas and tastes. Spring rains trigger good growth in the crop. This will determine harvest levels in the years to come. Finally, the mild temperatures of the Mediterranean Sea in winter and summer result in the increased aromatic complexity that gives “Aceite de la Comunitat Valenciana” its unique characteristics.’

5.5 Inspection body (Section I of the specification)

The name and address of the inspection body has been amended.

Reasons for redrafting the section:

This section has been updated on account of the Directorate-General changing its name.

This amendment affects the product specification.

Amendment to the specification: New wording of section I, Inspection body

Previous wording of section I, Inspection body:

‘Dirección General de Empresas Agroalimentarias y PESCA (Directorate-General for Agri-Food Companies and Fisheries) Conselleria de Presidencia y Agricultura, PESCA, Alimentación y Agua (Regional Ministry of the Presidency and of Agriculture, Fisheries, Food and Water) C/Castán Tobeñas, 77 Complejo administrativo 9 octubre Edificio B4 Planta 2 46018 Valencia ESPAÑA Tel. 961247305 Email: area_calidad@gva.es’

New wording of section I, Inspection body:

‘Directorate-General for Rural Development Regional Ministry of Agriculture, Rural Development, Climate Action and Green Transition Complejo administrativo 9 octubre, Edificio B0 Planta 2 46018 Valencia ESPAÑA Tel. 961247305 Email: area_calidad@gva.es’

SINGLE DOCUMENT

‘ACEITE DE LA COMUNITAT VALENCIANA’

EU No PDO-ES-0720-AM01 – 1.2.2016

PDO (X) PGI ( )

1. Name

‘Aceite de la Comunitat Valenciana’

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 olives (Olea Europea L.) exclusively of the following varieties native to Valencia: Farga, Serrana, Morrudas, Villalonga and Blanqueta. The percentage of each of them is as follows: Serrana: 20-40 %; Villalonga: 20-40 %; Farga: 10-25 %; Blanqueta: 10-25 % and Morrudas: 5-10 %.

The oil protected under the protected designation of origin ‘Aceite de la Comunitat Valenciana’ is extra virgin olive oil with the following characteristics:

Extra virgin olive oil:

— Acidity: < 0,5 °

— Peroxide value: < 15 meq O2/kg

— K270 ≤ 0,18

— K232 < 2,50

— Waxes ≤ 250

— Delta K ≤ 0,01

— Oleic acid content between 60 % and 82 % of the total fatty acid content

— Linoleic acid content greater than 8 % of the total fatty acid content

— Palmitic acid content between 7,5 % and 20 % of the total fatty acid content

— Linolenic acid content less than 1 % of the total fatty acid content

— Palmitoleic acid content between 0,6 % and 2,5 % of the total fatty acid content

— Arachidic acid content less than 0,6 % of the total fatty acid content

— Lignoceric acid content less than 0,2 % of the total fatty acid content

— Median of defects = 0

— Median value for fruitiness > 2,5

— Median value for pungency ≥ 1,5

— Median value for bitterness ≥ 1,5

— The relationship between the median value for fruitiness and the median values for bitterness and pungency is to be such as to characterise the oil as balanced. This means that the median values for bitterness and pungency will under no circumstances exceed the median value for fruitiness by 2 units.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only)

Description of the olive varieties:

SERRANA

The ripe fruit is ovoid in shape and is purplish black in colour with lenticels. The variety is hardy and produces average amounts of fruit. It is resistant to drought and frost, but vulnerable to olive fly and leaf spot.

It matures early and has a good fat yield and is primarily grown in the district of Alto Palancia, in the nature reserves of the Calderona and Espadán Sierras and the surrounding area, although there is some growing of it in neighbouring districts.

FARGA

Farga is a very old variety originating in the north of the province of Castellón. It is average to small in size and elongated and asymmetrical in shape.

It is early ripening and is moderately productive if irregular in yield. Its fat yield is considerable and it is grown throughout the Maestrazgo districts in the north of the province of Castellón and also – although in smaller quantities – in the neighbouring districts of La Plana Alta and Alcalatén.

BLANQUETA

This variety originates in Muro de Alcoy. The fruit is spherical and, when ripe, becomes wine red to black in colour.

It is harvested early and the fat yield is average.

VILLALONGA

The variety originates in the south of the province of Valencia. The fruit itself is spherical and large although it has a fat yield. When ripe, the olive is black.

It is sensitive to frost and drought and may be found almost throughout the province of Valencia, in most of the province of Alicante and scattered across that of Castellón.

MORRUDA

The fruit is medium-sized and is purplish black in colour and slightly asymmetrical in shape. Its fat yield is average. It is a hardy variety with low yields which is found evenly distributed throughout Valencia. It is not particularly prevalent overall but has a significant presence in certain areas.

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

The olives are grown and the finished product is prepared in the protected area defined in point 4.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Packaging of ‘Aceite de la Comunitat Valenciana’ may be carried out by any undertaking, without any geographical restriction.

The oil must be packaged in containers that ensure that the product is properly preserved. These containers may be made from PET, glass, coated metal or ceramic, provided that the material is food-safe. Preference will be given to the packaging that best protects the product from exposure to light, heat, etc.

3.6. Specific rules concerning labelling of the product the registered name refers to

The wording or labels identifying the oil described in this specification must include the terms ‘Denominación de Origen Protegida’ and ‘Aceite de la Comunitat Valenciana’.

The product must also carry a conformity mark known as a secondary label, to be affixed by the packing plant in such a way that it cannot be reused, enabling traceability of the product. These secondary labels must bear the words ‘Denominación de Origen Protegida Aceite de la Comunitat Valenciana’ and the PDO’s logo.

4. Concise definition of the geographical area

The production area of the olives used for manufacturing ‘Aceite de la Comunitat Valenciana’ consists of the municipalities of sixty-five population centres in Valencia. They are: Albocàsser, Tirig, La Salzadella, Sant Mateu, Les Coves de Vinromà, Figueroles, Les Useres, San Juan de Moró, Serra Engarzeran, Torre Endomenech, Vall d’Alba, Vilafamés, Ayódar, Fanzara, Almedijar, Altura, Azuébar, Chóvar, Geldo, Navajas, Segorbe, Soneja, Castellnovo, Teresa, Vall d’Almonacid, Viver, Alcudia de Veo, Alfondeguilla, Artana, Tales, Gátova, Casinos, Alcublas, Gestalgar, Sot de Chera, Villar del Arzobispo, Requena, Utiel, Venta del Moro, Ayora, Cortes de Pallas, Anna, Bicorp, Bolbaite, Chella, Enguera, Millares, Navarrés, Font de la Figuera, Moixent, Vallada, Albaida, Beniatjar, Ontinyent, Alfafara, Alqueria d’Aznar, Cocentaina, Millena, Muro d’Alcoi, Alcoi, Biar, Cañada de Biar, Sax, Villena, Banyeres de Mariola and Onil.

5. Link with the geographical area

5.1. Specificity of the geographical area

Natural factors

The area has a typical Mediterranean climate, characterised by mild winters, low rainfall – mostly in autumn and spring – and very dry summers. The influence of the Mediterranean, the Iberian landmass and Atlantic weather patterns gives the geographical area a climate with relatively little variation. In particular, climatic factors are particularly uniform during the key growing periods, i.e. during flowering, in the final stages of the filling out of the olive and when the oil is produced in the fruit. In this respect:

— Average annual temperatures in the olive production area are between 15 °C and 18 °C, with significant variations between the winter (average between 7 °C and 11 °C) and summer (when the average is higher, between 22 °C and 26 °C). These temperatures aid the olives’ phenological development.

— Average rainfall is between 400 and 500 millimetres per year, with some fluctuations which vary from 200 to 300 mm per year, at least in some particularly dry years, up to 700-800 mm. Recent years have seen a strong trend towards decreasing rainfall in the area.

The ground is mostly chalk although there are certain enclaves of sand, marl and gypsum. In general, the lower strata are mainly Mesozoic rock consisting essentially of Cretaceous and Jurassic limestone (with some marl and sandstone). The olive-growing areas are composed of more recent sedimentary material consisting essentially of tertiary and quaternary materials from Mediterranean Terra Rossa, whose texture and structure is good, well drained and particularly suitable for olive cultivation.

The relief of the geographical area includes terraces, with mountains above and valleys below, forming the foothills of the Iberian and Baetic ranges as they descend eastwards towards the coast. Olive growing has been restricted at 300 to 600 metres above sea level as a result of the progression from the coast westwards of intensive fruit farming, particularly of citrus fruit under irrigation. This has resulted in a very uniform distribution of environmental and ecological conditions in the olive-growing parts of the defined geographical area. Olives, together with almonds and carob, dominate the agricultural landscape of the eastern Iberian Peninsula, which is referred to as ‘arbolado de secano’ [dry woodland].

Human factors

The presence of olive groves in Valencia dates back to Roman times, more than two thousand years ago. There is evidence of olive-growing in the districts of Maestrazgo de Castellón in areas lining the Via Augusta, which linked Rome to Cadiz. Even today there are numerous trees over 1 000 years in age, which may be visited thanks to initiatives by cooperatives based in Maestrazgo, which offer a number of tourist routes around the ‘thousand-year-old olive oil industry’.

It is also worth noting the contributions made by the botanist Cavanilles in his work ‘Observaciones sobre la Historia Natural, Geografía, Agricultura, población y frutos del Reino de Valencia’ [Notes on the Natural History, Geography, Agriculture, People and Products of the Kingdom of Valencia] (1795-1797). His notes on agriculture and, more specifically, the growing of olives and the production of olive oil are very interesting and cover the entire production area of Valencia. There is frequent mention of olive oil and olive growing.

Olive growing as an economic activity is deeply rooted in all the production districts mainly as a result of the permanent nature of its cultivation. An agro-industrial and economic system has grown up around the crop, and has brought social and economic progress to rural areas while at the same time making it possible to continue to grow an environmentally sustainable crop in areas where the weather and soil conditions would not support any other production.

The distribution of parcels within the defined geographical area is peculiar to the region: very small-scale plantations, parcels with steep slopes with limited access, terraces bordered with dry stone walls, soils with high risk of desertification and forest fires, relatively poor land with low levels of organic matter and low water retention capacity. Thanks to all of these factors, olive growing plays an essential ecological role in the ecosystem of the defined geographical area.

As a result, the land management of the defined geographical area is a family-based economy operating in smallholdings in arid zones where production of olive oil is through a system of cooperatives, and levels of internal consumption are high. The farmer’s skill in handling the crop is handed down from one generation to the next.

A study of the climatic, soil, environmental and social conditions of the defined geographical area, together with the phenological development of the olives grown there, has shown that the area provides uniform conditions for growing olives.

The study concludes that the olives are grown in uniform ecological conditions throughout the area.

5.2. Specificity of the product

The specificity of ‘Aceite de la Comunitat Valenciana’ is mainly due to its varietal composition. The Farga, Serrana, Morrudas, Villalonga and Blanqueta varieties are native to the defined geographical area. They produce an oil with characteristics that make it unique, both in terms of the fatty acid composition and its organoleptic qualities.

The oil produced in the defined geographical area is very balanced in fatty acids, with moderate to relatively high levels of oleic acid, linoleic acid and linolenic acid.

As a result ‘Aceite de la Comunitat Valenciana’ has a high ratio of unsaturated to saturated fatty acids.

From an organoleptic point of view, this oil is among those with the greatest range and variety of aromas. The level of fruitiness is greater than 2.5, characterised as delicate or medium fruitiness, with aromas of green olives, almond, green leaf, citrus, banana and grass. Levels of pungency and bitterness are greater than 1.5. The median values for bitterness and pungency will under no circumstances exceed the median value for fruitiness by 2 units, and the oil will therefore always have the characteristic of being a balanced oil. Accordingly, the relationship between the level of ‘fruity’ and the levels of ‘bitter’ and ‘pungent’ results in a balanced oil.

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 main factors that give ‘Aceite de la Comunitat Valenciana’ its unique characteristics and demonstrate the links between the product quality and the geographical environment are as follows:

The Farga, Serrana, Morrudas, Villalonga and Blanqueta varieties are native to the defined geographical area. Within the defined geographical area they are symbolic of the antiquity, richness and varietal diversity present in the eastern Iberian Peninsula. They are varieties which are well suited to our conditions because they have been selected and propagated by our farmers over a very long time.

The varietal profile and the orography of the defined geographical area dictate a very long harvesting period stretching between October and February. Production is limited due to the typical small-scale nature of holdings. The farmer plans for his crop, deciding when to begin the harvest for each parcel he farms on the basis of the ripeness observed in samples of the fruit, allowing the harvest to be planned in more detail. This ensures a constant flow of fruit from grove to mill, and that the fruit is at a uniform stage of ripeness and does not require interim storage. The quality of the raw material used to produce an oil with the characteristic organoleptic, physical and chemical qualities is thus guaranteed.

The fact that plantations are sited at 300 to 600 metres above sea-level means that the temperature variation between day and night boosts components in the fruit which give rise to the levels of fruitiness, bitterness and pungency.

The ground on which the olives are generally grown – which is low in fertility and has very high levels of active lime – is another factor that gives the fruit its particular organoleptic characteristics.

The specific climatic conditions of the production area, both in terms of temperature and rainfall. The delimited area has a rather low average annual rainfall which is characteristically split between two seasons: autumn and spring. The concentration of rain in the autumn and spring is hugely beneficial for growing olives and for the quality of the resulting oil, as this goes a long way towards softening the oils’ aromas and tastes. Spring rains trigger good growth in the crop. This will determine harvest levels in the years to come. Finally, the mild temperatures of the Mediterranean Sea in winter and summer result in the increased aromatic complexity that gives ‘Aceite de la Comunitat Valenciana’ its unique characteristics.

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of this Regulation)

http://www.agricultura.gva.es/pc_aceitecomunitatvalenciana

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