Publication of an application for registration pursuant to Article 6(2) of Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin
Date: 2001-06-26
Institutions: European Commission
Subjects: Peloponnese, cultivation techniques, designation of origin, location of production, olive oil, product quality

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Official Journal of the European Communities

26.6.2001

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

(2001/C 180/05)

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 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: (cid:151)

1. Responsible department in the Member State

…(cid:237)(cid:239)(cid:236)Æ:

(cid:213)(cid:240)(cid:239)ıæª(cid:229)(cid:223)(cid:239) ˆ(cid:229)øæª(cid:223)Æ(cid:242) ˜Ø(cid:229)(cid:253)Łı(cid:237)(cid:243)(cid:231) —`— ˜(cid:229)(cid:237)(cid:228)æ(cid:239)Œ(cid:239)(cid:236)ØŒ(cid:222)(cid:242) (cid:212)(cid:236)(cid:222)(cid:236)Æ (cid:145)¯ºÆ(cid:223)Æ(cid:242)(cid:146)

˜Ø(cid:229)(cid:253)Łı(cid:237)(cid:243)(cid:231): `(cid:247)Ææ(cid:237)(cid:254)(cid:237) 2, `Ł(cid:222)(cid:237)Æ (cid:212)˚ 101 76

(cid:212)(cid:231)º(cid:221)(cid:246)ø(cid:237)(cid:239) (30-1) 529 12 70

(cid:214)Æ(cid:238)

(30-1) 523 38 66.

Name:

Ministry of Agriculture, Directorate for Fruit-growing and Horticulture,
department

(cid:145)Olive growing(cid:146)

Address: Acharnor 2, Athens PO Box 101 76

Tel.

Fax

(30-1) 529 12 70

(30-1) 523 38 66.

2. Applicant group

2.1. ˇ(cid:237)(cid:239)(cid:236)Æ(cid:243)(cid:223)Æ:

(cid:145)(cid:204)(cid:231)(cid:237)(cid:220)(cid:242) (cid:204). (cid:209)(cid:229)(cid:237)Ø(cid:221)æ(cid:231)(cid:242) ˇ¯(cid:146) (cid:151) ¯ºÆØ(cid:239)(cid:246)æ(cid:239)(cid:253)(cid:244)

2.2. ˜Ø(cid:229)(cid:253)Łı(cid:237)(cid:243)(cid:231): (cid:214)(cid:239)Ø(cid:237)(cid:223)ŒØ ¸ÆŒø(cid:237)(cid:223)Æ(cid:242) (cid:151) (cid:212)˚ 230 52

2.3. (cid:211)(cid:253)(cid:237)Ł(cid:229)(cid:243)(cid:231):

(x) (cid:236)(cid:229)
—ÆæÆªøª(cid:252)(cid:242)/(cid:204)(cid:229)(cid:244)Æ(cid:240)(cid:239)Ø(cid:231)(cid:244)(cid:222)(cid:242):
(cid:243)ı(cid:237)(cid:229)æªÆ(cid:230)(cid:252)(cid:236)(cid:229)(cid:237)(cid:239)ı(cid:242) (cid:229)ºÆØ(cid:239)(cid:240)ÆæÆªøª(cid:239)(cid:253)(cid:242)

(cid:244)æ(cid:229)Ø(cid:242)

(cid:229)(cid:244)Æ(cid:223)æ(cid:239)ı(cid:242)

(ŒÆ(cid:244)Æ(cid:243)(cid:244)Æ(cid:244)ØŒ(cid:252))

ŒÆØ

(cid:240)(cid:229)(cid:237)(cid:244)ÆŒ(cid:252)(cid:243)Ø(cid:239)ı(cid:242)

2.1. Name:

Minas Renieris SNC (cid:151) Elaiofruit

2.2. Address:

Finiki Lakonias (cid:151) CP 230 52

2.3. Composition: Producer/processor with three partners (articles of association) and 500 olive

producers.

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3. Type of product: 1.5 Fats and oils.

4. Specification

(Summary of requirements under Article 4(2)):

4.1. Name: ¯ºÆØ(cid:252)ºÆ(cid:228)(cid:239) (cid:145)(cid:214)(cid:239)Ø(cid:237)(cid:223)ŒØ ¸ÆŒø(cid:237)(cid:223)Æ(cid:242)(cid:146) (Elaiolado (cid:145)Finiki Lakonias(cid:146))

4.2. Description: The main varieties grown in the Finiki area of the Prefecture of Lakonia are Koroneiki
(70 %), Athinolia (25 %) and Asprolia (5 %). All olive-growing in the area goes towards producing
olive oil, which falls into the (cid:145)extra virgin(cid:146) category, about 90 % of output having 0-0,6 % acidity
(and the other 10 % under 1 %).

The oil’s special physical and chemical characteristics are due to the combination of three varieties
of olive and to the area’s soil and climate conditions.

Semi-mountainous terrain and spacious slopes favour ventilation of the crop and its exposure to
abundant sunshine, and this, in combination with calcareous soils and the local micro-climate
(rainy winters, cool summers with a lot of sunshine) make for a fluid, golden-toned, greeny-yellow
olive oil with a rich aroma and acrid taste (cid:151) characteristics differentiating it from other oils from
the same prefecture.

Its chemical composition shows excellent values for K270 (0,001 to 0,002), K232 (1,25 to 2,5) and
Delta K (negative to 0,005).

4.3. Geographical area: The sole area in Greece where this oil is produced is the olive-growing area
contained within the borders of the former commune of Finiki in the Prefecture of Lakonia. The
local olive crop dates back to oldest times, and is renowned for the quality of the oil produced
from it.

The number of olive trees is 117 190, covering about 6 500 stremmas (1997-1998 figures) or about
1 % of total land under olive trees in the prefecture.

4.4. Proof of origin:

4.4.1. History: In a paper submitted to the First Conference of Lakonic Studies (7-11 October
1997), Eleni D. Belia, a researcher at the Modern Greek Historical Studies Centre of the
Athens Academy, shows that the Finiki area was known for its olive-growing and the
economic importance of its olive oil production at least 180 years ago.

The place name (cid:145)Finiki(cid:146) is mentioned, and its administrative borders are defined, on page 85
of (cid:145)Lakonic Studies(cid:146), volume 5. The agricultural statistics on page 86 of the same volume
give a total of 2 122 public trees and five public mills in October 1828.

The third paragraph of page 64 (under (cid:145)Economy and commerce(cid:146)) states that the area’s
economy and commerce revolve around agricultural incomes and a small export trade in
olive oil (as well as, at that time, in wine).

In the (cid:145)Corinthia and Laconia(cid:146) section of books 2 and 3 of his (cid:145)Description of Greece(cid:146),
Pausanias refers to the area around the village of Finiki, and mentions that the village
contains the site of the (cid:145)Iperlaton(cid:146) of Asclepius, a religious centre in the Free Laconic
Federation at the time of the Roman Empire. The (cid:145)Iperlaton(cid:146) survives, and the National
Archaeological Service shows a strong interest in excavating it.

Thus it is clear that the Finiki area is historically and ethnographically linked with olive oil
production and with an export trade in olive oil.

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4.4.2. Identity: The Ministry of Agriculture has enacted national legislation applicable to PDO and
PGI olive oils so as to safeguard production, at all stages from harvesting to standardising,
against the admixture of oils from other geographical areas. This legislation comprises the
following Minister of Agriculture decisions and circulars:

1. 4442777, 444278 and 444279/22.12.93,

2. 326796/25.2.94,

3. 403513/25.8.94,

4. 421194/15.11.94.

4.5. Method of production:

A. Olive cultivation comprises the following stages: working of the soil, fertilising,

irrigating,

combating diseases, pruning and harvesting.

The soil is worked using tractors with appropriate attachments (where the sloping terrain
allows). Surface cultivation of the olive grove is carried out with a rotary tiller in early spring
following the harvesting of the olive crop; deep ploughing is avoided due to its adverse impact
on the soil.

Fertilising is carried out in a balanced and controlled manner depending on the needs of the
trees, age and likely yield. Appropriate use is made of surface-mixed nitrates (ammonia
sulphates in winter and ammonia nitrates in spring),
the requisite soil moistness being
ensured, where necessary, by irrigation.

Pests and diseases are combated using known methods and pesticides in such a way that the
final product is free of any chemical residues. To combat the main pests (the (cid:145)dakos(cid:146) and
(cid:145)pirinotritis(cid:146)) olive groves are equipped with baited snares sprayed from the ground (as
required under national law).

Trimming and light pruning keeps the trees’ height low and their shape symmetrical (cid:151) thus
ensuring good ventilation, better disease control, better crop quality, swift and easy harvesting
and, above all, high-quality virgin and extra virgin oil.

Recent years have seen a continuous decline in the use of fertilisers and pesticides. Mechanical
cultivation of the soil is gradually being replaced by non-cultivation of the soil accompanied by
(cid:145)green(cid:146) fertilisation.

Harvesting takes place when the olives are physiologically ripe, either using combs or
manually. Harvesting begins when the crop is substantially ripe, when, that is,
it changes
colour from a yellowy green to violet. Transfer of the crop to the olive-mill for processing
is under optimum conditions, taking place immediately after harvesting in sacks of up to 50
kilos weight made from organic material (jute) so as to ensure the quality of the final product.

B. The crushing of the crop comprises two stages: the storage of the olives followed by their

processing.

The crop is stored for a brief period of time (cid:151) not more than 24 hours (cid:151) in well-ventilated
covered facilities, protected from both sun and rain.

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The crop is transferred with machinery (specially designed to avoid its being damaged), is
defoliated, washed and then crushed. Breaking and grinding are the first stages of processing.
Breaking takes place in olive crop crushers, and is followed by the kneading stage, when the
temperature of the olive paste does not exceed 30 (cid:176)C for 30 minutes, while the temperature of
the water for the heating of the kneaders does not exceed 35-40 (cid:176)C.

The oil is then extracted by means of centrifuging, using two/three-stage separators (decader).
The whole processing procedure and the storage of
is in units provided with
non-rusting mechanical equipment. The same care is taken by the standardisers when the
is transferred to the standardisation facilities, as well as during storage and bottling of
oil
the oil.

the oil

A final point: simple standardisation (bottling) of the POP olive oil is also permitted outside the
defined geographical area (cid:151) on condition that the safeguards put in place by the Ministry of
Agriculture are observed and consumer packaging does not exceed 5 litres in non-rusting
containers.

4.6. Link: The qualitative characteristics of the oil are due (cid:151) in addition to the combination of olive
varieties (cid:151) to the area’s specific soil (calcareous, well-drained, rich in calcium carbonate, sufficient
phosphorus, calcium and iron) and climate (abundant sunshine, rainy winters, dry summers).

The area’s mountainous region (it was designated (cid:145)semi-mountainous(cid:146)
in 1981 due to its hilly
terrain) results in oils with an especially pleasant taste, and the trees that grow in its calcareous
soils produce fluid oils, very rich in aromatic ingredients. The cool climate in the summer months
greatly enhances the oil content of the crop and its optimum growth.

Olives were and are the most important sector in the area, and are vital to ensuring the livelihood
of all those involved in the production, processing and marketing of olive oil and to maintaining
traditional and cultural links.

4.7. Inspection body

…(cid:237)(cid:239)(cid:236)Æ:

˝(cid:239)(cid:236)Ææ(cid:247)ØÆŒ(cid:222) ˜Ø(cid:229)(cid:253)Łı(cid:237)(cid:243)(cid:231) ¸ÆŒø(cid:237)(cid:223)Æ(cid:242) (cid:151) ˜Ø(cid:229)(cid:253)Łı(cid:237)(cid:243)(cid:231) (cid:145)ˆ(cid:229)øæª(cid:223)Æ ŒÆØ `ºØ(cid:229)(cid:223)Æ(cid:146)

˜Ø(cid:229)(cid:253)Łı(cid:237)(cid:243)(cid:231): (cid:204)(cid:229)(cid:237)(cid:229)º(cid:220)(cid:239)ı 72, (cid:211)(cid:240)(cid:220)æ(cid:244)(cid:231) (cid:151) (cid:212)˚ 23 100

Name:

County Administrative Board of Laconia, Department for Agriculture and Fisheries

Address: Menelaou 72, Sparti (cid:151) PO Box 23 100

4.8. Labelling: Oil labelling must feature the words (cid:145)Finiki Lakonias PDO(cid:146) as well as the information

required under Article 4(9) of Presidential Decree No 61/93.

4.9. National requirements: The general provisions of Presidential Decree No 61/93 (on production of

PDO or PGI products) apply.

EC No: GR/00102/99.08.18.

Date of receipt of the full application: 22 January 2001.