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: 2012-03-07
Institutions: European Commission
Subjects: Spain, agricultural product, designation of origin, foodstuff, olive, product designation








C_2012069EN.01001001.xml










7.3.2012   


EN


Official Journal of the European Union


C 69/10





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
2012/C 69/08
This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.
SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006


‘ACEITUNA ALOREÑA DE MÁLAGA’


EC No: ES-PDO-0005-0785-03.08.2009


PGI ( ) PDO ( X )

1.   Name:

‘Aceituna Aloreña de Málaga’
2.   Member State or third country:

Spain
3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:







Class 1.6 —


Fruit, vegetables and cereals, fresh or processed




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

A seasoned table olive obtained from the healthy fruit of the Aloreña variety of olive tree (Olea europea, L.), harvested at the appropriate degree of ripeness before it changes colour, split, sweetened in brine through natural fermentation and seasoned with thyme, fennel, garlic and pepper or extracts of these plants in a proportion ranging from 1 % to 3 %. This process is based on ancestral customs, passed on from generation to generation over the years.
The three types of ‘Aceituna Aloreña de Málaga’, verdes frescas (fresh green), tradicionales (traditional) and curadas (cured), share physico-chemical characteristics that are exclusively due to the preparation method used in the area in which they are grown and processed:






(a)


the olives are pickled in brine. The low oleuropein content means that they do not require treatment with caustic soda to remove their bitterness, and so they are sweetened solely in water and salt, and seasoned with thyme, fennel, garlic and pepper. The olives are fresh with a varying degree of fermentation;










(b)


a free stone, which comes away easily from the flesh. This attribute is highly sought after in table olives;










(c)


regarding the internal characteristics, tasting panels have awarded it excellent evaluations for its flesh-to-stone ratio, its homogeneity, crisp texture and the firmness of the flesh;










(d)


since it is not treated with alkali, the olive stands out because of the presence of the skin and its fibrousness;










(e)


regarding the smell/taste, tasting panels in various organoleptic tests have awarded it positive evaluations for its seasonings, highlighting qualities such as its aroma and the appropriate balance of salt to its faint bitterness (typical of the alkali-free preparation method). The bitterness depends on the degree of fermentation of the olives, and the fresh green olives are generally more bitter than the olives having undergone full fermentation.




The processing of ‘Aceituna Aloreña de Málaga’ can result in three distinguishable products depending on the fermentation method used for the olives.
1.   ‘Aceituna Aloreña de Málaga’verde fresca (fresh green):
The olives are split, immediately put into containers and put in a cool place, where they can be stored as long as there is no alteration to the organoleptic and physico-chemical characteristics typical of this type of olive, or in cold rooms where they are maintained at a maximum temperature of 15 °C, and can remain in these conditions so long as there is no alteration to the organoleptic and physico-chemical characteristics typical of this type of olive. After the olives are split and placed in brine, there must be a minimum of three days before they are packaged.

Organoleptic characteristics

The fresh green olives are light green in colour with a very pleasant smell reminiscent of green fruit and grass, evoking their freshness and recent harvest. Similarly, the presence of the characteristic seasonings used in its preparation is noted. The olive has a firm and crisp texture, the flesh is easily removed from the stone, and the remnants of the skin remain after chewing. Basic flavours include a characteristic bitterness, while on occasion the presence of salt can be identified depending on the seasoning used. Sensations on the palate include astringency and sharpness.
2.   ‘Aceituna Aloreña de Málaga’tradicional (traditional):
Following delivery, grading and splitting, these olives are placed in containers in premises without air conditioning where they are stored for at least 20 days before packaging for consumption. They can be stored in these conditions as long as there is no alteration to the organoleptic and physico-chemical characteristics typical of this type of olive.

Organoleptic characteristics

Traditionally seasoned olives are green-pale yellow unlike the intense green of the fresh green olives. Their smell evokes fresh fruit and the typical seasonings used in their preparation rather than the fresh grassy notes that are a trait of the fresh green olives. Less firm in texture they retain their crisp texture, the flesh separates easily from the stone, and the skin is present. These olives have a faint bitterness, with astringency and sharpness being less noticeable than in the fresh green olives.
3.   ‘Aceituna Aloreña de Málaga’curada (cured):
Following delivery and washing, these olives are placed without being split in fermenting tanks and cured for at least 90 days before packaging. They can be stored in these conditions as long as there is no alteration to the organoleptic and physico-chemical characteristics typical of this type of olive.

Organoleptic characteristics

The cured olive is yellow-brown in colour and smells of ripe fruit and fresh grass. The aroma of the seasonings and lactic notes, characteristic of the preparation and curing method, are present. Less firm and crisp in texture, the flesh separates easily from the stone and the remnants of the skin remain after chewing. It has an acid flavour, loses its bitterness in the mouth and has a spicy aftertaste.
The olives classed as designation of origin ‘Aceituna Aloreña de Málaga’ will necessarily be of best or superior quality:
Best quality olives: this category includes ‘Extra’ class olives, in accordance with the technical health rules on marketing table olives, with a size of 140-200.
Superior quality olives: this category includes class ‘I’ olives, in accordance with technical health rules on marketing table olives, with a size of 140-260.
The evaluation method for organoleptic characteristics is based on COI/OT/NC No 1. The trade standard applicable to the table olive is COI/OT/MO No 1, 2008. The method for the sensory analysis of table olives, based on research by the University of Cordoba’s Department of Food Science and Technology (Departamento de Bromatología y Tecnología de los Alimentos de la Universidad de Córdoba), is set out in the management authority’s manual on quality and procedures.
3.3.   Raw materials (for processed products only):

Not applicable.
3.4.   Feed (for products of animal origin only):

Not applicable.
3.5.   Specific steps in production that must take place in the identified geographical area:

All of the phases in the production process must be carried out in the identified geographical zone: production of the raw material, preparation of the product and the final packaging.
Packaging takes place as orders arrive, and the olives must spend at least three days in the containers before being packaged. The seasonings that are typical of the local area are added to the olives at the packaging stage. The perishable nature of the product, its specific characteristics and the preparation method mean that packaging must always be carried out in the geographical zone of the production and preparation of the PDO ‘Aceituna Aloreña de Málaga’, in order to obtain and preserve the organoleptic characteristics of the Aloreña olives through to their placement on the market.
3.6.   Specific rules concerning slicing, grating, packaging, etc.:

Packaging is based on the categories established in the provisions of the technical and health rules. In this connection, the olives classed as designation of origin ‘Aceituna Aloreña de Málaga’ will necessarily be of best or superior quality.
To lengthen the marketing period, the olives may undergo treatment such as pasteurisation or be vacuum packed in a controlled atmosphere, provided that the final product retains its original organoleptic and physical features.
3.7.   Specific rules concerning labelling:

The designation ‘Aceituna Aloreña de Málaga’ must be shown on the label. Packages must have numbered quality seals that will be issued by the management authority.
The label must state the type of olive: fresh green, traditional or cured.
4.   Concise definition of the geographical area:

The production zone is located in the south-east of the province of Malaga and includes a total of 19 municipalities: Alhaurín de la Torre, Alhaurín el Grande, Almogía, Álora, Alozaina, Ardales, El Burgo, Carratraca, Cártama, Casarabonela, Coín, Guaro, Málaga, Monda, Pizarra, Ronda, Tolox, El Valle de Abdalajís and Yunquera.
5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

The natural district of Guadalhorce (Sierra de las Nieves and Valle del Guadalhorce) falls within the area of the Cordilleras Béticas mountain range. The Guadalhorce River and Valley are delimited by a series of mountain ranges and hills. This mountain system means that the production zone is clearly defined, with the only opening being at the mouth of the Guadalhorce River.
The district’s weather combines the continental climate and the typical climate of the Mediterranean basin, giving rise to a very singular microclimate that enables the production of a great diversity of crops from those common to a tropical zone such as avocados to the cereal production found in flat farming plains. In this environment the olive is mainly located in dry zones on the slopes of the hills and mountains that surround the valley, which together with the mildness of the climate have a decisive influence on, amongst other things, the final characteristics of the product, the harvest date and tree habit.
The lie of the land is very uneven, with olive groves located on the slopes that surround the Guadalhorce Valley, which is clearly marked and encircled by the mountain range. Consequently, the olive tree grows on marginal and poor soils and is not of the highly productive sort found in cultivated farm land, this variety has low productivity, but yields a fruit whose quality is unsurpassed.
Of the cultural techniques used to farm olives in the Guadalhorce Valley, pruning has the biggest impact on the final characteristics, and it is noted for its severity and the final structure it gives to the tree in this district. This pruning method involves cutting back the youngest branches, but leaving the main tree branches, which gives the tree a wine glass structure, on which light vegetation is left, with most of the secondary branches having been removed. This confers a very singular goblet shape to the tree.
The preparation process includes the different treatments that the olives undergo to remove their bitterness as well as their seasoning. This process is based on ancestral customs handed down from generation to generation over time. The method is practically the same as that used in bygone years, which makes it very distinct and unique to the zone from which this product hails.
5.2.   Specificity of the product:







1.


Oleuropein content. Oleuropein is the polyphenol that confers the bitterness to the olives, and ‘Aceituna Aloreña de Málaga’ contains approximately 103 mg per kilogram, meaning that the olives can be sweetened through pickling alone. After just 48 hours in brine the bitterness is removed.










2.


It has a free stone and so the stone comes easily away from the flesh. According to local tradition, harvest time is determined by cutting the olive in the middle to see if the flesh is easily separated from the stone, if so, this indicates that this is the ideal time to pick the olives. This is a highly sought after quality in table olives, which few are able to claim.










3.


The flesh-to-stone ratio of a minimum 3:1 is one of the highest for table olives.










4.


The ‘Aceituna Aloreña de Málaga’ has a size of 140 to 260, a range that classes it in the ‘Extra’ category under point 3.2.1 ‘Qualitative Classification’ of standard COI/OT/NC No 1. Traditionally, this parameter is highly prized by producers and consumers alike, and specific cultural practices are put in place to achieve this.










5.


Organoleptic description of the different types of ‘Aceituna Aloreña de Málaga’:






5.1.


Fresh green:
The fresh green olives are typically light green in colour with a very pleasant smell reminiscent of green fruit and grass evoking their freshness and recent harvest. Similarly, the presence of the characteristic seasonings used in its preparation are noted. The olive has a firm and crisp texture, the flesh is easily removed from the stone, and the remnants of the skin remain after chewing. Basic flavours include a characteristic bitterness, while on occasion the presence of salt can be identified depending on the type of seasoning used. Sensations on the palate include astringency and sharpness.










5.2.


Traditional:
Traditionally seasoned olives are green-pale yellow rather than an intense green. Their aroma evokes fresh fruit and the typical seasonings used in their preparation rather than the fresh grassy notes associated with the fresh green olives. Less firm in texture they retain their crispness, the flesh separates easily from the stone and the skin is present. These olives have a faint bitterness, with astringency and sharpness being less noticeable than in the fresh green olives.










5.3.


Cured:
The cured olive is yellow-brown in colour and smells of ripe fruit and fresh grass. The aroma of the dressings and lactic notes, characteristic of the preparation and curing method, are present. Less firm and crisp in texture, the flesh separates easily from the stone, and the remnants of the skin remain after chewing. It has an acid flavour, loses its bitterness in the mouth and has a spicy aftertaste.








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):

As previously explained, the olive tree is very sensitive to the environmental conditions in which it is grown and to handling. It is highly versatile and able to adapt to the surrounding conditions. In this connection, it should be pointed out that the production zone of the Aloreña olive is clearly delimited by a chain of mountains that determine its special characteristics with regard to the climate, soil and the lie of the land of the production zone. Together with the knowledge of the local people, this has produced a table olive that stands out from others available on the market.
The oleuropein content of ‘Aceituna Aloreña de Málaga’ is one of the traits that has had the greatest influence on the preparation of this type of olive. The low content of this polyphenol means that the olives can be sweetened in just a few days using a simple pickling method. It has also led to the olives being split to let the brine penetrate the flesh of the fruit more easily to remove the compound responsible for its bitterness.
Pickling ‘Aceituna Aloreña de Málaga’ in brine has resulted in this product’s fleshy and firm texture, since the fibrousness of the fresh fruit is not lost due to the use of caustic soda. The fibrous texture is also influenced by the type of soils in which the olives grow, usually in marginal land in mountainous areas.
The ease with which the stone is separated from the fruit, known locally as hueso flotante, has had a decisive influence on the preparation of ‘Aceituna Aloreña de Málaga’. This characteristic means that the olives can be split during preparation leaving the stone loose inside the flesh. To decide if the olives were ripe for harvesting, locals would traditionally cut the olive in the middle and if it could be separated into two halves this indicated that harvest could begin.
The unique flavour and aroma of the ‘Aceituna Aloreña de Málaga’ are also closely tied to its preparation method, which is a human factor unique to its area of origin, since the ancestral customs have been handed down over the years, using the traditional seasonings, which are a combination of local aromatic plants typically used in olive dressings in this geographical zone (thyme, fennel, pepper and garlic), which historically were grown or picked in this district, although they could come from other areas too.
The size of the ‘Aceituna Aloreña de Málaga’ is another much appreciated and valued feature of this product. To obtain this size farmers must adhere to local pruning techniques that are noteworthy because of their severity, the circular form and the light vegetation. This cultural practice also has an influence on the flesh-to-stone ratio, classed as excellent by tasting panels.

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)
The full text of the product specification is available at:
http://www.juntadeandalucia.es/agriculturaypesca/portal/export/sites/default/comun/galerias/galeriaDescargas/cap/industrias-agroalimentarias/denominacion-de-origen/Pliegos/Pliego_aceituna.pdf
or via the homepage of the Regional Ministry of Agriculture and Fisheries
http://www.juntadeandalucia.es/agriculturaypesca/portal by following the navigation pathway ‘Industrias Agroalimentarias’ > ‘Calidad y Promoción’ > ‘Denominaciones de Calidad’ > ‘Otros productors’; the specifications are located under the name of the Quality Designation.


(1)  OJ L 93, 31.3.2006, p. 12.