Publication of an application for registration of a name 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 106/05
Date: 2023-03-22
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Türkiye, consumer information, designation of origin, labelling, olive oil, product designation, quality control of agricultural products




C_2023106EN.01000901.xml










22.3.2023   


EN


Official Journal of the European Union


C 106/9






Publication of an application for registration of a name 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 106/05)
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) within three months from the date of this publication.
SINGLE DOCUMENT

'Edremit Zeytinyağı'


EU No: PDO-TR-02783 - 5.7.2021


PDO ( X) PGI ( )

1.   Name(s) [of PDO or PGI]

'Edremit Zeytinyağı'
2.   Member State or Third Country

Türkiye
3.   Description of agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

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

‘Edremit Zeytinyağı’ is a natural extra virgin olive oil produced from Edremit olives grown in the demarcated geographical area. The chemical properties of ‘Edremit Zeytinyağı’ have given in the table below.






Compounds


Amount




Low free fatty acid content


≤0,8 % as oleic acid




Low α-tocopherol content


150-250 mg/kg




Low total phenolic compounds


100-200 mg/kg




High total desmetylsterols (campesterol, clerosterol, β-sitosterol, Δ5-avenasterol and apparent β-sitosterol) content


2 000 -3 000  mg/kg




‘Edremit Zeytinyağı’ has below given sensorial propeties. It has;






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spring flowers and green grass flavours, but green almond, golden apple fruity notes may be observed.










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delicate (Median<3,0) or medium (3,0<Median<6,0) level of fruitiness .










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ripe fruitiness in the ripe and variegated harvest










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delicate (Median <3,0) level of bitterness. In the early period of harvest, bitterness is felt moderate level (3<Median<6,0 levels)










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delicate pungency (Median <3,0); in the early period of harvest, pungency is felt at a moderate level (3<Median<6,0).










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colour varies from golden yellow to dark green depending on the maturation stage










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thin body in terms of viscosity




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

‘Edremit Zeytinyağı’ is produced exclusively from Edremit olives specifically grown in the demarcated geographical area. Varieties other than Edremit mixed during harvest may not exceed 2 %.
3.4.   Specific steps in production that must take place in the identified geographical area

All processes (cultivation, harvesting, leaf separation, washing, crushing, malaxation, and extraction) should be performed in the demarcated geographical area specified in Article 4.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Products from 0,25 kg to 18 kg can be filled in food-grade packages.
3.6.   Specific rules concerning the labeling of the product the registered name refers to

Labels must include the following:






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The name of the designation ‘Edremit Zeytinyağı’,










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Trade name and address or short name and address or registered mark of the producer,










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European Union PDO logo










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The following logo















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Official hologram of authenticity









4.   A concise definition of the geographical area

The geographical region where ‘Edremit Zeytinyağ’ is officially produced includes the Edremit and Havran districts of Balikesir province. It is an area of approximately 224,580 decares surrounded by Kaz Mountains in the north, Mıhlı Stream which is the border of Edremit and Çanakkale in the west, Havran county in the east and Burhaniye county which is also a county of Balıkesir province.
5.   Link with the geographical area


Specificity of the geographical area

Olive cultivation is traditionally done in Edremit Gulf. Summers are hot in the temperature regime of the Mediterranean climate, which prevails in Edremit Gulf. The hot summers are important for the acceleration of the physiological activities of the olive tree and fruit development. In this respect, values such as 27 °C for the hottest month are ideal for the growth of olives. The fact that the average temperatures are around these values in Edremit Gulf contributes positively to the growth of olives.
The snow which falls on Kaz and Madra Mountains in the winter feed under-ground waters when melts down. Thanks to these water reserves and the water-holding soil composition, the water requirement of olive trees is met. In addition, the region has an appropriate amount, and a balanced rain regime is one of the determining factors in this regard. The amount of precipitation varies between 600-700 kg/m2.
Geomorphological features have an important role in determining the climatic conditions of the area. The oxygen-rich and cool air from mountains circulate towards the sea-facing slopes (between 50 m and 250 m in height), narrow, deep valleys and canyons cool down the olive fields, hence better-quality olives grow on these slopes. A similar situation occurs in the areas between Madra Mountain and Edremit Gulf. It is also important that the region have the characteristics of Mediterranean soil, which is in the ideal pH range (6,5-8,5) that the olive trees enjoy growing and yield high quality of olive fruit, hence olive oil.
Owing to both cooling effects due to regional winds slowing down the ripening of olives and adequate irrigation, and appropriate soil conditions, the olive grain grows and forms the characteristic round shape of Edremit olive variety, and developsp thin but resistant skins and core with a smooth surface. Durable skin prevents the fruit from damaging which results in high acidity while thin skin eases the removal of olive oil from the fruit during crushing and malaxation.

Climate

Thanks to these environmental conditions (soil/climate/wind/water reserves), olive trees experience less stress. The less stress the tree experience the stronger the grass flavour and charateristic aroma of spring flowers of ‘Edremit Zeytinyağı’ is observed. It also develops the specific thin body in terms of viscosity and is described as “water-like”. These properties separate the ‘Edremit Zeytinyağı’ obtained in Edremit Gulf from those from other olive-growing areas.

Human Factors

The town of Edremit has been an ancient human settlement area of more than 3 000 years. The natural conditions have made olive farming and olive oil production to be the primary agricultural activity in the region. The long tradition of olive oil making in the area also leads to the establishment of many olive oil production facilities in the region.
Olive harvest begins in mid-October and continues until the end of December. The olive grains are harvested with care in order not to damage the fruits. Within 10 hours following the harvest, olives are processed into ‘Edremit Zeytinyağı’. In order not to damage the sensory properties of the product, it is recommended that the pulp temperature does not exceed 27 oC during the extraction process of the oil and that the olive crushing and malaxation time should not exceed 45 minutes in total. Storage temperatures should be around 18 °C. These processing conditions keep the free fatty acids content low (<0,8 % as oleic acid). The careful harvesting of the olives and quick processing are essential to keep the free fatty acids content low.
In addition to quick processing, ‘Edremit Zeytinyağı’ producers pay attention to the extraction temperature (≤27 °C), malaxation time (≤45 min), and storage temperature (~18 °C, minimum or no contact to air).

Specificity of the product

It has an aroma of one or more fruity (green almond, golden apple, flowers, green grass notes which is also described as reminiscent of the scent of spring flowers. When compared to other olive oils processed in the southern Aegean ‘Edremit Zeytinyağı’ has a low α-tocopherol (150-250 mg/kg) and total phenolic compounds (100-200 mg/kg) content but high total desmetylsterols (campesterol, clerosterol, β-sitosterol, Δ5-avenastero,l and apparent β-sitosterol) (2 000-3 000 mg/kg) content. Owing to the quick processing, ‘Edremit Zeytinyağı’ has a low free fatty acid content (≤0,8 % as oleic acid).

Causal link

‘Edremit Zeytinyağı’ is characterized by the presence of the Edremit variety, which is well established in the area and accounts for almost all its olive trees. The dominant presence of this variety contributes to the chemical composition of the oil.
The winds coming from Kaz and Madra Mountains have a cooling effect on olive trees on the slopes causing slow ripening of olive grains and the development of thin but resistant skin. Soil composition with a high level of clay keeps olive trees moist. Both annual falls and snowfalls provide sufficient irrigation requirements, which lowers the risk of drought and results in fully developed olive fruit. These conditions result in a specific thin body and aroma (green almond, golden apple, flowers, green grass) of ‘Edremit Zeytinyağı’.
Owing to the micro-climatic conditions arising from topography, the maturation of olive grain takes place slower than those grown in the southern Agea or Mediterranean region, yielding ‘Edremit Zeytinyağı’ with its low α-tocopherol and low total phenolic compounds content but high total desmetylsterols (campesterol, clerosterol, β-sitosterol, Δ5-avenasterol and apparent β-sitosterol) when compared to counterparts.

Reference to publication of the specification

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(1)  OJ L 343, 14.12.2012, p. 1.