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
Date: 2005-09-22
Institutions: European Commission
Subjects: Corsica, designation of origin, location of production, olive oil

22.9.2005

EN

Official Journal of the European Union

C 233/9

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

(2005/C 233/06)

This publication confers the right to object to the application pursuant to Articles 7 and 12d of the above-
mentioned Regulation. Any objection to this application must be submitted via the competent authority in
a Member State, in a WTO member country or in a third country recognized in accordance with Article
12(3) 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.

SUMMARY

COUNCIL REGULATION (EEC) No 2081/92

‘HUILE D'OLIVE DE CORSE’ OR ‘HUILE D'OLIVE DE CORSE — OLIU DI CORSICA’

EC No: FR/00428/11.11.2004

PDO ( X ) PGI ( )

This summary has been produced for information only. For full details, the producers of the products
covered by the PDO or PGI in question in particular are invited to consult the full version of the product
specification at national level or at the European Commission.

1.

Responsible department in the Member State:

Name:

Institut National des Appellations d'Origine

Address: 138, Champs-Elysées — 75008 Paris

From 1 January 2005: 51 rue d'Anjou — 75 008 Paris

Tel.:

Fax:

01 53 89 80 00

01 42 25 57 97

2.

Group:

2.1. Name: Syndicat AOC Oliu di Corsica — Huile d'olive de Corse.

2.2 Adress: Cutaghjolu. 20240 Ghisonaccia

Tel.: 04 95 56 64 97.
Email: oliudicorsica@free.fr

2.3 Composition: producers/processors (X) other ( )

3.

Type of product:

Class 1-5 Olive oil

4.

Specification:

(Summary of requirements under Article 4(2))

4.1 N a me :

‘Huile d'olive De Corse’ or ‘Huile d'olive de Corse — Oliu di Corsica’

4.2 De scr i p ti on:

‘Huile d'olive de Corse’ or ‘Huile d'olive de Corse — Oliu di Corsica’ is a mild-tasting olive oil with
virtually no fieriness or bitterness. Its aroma is delicate and evocative of dried fruit, confectionery and
Corsican scrub.

It ranges in colour from straw to clear yellow and may contain flashes of green.

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4.3 G e o g r a p h i ca l a r e a :

The geographical area covers 297 municipalities in the department of Southern Corsica:

Afa; Ajaccio Alata; Albitreccia; Altagene; Ambiegna; Appietto; Arbellara; Arbori; Argiusta-Moriccio;
Arro; Azilone-Ampaza; Azzana; Balogna; Bastelicaccia; Belvedere-Campomoro; Bilia; Bonifacio; Calca-
toggio; Campo; Cannelle; Carbini; Carbuccia; Cardo-Torgia; Cargese; Cargiaca; Casaglione; Casalabriva;
Cauro; Coggia; Cognocoli-Monticchi; Conca; Corrano; Coti-Chiavari; Cuttoli-Corticchiato; Eccica-Suar-
ella; Figari; Foce; Forciolo; Fozzano; Frasseto; Giuncheto; Granace; Grossa; Grosseto-Prugna; Guar-
guale; Lecci; Letia; Levie; Lopigna; Loreto-Di-Tallano; Marignana; Mela; Moca-Croce; Monacia-D'aul-
lene; Murzo; Ocana; Olivese; Olmeto; Olmiccia; Osani; Ota; Partinello; Peri; Petreto-Bicchisano; Piana;
Pianottoli-Caldarello; Pietrosella; Pila-Canale; Porto-Vecchio; Propriano; Rosazia; Salice; Sari-Solenzara;
Sari-D'orcino; Sarrola-Carcopino; Sartene; Serra-Di-Ferro; Serra-Di-Scopamene; Serriera; Sollacaro;
Sorbollano; Sotta; Sant'andrea-D'orcino; San-Gavino-Di-Carbini; Sainte-Lucie-De-Tallano; Santa-Maria-
Figaniella; Santa-Maria-Siche; Tavaco; Ucciani; Urbalacone; Valle-Di-Mezzana; Vero; Vico; Viggianello;
Villanova; Ze rubia; Zevaco; Zigliara; Zonza; Zoza, and in

the department of Upper Corsica: Aghione; Åland Aleria; Algajola; Altiani; Ampriani; Antisanti;
Aregno; Avapessa; Barbaggio; Barrettali; Bastia; Belgodere; Bigorno; Biguglia; Bisinchi; Borgo; Brando;-
Cagnano; Calenzana; Calvi; Campi; Campile; Campitello; Canale-Di-Verde; Canari; Canavaggia; Casa-
bianca; Casalta; Casevecchie; Castellare-di-Casinca; Castellare-di-Mercurio; Castello-di-Rostino; Castifao;
Castiglione; Castineta; Castirla; Cateri; Centuri; Cervione; Chiatra; Chisa; Corbara; Costa; Croce; Crocic-
chia; Erbajolo; Ersa; Farinole; Favalello; Feliceto; Ficaja; Focicchia; Furiani; Galeria; Gavignano; Ghiso-
naccia; Giocatojo; Giuncaggio; Ile-Rousse; Isolaccio-Di-Fiumorbo; Lama; Lavatoggio; Lento; Linguiz-
zetta; Loreto-Di-Casinca; Lucciana; Lugo-Di-Nazza; Lumio; Luri; Manso; Matra; Meria; Moita; Moltifao;
Monacia-D'orezza; Moncale; Monte; Montegrosso; Monticello; Morosaglia; Morsiglia; Murato; Muro;
Nessa; Nocario; Noceta; Nonza; Novella; Occhiatana; Ogliastro; Olcani; Oletta; Olmeta-Di-Capocorso;
Olmeta-Di-Tuda; Olmo; Omessa; Ortiporio; Palasca; Pancheraccia; Parata; Patrimonio; Penta-Acqua-
tella; Penta-Di-Casinca; Pero-Casevecchie; Piano; Piazzole; Piedicorte-Di-Gaggio; Piedicroce; Piedi-
griggio; Pietralba; Pietracorbara; Pietra-Di-Verde; Pietraserena; Pietroso; Pieve; Pigna; Pino; Poggio-Di-
Nazza; Poggio-Di-Venaco; Poggio-D'oletta; Poggio-Marinaccio; Poggio-Marinaccio; Polveroso; Popo-
lasca; Porri; Porta; Prato-Di-Giovellina; Prunelli-Di-Casacconi; Prunelli-Di-Fiumorbo; Pruno; Querci-
tello; Rapaggio; Rapale; Riventosa; Rogliano; Rospigliani; Rutali; Scata; Scolca; Sermano; Serra-Di-
Fiumorbo; Silvareccio; Sisco; Solaro; Sorbo-Ocagnano; Sorio; Soveria; Speloncato; Stazzona; Sant'an-
drea-Di-Bozio; Sant'andrea-Di-Cotone; Sant'antonino; San-Damiano; Saint-Florent; San-Gavino-D'am-
pugnani; San-Gavino-Di-Fiumorbo; San-Gavino-Di-Tenda; San-Giovanni-Di-Moriani; San-Giuliano;
San-Martino-Di-Lota; Santa-Lucia-Di-Mercurio; Santa-Lucia-Di-Moriani; Santa-Maria-Di-Lota; Santa-
Santa-Reparata-Di-
Maria-Poggio;
Balagna; Santa-Reparata-Di-Moriani; Taglio-Isolaccio; Talasani; Tallone; Tomino; Tox; Tralonca;
Urtaca; Vallecalle; Valle-Di-Campoloro; Valle-Di-Rostino; Monacia-D'orezza; Velone-Orneto; Ventiseri;
Venzolasca; Verdese; Vescovato; Vezzani; Vignale; Ville-Di-Paraso; Ville-Di-Pietrabugno; Volpajola;
Zalana; Zilia; Zuani.

Santo-Pietro-Di-Venaco;

Santo-Pietro-Di-Tenda;

San-Nicolao;

Parts of the municipalities of Corte and Venaco are included.

The area comprises a large number of isolated production zones because of the island's rugged moun-
tainous terrain with few flat areas and some parts above 1 000 metres with poor communication
links.

The geology, made up mainly of shale and granite with some pockets of calcium, has shaped the rural
landscape with its steep slopes.

The soil on which the olive trees are cultivated derives mainly from the deterioration of the two main
rocks. A common characteristic of the types of soil thus produced is their limited depth meaning that
they are rather impoverished and dry.

Corsica has a Mediterranean climate with summer droughts lasting around five months, temperatures
which favour olive tree cultivation (mild winters, hot summers, almost no frost in the growing areas),
strong sunshine but with maritime influences providing significant moisture.

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4.4 Pr oof of or i g i n:

Olive oil may not be marketed with the protected designation of origin ‘Huile d'olive de Corse’ or
‘Huile d'olive de Corse — Oliu di Corsica’ unless an approval certificate has been issued by the Institut
national des appellations d'origine pursuant to the requirements set out in national legislation on the
approval of olive products which benefit from a protected designation of origin.

Every part of the production process of the raw material and the preparation of the olive oil must
take place within the defined geographical area.

For the production of the raw material, the procedure requires:

— the land parcel to be identified among the list of land parcels that are suitable for the production
of ‘Huile d'olive de Corse’ or ‘Huile d'olive de Corse — Oliu di Corsica’, that comply with the
criteria for planting olive trees and the production requirements (variety, method of managing the
olive grove);

— a harvest declaration to be made annually by the olive grower, declaring the area under produc-
tion, the quantity of olives produced in compliance with the specified yield and the destination of
the olives (oil-mill, processing place).

In terms of processing, the procedure requires:

— an annual manufacturing declaration made by the operator declaring the total quantity of product

processed;

— a request for an approval certificate which allows the storage area of the products and all product

containers to be identified.

The procedure is completed by a scientific analysis and taste test to ensure that the products are
typical and of high quality.

In addition, each operator, once an approval certificate has been obtained, is obliged to make a stock
declaration.

4.5 M e th od of p r odu c ti on:

The olives must be produced and processed in the production area defined at point 4-3.

Varieties

The olive oil is obtained from olives of the following varieties: Sabine (also called Aliva Bianca, Bian-
caghja), Ghjermana, Capannace, Raspulada, Zinzala, Aliva Néra (otherwise known as Ghjermanane du
Sud), Curtinese.

However, olive groves planted before the date of publication of the national rules defining the desig-
nation which fail to comply with the provisions on varieties will continue to qualify for the right to
use the designation ‘Huile d'olive de Corse’ or ‘Huile d'olive de Corse — Oliu di Corsica’ for their
harvest provided that the holdings concerned submit to the Institut national des appellations d'origine
an individual timetable for the conversion of the holding in question. The timetable must provide that
olive trees of the varieties listed above account for at least 30 % of the olive groves on the holding in
2010, 40 % in 2015, 50 % in 2020 and 70 % in 2025. With effect from the 2010 harvest, olives
obtained from these groves may be used in the preparation of olive oil bearing the designation on
condition that these olives are mixed with at least one of the varieties listed above.

Within each olive grove, pollinating varieties of olive trees may be planted provided that they are
arranged in a coordinated way and do not exceed 5 % of the number of trees in the grove. Olives
from these varieties may be used to produce oil on condition that the proportion of these olives does
not exceed 5 % of the total mass of olives used.

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Management of the olive grove

Each tree must have an area of at least 24 m2 surrounding it and there must be a distance of at least
4 meters between trees.

Pruning consists in reducing the tree by cutting away dead wood.

Olive groves must be maintained either by planting crops or sowing grass which is mown or used as
pasture every year.

While the olive trees are in leaf, the grove may be irrigated until the olives ripen.

The output of the groves may not exceed 8 tonnes per hectare. However, in exceptional weather
conditions the yield for a specific harvest may be increased or decreased. In any event it may not
exceed 10 tonnes of olives per hectare.

Only olives from trees which are at least five years old may be used to produce oil.

Harvesting

The start of harvesting is determined by order of the prefect on a proposal from the Institut national
des appellations d'origine. However, in exceptional weather conditions the Institut national des appel-
lations d'origine may provide for exceptions.

is produced from olives harvested when ripe. Total deliveries to a mill

Oil
comprise for each holding not more than 20 % green olives and at least 50 % black olives.

in an oil year must

The olives must be harvested directly from the tree without the use of abscission products or shaken
down in the traditional way using a long pole, or by falling naturally or mechanically, and caught in
nets or other receptacles beneath the tree.

Olives picked up from the ground and those which fall in the natural way and come from the first
and last emptying of the nets or other receptacles must be kept separate from batches that are suitable
for use in PDO oil production.

The olives must be stored and transported in crates and bins.

Processing requirements

Olives must be kept for no more than 9 days from harvesting to use, of which a maximum of 2 days
must elapse between delivery to the mill and pressing.

The oil must be extracted mechanically only, without heating the olive paste above a maximum
temperature of 27° C.

Washing, settling and decanting, centrifuging and filtering only are permitted. Apart from water, adju-
vants to facilitate oil extraction may not be used.

The free acidity content of the virgin olive oil obtained, expressed as oleic acid, must not exceed 1,5
grammes per 100 grammes of oil.

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4.6 L i nk:

The history of the olive tree on the island dates back a very long time and represents the basis for the
cultivation of olives.

The wild olive tree or Oleaster is indigenous to Corsica and its cultivation was probably developed by
the Greek and Roman civilisations.

The presence in the scrub of a substantial number of hundred-year-old olive trees bears witness to a
significant olivegrowing past which reached a climax in the late 19th century. The reason for this was
the particular combination of soil and climate favouring the cultivation of olive trees. The Mediterra-
nean climate is mild (frost free) in the traditional olivegrowing sectors, excluding mountain areas
above 800 metres. A distinctive feature of olivegrowing in Corsica is the diversity of ancient endemic
varieties used exclusively to produce oil.

Independently of the individual characteristics of the different varieties, the trees are subject to
common methods of management adapted to the soil and climate conditions: the natural dropping of
the olives into nets together with the large size of the trees,
late harvesting associated with the
absence of frost and the slow development of the raw material.

Processing entails the pressing of the ripe olives which confers on Corsican olive oil its typically char-
acteristic mildness.

Improvements in harvesting and in the performance of the oil mills have contributed to enhancing
the quality of the oil while maintaining its typical characteristics.

The interdependence of natural and human, local and specific factors confer therefore on olive oil
bearing the PDO ‘Huile d'olive de Corse’ or ‘Huile d'olive de Corse — Oliu di Corsica’ original features
that are common to olive production across the island.

4.7 Inspe c ti on body :

Name:

I.N.A.O.

Address: 138, Champs-Elysées, 75008 Paris

From 1 January 2005: 51 rue d'Anjou — 75 008 Paris

Name:

D.G.C.C.R.F.

Address: 59 Bd V. Auriol, 75703 Paris Cedex 13

4.8 L a b e lli n g :

In addition to the compulsory information provided for by legislation on labelling and the presenta-
tion of foodstuffs, the controlled designation of origin ‘Huile d'olive de Corse’ or ‘Huile d'olive de
Corse — Oliu di Corsica’ labels must include the following:

— the name ‘Huile d'olive de Corse’ or ‘Huile d'olive de Corse — Oliu di Corsica’

— the words ‘appellation d'origine contrôlée’ or the letters ‘AOC’. If the name of a holding or a
brand appears on the label independently of the address, the name is repeated between the words:
‘appellation’ and ‘contrôlée’.

These details must all be in the same visible area and on the same label.

They must be in visible, indelible, sufficiently large print that stands out clearly from the rest of the
information and illustrations on the label.

4.9 N a ti ona l r e q u i r e me nt s:

Decree on the protected designation of origin ‘Huile d'olive De Corse’ or ‘Huile d'olive de Corse —
Oliu di Corsica’.