Publication of an approved standard amendment to the product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
Date: 2023-11-27
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Andalusia, Spain, consumer information, designation of origin, labelling, olive, product designation, quality control of agricultural products








C_202301207EN.000101.fmx.xml












Official Journal of the European Union


EN
Series C













C/2023/1207


27.11.2023






Publication of an approved standard amendment to the product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
(C/2023/1207)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).
COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE

(Regulation (EU) No 1151/2012)



                     ‘Aceituna Aloreña de Málaga’
                  


EU No: PDO-ES-0785-AM02 – 29.8.2023
                  


PDO (X) PGI ( )

1.   Name of product


               ‘Aceituna Aloreña de Málaga’
            
2.   Member State to which the geographical area belongs

Spain
3.   Member State authority communicating the standard amendment

Directorate-General for Agri-food Industry, Innovation and the Food Supply Chain of the Ministry of Agriculture, Fisheries, Water and Rural Development of the Government of the Autonomous Community of Andalusia
—
4.   Description of the approved amendment(s)

1.   Change to the wording to make the language more inclusive

Amendment of Sections B.1 (Description of product) and F (Link with the geographical environment) of the product specification and Sections 3.2 (Description of the product to which name in (1) applies) and 5 (Link with the geographical area) of the single document.
The expression ‘padres a hijos’ (father to son) has been replaced by the expression ‘generación en generación’ (generation to generation).
Reason:
This amendment has been made to comply with Article 14(11) of Organic Law 3/2007 of 22 March 2007 on effective equality between men and women: ‘Introducing gender-neutral language in the administrative field and promoting it in all social, cultural and artistic interactions.’
               
This amendment affects the single document.
2.   Change to the wording to ensure the use of appropriate language

Amendment of Sections B (Description of product), E (Method of production) and F (Link with the geographical environment) of the product specification and Sections 3.2 (Description of the product to which name in (1) applies) and 5 (Link with the geographical area) of the single document.
The word ‘crujiente’ (crisp) has been replaced by the word ‘crocante’ (crunchy).
Reason:
According to the organoleptic descriptors of texture, the correct descriptor for the olive is ‘crunchy’, because the descriptor ‘crisp’ is used for food that is dehydrated, as indicated in UNE-EN ISO 5492:2010 Sensory analysis – Vocabulary.
This amendment affects the single document.
3.   Change to the wording to ensure the use of appropriate language

Amendment of Section 3.2 (Description of product to which the name in (1) applies) of the single document.
The word ‘guindilla’ (chilli pepper) has been replaced by the word ‘pimiento’ (pepper).
Reason:
A transcription error has been detected, since the correct seasoning is ‘pepper’, as indicated in the first paragraph of Section 3.2 and in Section 5.3 of the single document, as well as in Sections B.1, E.8, F.1 and F.4 of the full text of the product specification.
This amendment affects the single document.
4.   Greater flexibility in the size requirements for the olives

Amendment of Section B.3 (Classes of ‘Aceituna Aloreña de Málaga’), B.3.1 (Best quality olives), of the product specification and Section 3.2 (Description of product to which the name in (1) applies) of the single document.
The words ‘with a size of 140–200’ have been replaced by ‘with a maximum size of 200’.
Reason:
To ensure that the protected product (olives) has a minimum size appropriate to the class.
This amendment affects the single document.
5.   Greater flexibility in the size requirements for the olives

Amendment of Section B.3 (Classes of ‘Aceituna Aloreña de Málaga’), B.3.2 (Superior quality olives), and Section F.3 (Characteristics of the final product) of the product specification and Sections 3.2 (Description of product to which the name in (1) applies) and 5.2 (Specificity of the product) of the single document.
The words ‘with a size of 140–260’ have been replaced by ‘with a maximum size of 260’.
Reason:
To ensure that the protected product (olives) has a minimum size appropriate to the class.
This amendment affects the single document.
6.   Inclusion of a reference to the Sierra de las Nieves National Park

Amendment of Section C (Geographical area) of the product specification.
The following is added after the first sentence in the second paragraph:
Moreover, the municipalities of El Burgo, Monda, Ronda, Tolox and Yunquera lie within the Sierra de las Nieves National Park, which was declared a national park in 2021, and the municipalities of Alozaina, Casarabonela and Guaro lie within its peripheral protection zone.
Reason:
To acknowledge the fact that a national park has been declared in the production area, thereby reinforcing its environmental role.
The amendment does not affect the single document.
7.   Improvement to the wording

Amendment of Section D (Proof that the product originated in the area) of the product specification.
The words ‘authorised varieties’ have been replaced by ‘authorised variety’.
Reason:
Because only one variety is authorised for the PDO, and the use of the plural could lead to confusion.
The amendment does not affect the single document.
8.   More flexible wording of the specification to accommodate any type of control body

Amendment of Section D (Proof that the product originated in the area) of the product specification.








8.1.


In the third paragraph, the words ‘regulatory board’ have been replaced by ‘control body’, so that the whole sentence now reads as follows: ‘Cultivation practices in registered olive groves must be verified by the control body on the basis of the practices laid down in the product specification.’












8.2.


In the fourth paragraph, the words ‘by inspectors authorised by the board’ have been replaced by ‘by the control body’, so that the whole sentence now reads as follows: ‘The seasoned olives must be obtained from registered processing plants that are located within the production area and inspected by the control body.’




Reason:
So as to be able to cover any type of control body as indicated in Government of Andalusia Law 2/2011 of 25 March 2011 on fisheries and food quality.
The amendment does not affect the single document.
9.   Change to the wording regarding organoleptic testing

Amendment of Section D (Proof that the product originated in the area) of the product specification and Section 3.2 (Description of product to which the name in (1) applies) of the single document.
The following paragraph has been replaced:

                  ‘The product must undergo organoleptic testing to ensure its quality. The evaluation method for organoleptic characteristics is based on COI/OT/NC No 1. The trade standard applicable to the table olive is COI/OT/MO No 1, 2008. The method for the sensory analysis of table olives, based on research by the University of Córdoba’s Department of Food Science and Technology [Departamento de Bromatología y Tecnología de los Alimentos de la Universidad de Córdoba], is set out in the control body’s manual on quality and procedures.’
               
The wording of the product specification is now as follows:

                  ‘The product must undergo organoleptic testing to ensure its quality, in line with the organoleptic description for each method of preparation included in Section B.2.’
               
Reason:
To safeguard the certification process of the protected product.
This amendment affects the single document.
10.   Removal of aspects relating to checks and certification from the product specification

Subsections D.2 and D.3 have been deleted from Section D (Proof that the product originated in the area) of the product specification.
Sections D.2 (Specifically, the checks will be as follows) and D.3 (Specifically, the certification process will be as follows) have been deleted.
Reason:
Those section have been deleted because it is not deemed appropriate to include the checks and certification process in the product specification, which should only cover the product requirements.
The amendment does not affect the single document.
11.   Deletion of an unnecessary paragraph

Amendment of Section E (Method of production), E.1 (Fixed parameters), of the product specification.
Reason:
The second paragraph has been deleted because it is not considered necessary for the method of production.
This amendment affects the single document.
12.   Change to the wording

Amendment of Section E (Method of production), E.2 (Cultivation techniques), of the product specification.
The first two paragraphs of this subsection have been retained and the rest has been deleted.
The second paragraph has, in turn, been replaced by the following:

                  ‘The care given to the olive groves must include that appropriate to the terrain and rainfall of each municipality in the production area and must be suited to the type of crop, whether conventional or organic (as appropriate), always in accordance with the legislation in force.’
               
Reason:
The wording has been amended, as it is considered more appropriate to current cultivation techniques.
The amendment does not affect the single document.
13.   Inclusion of clarification regarding the date of harvest

Amendment of Section E (Method of production), E.3 (Harvest), of the product specification.
The following clarification has been included: ‘(although that date may vary depending on the weather conditions in each growing season)’.
Reason:
As it is a non-irrigated crop, the growing season is highly dependent on the weather conditions.
The amendment does not affect the single document.
14.   More flexible wording regarding those involved in receipt and grading of the product

Amendment to Section E (Method of production), E.6 (Receipt and grading), of the product specification.
With regard to receipt and grading, the word ‘operators’ has been replaced by a passive construction.
Reason:
This can be done either by operators or by machinery calibrated for the purpose, without affecting production of the protected product.
The amendment does not affect the single document.
SINGLE DOCUMENT


                     ‘Aceituna Aloreña de Málaga’
                  


EU No: PDO-ES-0785-AM02 – 29.8.2023
                  


PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]


               ‘Aceituna Aloreña de Málaga’
            
2.   Member State or third country

Spain
3.   Description of the agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

Class 1.6. Fruit, vegetables and cereals, fresh or processed
3.2.   Description of product to which the name in (1) applies

A seasoned table olive obtained from the healthy fruit of the Aloreña variety of olive tree (Olea europaea L.), harvested at the appropriate degree of ripeness before it changes colour, debittered in brine through natural fermentation and seasoned with thyme, fennel, garlic and pepper or extracts of these plants in a proportion ranging from 1 % to 3 %.
The three types of ‘Aceituna Aloreña de Málaga’ share characteristics that are exclusively due to the variety and the preparation method used in the area in which they are grown and processed:






(a)


The low oleuropein content means that they do not require treatment with caustic soda to remove their bitterness, and so they are debittered solely in water and salt, and seasoned with thyme, fennel, garlic and pepper. Consequently, the olive stands out because of the presence of the skin and its fibrousness. They are natural olives, with a varying degree of fermentation.










(b)


The free stone comes away easily from the flesh.










(c)


Tasting panels have awarded it excellent evaluations for its flesh-to-stone ratio, its homogeneity, its crunchy texture and the firmness of the flesh.










(d)


Regarding the smell/taste, the qualities that stand out include its aroma and the appropriate balance of salt to its faint bitterness (typical of the alkali-free preparation method). The bitterness depends on the degree of fermentation of the olives, and the fresh green olives are generally more bitter than the olives that have undergone full fermentation.




The processing of ‘Aceituna Aloreña de Málaga’ can result in three distinct products, depending on the fermentation method used for the olives:






1.


‘Aceituna Aloreña de Málaga’verde fresca (fresh green):
The olives are immediately put into containers in a cool place or in cold rooms, where they are kept at a maximum temperature of 15 oC. After the olives are cracked and placed in brine, there must be a minimum of 3 days before they are packaged.
Organoleptic characteristics
The fresh green olives are typically light green in colour with a very pleasant smell reminiscent of green fruit and grass, evoking their freshness and recent harvest. Similarly, the presence of the characteristic seasonings used in their preparation is noted. Basic flavours include a characteristic bitterness, while on occasions the presence of salt can be identified, depending on the type of seasoning used. Sensations on the palate include astringency and pungency.










2.


‘Aceituna Aloreña de Málaga’tradicional (traditional):
Following receipt and grading, these olives are placed in containers in premises without air conditioning, where they are stored for at least 20 days before being packaged for consumption.
Organoleptic characteristics
The traditionally seasoned olives are green to pale yellow in colour. Their smell evokes fresh fruit and the typical seasonings used in their preparation rather than the fresh grassy notes characteristic of the fresh green olives. They are less firm in texture, but retain the described characteristics common to all forms of ‘Aceituna Aloreña de Málaga’. These olives have a faint bitterness, with astringency and pungency being less noticeable than in the fresh green olives.










3.


‘Aceituna Aloreña de Málaga’curada (cured):
Following receipt and washing, these olives are placed, without being cracked, in fermenting tanks and cured for at least 90 days before packaging.
Organoleptic characteristics
The cured olive is yellow-brown in colour and smells of ripe fruit and fresh grass. The aroma of the seasonings and lactic notes, characteristic of the preparation and curing method, are present. It is less firm and crunchy in texture. It has an acid flavour, loses its bitterness in the mouth and has a pungent aftertaste.
Olives classed as designation of origin ‘Aceituna Aloreña de Málaga’ will necessarily be of best or superior quality:
Best quality olives: this category includes ‘Extra’ class olives, in accordance with the quality standard for table olives, with a maximum size of 200.
Superior quality olives: this category includes class ‘I’ olives, in accordance with the quality standard for table olives, with a maximum size of 260.




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

All steps in production must take place in the defined geographical area: production of the raw material, preparation of the product and final packaging.
3.4.   Specific steps in production that must take place in the identified geographical area

All steps in production must take place in the defined geographical area: production of the raw material, preparation of the product and final packaging.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Packaging takes place as orders arrive, and the olives must spend at least 3 days in the containers before being packaged. The seasonings that are typical of the local area are added to the olives at the packaging stage. The perishable nature of the product, its specific characteristics and the preparation method mean that packaging must always be carried out in the geographical area of the production and preparation of ‘Aceituna Aloreña de Málaga’ PDO, in order to obtain and preserve the organoleptic characteristics of the Aloreña olives through to their placing on the market.
Packaging is based on the categories established in the quality standard for table olives. In this connection, the olives classed as designation of origin ‘Aceituna Aloreña de Málaga’ will necessarily be of best or superior quality.
To lengthen the marketing period, the olives may undergo treatment such as pasteurisation or be vacuum packed in a controlled atmosphere, provided that the final product retains its original organoleptic and physical characteristics.
All steps in production must take place in the defined geographical area: production of the raw material, preparation of the product and final packaging.
3.6.   Specific rules concerning labelling of the product the registered name refers to

The designation ‘Aceituna Aloreña de Málaga’ must be shown on the label. Packages must have numbered quality seals that will be issued by the management authority. The label must state the type of olive: fresh green, traditional or cured.
4.   Concise definition of the geographical area

The production area is located in the south-east of the province of Malaga and comprises a total of 19 municipalities: Alhaurín de la Torre, Alhaurín el Grande, Almogía, Álora, Alozaina, Ardales, El Burgo, Carratraca, Cártama, Casarabonela, Coín, Guaro, Málaga, Monda, Pizarra, Ronda, Tolox, El Valle de Abdalajís and Yunquera.
5.   Link with the geographical area

5.1.   Specificity of the geographical area

The natural district of Guadalhorce (Sierra de las Nieves and Valle del Guadalhorce) falls within the area of the Cordilleras Béticas mountain range. The Guadalhorce River and Valley are delimited by a series of mountain ranges and hills. This mountain system means that the production area is clearly defined, with the only opening being at the mouth of the Guadalhorce River.
The district’s weather combines the continental climate and the typical climate of the Mediterranean basin, giving rise to a very singular microclimate that enables the production of a great diversity of crops, from those common to tropical regions, such as avocados, to the cereal production found in flat farming plains. In this environment the olive is mainly located in dry areas on the slopes of the hills and mountains that surround the valley, which, together with the mildness of the climate, has a decisive influence on, amongst other things, the final characteristics of the product, the harvest date and tree habit.
The lie of the land is very uneven, with olive groves located on the slopes that surround the Guadalhorce Valley, which is clearly defined and encircled by the mountain range. Consequently, the olive tree grows on marginal and poor soils and is not of the highly productive sort found on cultivated farmland. Rather, this variety has low productivity, but yields a fruit whose quality is unsurpassed.
Of the cultivation techniques used to grow olives in the Guadalhorce Valley, pruning has the biggest impact on the final characteristics. In this district, it is noted for its severity and the final structure it gives to the tree. This pruning method involves cutting back the youngest branches, but leaving the main tree branches, which gives the tree a wine-glass structure, on which light vegetation is left, with most of the secondary branches having been removed. This gives the tree a very singular goblet shape.
The preparation process includes the different treatments that the olives undergo to remove their bitterness as well as their seasoning. This process is based on ancestral customs handed down from generation to generation over the years. The method is practically the same as that used in bygone years, which makes it very distinctive and unique to the area from which this product hails.
5.2.   Specificity of the product:







5.2.1.


Oleuropein content. Oleuropein is the polyphenol that gives olives their bitterness, and ‘Aceituna Aloreña de Málaga’ contains approximately 103 mg per kilogram, meaning that the olives can be debittered through pickling alone. After just 48 hours in brine the bitterness is removed.










5.2.2.


It has a free stone and so the stone comes easily away from the flesh. According to local tradition, harvest time is determined by cutting the olive in the middle to see if the flesh is easily separated from the stone. If so, this indicates that this is the ideal time to pick the olives. This is a highly sought-after quality in table olives, which few are able to claim.










5.2.3.


The flesh-to-stone ratio of a minimum 3:1 is one of the highest for table olives.










5.2.4.


‘Aceituna Aloreña de Málaga’ has a maximum size of 260. Traditionally this parameter is highly prized by producers and consumers alike, and specific cultivation practices are put in place to achieve this.










5.2.5.


Organoleptic description of the different types of ‘Aceituna Aloreña de Málaga’:




5.2.5.1.   Fresh green
The fresh green olives are typically light green in colour with a very pleasant smell reminiscent of green fruit and grass, evoking their freshness and recent harvest. Similarly, the presence of the characteristic seasonings used in their preparation is noted. The olive has a firm and crunchy texture, the flesh separates easily from the stone, and remnants of the skin remain after chewing. Basic flavours include a characteristic bitterness, while on occasion the presence of salt can be identified, depending on the seasoning used. Sensations on the palate include astringency and pungency.
5.2.5.2.   Traditional
Traditionally seasoned olives are green to pale yellow rather than an intense green. Their smell evokes fresh fruit and the typical seasonings used in their preparation rather than the fresh grassy notes characteristic of the fresh green olives. Less firm in texture, they retain their crunchiness, the flesh separates easily from the stone and the skin is present. These olives have a faint bitterness, with astringency and pungency being less noticeable than in the fresh green olives.
5.2.5.3.   Cured
The cured olive is yellow-brown in colour and smells of ripe fruit and fresh grass. The aroma of the seasonings and lactic notes, characteristic of the preparation and curing method, are present. Less firm and crunchy in texture, the flesh separates easily from the stone, and remnants of the skin remain after chewing. It has an acid flavour, loses its bitterness in the mouth and has a pungent aftertaste.
5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

As previously explained, the olive tree is very sensitive to the environmental conditions in which it is grown and to handling. It is highly versatile and able to adapt to the ambient conditions. In this connection, it should be pointed out that the production area of the Aloreña olive is clearly delimited by a chain of mountains that determine its special characteristics with regard to the climate, soil and the lie of the land of the production area. Together with the knowledge of the local people, this has produced a table olive that stands out from others available on the market.
The oleuropein content of ‘Aceituna Aloreña de Málaga’ is one of the traits that has had the greatest influence on the preparation of this type of olive. The low content of this polyphenol means that the olives can be debittered in just a few days using a simple pickling method. It has also led to the olives being cracked to let the brine penetrate the flesh of the fruit more easily to remove the compound responsible for its bitterness.
Pickling ‘Aceituna Aloreña de Málaga’ in brine has resulted in this product’s fleshy and crunchy texture, since the fibrousness of the fresh fruit is not lost due to the use of caustic soda. The fibrous texture is also influenced by the type of soils in which the olives grow, usually on marginal land in mountainous areas.
The ease with which the stone is separated from the flesh, known locally as hueso flotante, has had a decisive influence on the preparation of ‘Aceituna Aloreña de Málaga’. This characteristic means that the olives can be cracked during preparation, leaving the stone loose inside the flesh. To decide if the olives were ripe for harvesting, locals would traditionally cut the olive in the middle, and if it could be separated into two halves, this indicated that harvest could begin.
The unique flavour and aroma of the ‘Aceituna Aloreña de Málaga’ are also closely tied to its preparation method, which is a human factor unique to its area of origin, since the ancestral customs have been handed down from generation to generation over the years, using the traditional seasonings, which are a combination of aromatic plants typically used in olive dressings in this geographical area (thyme, fennel, pepper and garlic), which historically were grown or picked in this district, although they could come from other areas too.
The size of the ‘Aceituna Aloreña de Málaga’ is another much appreciated and valued feature of this product. To obtain this size, farmers must adhere to local pruning techniques that are noteworthy because of their severity, the circular form and the light vegetation. This cultivation practice also has an influence on the flesh-to-stone ratio, classed as excellent by tasting panels.

Reference to publication of the product specification

https://lajunta.es/49k7w


(1)  
            OJ L 179, 19.6.2014, p. 17.


ELI: http://data.europa.eu/eli/C/2023/1207/oj
ISSN 1977-091X (electronic edition)