Publication of an application for approval of an amendment, which is not minor, to a product specification 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 2023/C 78/11
Date: 2023-03-02
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Italy, Liguria, consumer information, designation of origin, labelling, olive oil, product designation, quality control of agricultural products








C_2023078EN.01001401.xml










2.3.2023   


EN


Official Journal of the European Union


C 78/14






Publication of an application for approval of an amendment, which is not minor, to a product specification 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
(2023/C 78/11)
This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.
APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS 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


’Riviera Ligure'


EU No: PDO-IT-1540-AM03 - 4.6.2021


PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Consorzio per la tutela dell’olio extravergine di oliva DOP Riviera Ligure [Association for the Protection of PDO ‘Riviera Ligure’ Extra Virgin Olive Oil], Via T. Schiva, 29 – 18100 Imperia, Italia; Tel. +39 0183767924; Fax +39 0183769039; Email info@oliorivieraligure.it
The Association for the Protection of PDO ‘Riviera Ligure’ Extra Virgin Olive Oil is made up of PDO ‘Riviera Ligure’ producers. It is entitled to submit an amendment application under Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.
2.   Member State or Third Country

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







☐


Name of product










☒


Description of product










☒


Geographical area










☒


Proof of origin










☒


Method of production










☒


Link










☒


Labelling










☒


Other: packaging




4.   Type of amendment(s)







☒


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










☐


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




5.   Amendment(s)

Description of product to which the name applies

Use of the name ‘Riviera Ligure’

Amendment concerning Article 1 of the product specification and point 4.2 of the published summary, now point 3.2 of the single document






—


‘Controlled designation of origin’, the term previously used, has been replaced by ‘protected designation of origin’ wherever it appears in the specification.










—


The possibility has been introduced of using the designation ‘Riviera Ligure’ for all the oil obtained in the defined geographical area, so that it is no longer obligatory to use additional geographical references.










—


The name of the geographical reference has been corrected as it contained an error in this article.




Current version of the specification:

‘The controlled designation of origin “Riviera Ligure”, accompanied by one of the following additional geographical references: “Riviera dei Fiori”, “Riviera del Ponente Savonese” and “Riviera del Levante”, is reserved for extra virgin olive oil that meets the conditions and requirements laid down in this product specification.’


New version:


‘The protected designation of origin “Riviera Ligure” is reserved for extra virgin olive oil that meets the conditions and requirements laid down in this product specification.’

The amendment meets an urgent need of producers. At the time the PDO was registered, products with the ‘Riviera Ligure’ designation were being sold on more local markets, where the use of additional geographical references was important. It has become clear from selling the product on larger markets and promoting it over the years that the use of the ‘Riviera Ligure’ designation without necessarily adding additional geographical references is a much more effective way of presenting and promoting the product. Operators are, however, free to choose whether or not to make use of this option.
The additional geographical references also limited the number of producers that could use the ‘Riviera Ligure’ designation because the restrictions connected with the olive varieties to be used within the various sub-areas made it difficult to adhere to the control system. Therefore, the possibility of applying the ‘Riviera Ligure’ designation throughout the geographical area will make it possible to increase the number of operators able to use the designation of origin.

Description of product

Amendment concerning Article 7 of the product specification, point 4.2 of the published summary and point 3.2 of the single document






—


In line with the above amendments, a single set of characteristics on consumption is proposed.




Current version of the specification:







‘1.


Extra virgin olive oil with the “Riviera Ligure” controlled designation of origin and the additional geographical reference “Riviera dei Fiori” must have the following characteristics when released for consumption:
Colour: from yellow to yellow/green
Descriptors for organoleptic assessment (COI/T.20/Doc. No 22):






 


In the organoleptic assessment, the median for defects must be equal to 0






 


Fruitiness: median ≥ 3










 


Pungency: median ≤ 2










 


Bitterness: median ≤ 2










 


Sweetness: median ≥ 4














 


Maximum total acidity by weight expressed as oleic acid: not exceeding 0,5 g per 100 g of oil






 


Peroxide value: ≤ 17 mEq O2/kg










 


K232 ≤ 2,30










 


K270 ≤ 0,160


















2.


Extra virgin olive oil with the “Riviera Ligure” controlled designation of origin and the additional geographical reference “Riviera del Ponente Savonese” must have the following characteristics when released for consumption:
Colour: from yellow/green to yellow
Descriptors for organoleptic assessment (COI/T.20/Doc. No 22):






 


In the organoleptic assessment, the median for defects must be equal to 0






 


Fruitiness: median ≥ 3










 


Pungency: median ≤ 2,5










 


Bitterness: median ≤ 2,5










 


Sweetness: median ≥ 4














 


Maximum total acidity by weight expressed as oleic acid: not exceeding 0,5 g per 100 g of oil.






 


Peroxide value: ≤ 17 mEq O2/kg










 


K232 ≤ 2,30










 


K270 ≤ 0,160


















3.


Extra virgin olive oil with the “Riviera Ligure” controlled designation of origin and the additional geographical reference “Riviera di Levante” must have the following characteristics when released for consumption:
Colour: from yellow to green/yellow






 


Descriptors for organoleptic assessment (COI/T.20/Doc. No 22):










 


In the organoleptic assessment, the median for defects must be equal to 0






 


Fruitiness: median ≥ 3










 


Pungency: median ≤ 4










 


Bitterness: median ≤ 4










 


Sweetness: median ≥ 4














 


Maximum total acidity by weight expressed as oleic acid: not exceeding 0,8 g per 100 g of oil.






 


Peroxide value: ≤ 18 mEq O2/kg










 


K232 ≤ 2,30










 


K270 ≤ 0,160


















4.


Other parameters that are not expressly mentioned must comply with current EU legislation.










5.


In each olive-growing season, the Protection Association identifies an appropriate number of representative samples of the oil referred to in Article 1 and preserves them under optimal conditions for use as reference standards when carrying out organoleptic tests.










6.


The formal identification of oils during the packaging phase must be carried out only after completing the procedure laid down in the control plan, as approved by the Ministry of Agricultural, Food and Forestry Policy.’






New version:








‘1.



Extra virgin olive oil with the “Riviera Ligure” protected designation of origin must have the following characteristics when released for consumption:


Descriptors for organoleptic assessment (COI/T.20/Doc. No 22):


In the organoleptic assessment, the median for defects must be equal to 0


Fruitiness: median ≥ 3,0


Pungency: median ≤ 5,0


Bitterness: median ≤ 4,5


Sweetness: median ≥ 2,0


Maximum total acidity by weight expressed as oleic acid: not exceeding 0,50 g per 100 g of oil


Peroxide value: ≤ 17 mEq O2/kg


K232 ≤ 2,30


K270 ≤ 0,16











2.



Other parameters that are not expressly mentioned must comply with EU legislation.’





In line with the previous amendment, we propose a single set of characteristics on consumption; this makes it possible to incorporate the chemical, physical and sensory characteristics of the oils from the production areas of the three additional geographical references while, at the same time, providing the consumer with an oil that is representative of the specific local attributes, and reflecting the general improvement in quality achieved in recent years. This improvement, highlighted by the new descriptive parameters, is due to a number of factors, ranging from a greater focus on harvesting operations — following the trend towards earlier harvesting, partially due to changes in the climate — to technological investments made in the milling and extraction facilities. Therefore, the maximum acidity and peroxide values taken into account are the most restrictive of those present to date in the three sub-areas, whereas the K232 and K270 values remain unchanged. Experience in recent years — characterised by the olives ripening earlier and by the recurrence of droughts, which affect the composition of the volatile fraction as well as certain morphological characteristics of the olives — has suggested that a partial change in the medians of the descriptors used in the organoleptic assessment is needed in order to better reflect the characteristics of ‘Riviera Ligure’ PDO oil while guaranteeing its traditional delicate and aromatic attributes.
It has been decided to remove the colour parameter as it is no longer considered indicative of the quality of the oil.
Points 5 and 6 have also been deleted because they form part of the control plan.
The simplification introduced means that point 4 of Article 7 becomes point 2.

Geographical area

Amendment concerning Article 3 of the product specification and point 4.3 of the published summary, now point 4 of the single document






—


In line with the previous amendments, the production area for the ‘Riviera Ligure’ designation is presented without any additional geographical references; the area comprises the administrative territory within the Liguria Region formed by all of the municipalities making up the production areas of the three additional geographical references.










—


As regards the additional geographical references, corrections have been made to the names of some municipalities due to the names changing over time or due to a clerical error in the previous text.










—


Some municipalities have been added as they meet the historical and agronomic requirements to become part of the production area of the ‘Riviera Ligure’ designation of origin, with or without the use of the additional geographical indication. At the time of registration, these municipalities were excluded from the defined geographical area, since the production of oil there was mainly for own consumption. In recent years, promotion and initiatives carried out have helped to create an interest among producers in those municipalities, which, owing to geographical, historical and agronomic continuity, have the same characteristics as the other municipalities making up the production area. This was due in particular to the revival of olive growing thanks to many young farmers who have been growing olives as a business activity.




Specifically:






—


As regards the additional geographical reference ‘Riviera dei Fiori’:




Clerical errors have been corrected, with the names Costa Rainera, CastelVittorio, Baiardo and Olivetta S. Michele being changed to Costarainera, Castelvittorio, Bajardo and Olivetta San Michele, respectively.
S.Biagio has been deleted because the correct name of the municipality, San Biagio della Cima, had already been included.
The names of the former municipalities of Montalto Ligure and Carpasio have been changed to Montalto Carpasio following the merging of the municipalities.






—


As regards the additional geographical reference ‘Riviera del Ponente Savonese’:




Clerical errors have been corrected, with the names Castel Bianco, Masino and Vezzi Porzio being changed to Castelbianco, Nasino and Vezzi Portio, respectively.






—


As regards the additional geographical reference ‘Riviera di Levante’:




Clerical errors have been corrected, with the names San Colombano, Certenoli, Borghetto Vara and Santo Stefano Magra being changed to San Colombano Certenoli, Borghetto di Vara and Santo Stefano di Magra, respectively.
The name of the municipality of Ortonovo has been changed to Luni following a name change.
In addition, the following municipalities have been added:






 


Triora (additional geographical reference ‘Riviera dei Fiori’);










 


Calizzano and Osiglia (additional geographical reference ‘Riviera del Ponente Savonese’;










 


Davagna, Brugnato, Carro, Carrodano, Maissano, Rocchetta di Vara, Sesta Godano, Varese Ligure and Zignago (additional geographical reference ‘Riviera di Levante’).




Current version of the specification:






‘1.


The production area for olives used to produce the extra virgin olive oil referred to in Article 1 includes areas under olives within the administrative territory of the Liguria Region that are able to give products with the quality characteristics provided for in this product specification. This area is shown on a dedicated map.










2.


The olive production area intended for the production of extra virgin olive oil with the “Riviera Ligure” controlled designation of origin accompanied by the additional geographical reference “Riviera dei Fiori” comprises the entire administrative territory of the following municipalities within the province of Imperia: Cervo, Ranzo, Caravonica, Lucinasco, Camporosso, Chiusavecchia, Dolcedo, Pieve di Teco, Aurigo, Ventimiglia, Taggia, Costa Rainera, Pontedassio, Civezza, San Bartolomeo al Mare, Diano San Pietro, Vasia, Pietrabruna, Pornassio, Vessalico, Molini di Triora, Borgomaro, Diano Castello, Imperia, Diano Marina, Borghetto d’Arroscia, Cipressa, Castellaro, Dolceacqua, Cesio, Chiusanico, Airole, Montalto Ligure, Castel Vittorio, Isolabona, Vallebona, Sanremo, Baiardo, Diano Arentino, Badalucco, Ceriana, Perinaldo, Prelà, Pigna, Apricale, Villa Faraldi, Vallecrosia, S.Biagio, Bordighera, Soldano, Ospedaletti, Seborga, Olivetta S.Michele, Rocchetta Nervina, Carpaso, San Lorenzo al Mare, Santo Stefano al Mare, Riva Ligure, Pompeiana, Terzorio, Aquila d’Arroscia, Armo, Rezzo, San Biagio della Cima, Cosio di Arroscia, Montegrosso Pian Latte and Mendatica.










3.


The olive production area intended for the production of extra virgin olive oil with the “Riviera Ligure” controlled designation accompanied by the additional geographical reference “Riviera del Ponente Savonese” comprises the entire administrative territory of the following municipalities within the province of Savona: Orco Feglino, Finale Ligure, Quiliano, Vendone, Andora, Boissano, Calice Ligure, Noli, Stellanello, Balestrino, Arnasco, Tovo San Giacomo, Alassio, Testico, Casanova Lerrone, Loano, Albenga, Ceriale, Cisano sul Neva, Giustenice, Villanova d’Albenga, Toirano, Celle Ligure, Laigueglia, Onzo, Ortovero, Vado Ligure, Varazze, Pietra Ligure, Garlenda, Albisola Superiore, Castel Bianco, Savona, Albisola Marina, Borghetto Santo Spirito, Bergeggi, Borgio Verezzi, Castelvecchio di Rocca Barbena, Erli, Magliolo, Masino, Rialto, Spotorno, Vezzi Porzio, Stella and Zuccarello.










4.


The olive production area intended for the production of extra virgin olive oil with the “Riviera Ligure” controlled designation of origin accompanied by the additional geographical reference “Riviera di Levante” comprises the entire administrative territory of the following municipalities within the provinces of Genoa and La Spezia: Province of Genoa: Orero, Coreglia Ligure, Borzonasca, Leivi, Ne, Carasco, Lavagna, Genova, Rapallo, San Colombano, Certenoli, Recco, Chiavari, Bogliasco, Castiglione Chiavarese, Cogorno, Sestri Levante, Casarza Ligure, Moneglia, Sori, Santa Margherita Ligure, Zoagli, Avegno, Pieve Ligure, Camogli, Portofino, Arenzano, Bargagli, Cicagna, Cogoleto, Favale di Malvaro, Lorsica, Lumarzo, Mezzanego, Moconesi, Neirone, Tribogna, Uscio, Mele and Sant’Olcese. Province of La Spezia: Ameglia, Vernazza, Framura, Deiva Marina, Follo, Vezzano Ligure, La Spezia, Arcola, Bolano, Beverino, Pignone, Borghetto Vara, Ortonovo, Castelnuovo Magra, Sarzana, Lerici, Bonassola, Levanto, Santo Stefano Magra, Monterosso al Mare, Portovenere, Riomaggiore, Calice al Cornoviglio and Riccò del Golfo.’




New version:






‘1.



The olive production and oil extraction area for “Riviera Ligure” extra virgin olive oil includes the areas under olives in all of the municipalities referred to in points 2, 3 and 4 below.











2.



The olive production and oil extraction area for extra virgin olive oil with the “Riviera Ligure” protected designation of origin accompanied by the additional geographical reference “Riviera dei Fiori” comprises the entire administrative territory of the following municipalities within the province of Imperia: Cervo, Ranzo, Caravonica, Lucinasco, Camporosso, Chiusavecchia, Dolcedo, Pieve di Teco, Aurigo, Ventimiglia, Taggia, Costarainera, Pontedassio, Civezza, San Bartolomeo al Mare, Diano San Pietro, Vasia, Pietrabruna, Pornassio, Vessalico, Molini di Triora, Borgomaro, Diano Castello, Imperia, Diano Marina, Borghetto d’Arroscia, Cipressa, Castellaro, Dolceacqua, Cesio, Chiusanico, Airole, Montalto Carpasio, Castelvittorio, Isolabona, Vallebona, Sanremo, Bajardo, Diano Arentino, Badalucco, Ceriana, Perinaldo, Prelà, Pigna, Apricale, Villa Faraldi, Vallecrosia, San Biagio della Cima, Bordighera, Soldano, Ospedaletti, Seborga, Olivetta San Michele, Rocchetta Nervina, San Lorenzo al Mare, Santo Stefano al Mare, Riva Ligure, Pompeiana, Terzorio, Aquila d’Arroscia, Armo, Rezzo, Cosio di Arroscia, Montegrosso Pian Latte, Mendatica and Triora.











3.



The olive production and oil extraction area for extra virgin olive oil with the “Riviera Ligure” protected designation accompanied by the additional geographical reference “Riviera del Ponente Savonese” comprises the entire administrative territory of the following municipalities within the province of Savona: Orco Feglino, Finale Ligure, Quiliano, Vendone, Andora, Boissano, Calice Ligure, Noli, Stellanello, Balestrino, Arnasco, Tovo San Giacomo, Alassio, Testico, Casanova Lerrone, Loano, Albenga, Ceriale, Cisano sul Neva, Giustenice, Villanova d’Albenga, Toirano, Celle Ligure, Laigueglia, Onzo, Ortovero, Vado Ligure, Varazze, Pietra Ligure, Garlenda, Albisola Superiore, Castelbianco, Savona, Albisola Marina, Borghetto Santo Spirito, Bergeggi, Borgio Verezzi, Castelvecchio di Rocca Barbena, Erli, Magliolo, Nasino, Rialto, Spotorno, Vezzi Portio, Stella, Zuccarello, Calizzano and Osiglia.











4.



The olive production and oil extraction area for extra virgin olive oil with the “Riviera Ligure” protected designation of origin accompanied by the additional geographical reference “Riviera di Levante” comprises the entire administrative territory of the following municipalities within the provinces of Genoa and La Spezia: Province of Genoa: Orero, Coreglia Ligure, Borzonasca, Leivi, Ne, Carasco, Lavagna, Genova, Rapallo, San Colombano Certenoli, Recco, Chiavari, Bogliasco, Castiglione Chiavarese, Cogorno, Sestri Levante, Casarza Ligure, Moneglia, Sori, Santa Margherita Ligure, Zoagli, Avegno, Pieve Ligure, Camogli, Portofino, Arenzano, Bargagli, Cicagna, Cogoleto, Favale di Malvaro, Lorsica, Lumarzo, Mezzanego, Moconesi, Neirone, Tribogna, Uscio, Mele, Sant’Olcese and Davagna. Province of La Spezia: Ameglia, Vernazza, Framura, Deiva Marina, Follo, Vezzano Ligure, La Spezia, Arcola, Bolano, Beverino, Pignone, Borghetto di Vara, Luni, Castelnuovo Magra, Sarzana, Lerici, Bonassola, Levanto, Santo Stefano di Magra, Monterosso al Mare, Portovenere, Riomaggiore, Calice al Cornoviglio, Riccò del Golfo, Brugnato, Carro, Carrodano, Maissano, Rocchetta di Vara, Sesta Godano, Varese Ligure and Zignago.’





Proof of origin

Amendment concerning Article 4 of the product specification and point 4.4 of the summary
This amendment does not affect the single document.






—


The proof of origin has been rewritten, setting out briefly the principles with regard to the control system.




Current version of the specification:

‘Each stage in the production process must be monitored by recording the incoming and outgoing products. It is compulsory for all parties involved in the chain to fill in the appropriate documents, which accompany each batch of olives and/or oil as it is transported, indicating all the information needed to guarantee the origin of the product. These documents must be sent to the control body, which will check them during the inspections together with the records of the operations in place to ensure the traceability of the product. The traceability and tracking of the product (all along the production chain) is ensured in this way, as well as through the entry of the producers and packagers on lists kept for this purpose by the control body, and through the timely declaration of quantities produced to the control body. Olive growers with olive groves included in the control system identify the olives intended for the “Riviera Ligure” protected designation of origin, keeping them separate, and they provide the body with information on the handling of the product and on production during the season. All operators (natural or legal persons) entered in these lists will be checked by the control body in accordance with the product specification and the corresponding control plan.’

New version:






‘1.



Each stage in the production process is monitored, with all inputs and outputs being recorded. The traceability and tracking of the product is ensured in this way, as well as through the entry of the olive groves, producers, processors, intermediaries and packagers on lists kept for this purpose by the control body.











2.



All natural and legal persons entered in the relevant lists are subject to checks by the control body, in accordance with the product specification and the corresponding control plan.’





Method of production


Olive varieties

Amendment concerning Article 2 of the current product specification and point 3.3 of the single document on olive varieties






—


In line with the amendment referred to in the previous article, it has been made possible to use the name ‘Riviera Ligure’, optionally accompanied by one of the additional geographical references, for oil obtained from olives of the specified varieties growing anywhere in the production area.










—


The option to use the Frantoio variety has been introduced.




Current version of the specification:






‘1.


The controlled designation of origin “Riviera Ligure” accompanied by the geographical reference “Riviera dei Fiori” may only be used for extra virgin olive oil obtained from the produce of olive groves where the Taggiasca variety makes up at least 90 % of the crop. Other varieties present in the grove may also be used, providing they do not account for more than 10 %.










2.


The controlled designation of origin “Riviera Ligure” accompanied by the geographical reference “Riviera del Ponente Savonese” may only be used for extra virgin olive oil obtained from the produce of olive groves where the Taggiasca variety makes up at least 50 % of the crop. Other varieties present in the grove may also be used, providing they do not account for more than 50 %.










3.


The controlled designation of origin “Riviera Ligure” accompanied by the geographical reference “Riviera di Levante” may only be used for extra virgin olive oil obtained from the produce of olive groves where the varieties Lavagnina, Razzola, Pignola and/or local native cultivars make up at least 65 % of the crop (either individually or in combination). Other varieties present in the grove may also be used, providing they do not account for more than 35 %.’




New version:

‘“Riviera Ligure” extra virgin olive oil, optionally accompanied by one of the additional geographical references, must be obtained from one or more of the following local olive varieties (some of the most common synonyms of which are indicated in brackets), which are present in the olive groves of the territory specified in Article 3 either on their own or in combination: Arnasca, Carparina, Castelnovina, Colombaia, Cozzanina, Cozzanone, Fiandola, Frantoio, Finalina, Lantesca (or Mattea, Pertegara), Lavagnina, Leccino, Liccione (or Lizzone, Olivastrone), Merlina, Mortellina, Mortina, Negrea, Nostrale, Olivella, Olivotto, Pignola, Prempesa (or Principina), Razzola, Rondino, Rossese, Taggiasca (or Gentile, Giuggiolina), Taggiasca di Feglino and Toso.’

It has been found that there are varieties in the area that can be traced back in particular to the Frantoio variety and which have adapted over time to become native varieties; it is therefore clear that there is a need to involve as many of the olive growers concerned as possible. Moreover, laboratory analyses have shown that the oil obtained from these varieties meets the characteristics specified for ‘Riviera Ligure’ extra virgin olive oil.
The specificity of the product is not affected by removing the previous restrictions on the varieties used for ‘Riviera Ligure’ extra virgin olive oil. This is because in an average year almost all of the oil produced under the designation comes from processing olives of a single variety: Taggiasca. This variety, which is grown under that name in the provinces of Imperia and Savona, has also adapted to the specific characteristics of Liguria and given rise to varieties with different names, such as Lavagnina in the province of Genoa and Razzola in the province of La Spezia. The fact that the olives grown in Liguria all derive from a common strain was noted by Italy’s most distinguished botanist, Giorgio Gallesio, in the early years of the nineteenth century. He established that there was a single type of olive tree, that he called Gentile, which had gradually come to characterise the entire territory of Liguria and had become known by different names depending on where it was grown and the various ways it had adapted to the environment in those places. ‘Riviera Ligure’ oil therefore has uniform characteristics, as the differences between the oils designated with the three different geographical references are quite marginal and can normally be detected only by a highly skilled and experienced taster.

Growing characteristics

Amendment concerning Article 5 of the product specification and point 4.5 of the published summary on the description of the growing area This amendment does not affect the single document.






—


In line with the previous amendments, the description of the growing area in which it is possible to use the ‘Riviera Ligure’ designation, optionally accompanied by one of the additional geographical references, has been rewritten: the growing area is now described briefly with a single description covering the various sub-areas included in the current specification.




Current version:






‘3.


Hillside olive groves on a medium or steep slope, mainly laid out in terraces, that are situated in the area indicated in Article 3 above and whose soils derive from fragmentation of the parent rock of calcareous origin, are thus suitable.










4.


For the production of extra virgin olive oil with the “Riviera Ligure” protected designation of origin accompanied by the geographical reference “Riviera dei Fiori”, the suitable olive groves are those located in the production area described in Article 3(2), lying on land with a greater or lesser degree of slope, laid out in terraces, where, as a result of the mechanical fragmentation of the parent rock of calcareous origin (Eocene), the formation of layers has, over time, given rise to medium soils becoming looser at higher altitudes.










5.


For the production of extra virgin olive oil with the “Riviera Ligure” controlled designation of origin accompanied by the geographical reference “Riviera del Ponente Savonese”, the suitable olive groves those located in the production area described in Article 3(3), lying on sloping land and laid out in terraces, excluding the Albenga plain, where the parent rock of calcareous origin has been affected by meteorological phenomena and waterways, giving rise to medium, generally deep soils, becoming looser and more permeable at higher altitudes owing to the presence of shale.










6.


For the production of extra virgin olive oil with the “Riviera Ligure” controlled designation of origin accompanied by the geographical reference “Riviera di Levante”, the suitable olive groves are those located in the production area described in Article 3(4), lying on sloping land and laid out in terraces supported towards the coast by dry stone walls, where the soil, originating in the Miocene and Eocene, derives from the parent rock that is primarily calcareous inland and shaley/sandy on the coast. The soil in the inland area is medium with a good deal of clay, while that on the coast is loose and mainly sandy.’




New version:






‘3.



For the production of extra virgin olive oil with the “Riviera Ligure” protected designation of origin, the suitable olive groves are those located in the production area described in Article 3(2), (3) and (4), lying on mainly sloping land, laid out in terraces and resulting from the fragmentation of the parent rock of calcareous or shaley/sandy origin, which has, over time, given rise to medium soils, becoming looser at higher altitudes or close to coastal areas.’




The purpose of this amendment is to simplify a part of the specification which was purely descriptive. As a result of this amendment, Article 5(7) of the product specification becomes Article 5(4).
Amendment concerning Article 5(8) of the product specification and point 4.5 of the published summary on the maximum production of olives This amendment does not affect the single document.
Current version of the specification:






‘8.


The maximum yield of olives from olive groves dedicated to the production of extra virgin olive oil with the controlled designation of origin referred to in Article 1 may not exceed 7 000 kg per hectare in the case of intensive plantations. The fruit-to-oil yield may not exceed 25 %.










9.


Even in exceptionally favourable years, the yield must be kept within the above limits through careful selection provided that the overall yield does not exceed the maximum limits stated above by more than 20 %.’




New version:






‘5.



The maximum yield of olives from olive groves dedicated to the production of extra virgin olive oil with the protected designation of origin referred to in Article 1 may not exceed 9 000 kg per hectare. The fruit-to-oil yield may not exceed 25 %.’




The reason for the amendment is that operators are increasingly specialised as a result of the development of technical and scientific knowledge alongside investments in equipment, infrastructure and irrigation systems. Production methods have improved in the 25 years since the registration of the designation, as olive growers have applied a more careful and skilled approach to managing olive groves. The key factors have been, in particular: better organised and better timed pruning, while respecting traditional techniques for the area; targeted fertilisation, including foliar application; and the adoption of the most innovative and sustainable pest management strategies. These techniques have been put in place by an increasing number of olive holdings, partly thanks to the promotion of quality brought about by the designation ‘Riviera Ligure’ becoming widely known. There have been other factors, now established, at play in this domain, ranging from the use of more efficient equipment to facilitate harvesting by hand, such as tree shakers, to the more widespread installation of emergency irrigation systems to mitigate extreme droughts.
Furthermore, Article 5(9) of the product specification on increased yields in exceptionally good years has been deleted. This elimination is justified by experience over the past few years, which has repeatedly shown that the provision is difficult to apply because of the extreme variability of climate conditions between individual areas with a resulting disparity in production between micro-areas within the production area.
Amendment concerning Article 6 of the product specification This amendment does not affect the single document.






—


The description of the oil extraction area has been added for the designation when used without a geographical reference.




Current version of the specification:






‘1.


The oil extraction area for extra virgin olive oil with the “Riviera Ligure” controlled designation of origin accompanied by the geographical reference “Riviera dei Fiori” comprises the entire administrative territory of the municipalities referred to in Article 3(2).










2.


The oil extraction area for extra virgin olive oil with the “Riviera Ligure” controlled designation of origin accompanied by the geographical reference “Riviera del Ponente Savonese” comprises the entire administrative territory of the municipalities referred to in Article 3(3).










3.


The oil extraction area for extra virgin olive oil with the “Riviera Ligure” controlled designation of origin accompanied by the geographical reference “Riviera di Levante” comprises the entire administrative territory of the municipalities referred to in Article 3(4).’




New version:






‘1.



The oil extraction area for extra virgin olive oil with the “Riviera Ligure” protected designation of origin without one of the three additional geographical references comprises the entire administrative territory of all the municipalities making up the production area, which is formed by combining the areas of the three additional geographical references.











2.



The oil extraction area for extra virgin olive oil with the “Riviera Ligure” protected designation of origin accompanied by the geographical reference “Riviera dei Fiori” comprises the entire administrative territory of the municipalities referred to in Article 3(2).











3.



The oil extraction area for extra virgin olive oil with the “Riviera Ligure” protected designation of origin accompanied by the geographical reference “Riviera del Ponente Savonese” comprises the entire administrative territory of the municipalities referred to in Article 3(3).











4.



The oil extraction area for extra virgin olive oil with the “Riviera Ligure” protected designation of origin accompanied by the geographical reference “Riviera di Levante” comprises the entire administrative territory of the municipalities referred to in Article 3(4).’




The option has been added, where none of the three additional geographical references are indicated, to carry out oil extraction anywhere within the municipalities forming part of the production area, which comprises the areas of the three additional geographical references. This is both in line with fact that it is no longer compulsory to specify the sub-areas and also allows small producers who do not have an extraction facility of their own to use the best external facilities in terms of cost and services, without being tied to those present in their particular sub-area. Points 4 and 5 of Article 6 of the product specification have been renumbered, becoming points 5 and 6 respectively.

Link with the territory

Amendment concerning Article 8 of the product specification, point 4.6 of the published summary and point 5 of the single document
Current version of the specification:

‘The product owes its characteristics to the particular soil and climate conditions: indeed, the area’s environmental factors and specific cultivars give oil from Liguria a distinctive character.
These factors — cultivars that are specific to Liguria and the local environment, understood as the combination of climate and territory — and the fact that the olives from the specific Ligurian cultivars mature over a range of different points in time, help to shape the profile of “Riviera Ligure” PDO extra virgin olive oil, which is characterised by a balance between sweet and slightly fruity notes.
Other factors that attest to the link between the product and the geographical area are the varieties of olive tree exclusive to Liguria, the oleic acid levels — which are among the highest in all of Italy and are closely linked to the olive varieties and the local climate — and the cultivation methods (in particular harvesting), which are influenced by the region’s topography.
The introduction and dissemination of the olive tree is historically attributed to the Benedictine monks who, in the early Middle Ages, bred the local cultivars and improved cultivation techniques by teaching the use of terraces with the construction of dry stone walls. The trade in oil from the Ligurian coast (Riviera Ligure) is attested to by documents from the Republic of Genoa concerning the administration and provisioning of the city. The Magistratura dei Provvisori dell’Olio (Magistracy of Oil Procurers) was established as far back as 1593; this guaranteed impartiality in the administration of this important good, introducing a requirement for producers on the Ligurian coast to deliver at a set price a quota of the oil produced.
Documents from the 17th century attest to supplies of oil from the Ligurian coast, for example to the Duchy of Milan and the Prince of Savoy.
The talent for oil-making in Liguria was consolidated in the 18th century and continued with a flourishing trade in the local oil, particularly along the western, “ponente”, coast. At the end of the 19th century, the renown and characteristics of Ligurian oil were well known abroad too, as recipe books reveal. The designation “Riviera Ligure” dates back to this period, an era when Liguria passed under the dominion of the House of Savoy and in which the Genoa coast (riviera di Genova) became known as the Ligurian coast (Riviera Ligure), acquiring the adjectives “western” (ponente) and “eastern” (levante), reflecting the central position occupied by Genoa. It was immediately after the unification of Italy, when Liguria took on its current geographical form, i.e. excluding the area of Nice, that the term “Riviera” became widespread as the common designation for oil production in the region.’

New version:

‘“Riviera Ligure” owes its characteristics to the territory’s special soil and climate conditions.


Liguria is shaped like an arc, with the open part facing south. It is squeezed in between a ridge of mountains sheltering it from the winds and very cold temperatures from the north, and a sea that creates favourable weather conditions, particularly as regards temperature and humidity. The Mediterranean climate, together with soil conditions characterised to a large extent by sloping land with soils of medium consistency, has created optimal conditions for olive trees to grow and these are spread throughout almost the whole area up to an altitude of approximately 800 m above sea level, although mainly along the western coastal strip, the Riviera di Ponente.


Humans have made an important contribution to the creation of favourable conditions for olive growing in Liguria through intensive manual work building terraces supported by dry stone walls. These prevent soil erosion and keep the soil aerated and drained. This work has been carried out over the centuries and has had a particular impact on the land cultivated, helping to make the Ligurian landscape unique in the world. Ligurian olive-growing practices too are the result of centuries of experience. These range from the way the trees are pruned, which traditionally favours the natural growth of the tree upwards and can also involve very close planting distances due to the shortage of land, to the practice of staggered harvesting, which means harvesting goes on for a prolonged period of time and the olives are picked only when they are perfectly ripe.


Historically, it is believed that the Benedictine monks (9th century) were the first to introduce olive trees in Liguria. The original strain took the name “Taggiasca” from Taggia, a commercial port from which the olives were dispatched and marketed.


The fact that the olives grown in Liguria all derive from a common strain was noted by Italy’s most distinguished botanist, Giorgio Gallesio, in the early years of the nineteenth century. He established that there was a single type of olive tree, which had gradually come to characterise the entire territory and became known by different names depending on where it was grown (Pomona Italiana, 1817). This fact has also been noted more recently by specialised studies and research, which have confirmed that olive growing in Liguria is predominantly based on the historical variety “Taggiasca”, which is still grown under that name in the provinces of Imperia and Savona, and on the varieties derived from it, known by the names Lavagnina in the province of Genoa, and Razzola in the province of La Spezia. Indeed, over the years, all of the ancient clones have fully adapted to the environments in which they have become established, resulting in minor differences that can only be detected locally (Le varietà di olivo liguri [Varieties of olive trees in Liguria], Roberto Barrichello et al., Liguria Region, 2017).


“Riviera Ligure” oil is highly appreciated by consumers because it is well-balanced, has high oleic acid values and gives a particular slightly sweet sensation when tasted. These distinctive characteristics all depend on the natural and human factors in the environment of origin. Obtaining a “well-balanced” product, in particular with a taste that is balanced between bitterness and/or pungency on the one hand and fruitiness on the other, is the result of the favourable soil and climate conditions and of choosing the right moment to pick the olives when they are perfectly ripe, through the practice of staggered harvesting. The high level of oleic acid is mainly influenced by the predominance of the “Taggiasca” variety and other varieties that are genetically closely connected to it. The particular “mild” sensation, sought after by a large number of consumers, is influenced by the tendency to prolong harvesting until late in the season, which is not found in the other Italian regions. Finally, it should not be forgotten that the characteristics of “Riviera Ligure” can also be attributed to Liguria’s age-old dedication to the production and trade of olive oil. This dedication is based both on the care given to the land and on the “know-how” that can be found both in the management of olive groves and in the processing plants, the high number of which appears to be a clear sign of a widespread professional approach.’

The content of the section on the link with the geographical area dates back to over 25 years ago and no longer meets the current criteria for drafting the product specification and the single document. Therefore, a partial rewriting of the text has been proposed. In particular, the new text explains the reasons for the specific nature of the environmental characteristics more clearly. These had only been touched upon in the previous version. Human factors have also been given more prominence, also in accordance with the provisions of Regulation (EU) 2021/2117 on soil and landscape management. The historical facts have been reduced to the essential information and explanations have been provided with regard to the fact that olive growing in Liguria generally derives from a common strain and the ancient clones have slowly adapted to local microenvironments as a result. Finally, the characteristics of ‘Riviera Ligure’ extra virgin olive oil and how they are influenced by human and environmental factors have been specified in more detail.

Labelling

A sentence has been added allowing the optional use of additional geographical references. The text of Article 9 has therefore been reorganised, taking into account the points already referred to above.
New version:

‘The designation “Riviera Ligure” may be accompanied by one of the following additional geographical references: “Riviera dei Fiori”, “Riviera del Ponente Savonese” or “Riviera di Levante”, as defined in Article 3.


The characters used to display the additional geographical references “Riviera dei Fiori”, “Riviera del Ponente Savonese” and “Riviera di Levante”, where used, may not be larger than those used to display the protected designation of origin “Riviera Ligure”.’

Amendment concerning Article 9(1) of the product specification, point 4.8 of the published summary and point 3.6 of the single document on the information to be included on the label
The following text has been added:

‘The attribute “sweet” may only be included on the label if the median of the attribute “bitter” and the median of the attribute “pungent” are less than or equal to 2,0.’

This addition responds to the two-fold requirement of the vast majority of companies, namely to be able to prove that their oil has an attribute that is highly valued by a significant segment of the traditional market and at the same time to provide consumers with information that is not inconsistent with that provided for other oils on the market.
Amendment concerning Article 9(2) of the product specification, point 4.8 of the published summary and point 3.6 of the single document on the information to be included on the label
Current version of the specification:






‘2.


Names, business names and brand names can be used truthfully provided they have no laudatory purport and are not such as to mislead the consumer.’




New version:






‘2.



Names, business names and brand names can be used truthfully provided they are not such as to mislead the consumer.’




The option to provide further information in addition to the designation has been more clearly set out in the article for the benefit of the consumer. The previous wording has, over the years, led to some interpretation issues during checks.
Amendment concerning Article 9(3) of the current product specification and point 3.6 of the single document on additional information on labelling
Current version of the specification:

‘The names and locations of holdings, estates and farms may be used only if the product has been obtained solely from the crop of the olive groves on that particular holding and the oil has been extracted and packaged within the geographical area defined in Articles 3 and 5(1).’

New version:

‘The names and locations of agricultural holdings, estates and farms may be added to the labelling only if the product has been obtained solely from the crop of the olive groves on that particular holding, estate or farm.’

It has been clarified in the paragraph, for the benefit of the consumer, that the holdings concerned must be agricultural holdings, and the option to provide additional information concerning the geographical details of holdings has been made more transparent without unnecessary wording. The previous wording has, over the years, led to some interpretation issues during checks.
In addition, a point has been added which provides the option to indicate on the label the variety or varieties used.
The new point reads as follows:

‘The varieties used to produce oil with the “Riviera Ligure” protected designation of origin may be indicated on the label, provided that the product’s correspondence to those varieties is traceable. If the oil is produced from a single variety, this variety may be indicated on the label with the name of the cultivar used, provided, in this case too, that the product’s correspondence to this variety is traceable. The indication of the varieties used or of the single variety must not appear on the label in characters larger than those used for the protected designation of origin “Riviera Ligure”.’

The reason for the amendment is because of the need to provide consumers with important information on the variety of olives used for the designation, in line with market demands.
In addition, ‘controlled designation of origin’, the term previously used, has been replaced by the more correct ‘protected designation of origin’.

Other


Packaging

Amendment concerning Article 9(4) of the product specification and point 3.5 of the document on packaging operations
Current version:
Current version of the specification:

‘Extra virgin olive oil with the protected designation of origin referred to in Article 1 must be packaged within the geographical area defined in Article 3(1) and Article 5.’

New version:

‘The area in which extra virgin olive oil with the “Riviera Ligure” protected designation of origin is packaged comprises the entire administrative territory of the municipalities making up the production area defined in Article 3(1).’

This point has been rewritten to bring it into line with the option to use the designation ‘Riviera Ligure’ without additional geographical references.
Amendment concerning Article 9(8) of the product specification and point 3.5 of the single document on containers used
Current version:

‘Extra virgin olive oil with the protected designation of origin referred to in Article 1 may only be marketed in glass containers with a capacity of no more than 10 litres.’

New version:

‘“Riviera Ligure” extra virgin olive oil may be packaged for release for consumption in any container permitted under the legislation in force with a maximum capacity of 5 litres.’

This amendment has been made due to the need of producers to adapt their forms of packaging to market demands.
SINGLE DOCUMENT

’Riviera Ligure'


EU No: PDO-IT-1540-AM03 - 4.6.2021

PDO (X) PGI ( )
1.   Name(s) [of PDO or PGI]

’Riviera Ligure'
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
3.2.   Description of the product to which the name in (1) applies

Extra virgin olive oil with the ‘Riviera Ligure’ protected designation of origin must have the following characteristics when released for consumption:
Descriptors for organoleptic assessment (COI/T.20/Doc. No 22):






 


In the organoleptic assessment, the median for defects must be equal to 0






 


Fruitiness: median ≥ 3,0










 


Pungency: median ≤ 5,0










 


Bitterness: median ≤ 4,5










 


Sweetness: median ≥ 2,0














 


Maximum total acidity by weight expressed as oleic acid: not exceeding 0,50 g per 100 g of oil






 


Peroxide value: ≤ 17 mEq O2/kg










 


K232 ≤ 2,30










 


K270 ≤ 0,16








3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

‘Riviera Ligure’ extra virgin olive oil must be obtained from one or more of the following local olive varieties (with some of the most common synonyms indicated in brackets), which are present in the olive groves either on their own or in combination: Arnasca, Carparina, Castelnovina, Colombaia, Cozzanina, Cozzanone, Fiandola, Frantoio, Finalina, Lantesca (or Mattea, Pertegara), Lavagnina, Leccino, Liccione (or Lizzone, Olivastrone), Merlina, Mortellina, Mortina, Negrea, Nostrale, Olivella, Olivotto, Pignola, Prempesa (or Principina), Razzola, Rondino, Rossese, Taggiasca (or Gentile, Giuggiolina), Taggiasca di Feglino and Toso.
3.4.   Specific steps in production that must take place in the identified geographical area

All the stages in the production process, namely cultivation, harvesting and oil extraction, 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

‘Riviera Ligure’ extra virgin olive oil may be packaged for release for consumption in any container permitted under the legislation in force with a maximum capacity of 5 litres.
Extra virgin olive oil with the protected designation of origin ‘Riviera Ligure’ must be packaged within the geographical area defined in section 4.1.
In order to guarantee the traceability and origin of the product, ‘Riviera Ligure’ oil must be packaged within the defined geographical area. The delicate nature of the product and the need to preserve its characteristics mean that handling must be kept to a minimum and that checks by the control body, including at the packaging stage, must be carried out in such a way as to avoid the risk of oils of different origins possibly being mixed, which would undermine confidence in the designation.
3.6.   Specific rules concerning labelling of the product the registered name refers to

‘The designation ‘Riviera Ligure’ may be accompanied by one of the following additional geographical references: ‘Riviera dei Fiori’, ‘Riviera del Ponente Savonese’ or ‘Riviera di Levante’, as defined in section 4.
The characters used to display the additional geographical references ‘Riviera dei Fiori’, ‘Riviera del Ponente Savonese’ and ‘Riviera di Levante’, where used, may not be larger than those used to display the protected designation of origin ‘Riviera Ligure’.
It is forbidden to add any description that is not expressly provided for in this product specification to the protected designation of origin ‘Riviera Ligure’, including the following adjectives: ‘fine’ (fine), ‘scelto’ (choice), ‘selezionato’ (selected) or ‘superiore’ (superior).
The attribute ‘mild’ may only be included on the label if the median of the attribute ‘bitter’ and the median of the attribute ‘pungent’ are less than or equal to 2.0.
Names, business names and brand names can be used truthfully provided they are not such as to mislead the consumer.
The names and locations of agricultural holdings, estates and farms may be added to the labelling only if the product has been obtained solely from the crop of the olive groves on that particular holding, estate or farm.
As well as the additional geographical references, the varieties used to produce oil with the ‘Riviera Ligure’ protected designation of origin may be indicated on the label, provided that the product’s correspondence to those varieties is traceable. If the oil is produced from a single variety, this variety may be indicated on the label with the name of the cultivar used, provided, in this case too, that the product’s correspondence to this variety is traceable. The indication of the varieties used or of the single variety must not appear on the label in characters larger than those used for the protected designation of origin ‘Riviera Ligure’.
If any other geographical names denoting the municipalities, districts, estates or farms from which the oil actually comes are used, they must be presented in characters no larger than half the size of those used for the protected designation of origin ‘Riviera Ligure’.
The name of the protected designation of origin ‘Riviera Ligure’ must appear on the label in distinct, indelible lettering in a colour that strongly contrasts with that of the label itself so that it clearly distinguishable from the other information given on the label.
The year of production of the olives from which the oil was made must be stated on the label.
4.   Concise definition of the geographical area









1.


The olive production and oil extraction area for ‘Riviera Ligure’ extra virgin olive oil includes the areas under olives in all of the municipalities referred to in points 2, 3 and 4 below.












2.


The olive production and oil extraction area for extra virgin olive oil with the ‘Riviera Ligure’ protected designation of origin accompanied by the additional geographical reference ‘Riviera dei Fiori’ comprises the entire administrative territory of the following municipalities within the province of Imperia: Cervo, Ranzo, Caravonica, Lucinasco, Camporosso, Chiusavecchia, Dolcedo, Pieve di Teco, Aurigo, Ventimiglia, Taggia, Costarainera, Pontedassio, Civezza, San Bartolomeo al Mare, Diano San Pietro, Vasia, Pietrabruna, Pornassio, Vessalico, Molini di Triora, Borgomaro, Diano Castello, Imperia, Diano Marina, Borghetto d’Arroscia, Cipressa, Castellaro, Dolceacqua, Cesio, Chiusanico, Airole, Montalto Carpasio, Castelvittorio, Isolabona, Vallebona, Sanremo, Bajardo, Diano Arentino, Badalucco, Ceriana, Perinaldo, Prelà, Pigna, Apricale, Villa Faraldi, Vallecrosia, San Biagio della Cima, Bordighera, Soldano, Ospedaletti, Seborga, Olivetta San Michele, Rocchetta Nervina, San Lorenzo al Mare, Santo Stefano al Mare, Riva Ligure, Pompeiana, Terzorio, Aquila d’Arroscia, Armo, Rezzo, Cosio di Arroscia, Montegrosso Pian Latte, Mendatica and Triora.












3.


The olive production and oil extraction area for extra virgin olive oil with the ‘Riviera Ligure’ protected designation accompanied by the additional geographical reference ‘Riviera del Ponente Savonese’ comprises the entire administrative territory of the following municipalities within the province of Savona: Orco Feglino, Finale Ligure, Quiliano, Vendone, Andora, Boissano, Calice Ligure, Noli, Stellanello, Balestrino, Arnasco, Tovo San Giacomo, Alassio, Testico, Casanova Lerrone, Loano, Albenga, Ceriale, Cisano sul Neva, Giustenice, Villanova d’Albenga, Toirano, Celle Ligure, Laigueglia, Onzo, Ortovero, Vado Ligure, Varazze, Pietra Ligure, Garlenda, Albisola Superiore, Castelbianco, Savona, Albisola Marina, Borghetto Santo Spirito, Bergeggi, Borgio Verezzi, Castelvecchio di Rocca Barbena, Erli, Magliolo, Nasino, Rialto, Spotorno, Vezzi Portio, Stella, Zuccarello, Calizzano and Osiglia.












4.


The olive production and oil extraction area for extra virgin olive oil with the ‘Riviera Ligure’ protected designation of origin accompanied by the additional geographical reference ‘Riviera di Levante’ comprises the entire administrative territory of the following municipalities within the provinces of Genoa and La Spezia: Province of Genoa: Orero, Coreglia Ligure, Borzonasca, Leivi, Ne, Carasco, Lavagna, Genova, Rapallo, San Colombano Certenoli, Recco, Chiavari, Bogliasco, Castiglione Chiavarese, Cogorno, Sestri Levante, Casarza Ligure, Moneglia, Sori, Santa Margherita Ligure, Zoagli, Avegno, Pieve Ligure, Camogli, Portofino, Arenzano, Bargagli, Cicagna, Cogoleto, Favale di Malvaro, Lorsica, Lumarzo, Mezzanego, Moconesi, Neirone, Tribogna, Uscio, Mele, Sant’Olcese and Davagna. Province of La Spezia: Ameglia, Vernazza, Framura, Deiva Marina, Follo, Vezzano Ligure, La Spezia, Arcola, Bolano, Beverino, Pignone, Borghetto di Vara, Luni, Castelnuovo Magra, Sarzana, Lerici, Bonassola, Levanto, Santo Stefano di Magra, Monterosso al Mare, Portovenere, Riomaggiore, Calice al Cornoviglio, Riccò del Golfo, Brugnato, Carro, Carrodano, Maissano, Rocchetta di Vara, Sesta Godano, Varese Ligure and Zignago.




5.   Link with the geographical area

‘Riviera Ligure’ owes its characteristics to the territory’s special soil and climate conditions.
Liguria is shaped like an arc, with the open part facing south. It is squeezed in between a ridge of mountains sheltering it from the winds and very cold temperatures from the north, and a sea that creates favourable weather conditions, particularly as regards temperature and humidity. The Mediterranean climate, together with soil conditions characterised to a large extent by sloping land with soils of medium consistency, has created optimal conditions for olive trees to grow and these are spread throughout almost the whole area up to an altitude of approximately 800 m above sea level, although mainly along the western coastal strip, the Riviera di Ponente.
Humans have made an important contribution to the creation of favourable conditions for olive growing in Liguria through intensive manual work building terraces supported by dry stone walls. These prevent soil erosion and keep the soil aerated and drained. This work has been carried out over the centuries and has had a particular impact on the land cultivated, helping to make the Ligurian landscape unique in the world. Ligurian olive-growing practices too are the result of centuries of experience. These range from the way the trees are pruned, which traditionally favours the natural growth of the tree upwards and can also involve very close planting distances due to the shortage of land, to the practice of staggered harvesting, which means harvesting goes on for a prolonged period of time and the olives are picked only when they are perfectly ripe.
Historically, it is believed that the Benedictine monks (9th century) were the first to introduce olive trees in Liguria. The original strain took the name ‘Taggiasca’ from Taggia, a commercial port from which the olives were dispatched and marketed.
The fact that the olives grown in Liguria all derive from a common strain was noted by Italy’s most distinguished botanist, Giorgio Gallesio, in the early years of the nineteenth century. He established that there was a single type of olive tree, which had gradually come to characterise the entire territory and became known by different names depending on where it was grown (Pomona Italiana, 1817). This fact has also been noted more recently by specialised studies and research, which have confirmed that olive growing in Liguria is predominantly based on the historical variety ‘Taggiasca’, which is still grown under that name in the provinces of Imperia and Savona, and on the varieties derived from it, known by the names Lavagnina in the province of Genoa, and Razzola in the province of La Spezia. Indeed, over the years, all of the ancient clones have fully adapted to the environments in which they have become established, resulting in minor differences that can only be detected locally (Le varietà di olivo liguri [Varieties of olive trees in Liguria], Roberto Barrichello et al., Liguria Region, 2017).
‘Riviera Ligure’ oil is highly appreciated by consumers because it is well-balanced, has high oleic acid values and gives a particular slightly sweet sensation when tasted. These distinctive characteristics all depend on the natural and human factors in the environment of origin. Obtaining a ‘well-balanced’ product, in particular with a taste that is balanced between bitterness and/or pungency on the one hand and fruitiness on the other, is the result of the favourable soil and climate conditions and of choosing the right moment to pick the olives when they are perfectly ripe, through the practice of staggered harvesting. The high level of oleic acid is mainly influenced by the predominance of the ‘Taggiasca’ variety and other varieties that are genetically closely connected to it. The particular ‘mild’ sensation, sought after by a large number of consumers, is influenced by the tendency to prolong harvesting until late in the season, which is not found in the other Italian regions. Finally, it should not be forgotten that the characteristics of ‘Riviera Ligure’ can also be attributed to Liguria’s age-old dedication to the production and trade of olive oil. This dedication is based both on the care given to the land and on the ‘know-how’ that can be found both in the management of olive groves and in the processing plants, the high number of which appears to be a clear sign of a widespread professional approach.

Reference to publication of the specification

The full text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335
Or alternatively:
by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.


(1)  OJ L 343, 14.12.2012, p. 1.