Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
Date: 2015-10-30
Institutions: European Commission
Subjects: France, Languedoc-Roussillon, consumer information, designation of origin, labelling, olive, product designation, quality control of agricultural products








C_2015358EN.01001101.xml










30.10.2015   


EN


Official Journal of the European Union


C 358/11





Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(2015/C 358/09)
This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).
APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012


‘OLIVE DE NÎMES’


EU No: FR-PDO-0105-01284 – 21.11.2014


PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest






Syndicat des AOP Olive et Huile d’Olive de Nîmes




Mas de l’Agriculture - 1120 Route de Saint Gilles




30 900 Nîmes




FRANCE




Tel. +33 466045034




Fax: +33 466045031




E-mail: olive.nimes@orange.fr




Le Syndicat des AOP Olive et Huile d’Olive de Nîmes is made up of olive producers and processors of the ‘Olive de Nîmes’ and it has a legitimate interest in submitting an amendment application.
2.   Member State or Third Country

France
3.   Headings in the specification affected by the amendment(s)








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Product name




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Product description




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Geographical area




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Proof of origin




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Production method




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Link




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Labelling




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Other: inspection




4.   Type of amendment(s)








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Amendment to the product specifications of a registered PDO or PGI not to be regarded as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.




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Amendment to the product specifications of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be regarded as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.




5.   Amendment(s)


Product description

Further details to describe the smooth skin and firm texture of the ‘Olive de Nîmes’ have been added to the description based on the provisions of the initial decree recognising the PDO.
The crunchiness of the ‘Olive de Nîmes’ (above 3 on the International Olive Council - IOC scale) has been added to better describe the product’s specific characteristics.

Geographical area

How the parcels are identified has been added to the specifications. The list of operations that take place within the geographical area, unamended since the recognition of the designation at national level, has been reiterated.

Proof of origin

Owing to developments in national legislation and regulations, the text under the heading ‘Evidence that the product originates from the defined geographical area’ has been consolidated to bring together, in particular, provisions on declaration requirements and the keeping of registers for tracing the product and monitoring the production conditions.
That section has also been extended to include several provisions on registers and declaration documents, enabling traceability to be guaranteed and ensuring that product compliance with the specification requirements is monitored.

Method of production

Apart from purely formal changes, the specifications have been amended with regard to the following:

Planting density: provisions stating that the minimum planting density is 24 m2 per tree (‘this area is obtained by multiplying the two inter-row distances and the space between trees’) have been added in order to clarify the provision and monitor compliance. A clarification has been added concerning trees that suffered the 1956 frost, taking into account the regrowth and coppicing that took place after the frost and led to multi-trunk trees. In that case, the distance between trees may be less than 4 metres.

Pruning: the provision on the disposal of pruning debris has been removed, since, depending on the disposal methods used, pruning debris may be crushed on the spot instead of being removed from the parcel.

Yield: The provision concerning yield overruns and reductions has been removed as such an exemption is no longer considered appropriate.

Harvesting: In order to simplify administrative procedures, the date when harvesting begins shall henceforth be set by the Director of the INAO instead of by interministerial order. The wording regarding the age when the trees start producing has also been amended: in order to clarify the provision for inspection purposes, it is stated that the trees must have been planted on the parcel for five years, rather than being five years of age.
The provision stating that olives collected from the ground must be kept separately from the batches of olives that can be used for the designation has been removed. This deletion does not affect the harvest conditions since the specifications require the olives to be picked from the tree.

Storing the olives: an additional requirement concerning the delivery time between the harvest and reception by the processing plant has been added (48 hours), as has the maximum time the olives can be stored between when they are received by the processing plant and when they are processed (48 hours). This wording is more precise than the current specifications (4 days of which 2 days maximum between harvest and delivery to the processing plant) and therefore facilitates checks. The description of the boxes used to harvest the olives has been changed from ‘à claire-voie’ [crates] to ‘caisses ajourées’ [open boxes], for reasons of clarity.

Processing conditions: a definition of a bruised olive has been added to the text: ‘abnormal colour, skin abnormality that does not affect the flesh’. The reference to wrinkled olives has been deleted as it appeared twice.

Preserving and packing the olives: the maximum content of 8 kg in drained net weight has not been changed but the maximum gross equivalent weight has been added, namely 12,5 kg.

Labelling

The content of the labelling which relates specifically to the designation has been brought into line with Regulation (EU) No 1151/2012: addition of a requirement to affix the European Union PDO symbol and the words ‘appellation d’origine protégée’ [‘protected designation of origin’] or ‘AOP’ [‘PDO’] instead of the national terms.

Other: inspection

In the light of changes to national legislation and rules, the section entitled ‘National requirements’ now contains a table indicating the main points to be checked, their reference values and the evaluation methods to be used.
The contact details of the authority responsible for carrying out checks are given instead of the details of the control body, so as to avoid having to change the specifications should the latter change.
SINGLE DOCUMENT

‘OLIVE DE NÎMES’


EU No: FR-PDO-0105-01284 – 21.11.2014


PDO ( X ) PGI ( )

1.   Name(s)


‘Olive de Nîmes’

2.   Member State or Third Country

France
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 (1) applies

The ‘Olive de Nîmes’ is a whole olive with a clear green colour, characterised by a smooth skin and firm texture, without a stalk and exclusively of the Picholine variety. The olive is neither crushed nor damaged.
The olives are debittered by macerating them in an alkaline solution of potash or soda, of a density of not more than 1 032. After soaking until the olives have been partly debittered, the alkaline solution is replaced with clean drinking water to rinse them. The olives are then placed in sea salt brine.
The olives are characteristically crisp (or crunchy within the meaning of the IOC), above 3 on the IOC scale. They are juicy with a distinctive buttery and hazelnut flavour and a salty taste.
The minimum size corresponds to a maximum of 34 fruits per 100 grams.
Batches must be of uniform colour and size.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

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3.4.   Specific steps in production that must take place in the defined geographical area

Every stage of the process, from growing the olives to processing them into olive oil, must take place within the defined geographical area.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The olives must be packed within the geographical area in containers holding a maximum of 8 kg (net drained weight).
Packing must take place within the area because the ‘Olive de Nîmes’ is a fragile fruit and handling must be limited. It is vulnerable to knocks (because it marks easily) and differences in temperature that can occur during transport.
This requirement helps maintain the look of the olive and protect it as well as ensuring better traceability.
The ‘Olive de Nîmes’ is preserved in one of the following manners: by chilling, increasing the concentration of salt in the brine, pasteurisation or storage in inert gas or a protective atmosphere.
3.6.   Specific rules concerning labelling of the product to which the registered name refers

In addition to the compulsory information provided for by legislation on the labelling and presentation of foodstuffs, Protected Designation of Origin ‘Olive de Nîmes’ labels must include the following:






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the name of the designation ‘Olive de Nîmes’;










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the statement: ‘appellation d’origine protégée’ (‘protected designation of origin’).




These details must all be in the same field of vision and on the same label.
They must be indicated in conspicuous, clearly legible and indelible characters of a sufficient size to stand out from the label on which they are printed so as to be clearly distinguishable from all other written or graphic information;






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the European Union PDO logo.




4.   Concise definition of the geographical area

The geographical production area of the ‘Olive de Nîmes’ covers the olive production area of Gard and the eastern part of that of Hérault, except for the Causses, the mountains of the Cévennes and the Camargue.
Its natural borders are the Rhône river to the east and the Camargue region to the south. The northern border is a climatic one, the line up to which Picholine can be grown. To the north-east it follows the border of the Department of Gard (garrigue massifs at an altitude of more than 300 metres). To the west, the border goes beyond the Vidourle Valley and follows a line of wooded peaks from Ganges to Pic St Loup and le Lez.
The production area covers 223 municipalities, 183 in Gard and 40 in Hérault.
The olives are harvested and processed in the geographical area, which covers the territory of the following cantons and municipalities:

Department of Gard:


All the municipalities of the following cantons: Aramon, Lédignan, Marguerittes, Nîmes, Quissac, Saint-Chaptes, Saint-Mamert-du-Gard, Sommières and La Vistrenque.

The municipalities of the following cantons: Anduze (except for the municipalities Générargues and Saint-Sébastien-d’Aigrefeuille), Remoulins (except for the municipalities Pouzilhac and Valliguières), Rhôny-Vidourle (except for the municipalities Aimargues and le Cailar), Sauve (except for the municipality Fressac), Uzès (except for the municipality La Capelle-et-Masmolène), Vézénobres (except for the municipality Brouzet-les-Alès).

The following municipalities: Alès; part of Allègre-les-Fumades; Aubord; part of Beaucaire; part of Bellegarde; Belvezet; Bernis; Bouquet; Conqueyrac; Fons-sur-Lussan; Fontarèches; Générac; part of Goudargues; Jonquières-Saint-Vincent; La Bruguière; La Cadière-et-Cambo; Lussan; Méjannes-Les-Alès; Mons; Rochefort-du-Gard; Saint-Christol-les-Alès; part of Saint-Gilles; Saint-Hilaire-de-Brethmas; Saint-Hippolyte-du-Fort; Saint-Laurent-la-Vernède; Saint-Privat-des-Vieux; Saze; Vallérargues; part of Vauvert; part of Verfeuil.

Department of Hérault:


The municipalities of the following cantons: Castries (except for the municipality Jacou); Claret (except for the municipality Ferrières-les-Verrerie); Lunel (except for the municipalities Marsillargues, Saint-Just and Saint-Nazaire-de-Pézan);

The following municipalities: Les Matelles, Moules-et-Baucels, Saint-Bauzille-de-Montmel, Sainte-Croix-de-Quintillargues, Saint-Jean-de-Cuculles, Saint-Mathieu-de-Tréviers and Saint-Vincent-de-Barbeyrargues.
A map delineating the boundaries of the geographical area has been lodged with the municipal authorities of the partly covered municipalities. A map of these municipalities is available on the website of the competent national authority in line with the requirements of the INSPIRE Directive.
5.   Link with the geographical area

5.1.   Specificity of the geographical area

The production area is characterised by hills and slopes, generally lower than 350 metres in altitude. The ground is chalky for the most part and not particularly fertile. The climate is Mediterranean with very dry summers and heavy rainfall in autumn. The region is affected by winds, particularly the mistral from the north, and can be subject to harsh winters.
The ‘Olive de Nîmes’ has been cultivated in this production area since the 18th century as a table olive, and originates from Collias, a municipality in the geographical area for this designation.
Subsequently, the name Picholine was given to a type of olive tree selected from the Plant de Collias variety, which is particularly suited to the Piccolini method of debittering introduced at the time, which involves selecting the finest, firmest olives suitable for this method from the tree.
In the second half of the 19th century, chemists developed sodium hydroxide, making it possible to debitter olives in greater quantities, thus encouraging the establishment of ‘industrial’ preserving plants.
The olives’ delicious taste and the botanical qualities of the tree have contributed to the spread of the Picholine beyond its place of origin.
Nevertheless, Gard still produces more green Picholine olives than any other department. This is undoubtedly because the hardiness of the Picholine variety makes it perfectly suited to the soil and climate conditions of the designation’s production region. In the Nîmes basin, where the variety originated, the majority of trees are of the Picholine variety, while other local varieties can be found in the Cévennes foothills. In Collias and the surrounding villages, Picholine trees of more than 200 years old can be seen.
The ‘Olive de Nîmes’ is harvested and prepared in the Picholine's area of origin. The olives are picked by hand while they are still green in groves with trees trained to grow in low rows. They are then prepared using the traditional method of reduced lactic fermentation, i.e. whole olives are macerated in an alkaline solution of potash or soda of a density of not more than 1 032.
After soaking until the olives have been partly debittered, the alkaline solution is replaced with clean drinking water.
The olives are then placed in sea salt brine of a maximum density of 1 060. The use of citric acid and lactic acid is permitted to reduce the pH of the brine to 4.7.
5.2.   Specificity of the product

The ‘Olive de Nîmes’ is characterised by:






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a clear green colour;










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a characteristically crunchy texture;










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a buttery and hazelnut flavour;










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a pronounced saltiness but that does not mask the flavours.




It is sold to final consumers in brine or vacuum packed, in batches of homogeneous colour and size.
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)

Know-how regarding grove management and processing has been passed down during the long history of olive production in the geographical area.
The ‘olive de Nîmes’ of the Picholine variety copes well with the cold winter weather and is sufficiently strongly attached to withstand the strong autumn winds.
The constraints imposed by the natural environment have given rise to a characteristic method of training the trees: the trees are traditionally kept short, both to facilitate the green harvesting of table olives and to withstand the strong wind.
Harvesting is mainly carried out by hand: as the olives are well attached to the stem, Picholine olive groves are ill suited to mechanical harvesting which could damage the fruit. The configuration of traditional olive groves (small area, presence of low walls, and often limited accessibility) is also not suited to mechanisation.
The olives are prepared using the traditional method of reduced lactic fermentation where the olives are partially debittered, i.e. the process is arrested before the solution reaches the stone.
This type of fermentation is traditionally used in the area to preserve the colour of the fruit, its particular flavour and its crunchiness, without any tartness.
The cultivation of this olive has overcome many difficulties, but because the variety is so well adapted to the soil and people are attached to this original product and because of the know-how of local olive preservers, the Olive de Nîmes has endured and is now regaining popularity among both producers and consumers.

Reference to publication of the specifications

(the second subparagraph of Article 6(1) of this Regulation)
https://www.inao.gouv.fr/fichier/CDCOliveDeNimes2015.pdf


(1)  OJ L 343, 14.12.2012, p. 1.