Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council
Date: 2016-06-24
Institutions: European Commission
Subjects: Emilia-Romagna, Italy, consumer information, designation of origin, labelling, olive oil, product designation, quality control of agricultural products








C_2016228EN.01000801.xml










24.6.2016   


EN


Official Journal of the European Union


C 228/8





Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council
(2016/C 228/04)
The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).
APPLICATION FOR APPROVAL OF A MINOR AMENDMENT

Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council
 (2)

‘BRISIGHELLA’

EU No: IT-PDO-0217-01379 — 2.10.2015


PDO ( X ) PGI ( ) TSG ( )

1.   Applicant group and legitimate interest






Consorzio Olio DOP ‘Brisighella’




Via Roma, 44




48013 Brisighella (RA)




ITALIA




Tel. +39 054681103. Fax +39 054681497




Email: info@brisighelladop.it




2.   Member State or Third Country

Italy
3.   Heading in the product specification affected by the amendment(s)








—


☒


Product description




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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: Packaging; removing references to national legislation; replacing the wording ‘denominazione di origine controllata’ — ‘controlled designation of origin’




4.   Type of amendment(s)








—


☐


Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, that requires no amendment to the published single document.




—


☐


Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, that requires an amendment to the published single document.




—


☒


Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, for which a single document (or equivalent) has not been published.




—


☐


Amendment to product specification of registered TSG to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.




5.   Amendment(s)


Product description

The specification has been adapted to current Community legislation by introducing medians for the typical descriptors in accordance with the method provided for in Commission Regulation (EC) No 796/2002 (3) and removing the previous analysis method, which is no longer relevant. The definitions of some of the product’s characteristics have therefore been slightly amended, completing and making more accurate those mentioned in the product specification submitted with the registration request: the scent, from average to intense fruitiness with clear notes of grass and/or green vegetables, has been corrected to read ‘average to intense olive fruitiness (median > 3) that melds with an aroma of artichoke and notes of grass and tomato’; the taste, that in the specification in force should be fruity with a slight note of bitterness and a slight or medium spicy note, has been changed to ‘average to intense olive fruitiness (median > 3) including medium to intense (median > 3) bitter and spicy notes’. These scents and flavours are similar to what was specified in the specification submitted with the PDO registration request.
Furthermore, the following have been deleted:






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The value of the oleic/linoleic acid ratio, which in the specification in force has to be within the range of 10 to 20: reducing the value of oleic acid inevitably affects this ratio;










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The values of the campesterol/stigmasterol ratio, which have to be within 1,7 and 1,4 and of the campesterol/Delta 5 avenasterol ratio, which has to be within 0,25 and 0,60.




These ratios were designed to act as parameters used to guarantee the origin of the oil, but today these parameters no longer ensure the origin and quality of Brisighella extra virgin olive oil PDO.
The K270 value has been decreased from the maximum value of 1,60 in the specification currently in force, which was in fact an error, to the maximum value of 0,20 in accordance with the legislation on the characteristics of extra virgin olive oil (Regulation (EC) No 796/2002, Annex I).
Total maximum acidity, expressed in oleic acid, has been reduced from the value of 0,5 % to 0,3 %. Considering that Brisighella oil PDO never exceeds the value of 0,3 %, this reduction has been made with the intention of preserving optimum quality.
In the same vein, the minimum required polyphenol content of over or equal to 200 ppm (mg of tyrosol per kg-1 of oil) has been added based on scientific analysis using the official method ‘Determination of biophenols in olive oils by HPLC’ approved by the International Olive Council (COI/T. 20/Doc. No 29).
The oleic acid content has been decreased from 75 % to 74 %. Due to climate change, as illustrated by the report of the Regional Agency for Prevention, Environment and Energy in the Emilia Romagna region (ARPA), there has been a marked increase in temperature over recent years. From 1987 to 2012, there has been an average annual increase of approximately 0,07 °C per year, bringing the average annual temperature from 12,9 °C for the period 1987-1996 to 14,2 °C for the period 2007-2012. Taking the summer period in isolation, the increase in temperature observed varies from 22,3 °C to 24 °C and above (25,6 in 2012). These variations affect the phases in which the olive tree, after fruiting, starts the process of producing oil and biosynthesising the fatty acids. A hot climate can promote the desaturation of fatty acids, with the resulting increase in linoleic acid and the reduction of oleic acid. Reducing the limit of the oleic acid content of Brisighella PDO extra virgin olive oil would not introduce any risk of fraud, in that the other parameters would remain intact: it should be pointed out that any blending with oils other than olive oil, which could have the effect of decreasing the oleic acid, would inevitably lead to a change in the composition of the oil, but this could not happen with a reduction of just one percentage point.
The explicit reference to the compliance of the other chemical-physical parameters that are not specifically cited with EU legislation has been removed because it is redundant: these parameters must in any event be respected. The reference to the ability of the Ministry of Agricultural, Food and Forestry Policy to add further parameters has also been removed as it refers to former national practices that are no longer in force.
All these amendments relate, and only partially, to characteristics of the product that are not essential. In the majority of cases, these amendments have been made following the updating of EU legislation in the sector, adopted subsequent to the registration of the Brisighella PDO. Even in the event that the amendments have been introduced intentionally — removing the ranges, maximum acidity, the percentage of oleic acid, polyphenol content – the changes concern characteristics that are proper to extra virgin olive oil in general, and that are not specific to Brisighella olive oil PDO and to the link referred to in Article 7(1)(f)(i) of Regulation (EU) No 1151/2012, so in consequence these amendments should still be regarded as minor, with regard to the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

Production method

The date when the harvest can begin has been deleted from the specification, which instead links the harvest to the progress of the seasons that particular year and therefore to the start of ripening. The specification sent with the registration request sets this date as 5 November each year. Taking into account what has already been pointed out above with regard to amendment to the oleic acid content, it has been noted that the increase in temperature in this area has steadily caused the olives to ripen ever sooner, with the result that the date of 5 November is now too late. At the time of the registration, this was indeed when the olives started to ripen, with a margin of tolerance that decreased over time, until the producers were obliged to request the temporary amendment of the specification, that was initially temporary, and then permanent.
Even in this instance, although the date has been brought forward, this should still be regarded as a minor amendment, as it does not affect any of the conditions listed in Article 53(2) of Regulation (EU) No 1151/2012.

Labelling

It is now possible to indicate assurances on the label with regard to the product’s health benefits ‘the polyphenols in olive oil contribute to protecting blood lipids from oxidative damage’ — ‘the health benefit is achieved with a daily intake of 20 g of olive oil’ (for oils that contain at least 5 mg of hydroxytyrosol and its derivatives for 20 grams of oil), as extra virgin Brisighella olive oil has the requisite characteristics to warrant such an assurance. This assurance is among those provided by Regulation (EU) No 432/2012, and may therefore be used only according to the conditions laid down therein.
Neither of these amendments come under the conditions listed in Article 53(2) of Regulation (EU) No 1151/2012, and should therefore also be regarded as minor.

Other

The specification sent for the registration request requires the containers used to package Brisighella PDO oil prior to sale to be made of dark glass and to be of the following capacities expressed in grams or millilitres: 100, 250, 500, 750, 1 000, 1 500, 2 000, and 5 000. An amendment has been introduced regarding the type of containers used and also allowing metal containers, and regarding the capacities expressed in grams and millilitres, and allowing any shape providing it does not exceed a capacity of 5 litres.
The references to Ministerial Decree No 573 of 4 November 1993 have been deleted as they are no longer relevant.
The specification sent at the time of the registration request mistakenly contained the wording ‘controlled designation of origin’, which has been replaced by the correct wording: ‘protected designation of origin’.
In any event, the above amendments do not come under any of the categories listed in Article 53(2) of Regulation (EU) No 1151/2012, and are therefore to be regarded as minor.
6.   Updated product specification (only for PDO and PGI)

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335
SINGLE DOCUMENT

‘BRISIGHELLA’


EU No: IT-PDO-0217-01379 — 2.10.2015


PDO ( X ) PGI ( )

1.   Name(s)


‘Brisighella’

2.   Member State or Third Country

Italy
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.5. Oils and fats (butter, margarine, oils, etc.)
3.2.   Description of product to which the name in (1) applies

When released for consumption, ‘Brisighella’ protected designation of origin extra virgin olive oil must have the following characteristics:

Colour: emerald green with golden highlights;

Scent: Average to intense olive fruitiness (median > 3) that melds with an aroma of artichoke and notes of grass and tomato;

Taste: Average to intense olive fruitiness (median > 3) with medium to intense (median > 3) bitter and spicy notes;

Total maximum acidity by weight expressed as oleic acid: not exceeding 0,3 g per 100 g of oil;

Peroxide value: ≤ 13 Meq O2v/Kg

K232: ≤ 2,20;

K270: ≤ 0,20;

Linoleic acid: ≤ 8 %

Oleic acid: ≥ 73 %

Minimum polyphenol content: ≥ 200 ppm (mg of tyrosol per kg of oil) as attested by scientific analysis using the official method ‘Determination of biophenols in olive oils by HPLC’ approved by the International Olive Council (COI/T. 20/Doc. No 29).
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The protected designation of origin ‘Brisighella’ must be produced from the ‘Nostrana di Brisighella’ olive variety that must make up at least 90 % of the groves. The olive groves may contain other varieties, providing they do not account for more than 10 %.
3.4.   Specific steps in production that must take place in the identified geographical area

All the various phases in the production process (cultivating, harvesting and pressing the olives) must take place in the designated area.
3.5.   Specific rules concerning slicing, grating, packaging, etc., of the product to which the registered name refers

So as to maintain the product’s specific characteristics at all the phases of production and guarantee that the oil’s quality is preserved, ‘Brisighella’ extra virgin olive oil must be bottled or packed within the production area described in Article 3 of the production specifications. ‘Brisighella’ extra virgin olive oil must be packaged for release for consumption in dark glass or metal containers with a maximum capacity of 5 litres.
3.6.   Specific rules concerning labelling of the product to which the registered name refers

The name of the ‘Brisighella’ protected designation of origin must appear on the label in distinct, indelible lettering of a colour that strongly contrasts with that of the label itself and in such a way that it can be clearly distinguished from the other information given on the label. The year of production of the olives from which the oil was made must be indicated on the label.
It is permitted to use the names of holdings, estates and farms and reference to packaging at an olive holding or at an association of olive holdings located in the production area, only if the product is made exclusively from olives harvested from olive groves belonging to the holding in question, and if the oil is extracted and packaged on the holding.
4.   Concise definition of the geographical area

Olives to be used in the production of ‘Brisighella’ protected designation of origin extra virgin olive oil must be grown in the territory of the provinces of Ravenna and Forlì which are suitable for the production of oil with the characteristics and quality laid down in this product specification.
This area includes all or part of the administrative territory of the following municipalities: Brisighella, Faenza, Riolo Terme, Casola Valsenio and Modigliana.
5.   Link with the geographical area

The geographical area has an all important influence upon the production of olives for the PDO Brisighella. There are two main factors that allow the cultivation of olives in this area:






1.


The influx of warm air into the valleys from the south (as it is the lowest of the Apennine mountain ranges with regard to those outside the production area for this PDO) disperses the mists that form in the valleys towards the plains outside the PDO area.










2.


The area where this PDO is produced is bisected by a chalk ridge known as ‘La Vena dei Gessi Romagnola’ (the Romagnola chalk vein) which because of its geological and pedological nature tends to accumulate heat in summer that subsides gradually in winter.




These factors enable the olive to flourish in this area, and in particular the local cultivars such as la Nostrana di Brisighella, that produces 90 % of the oil used to make the PDO Brisighella.
This variety confers unique characteristics upon the product as it is a local variety that provides at least 90 % of oil for the PDO Brisighella.
The olive growers of the Brisighella area have found in this olive variety the characteristics that enable them to provide the consumer with an exclusive product.
The PDO Brisighella has these characteristics thanks to the strong link between the production area and the locally predominant olive cultivar (Nostrana di Brisighella) which over the centuries has adapted its specific phenological characteristics to survive in an olive growing area located at the limits of where olives can be grown.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)
The consolidated text of the product specification is available on the internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335
or alternatively:
by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE’.


(1)  OJ L 179, 19.6.2014, p. 17.

(2)  OJ L 343, 14.12.2012, p. 1.

(3)  OJ L 128, 15.5.2002, p. 8.