Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
Date: 2009-07-15
Institutions: European Commission
Subjects: Spain, location of production, olive oil, originating product, product designation








C_2009162EN.01001701.xml










15.7.2009   


EN


Official Journal of the European Union


C 162/17





Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
2009/C 162/09
This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006. Statements of objection must reach the Commission within six months from the date of this publication.
SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006


‘ACEITE CAMPO DE MONTIEL’


EC No: ES-PDO-0005-0590-30.01.2007


PGI ( ) PDO ( X )

1.   Name:

‘Aceite Campo de Montiel’
2.   Member State or Third Country:

Spain
3.   Description of the agricultural product or foodstuff:

3.1.   Type of product (as in Annex II):







Class 1.5.


Oils and fats




3.2.   Description of the product to which the name in (1) applies:

Extra-virgin olive oil obtained from the fruit of the olive tree of the Cornicabra, Picual, Manzanilla, Arbequina and Local varieties by mechanical processes or other physical means that do not lead to deterioration of the oil, conserving the taste, aroma and characteristics of the fruit from which it is obtained.
Acidity: maximum 0,5 °
Peroxide value: maximum 15
Ultraviolet absorbency: K 270: maximum 0,20
K 232: maximum 2,50
Total moisture and impurities ≤ 0,1 %
Organoleptic evaluation:






—


Median defect Md = 0,










—


Median fruitiness Mf ≥ 2,5.




The particular characteristics of Aceite Campo de Montiel are due to the natural combination of the main varieties, cornicabra and picual, which give it its distinctive bitterness and spiciness, positive qualities in olive oil that are present, according to organoleptic assessment, in significant values ranging between 3 and 6 for bitterness and between 3,4 and 6,3 for spiciness with, to a lesser extent, apple and almond notes typical of other varieties.
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 defined geographical area:

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

The oil is bottled within the defined geographical area.
In this way, the typical characteristics of the product can be maintained, the inspection bodies have total control of production and the final handling of the product is sure to remain in the hands of the producers and agricultural organisations in the area, who best know how the oils are affected by factors in the packaging process, such as time and method of decanting, filtration operations, diatomaceous earth, cellulose and packaging temperatures, and by the cold and storage. This safeguards the quality of the product and, at the same time, guarantees the traceability of the oils.
The packer should have separate systems for packaging the PDO oils and for packaging any other oils.
Likewise, the packer must have type-approved systems for measuring oil.
The oil is packaged in containers of 5 litres or less made from: glass, plastic, PET, metal, porcelain or ceramic.
3.7.   Specific rules on labelling:

The label on the containers will include, along with the sales name, the designation logo, with the words ‘Denominación de Origen Aceite Campo de Montiel’ and, optionally, the mark of conformity of the product certification body of the inspection body.
The containers in which the oil is packaged for consumption will bear a seal of warranty and a numbered label or back label issued by the association, which will be distributed and inspected by the inspection body in such a way that they cannot be reused.
The labelling must comply with the general rules on labelling.
4.   Concise definition of the geographical area:

The area where production, manufacture and packaging of the designation of origin takes place covers the following municipalities of the province of Ciudad Real: San Carlos del Valle, Membrilla, Santa Cruz de Mudela, La Solana, Valdepeñas, Almuradiel, Viso del Marqués, San Lorenzo de Calatrava, Albaladejo, Alcubillas, Alhambra, Almedina, Carrizosa, Castellar de Santiago, Cózar, Fuenllana, Montiel, Puebla del Príncipe, Santa Cruz de los Cáñamos, Terrinches, Torre de Juan Abad, Torrenueva, Villahermosa, Villamanrique, Villanueva de la Fuente and Villanueva de los Infantes.
5.   Link with the geographical area:

5.1.   Specific characteristics of the geographical area:

The Campo de Montiel is a calcareous plateau of over 7 000 km2 lying at an average altitude of 850 m. The district is physically homogenous and has special features and characteristics that distinguish it from neighbouring districts. The main activity is agriculture.
Soil characteristics: healthy soil, largely of the reddish-brown and limy types, with a high calcium carbonate content.
The district is subject to extreme climate conditions and a wide range of temperatures with long, harsh winters and hot summers, long hours of sunshine, strong sunlight and low rainfall (600-700 mm).
5.2.   Specific characteristics of the product:

‘Aceite Campo de Montiel’ has the following characteristics:






—


high fatty acid content of the olives and a high extraction rate,










—


a high content of oleic acids and antioxidant polyphenols which makes it very resistant to turning rancid and deteriorating through oxidation,










—


bitterness and spiciness, which are positive qualities in olive oil, are present, according to organoleptic assessment, in significant values ranging between 3 and 6 for bitterness and between 3,4 and 6,3 for spiciness.




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 soil and climate conditions have a significant influence on agricultural practices and crops in the area and determine to a great extent the quality and characteristics of the local produce, olives and the oil extracted from them being an important part of this.
The abovementioned soil and climate conditions give the extra virgin olive oil produced in Campo de Montiel the specific and distinctive characteristics mentioned in point 5.2 of this document.

Publication reference of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)
http://docm.jccm.es/portaldocm/verDiarioAntiguo.do?ruta=2006/12/14
Department of Agriculture Decision of 28 November 2006 granting the application to register Aceite Campo de Montiel as a Protected Designation of Origin (Resolución de 28 de noviembre 2006, de la Consejería de Agricultura, por la que se emite decisión favorable en relación con la solicitud de registro de la Denominación de Origen Protegida Aceite Campo de Montiel).