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: 2012-10-24
Institutions: European Commission
Subjects: Navarre, Spain, agricultural product, designation of origin, foodstuff, olive oil, product designation








C_2012322EN.01000901.xml










24.10.2012   


EN


Official Journal of the European Union


C 322/9





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 322/05
This publication confers the right to object to the amendment 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


‘ACEITE DE NAVARRA’


EC No: ES-PDO-0005-0695-29.04.2008


PGI ( ) PDO ( X )

1.   Name:

‘Aceite de Navarra’
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 the product to which the name in point 1 applies:

Extra virgin olive oil made from olives of the following varieties: ‘Arróniz’, ‘Empeltre’ and ‘Arbequina’. The indigenous variety ‘Arróniz’ is considered to be the main variety, as it represents more than 10 % in the blend of oils, which can be from a mix of either oils or olives.
The oil is extracted exclusively by mechanical or other physical processes that do not modify it, but preserve the flavour, fragrance and characteristics of the fruit from which it is obtained.
The oils have the following physico-chemical characteristics:






—


acidity: maximum 0,3°,










—


peroxide value: maximum 15 mEq O2,










—


ultraviolet absorbency (K270): maximum 0,15,










—


ultraviolet absorbency (K232): maximum 2,










—


composition of fatty acids: at least 72 % of oleic acid.




In organoleptic terms, ‘Aceite de Navarra’ is a medium to intensely fruity oil with green notes, with a characteristic bitterness and pungency, very balanced, of light to medium intensity, but not sweet, that meets the following parameters:






—


median score for fruitiness (Mf): minimum 4,5,










—


median of the defects (Md): 0,










—


median score for bitterness: higher than 1,5 and lower than 4,0,










—


median score for pungency: higher than 2,0 and lower than 4,0.




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 identified geographical area:

The cultivation, production and pressing phases for ‘Aceite de Navarra’ must take place exclusively within the production area referred to in point 4.
3.6.   Specific rules concerning slicing, grating, packaging, etc.:

—
3.7.   Specific rules on labelling:

—
4.   Concise definition of the geographical area:

The protected area comprises the 135 municipalities listed by alphabetical order below:
Municipalities:
Abaigar, Abárzuza, Aberin, Ablitas, Adiós, Aibar, Allín, Allo, Ancín, Andosilla, Añorbe, Aras, Arcos (Los), Arellano, Arguedas, Armañanzas, Arróniz, Artajona, Artazu, Ayegui, Azagra, Azuelo, Barásoain, Barbarin, Bargota, Barillas, Beire, Belascoáin, Berbinzana, Biurrun-Olcoz, Buñuel, Busto (El), Cabanillas, Cadreita, Caparroso, Cárcar, Carcastillo, Cascante, Cáseda, Castejón, Cintruénigo, Cirauqui, Corella, Cortes, Desojo, Dicastillo, Enériz, Eslava, Espronceda, Estella, Etayo, Ezprogui, Falces, Fitero, Fontellas, Funes, Fustiñana, Gallipienzo, Garinoain, Guesálaz, Guirguillano, Igúzquiza, Javier, Larraga, Lazagurría, Leache, Legarda, Legaria, Leoz, Lerga, Lerín, Lezáun, Liédena, Lodosa, Lumbier, Luquin, Mañeru, Marcilla, Mélida, Mendavia, Mendaza, Mendigorría, Metauten, Milagro, Mirafuentes, Miranda de Arga, Monteagudo, Morentin, Mues, Murchante, Murieta, Murillo El Cuende, Murillo El Fruto, Muruzábal, Názar, Obanos, Oco, Olejua, Olite, Olóriz, Orísoain, Oteiza, Peralta, Piedramillera, Pitillas, Puente La Reina, Pueyo, Ribaforada, Sada, San Adrián, San Martín de Unx, Sangüesa, Sansol, Santacara, Sartaguda, Sesma, Sorlada, Tafalla, Tiebas-Muruarte de Reta, Tirapu, Torralba del Río, Torres del Rio, Tudela, Tulebras, Ucar, Ujué, Unzué, Uterga, Valtierra, Viana, Villafranca, Villamayor de Monjardín, Villatuerta, Yerri, Yesa and the territory of Bardenas Reales.
5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

In terms of climate, the defined geographical area is determined by three factors:






—


the fact that it is bordered from west to east by the chain of the Codés, Lókiz, Urbasa, Andía, Perdón, Aláiz, Izco and Leyre mountain ranges, which form a natural barrier to the humid winds of Cantábrico,










—


the influence of the prevailing wind from the north-east, known in Spanish as the ‘Cierzo’,










—


the latitude: between the 41° 54′ and 42° 49′ northern parallels of latitude.




Contained almost entirely in the valley of the River Ebro, at altitudes below 600 m, it is bordered in the north by the abovementioned barrier to humid winds which, together with the ‘Cierzo’, means low rainfall (most of the area receives up to 400 mm per year), a high level of sunlight (2 500 hours of sunshine per year), with an average of over 120 cloudless days per year and significant differences in temperature between winter and summer and between night and day (these gaps are at their widest in autumn – 18 °C).
Mainly due to the ‘Cierzo’ wind, the winters are colder and the summers drier.
The area enjoys 190 frost-free days per year, with the first autumn frosts occurring in the second half of October.
The soils are typically moderately deep to deep, with conditions ranging from ustic to aridic. They are made up mainly of marl, clay, chalk and limestone. The earth is brown, limy and carbonated, both naturally and because the low levels of rainfall are not conducive to decalcification.

Historical and human factors

In Navarre, olive trees have been part of the landscape since the time of the Romans and its oil has served as a vehicle for culture and tradition and one of its basic food products to this day.
Olive growing in Navarre reached its height in the first third of the 20th century, when there were over 60 olive oil presses, making it possible to produce olive oil of such quality that it received a number of awards, including one for an oil from Cascante at the Universal Expo in Seville in 1929.
The area under olive cultivation peaked in 1967 at 8 682 hectares. This later decreased to 2 297 hectares by 1995.
Since then, we have been experiencing a resurgence in cultivation coupled with advances in the extraction processes, the modernisation and concentration of the presses and a significant increase in the capacity for milling.
The current capacity of the Navarre olive oil mills exceeds the maximum potential production, which means that at present and in the future the olives can be milled at the ideal moment.
The parcel structure of the Navarre agricultural area has always been determined by its very small scale. This continues to be an essential feature for permanent crops, particularly olive trees. The land is divided into many parts, such that the current 5 344 hectares are divided into over 19 500 parcels in the hands of over 8 000 olive growers (data for 2010 from the Department for Rural Development and the Environment).
Olive growing in this area is and always has been an eminently social type of farming, using family labour for various growing-related tasks, in particular for the harvesting.
In terms of the consumption of this oil, much is still consumed by the producers themselves, including that produced in mills not owned by cooperatives.
Since ancient times, the three varieties of ‘Arróniz’, ‘Empeltre’ and ‘Arbequina’ have coexisted in percentages that vary from one area to another. In a plot of one of the three varieties, it is very common to find trees of another variety (‘male’ olive trees) interspersed, especially in old fields, in the belief that this favours pollination.
5.2.   Specificity of the product:

The uniqueness of ‘Aceite de Navarra’ is due to the presence of the indigenous ‘Arróniz’ variety in a percentage of over 10 % in a blend with oil from the ‘Empeltre’ and ‘Arbequina’ varieties, which gives the oil a characteristic profile, with the following parameters:






—


oils with a characteristic bitterness and pungency, very balanced, of light to medium intensity, but not sweet (light to medium bitterness, centred around values of 1,5 to 4,0 and light to medium pungency, centred around values of 2,0 to 4,0),










—


oils of medium to intense fruitiness, with values greater than 4,5 and with green notes,










—


oils with a high percentage of oleic acid (over 72 %).




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 specific characteristics of ‘Aceite de Navarra’ described in Sections 3.2 and 5.2 of this document are due principally to the use of the indigenous variety ‘Arróniz’ in the production of this oil.
The area where the ‘Arróniz’ variety grows naturally and exclusively corresponds to the geographical area defined in Section 4. This variety is perfectly adapted to the climate of this area because of its high resistance to drought and winter cold (see ‘Variedades de olivo en España’ (Olive varieties in Spain), Ministry of the Environment and Rural and Marine Environment, 2005).
The presence of the ‘Arróniz’, alone or in a blend with the ‘Empeltre’ and ‘Arbequina’ varieties, gives the oils bitter and pungent, very balanced characteristics and means that the ‘Aceite de Navarra’ is not sweet.
At the same time, the presence of the ‘Arróniz’ variety, the degree of maturity when the olives are picked, the latitude and climatic conditions of the area are factors which affect the fatty acid composition of ‘Aceite de Navarra’, determining the high level of oleic acid, which is over 72 %.
The early gathering of the olives, with a relatively green degree of maturity to avoid early frosts, and the soil conditions (calcareous soils, dry and sunny climate due to the mountain barrier and the ‘Cierzo’) give the oil its extraordinary organoleptic properties, which are characterised by an average fruitiness of over 4,5, with green notes.
Gathering the olives at the appropriate degree of maturity — relatively green (less than 4 on a scale of 1 to 10) — which directly affects the specific organoleptic qualities of ‘Aceite de Navarra’, is possible due to the specific natural properties of the area:






—


the strong fluctuations in temperature between day and night in the ripening period which allow the gradual and staggered ripening of the three varieties,










—


and the specific human factors of the area:










—


the distribution of ownership (very small-scale) and the availability of family labour,










—


the excess capacity of the oil mills, which allows the olives to be milled at the ideal time.




All these factors have given rise to the existence of an oil with specific characteristics as regards both its chemical composition and organoleptic assessment.

Reference to the publication of the specifications:

(Article 5(7) of Regulation (EC) No 510/2006)
http://www.cfnavarra.es/agricultura/COYUNTURA/marcas_calidad_diferenciada/pliego-condiciones/120328_Pliego_Condiciones_DOP_Aceite_Navarra.pdf


(1)  OJ L 93, 31.3.2006, p. 12.