Publication of an approved standard amendment to a 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: 2024-08-19
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Northern Portugal, Portugal, consumer information, designation of origin, labelling, olive oil, product designation, quality control of agricultural products




C_202405144EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2024/5144


19.8.2024






Publication of an approved standard amendment to a 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/2024/5144)

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)



                     ‘Azeite de Trás-os-Montes’
                  


EU No: PDO-PT-0216-AM01 - 1.4.2024
                  


PDO (X) PGI ( )

1.   Name of product



                  ‘Azeite de Trás-os-Montes’
               

2.   Member State to which the geographical area belongs

Portugal
3.   Member State authority communicating the standard amendment

Direção Geral da Agricultura e Desenvolvimento Rural - Divisão da Qualidade e Recursos Genéticos [Directorate-General for Agriculture and Rural Development – Quality and Genetic Resources Division]
—
4.   Description of the approved amendment(s)

Explanation of why the amendment(s) fall under the definition of a standard amendment as provided for in Article 53(2) of Regulation (EU) No 1151/2012:
Reasons why the amendment(s) fall under the definition of a standard amendment as provided for in Article 53(2) of Regulation (EU) No 1151/2012:
These amendments are not considered to be Union amendments within the meaning of Article 53 of Regulation (EU) No 1151/2012, as amended by Regulation (EU) 2021/2117, since:






a)


they do not amend the name of the protected designation of origin or protected geographical indication or the use thereof;










b)


they do not risk voiding the links demonstrating that the quality or characteristics of the product are essentially due to a particular geographical environment with its inherent natural and human factors, for a protected designation of origin;










c)


they do not concern a traditional speciality guaranteed;










d)


they do not entail further restrictions on the marketing of the product.




1.   ‘Azeite de Trás-os-Montes’
There is no single document.






a)


With regard to the ‘Azeite de Trás-os-Montes’ PDO, the product specification is very old and there is no summary or single document.










b)


The summary was a document created under Commission Regulation (EC) No 383/2004 of 1 March 2004 laying down detailed rules for applying Council Regulation (EEC) No 2081/92, which was in force when the ‘Azeite de Trás-os-Montes’ PDO was registered.










c)


This summary was intended for the publication of registered names in the Official Journal of the European Union, in accordance with the main points of each product specification.










d)


Article 2 of the above-mentioned Regulation laid down that, from 21 March 2004, by stages, the Member States would ensure that a summary was duly drawn up and transmitted to the Commission for each designation of origin and geographical indication registered pursuant to Regulation (EEC) No 2081/92.










e)


Portugal did not draw up a summary for the ‘Azeite de Trás-os-Montes’ PDO.










f)


The summary was then replaced by the single document, under Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs, which repealed Regulation (EEC) No 2081/92.










g)


The single document integrated the list of documents to be submitted for the application for registration of a name of an agricultural product as a PDO or PGI.










h)


The format of the single document was approved by Commission Regulation (EC) No 1898/2006 of 14 December 2006 laying down detailed rules of implementation of Council Regulation (EC) No 510/2006.










i)


At that time, in accordance with Article 18(2) of Regulation No 510/2006, Member States could send the European Commission single documents for names registered before the date of entry into force of that Regulation.










j)


Portugal did not draw up a single document for the ‘Azeite de Trás-os-Montes’ PDO.










k)


At present, pursuant to Article 8 of Regulation (EU) No 1151/2012, there is still an obligation to submit a single document, and this document was requested when this current application was made.










l)


This means that the European registration of the ‘Azeite de Trás-os-Montes’ PDO does not include these main points, which may pose a problem when notifying the European Commission of amendments.




1.   Amendment – Description

Current version:
Wording taken from Article 2(2) of the production rules:
2.   The olive grower must use the following recommended varieties: Verdeal Transmontana, Madural, Cobrançosa and Cordovil.
Proposed amendment:

                     ‘Azeite de Trás-os-Montes’ is a low- to very-low-acid olive oil obtained from the fruit Olea europaea L., extracted by manual or mechanical processes from olives of the Verdeal Transmontana, Madural, Cobrançosa and Cordovil varieties and other traditional varieties approved by the producer group from olive groves located in the geographical production area.
Justification:






1.


The description has not been amended in relation to the current specification; the product specification has simply been adapted to the new formats for approving product specifications in line with the order laid down in Article 7(1) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012, as amended by Regulation (EU) 2021/2117 of the European Parliament and of the Council of 2 December 2021.










2.


The acidity – a parameter found in other parts of the current specification – is included in the description of the olive oil because of its relevance to the description.










3.


This amendment affects the single document.




2.   Amendment – Organoleptic characteristics

Current version:
Page 70 of the product specification

                  ‘Azeite de Trás-os-Montes’ is a balanced olive oil, with the aroma and taste of fresh fruit, the occasional hint of almonds and a noticeably sweet, tart, bitter and spicy element, which set it apart from the country’s other olive oils.
Proposed amendment:
Organoleptic characteristics

                  ‘Azeite de Trás-os-Montes’ is a balanced, low- to very-low-acid olive oil with the following characteristics:






—


a greenish yellow colour;










—


an intense fragrance dominated by combined or isolated aromas of fresh fruit, with the occasional hint of almonds;










—


in terms of taste, the dominant flavours are fresh fruit with the occasional hint of almonds, and a sweet, tart, bitter and spicy element.




Justification:






1.


The content has not been amended in relation to the current specification; the product specification has simply been adapted to the new formats for approving product specifications in line with the order laid down in Article 7(1) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012, as amended by Regulation (EU) 2021/2117 of the European Parliament and of the Council of 2 December 2021.










2.


This amendment affects the single document.










3.



Amendment – Chemical characteristics





Current version:






a.


Pages 68 to 70 of the product specification
Acidity:
Maximum 1,0 % for the extra virgin olive oil
Maximum 1,5 % for the virgin olive oil
Absorbance:
K232 – maximum 2,0
K270 – maximum 0,20
Delta E – maximum 0,01
Peroxide value:
Maximum 15 mg/kg
Dominant wavelength
577 to 578 mn
Trilinolein
Maximum 0,3 %
Triglycerides
LLL – 0,01 to 0,3
OLLn – 0,1 to 0,5
PLLn – 0,0 to 0,2
OLL – 1,0 to 3,0
PLL – 0,4 to 0,7
POLn – 0,1 to 0,4
POL – 3,0 to 7,0
PPL – maximum 1,0
OOO – 36,0 to 58,0
POO – 13,0 to 23,0
PPO – 1,0 to 3,5
StOO – 3,5 to 8,5
PstO – 0,7 to 1,5
PPS – 0,5 to 1,2
FATTY ACIDS (%)
C14:0 – maximum 1 %
C16:0 – 6,0 to 12,0
C16:1 – 0,2 to 1,0
C17:0 – maximum 0,4
C17:1 – maximum 0,4
C18:0 – 1,5 to 3,0
C18:1 – 72,0 to 82,0
C18:2 – 4,0 to 12,0
C18:3 – 0,5 to 0,9
C20:0 – maximum 0,5
C20:1 – maximum 0,3
C22:0 – maximum 0,3
C24:0 – maximum 0,2
TRANS-FATTY ACIDS (%)
TRANSOLEIC < 0,030
TRANSLINOLEIC + TRANSLINOLENIC < 0,030
ALIPHATIC ALCOHOLS
Maximum 250 mg/kg
STEROLS (%)
Cholesterol – maximum 0,3
Brassicasterol < or = 0,1
Campesterol < or = 4,0
Stigmasterol < Campesterol
Apparent beta-sitosterol > 94,0
Delta7-stigmasterol < 0,4
Minimum total sterols – 1 000
                        
Maximum erythrodiol + uvaol – 3,5
Waxes
Maximum 250 mg/kg










b.


Article 9 of the production rules

                           ‘Extra virgin olive oil’ means virgin olive oil with a premium taste and smell, where the acidity expressed as oleic acid does not exceed 1 g per 100 g and complies with Regulation (EEC) No 2568/91. The name ‘special virgin olive oil’ may be used by extra virgin olive oil where the acidity expressed as oleic acid does not exceed 0,7 g per 100 g and complies with the same Regulation. ‘Virgin olive oil’ means virgin olive oil with a premium taste and smell, where the acidity expressed as oleic acid does not exceed 2 g per 100 g and complies with the same Regulation.
Proposed amendment




2.2.   Chemical characteristics
Parameter value
Acidity -
Extra virgin olive oil – maximum 0,8 %
Virgin olive oil – maximum 1,5 %
Absorbance:
K232 – maximum 2,0
K270 – maximum 0,20
Delta E – maximum 0,01
Peroxide value – maximum15 mg/kg
Trilinolein – maximum 0,3 %
Triglycerides
LLL – 0,01 to 0,3
OLLn – 0,1 to 0,5
PLLn – 0,0 to 0,2
OLL – 1,0 to 3,0
PLL – 0,4 to 0,7
POLn – 0,1 to 0,4
POL – 3,0 to 7,0
PPL – maximum 1,0
OOO – 36,0 to 58,0
POO – 13,0 to 23,0
PPO – 1,0 to 3,5
StOO – 3,5 to 8,5
PstO – 0,7 to 1,5
PPSt - 0,5 to 1,2
FATTY ACIDS (%)
C14:0 (myristic acid) – maximum 1 %
C16:0 (palmitic acid) – 6,0 to 15,0
C16:1 (palmitoleic acid) – 0,2 to 1,0
C17:0 (margaric acid) – maximum 0,4
C17:1 (margaroleic acid) – maximum 0,4
C18:0 (stearic acid) – 1,5 to 4,0
C18:1 (oleic acid) – 68,0 to 83,0
C18:2 (linoleic acid) – 4,0 to 14,0
C18:3 (linolenic acid) – 0,5 to 1,0
C20:0 (arachidic acid) – maximum 0,5
C20:1 (gadoleic acid) – maximum 0,3
C22:0 (behenic acid) – maximum 0,3
C24:0 (lignoceric acid) – maximum 0,2
TRANS-FATTY ACIDS (%)
TRANSOLEIC < 0,030
TRANSLINOLEIC + TRANSLINOLENIC < 0,030
TRANSOLEIC < 0,030
STEROLS (%)
Cholesterol – maximum 0,3
Brassicasterol < or = 0,1
Campesterol < or = 4,0
Stigmasterol < Campesterol
Apparent beta-sitosterol > 94,0
Delta7-stigmasterol < 0,4
Minimum total sterols – 1 000
                  
Maximum erythrodiol + uvaol – 3,5
Justification:






1.


As a general rule, the content of the product specification has not been amended; it has simply been adapted to the new formats for approving product specifications in line with the order laid down in Article 7(1) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012, as amended by Regulation (EU) 2021/2117 of the European Parliament and of the Council of 2 December 2021.










2.


The amendment to the acidity content of the extra virgin olive oil is because of the acidity classification in the legislation applicable to olive oil.










3.


The dominant wavelength has been deleted as it is related to the index of maturation. At present, in view of the increase in the average temperature and the effect of the drought on the Trás-os-Montes region, which is linked to an increase in pests/diseases (e.g. olive anthracnose), the olive harvest is brought forward to mitigate the number of inocula for the subsequent crop.










4.


The section on aliphatic alcohols has been deleted because this parameter is a criterion for distinguishing lampante, refined and olive-pomace oils in conjunction with erythrodiol and uvaol. It is not a characteristic specific to ‘Azeite de Trás-os-Montes’.










5.


The section on waxes has been deleted, because the current value for virgin olive oils is 150 mg/kg or less, and it is not a distinguishing parameter for ‘Azeite de Trás-os-Montes’.










6.


The fatty acid values relating to palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid have been changed because of climatic changes, mainly the increase in the average temperature and the effect of the drought on the Trás-os-Montes region, which is linked to an increase in pests/diseases (e.g. olive anthracnose). This has led to the olive harvest being brought forward for the current olive crop as a way of and in order to mitigate the number of inocula for the subsequent crop.










7.


As regards the palmitic acid (C16:0) content, many authors consulted, including Esmaeili et al (2012) and Beltrán et al (2004), refer to the effect of temperature on the palmitic acid content. They conclude that lower temperatures reduce the palmitic acid content. In relation to maturation, there is a reduction in palmitic fatty acid content in olives that are more mature. A similar situation occurs with fatty acids C18:0, C18:2 and C18:3, while the opposite is true for C:18:1, where Aguilera et al (2005) point out that the profile of fatty acids may vary with altitude, unsaturation may increase with latitude and the oleic acid content may decline with an increase in temperature when the oil forms in the fruit.
In this connection, average temperatures, mainly in spring and summer, are traditionally higher in the municipalities of the Trás-os-Montes region.
The amendment affects the single document.




4.   Amendment – Commercial presentation

Current version:
Wording of Article 12 of the production rules
Virgin olive oil and extra virgin olive oil that receive the DO classification shall only be packaged in receptacles with a maximum capacity of five (5) litres. The packaging shall be carried out by packaging companies located in the specified region and authorised by the Trás-os-Montes and Upper Douro Olive Growers’ Association (Associação de Olivicultores de Trás-os-Montes e Alto Douro – AOTAD). The material used in the packaging shall be that authorised by the European Commission. The use of plastic material shall not be permitted for olive oil with the DO classification. Attached is the design for one of the receptacles of olive oil with the DO classification.
Proposed amendment:
Commercial presentation

                  ‘Azeite de Trás-os-Montes’ virgin olive oil and extra virgin olive oil is packaged in receptacles with a maximum capacity of five (5) litres.
The packaging is carried out within the geographical area by operators authorised by the producer group. The material used in the packaging must be inert and safe in order to enter into contact with the olive oil. The use of lighter packaging adapted to the current market is permitted.
Justification:






1.


Since the rules on presentation and packaging must be included in the description of the product, the wording remains, updated.










2.


This amendment affects the single document.




5.   Amendment – Definition of the geographical area

Current version:
Wording and maps in the product specification
The geographical area is limited to the municipalities of:






—


Mirandela;










—


Vila Flor;










—


Alfândega da Fé;










—


Macedo de Cavaleiros;










—


Vila Nova de Foz Côa;










—


Carrazeda de Ansiães;










—


Valpaços, the parishes of Sonim, Barreiros, Santa Valha, Vilarandelo, Fornos do Pinhal, Possacos, Valpaços, Vassal, Santiago da Ribeira, Algeriz, Sanfins, Rio Torto, Água Revés e Castro, Santa Maria de Émeres, Canavezes and São Pedro de Veiga de Lila;










—


Murça, the parishes of Vales, Palheiros, Murça, Noura and Candedo;










—


Moncorvo, the parishes of Lousa, Cabeça Boa, Castedo, Horta da Vilariça, Adeganha, Torre de Moncorvo, Cardanha, Larinho, Felgueiras, Felgar and Souto da Velna;










—


Mogadouro, the parishes of Valverde, Paradela, Mogadouro, Brunhoso, Castro Vicente, Vale da Madre Remondes, Soutelo and Azinhoso;










—


Vimioso, the parish of Santulhão;










—


Bragança, the parishes of Izeda and Macedo de Mato.




Proposed amendment:
The geographical area is limited to the municipalities of:






—


Mirandela;










—


Vila Flor;










—


Alfândega da Fé;










—


Macedo de Cavaleiros;










—


Vila Nova de Foz Côa;










—


Carrazeda de Ansiães;










—


Valpaços, the parishes of Sonim, Barreiros, Santa Valha, Vilarandelo, Fornos do Pinhal, Possacos, Valpaços, Vassal, Santiago da Ribeira, Algeriz, Sanfins, Rio Torto, Água Revés e Castro, Santa Maria de Émeres, Canavezes and São Pedro de Veiga de Lila;










—


Murça, the parishes of Vales, Palheiros, Murça, Noura and Candedo;










—


Moncorvo, the parishes of Lousa, Cabeça Boa, Castedo, Horta da Vilariça, Adeganha, Torre de Moncorvo, Cardanha, Larinho, Felgueiras, Felgar and Souto da Velna;










—


Mogadouro, the parishes of Valverde, Paradela, Mogadouro, Brunhoso, Castro Vicente, Vale da Madre Remondes, Soutelo and Azinhoso;










—


Vimioso, the parish of Santulhão;










—


Bragança, the parishes of Izeda and Macedo de Mato.




Justification:






1.


The whole of the municipality of Valpaços is covered, because the parishes not included have the soil and climate conditions of the Terra Quente area of Trás-os-Montes and the Alto Tâmega area and are situated at an altitude of between 400 m and 1 300 m.










2.


The whole of the municipality of Murça is covered, because the parishes not included have the soil and climate conditions of the Terra Quente area of Trás-os-Montes and are situated at an altitude of between 400 m and 1 300 m.
The parish of Vales indicated as belonging to the municipality of Murça belongs to the municipality of Valpaços.










3.


The whole of the municipality of Moncorvo is covered, because the parishes not included have the soil and climate conditions of the Terra Quente area of Trás-os-Montes and are situated at an altitude of between 400 m and 1 300 m.










4.


As regards the municipalities of Mogadouro and Bragança, the parishes resulting from the 2013 change to parishes have been added:






a)


The Union of Parishes of Mogadouro, Valverde, Vale de Porco and Vilar de Rei;










b)


The Union of Parishes of Izeda, Calvelhe and Paradinha Nova.














5.


An updated map is included.










6.


Expanding the geographical area to the bordering parishes of the same municipality with the same soil and climate conditions does not jeopardise or void the links proving that the quality and characteristics of ‘Azeite de Trás-os-Montes’ are essentially or exclusively due to the specific geographical environment, including its natural and human factors.










7.


This amendment affects the single document.




6.   Amendment – Evidence that the product originates in the defined geographical area

Current version:
I –   Wording taken from the Technical Regulations

Article 4

1.   The authorisation to use the certification mark provided for in Article 2 is dependent on the systematic monitoring actions to be carried out by the Trás-os-Montes and Upper Douro Olive Oil Interprofessional Association (Associação Inter-Profissional do Azeite de Trás-Os-Montes e Alto Douro – AIATAD) on the production and manufacturing conditions of the producers permitted by the AOTAD to use the ‘Azeite de Trás-os-Montes’ designation of origin.






1.


The monitoring actions will focus on the following areas:






a)


The olive harvesting, packaging, transport and storage conditions;










b)


The characteristics of the raw materials;










c)


The technical and hygiene rules followed for the receipt and production of the olive oil (including any sampling of olives and olive oil);










d)


The rules for packaging the olive oil.














2.


To this end, the AIATAD officials will systematically check compliance with each of the points of the AOTAD production rules and always draw up the corresponding report.







Article 5
The AOTAD will provide the AIATAD with a copy of the registration sheet describing each producer (...)


Article 7

2.   The monitoring actions will focus on the following areas:






a)


The olive harvesting, packaging, transport and storage conditions;










b)


The characteristics of the raw materials;










c)


The technical and hygiene rules followed for the receipt and production of the olive oil (including any sampling of olives and olive oil);










d)


The rules for packaging the olive oil.






II –   Production rules

Article 1
Every olive grower must report the olive groves in their possession, the number of olive trees in each olive grove, the number of olive trees of each variety and their respective production.


Article 11
8. The olive oil must be produced and packaged on premises previously approved by the AOTAD.
The premises must be located within the specified region.
Proposed amendment:
In order to prove that ‘Azeite de Trás-os-Montes’ comes from the geographical area, a paper trail is provided for the entire olive oil production process, covering on-site, analytical and organoleptic checks of the product.
Any operator intending to use the ‘Azeite de Trás-os-Montes’ designation of origin must make the declarations described below to the producer group and keep their documents and records up to date in line with the established terms and deadlines.

6.1.   Identification of the operators
Any operator intending to use the ‘Azeite de Trás-os-Montes’ designation of origin must undertake to comply with the specifications and other attached documents, by means of a declaration of identity sent to the producer group detailing the following:






—


information about the operator (identity, status, activity);










—


for olive producers, a description of and the characteristics of the parcels (the number of olive trees in each olive grove, the number of olive trees of each variety and their respective production).










—


for processors, a description of the means of olive oil production.
For new operators, the declaration must be sent:






a)


Before 31 March of the year before the first harvest of olives that may use the ‘Azeite de Trás-os-Montes’ designation.










b)


For olive oil processors, the declaration must be sent before 31 March of the year before the first processing of olive oil that may use the ‘Azeite de Trás-os-Montes’ designation.








6.2.   Annual olive harvest declaration
Olive producers must make an olive harvest declaration before 15 February of the year following the harvest, specifying the areas and quantities harvested and the destination of the olives.
a)   Annual total or partial non-production declaration
If necessary, any olive oil producer may, before 31 March of the ongoing year, make an annual declaration of intent not to produce in relation to all or part of their production.
This declaration shall include a list of the parcels identified where the production will not be considered for the ‘Azeite de Trás-os-Montes’ designation of origin.
b)   Field book
Each olive producer shall keep an up-to-date field book or any other document that can register cultivation operations carried out on the parcels and the relevant data: size and removal of pruned wood, cultivation practices, end of irrigation, harvest, quantity, maturity and health status of the fruit, and delivery to the press.
The information in the field book shall be maintained by the operator during the year in question and for the following two years.
c)   Olive oil processing records
Olive oil operators that may use the ‘Azeite de Trás-os-Montes’ designation must register the movements that enable the identification of:






—


the olive supplier;










—


the quantity and origin of the collected olives;










—


the quantity and destination of the olives used;










—


the quantity and origin of the olive oil produced.




This information is kept by the operator during the year in question and for the following two years.
d)   Annual production declaration
The processors must make a production declaration by 15 February of the year following the harvest, specifying the quantities of:






—


olive oil produced that may use the ‘Azeite de Trás-os-Montes’ designation, and the identity of the olive growers;










—


olive oil produced, as a service provider, including the identity of the operator to which the service was provided.




Before the olive oil is marketed or placed on the market for the first time, and within a minimum time frame that enables checks to be carried out, the processor intending to place on the market olive oil with the ‘Azeite de Trás-os-Montes’ designation must make a declaration specifying the quantities of olive oil that they intend to place on the market, identifying the batch and indicating where the product is stored.
Before 15 February of the year following the harvest, these operators must submit a declaration indicating the quantity of olive oil produced, identifying the batch and indicating where the product is stored.
Annual stock declaration
The processors placing on the market olive oil with the ‘Azeite de Trás-os-Montes’ designation must declare their stock of olive oil before 1 November each year, specifying the quantity of olive oil with the‘Azeite de Trás-os-Montes’ designation held in stock.
Justification:






1.


The evidence that the product originates in the defined geographical area was detailed in two regulations annexed to the product specification.










2.


New wording is proposed, amended as follows:






a)


For producers and processors, deadlines for providing information and new production and stock declarations;










b)


The whole procedure concerning specific monitoring rules has been deleted, because the product specification must include only the procedures that must be provided by the operators to prove the origin of the products, raw materials and other aspects that the product specification states must originate in the identified geographic area.
It is not necessary to lay down the specific monitoring rules that must be included in the control plan.














3.


This amendment does not affect the single document.




7.   Amendment – Description of the production method

Varieties
Current version:
Wording taken from Article 2 of the production rules






1.


Plant material recommended by the AOTAD must be used to plant new olive trees.










2.


The olive grower must use the following recommended varieties: Verdeal Transmontana, Madural, Cobrançosa and Cordovil.




Proposed amendment:

                  ‘Azeite de Trás-os-Montes’ comes from olives of the Verdeal Transmontana, Madural, Cobrançosa and Cordovil varieties and from other traditional varieties authorised by the producer group.
Justification:
The production methods were taken from the production rules attached to the product specification.
This proposal updates the wording.
8.   Amendment – Planting density

Current version: n/a
Proposed amendment:
Each tree must have a minimum area of 24 square metres. This area is obtained by multiplying the two distances between rows and the space between the trees.
The minimum distance between trees must be at least 4 metres.
Justification:
1.   The production methods were taken from the production rules attached to the product specification.
This amendment is intended to create rules to protect the olive tree varieties used to produce ‘Azeite de Trás-os-Montes’. It is also a sustainability measure.
9.   Amendment – New planting

Current version:
Wording taken from the production rules:

Article 2

1.   Plant material recommended by the AOTAD must be used to plant new olive trees.


2.   The olive grower must use the following recommended varieties: Verdeal Transmontana, Madural, Cobrançosa and Cordovil.



Article 3
In order to set up the olive grove, the land must be cleared of stones, cross-ploughed, scarified, harrowed and, where necessary, drained.
Proposed amendment:
In order to prepare the land to set up the olive grove, the following operations must be carried out: stone clearing, cross-ploughing, scarification, harrowing and, where necessary, drainage.
The plant material to be planted must be authorised by the producer group.
Justification:






1.


The production methods were taken from the production rules attached to the product specification.










2.


This proposal updates the wording.





10.   Amendment – Maintaining the olive grove

Current version:
Wording taken from the production rules:

Article 4
The olive grower must keep the soil free of weeds and other types of vegetation cover.


Article 5
Pruning must be carried out approximately every two years, whenever the canopies are excessively compact and do not receive enough light, in order not to compromise the olive grove’s production capacity.


Article 6

1.   Soil conditioner and/or fertiliser must be applied whenever deemed necessary by soil analyses.


2.   Plant protection products must be applied if pests or diseases appear in the following phenological stages:






a)


Winter stage: if olive knot appears, the knots must be removed by removing the branches supporting them or by removing the knots individually if they are not numerous.
The pruning wounds must be disinfected with a paste made from 250 g of copper sulphate, 250 g of quicklime and 3 l of water. Pruning tools must be disinfected immediately after use on affected trees with a 2 % mercury (II) chloride solution or a 4 % commercial formaldehyde (formalina) solution.
A safety interval of one week must be applied.










b)


In the stage referred to above, the appearance of the olive bark beetle must be treated by burning the pruned branch after pruning to prevent the pest from spreading. This pest does not pose a problem in healthy olive groves in a good state of growth.










c)


In the stage from the start of growth to the appearance of flower buds, the appearance of peacock spot must be treated when there are frequent and intense outbreaks and when there is persistent and high humidity and temperatures between 10 oC and 25 oC.
It can be treated with copper oxychloride, copper oxychloride + zineb (preventive measure), zineb and ziram (preventive measure).
The safety interval to be applied for each of the above products is one week.










d)


In the stage referred to above, if olive psyllid appears, only severely affected olive groves must be treated. Spraying must be carried out at high pressure on olive psyllid colonies protected by their cottony mass.
The active substances permitted for use are dimethoate (six-week safety interval), dimethoate phosphamidon (five-week safety interval) and parathion (three-week safety interval).










e)


In the stage between when the flower buds swell and when the corolla are completely visible, olive moth must only be treated if there are very few flowers and in severely affected olive groves. It is very important to apply the treatment near where the flowers open. The following active substances may be used for this treatment: carbaryl.
The olive grower must keep the soil free of weeds.
Soil conditioner and/or fertiliser must be applied whenever deemed necessary by soil analyses.
Plant protection products must be applied if pests or diseases appear in the different phenological stages.
Olive trees are pruned at least once every two years, whenever the canopies are excessively compact and badly lit, in order not to compromise the olive grove’s production capacity and health.
The pruned wood is removed from the groves or chipped on site before the next harvest.
malathion (one-week safety interval), diazinon, dimethoate, ethoate methyl, formothion, fenthion (six-week safety interval), phosphamidon with a five-week safety interval.
Treatment is not advisable during years of abundant flowering.










f)


In the stage referred to in the paragraph above, when it is necessary to deal with weevils and thrips, and if it is necessary to take action against the olive moth, pesticides that are appropriate for tackling these pests simultaneously must be chosen.
As regards thrips, the pesticide must be sprayed at high-pressure on the leaves, branches and trunks. Dimethoate, which has a six-week safety interval, and parathion, which has a three-week safety interval, may be used for treatment.










g)


With regard to the stage referred to in paragraph e) of the same point, the olive psyllid treatment may be applied if it was not applied in the case referred to in paragraph c) and also if there is a big infestation.
The following active substances may be used for treatment: dimethoate with a six-week safety interval, phosphamidon with a five-week safety interval, and parathion with a three-week safety interval.










h)


The best time to treat olive trees affected by thrips is when the fruit are growing (first stage), with the treatment applied as soon as possible after fruit set.
Carbaryl, malathion (one-week safety intervals), dimethoate, diazinon, ethoate methyl, formothion, fenthion (all with six-week safety intervals), and phosphamidon (five-week safety interval) may be used for treatment.










i)


In the stage referred to in the previous paragraph, treatment for weevils and thrips must be applied if no treatment was applied in the stage between when the flower buds swell and when the corolla are completely visible and also if there is a big infestation.
For thrips, see paragraph h). When it is necessary to tackle these pests and it is also necessary to consider taking action against thrips, the insecticides indicated for dealing with them simultaneously must be chosen.
Dimethoate with a six-week safety interval and parathion with a three-week safety interval may be used as active substances for treatment.










j)


With regard to the stage including fruit growth (second stage), black scale must be treated in severely affected olive groves. August and mid-September are the best times for treatment (when there are the most outbreaks).
The active substances that may be used for treatment are: methidathion (with an eight-week safety interval), summer oil + parathion, and parathion with three-week safety intervals.










k)


In the stage referred to in the previous paragraph, treatment for the olive fruit fly consists of the following:
For olive trees for olive oil, treatment must be applied only when 10 % of the olives have live larvae. For olive trees where this level of infestation occurs in mid-July to the end of August, the treatment must be applied twice: the first application after the level of infestation has been confirmed and the second one month later.
For olive trees for preserved olives, fly bottle traps with a 2 % ammonium sulphate solution or a 4 % ammonium phosphate solution must be used, and treatment applied as soon as there is an increase in captured flies, as indicated in the traps.
The appearance of a few bites is enough to justify taking immediate action. The active substances used for treatment are decamethrin, trichlorfon (one-week safety interval), diazinon, dimethoate and ethoate methyl, formothion and fenthion with six-week safety intervals and phosment (with a two-week safety interval).
With regard to olive fruit fly, the sampling technique to be used to determine the percentage of affected fruit is the following: six (6) olive trees that are average in terms of size and production and that are representative of the olive grove should be selected, therefore excluding the trees with the most or fewest olives. For the purpose of sampling, olive trees located in very dry or very cool areas should not be selected, as the parasite’s behaviour in these areas is abnormal.
After the trees have been marked, weekly samples should be taken from appearance of the first signs that egg laying has begun, which is normally at the start of August. A total of 150 olives from the upper, middle and lower thirds of each of these trees should be taken.
The olives from the six trees should be mixed in a plastic bag to constitute the general sample. This sample should then be reduced to 200 olives for analysis.
Each olive should be studied with a magnifying glass, with a blade used to dissect each olive suspected of being infected.
On the basis of this study, the number of olives with live larvae should be recorded and the percentage calculated using the following formula: % No of olives with live larvae x 100 total No of olives studied (200).










l)


Olive athracnose treatment is preventive before maturation.
It is normally sufficient to apply the treatment in mid-September to mid-October, preferably before the first autumn rains. In the event of frequent rainfall, apply the treatment a second time. The active substances used for treatment are: copper oxychloride + zineb with one-week safety intervals.










m)


In order to treat peacock spot, cercosporiosis and sooty mould, which occur before maturation, the treatment for athracnose may be used, as it is also effective in dealing with these fungi.
The following active substances may be used: copper oxychloride, copper oxychloride + zineb, zineb and ziram, with one-week safety intervals.










n)


The olive fruit fly that emerges before maturation will be treated in the way described in paragraph k).






2.   The safety intervals referred to in point 2 must be respected.
Proposed amendment:
The olive grower must keep the soil free of weeds.
Soil conditioner and/or fertiliser must be applied whenever deemed necessary by soil analyses.
Plant protection products must be applied if pests or diseases appear in the different phenological stages.
Olive trees are pruned at least once every two years, whenever the canopies are excessively compact and badly lit, in order not to compromise the olive grove’s production capacity and health.
The pruned wood is removed from the groves or chipped on site before the next harvest.
Justification:






1.


The production methods were taken from the production rules attached to the product specification.










2.


In addition to updating the original wording, this proposal makes the following changes:






a)


The specific plant protection treatments have been deleted, as they are not a specific characteristic of ‘Azeite de Trás-os-Montes’ and because there is specific legislation applicable to their use.










b)


Practices that are now unsustainable and environmentally unfriendly, such as clearing the soil of vegetation cover, have been deleted.








11.   Amendment – Harvest

Current version:
Wording of Article 7 of the production rules:
Harvesting of the fruit must be started when the maturation stage of the fruit is between stage 4 (black skin and green flesh) and stage 5 (black skin and violet flesh). Harvesting may be carried out manually or mechanically. The olives must be sent to the press as soon as they have been harvested. Any olives that simply fell from the trees must be separated from the general batch.
Proposed amendment:
The harvesting date is set each year by the producer group. Harvesting of the fruit must be started when the maturation stage of the fruit is between stage 4 (black skin and green flesh) and stage 5 (black skin and violet flesh).
The end of the harvest for olives that may use the ‘Azeite de Trás-os-Montes’ designation is set as the fifty-fifth day after the start of the harvest. The olives are collected directly from the tree without the use of abscission products, or are collected by mechanical processes with the compulsory use of a net or other receptacle placed under the tree to catch them.
The use of permanent nets is prohibited.
Olives collected off the ground cannot be used.
Olives suitable to produce olive oil with the ‘Azeite de Trás-os-Montes’ designation are stored in boxes or slatted pallets and delivered to the press at the latest within one day after harvest.
Justification:
The production methods were taken from the production rules attached to the product specification.
This proposal updates the wording, improving some harvest-related aspects that are essential for maintaining the quality of the olive oil.
12.   Amendment – Production of the olive oil

Current version:
Wording of the production rules:

Article 8
The olives should preferably be packaged in plastic boxes, which can also be used to transport them. Alternatively, they may be packaged in bulk if they are sufficiently protected.


Article 11

1.   The production of the olive oil begins when the press receives the olives. The olives must be washed and defoliated before storage and/or processing. The olives must not be stored for more than two days, in order to prevent an increase in acidity or any defects.


2.   The olives must be crushed in such a way that the paste is neither very thin nor very thick, as this makes it difficult to separate it from the oil.


3.   The size of the sieve must be increased during the season to prevent emulsions from forming, once the olives begin to become very ripe.


4.   Malaxation should not last less than 55 minutes in continuous systems and 30 minutes in classic systems and the temperature should not exceed 20-32 oC. When a large quantity of pomace is attached to the mixer blades, this is a sign that the paste has not been mixed well. The last beater of the mixer should have oil floating on the surface.


5.   The decanter’s liquid discharge outlet must be cleaned regularly. To start the decanter again, allow the blades to reach maximum rotation and only then add the paste. The temperature of the water for the decanter must not exceed 40 oC.
The sieves must be cleaned daily with a jet of hot water to prevent solid matter from entering the vertical centrifuges.


6.   The wastewater centrifuge must be washed in accordance with the solids content present, at most every hour (discharge).
Failure to do so will result in olive oil entering the drains.
The olive oil should come out of the wastewater centrifuge in drops and not in a continuous trickle. The rings of the vertical centrifuge must be changed as and when necessary. The olive oil that comes out of the centrifuge must be a greenish yellow colour. If it comes out too dark and glossy, this indicates that the temperature is too high.
The vertical centrifuges must be dismantled once a week for thorough cleaning. The amount of water added to the olive oil in the centrifuge must always be less than the amount of olive oil entered.
The temperature of the added water must not exceed 35 oC.
(…) 9. The press must be kept clean and in excellent hygienic condition. There should be no smells in the processing area, as they are easily taken on by olive oil.
Proposed amendment:
The olive oil always comes from a mixture of olive varieties defined under point 5.1. After harvesting, the olives are immediately sent to the press, packaged in plastic boxes or transported in bulk, provided that they are duly protected.
The production of the olive oil begins when the press receives the olives. The olives must be washed and defoliated before storage and/or processing.
The olives must not be stored for more than two days, in order to prevent an increase in acidity or any sensory defects in the oil.
No more than four days must pass between harvest and production.
The extraction process uses only mechanical processes and, during all stages of the process, the olive paste is not heated above 27 °C.
The olives are crushed in such a way that the paste is neither very thin nor very thick, so that it can be easily separated from the oil.
The size of the sieve is increased during the season to prevent emulsions from forming, due to the ripening of the olives.
The crushed paste is malaxed at a temperature not exceeding 20-32 oC for a minimum of 55 minutes for continuous systems and 30 minutes for classic systems.
The paste has been beaten well if the last blades of the mixer have oil floating on the surface.
The temperature of the water added into the mixer must not exceed 40 oC.
The temperature of the water added into the centrifuge must not exceed 35 oC, to ensure that the olive oil does not come out too dark.
With the exception of water, the use of processing aids to facilitate oil extraction is prohibited.
No treatment before extraction is permitted, except washing and pitting, and after extraction, only decanting, centrifuging and filtration.
Justification:
The production methods were taken from the production rules attached to the product specification.
This proposal updates the wording and deletes the practices that are not specific to the production of ‘Azeite de Trás-os-Montes’, such as the cleaning of the machinery.
The proposed changes do not remove the links proving that the quality or characteristics of the oil are essentially or exclusively due to the geographical area and they do not affect the single document.
Elements establishing the link between the product and the geographical environment


13.   Amendment – Specificity of the geographical area – natural factors

Current version: Wording of page 7 of the product specification
Physical geography – The shape and incline of the terrain largely determine the following conditions: erosion (steep slopes and convex forms), conservation (gentle slopes) and accumulation (concave forms).
A brief analysis of the region’s physical geography gives us two landscapes:






—


A series of flat planes with relatively gentle hills, more prominent in the Mirandela plateau and to a lesser extent in other areas, such as between Vimioso and Mogadouro, the south of Bragança, near Macedo de Cavaleiros, Izeda, Alfândega da Fé, Freixo de Espada-à-Cinta, Figueira de Castelo Rodrigo, Meda, Franco (between Murça and Mirandela), Jou, Rebordelo and Lebução. These areas have soil of an average depth and can be regarded as the region’s prime cereal-growing areas dominated by wheat, where the soil is most fertile and where it is hotter, and rye in the least fertile and coldest areas associated with potato growing.










—


A whole series of valleys, called sub-mountainous valleys, which vary in size depending on their origin and location. These valleys can take up a considerable area, such as with Veiga de Chaves, Vale de Vila Pouca, Vale da Vilariça, Veiga de Carvalhais, Veiga de Lila and Veiga da Campeã, or a small area when they are small patches of land next to waterways, relatively open between elevations. Such areas can be found throughout the region. The soil here is deep, cool and generally fertile. This is where the richest crops are grown or where there are permanent pastures, known locally as lameiros, which provide the main source of food for cattle.




HYPSOMETRY – For a better understanding of the terrain, five different hypsometric areas have been marked out on the map: up to 400 m, 400 m to 700 m, 700 m to 1 000 m. 1 000 m to 1 300 m, and above 1 300 m.
As can be seen from the attached map, the area with the most olive groves is at an altitude that generally does not go above 700 m.
NETWORK OF WATERWAYS
Apart from a small parcel of land in the north-west (drained by the Cavado river), the entire water network is controlled by the Douro river, which is the region’s main river and into which all the major tributaries converge: the Sabor, Tua, Pinhão, Corgo and Tâmega, from the right bank, and the Coa, Teja, Torto, Távora, Varosa and Paiva, from the left.
All along its route, the Douro carves a very deep valley out of the land. It has a fairly steep gradient, varying in altitude from 550 m at the border limit to 20 m at the downstream limit (at its confluence with the Paiva river). The secondary water network of both banks, which originates in the heights of the plateaus at 800/1 000 m above sea level, also runs through relatively deep valleys, at least near the Douro.
As regards water management, it should be noted that the entire network of waterways is in permanent flow, except for the interior subcontinental tertiary network, particularly in Terra Quente and the transition areas, which dries up during the height of the dry season.
CLIMATIC CHARACTERISTICS OF THE REGION IN QUESTION
While there is no doubt that Portugal’s climate varies greatly throughout the country, it also true that the climate within the Trás-os-Montes region is just as variable, mainly as a result of factors such exposure and altitude.

                  ‘In a region such as Trás-os-Montes, which is divided into mountains and plateaus, furrowed by deep valleys and facing south, these factors – altitude and exposure – disturb the usual influence of latitude, resulting in very pronounced contrasts in climate.’
               
In order to define the climate of the region in question, data were taken from the weather stations of Mirandela (1951-80), Bragança (1951-80), Vila Flor (1931-60) and Moncorvo (1931-60) and the rainfall stations of Alfândega da Fé, Argozelo, Bornes, Campo de Víboras, Carviçais, Chacim, Izeda, Jou, Macedo de Cavaleiros, Mogadouro, Peredo, Pinela, Rebordelo, Rio Torto, Sanhoane, Soutelo and Torre de D. Chama (1951-80).
This vast area can be grouped into regions with homogeneous climates, as indicated in the attached map.
GEOGRAPHICAL LOCATIONS OF THE WEATHER AND RAINFALL STATIONS








PLACE


LAT


LONG


ALT




Alfandega da Fé


41°20’


6°58’


600




Argozelo


41°39’


6°37’


650




Bornes


41°28’


7°01’


700




Bragança


41°48’


6°44’


690




Campo das Víboras


41°31’


6°33’


650




Carviçais


41°11’


6°54’


625




Celas


41°42’


6°56’


970




Chacim


41°28’


6°55’


520




Izeda


41°34’


6°44’


605




Jou


41°29’


7°25’


675




Macedo de Cavaleiros


41°33’


6°59’


550




Mirandela


41°31’


7°12’


250




Mogadouro


41°20’


6°43’


750




Moncorvo


41°10’


7°03’


415




Peredo


41°26’


6°53’


600




Pinela


41°41’


6°47’


870




Rebordelo


41°44’


7°11’


540




Rio Torto


41°33’


7°17’


450




Sanhoane


41°23’


6°34’


820




Soutelo


41°24’


6°45’


625




Torre Dona


41°39’


7°09’


335










Source:


National Institute of Meteorology and Geophysics (Instituto Nacional de Meteorologia e Geofísica – INMG)








AIR TEMPERATURE
Temperature and water are known to be the decisive factors for soil use. They are also the key factors for defining the regional and local climates.
As regards temperature, the following data were recorded: the average monthly temperature, the average minimum temperature, the average maximum temperature and the absolute maximum and minimum temperatures.
It is important to know the average temperature records, because, in order to complete their growth cycles, olive trees need around 5 300 °C (total of daily averages), distributed as follows according to Galvão:






1.


Vegetative growth begins when the average temperature of the environment is between 10 oC and 11 oC.










2.


Inflorescences appear at 15 oC after accumulation of 750 oC.










3.


Flowering begins at 18 oC to 19 oC with 550 oC accumulated over 2 (1 300oC).










4.


Fertilisation occurs at 21 °C to 22 °C with accumulation of 660 oC to 700 oC over 3.










5.


The olives ripen after having accumulated 3 300 °C over 3 before the intense cold arrives.
On the basis of the map, it can be concluded that these municipalities are located mainly in the Terra Quente and North Upper Douro regions. The rest of the olive groves are mainly found in the areas bordering Terra Quente.
Each municipality’s olive groves have been set up in their own way with a different form from the others. There are even differences at parish level within municipalities.
For this reason, it was decided to characterise the olive groves municipality by municipality, indicating the parishes that differ from the norm.




1 -   The Terra Quente area
Mirandela
Municipality with the highest number of olive trees in the north-east Trás-os-Montes region.
There are around 8 932 hectares of olive groves in this municipality, accounting for 34,22 % of its utilised agriculture area (UAA).
The olive groves are made up of the following varieties:






—


Verdeal Transmontana – 40 %










—


Cobrançosa – 30 %










—


Madural – 10 %










—


Cordovil – 13 %










—


Other – 7 %




According to the crop declarations, 60 % of the olive groves are set out in rows while the trees are scattered in the rest. It is common practice in this municipality to carry out cross-tillage twice a year to combat weeds. There are few years in which plant protection products are applied against the olive fruit fly (Dacus oleae) and the olive moth (Prays oleae).
Both cross-tillage and the low level of plant protection products applied (since they are not necessary) are characteristic of this area’s olive-growing system.
Macedo de Cavaleiros
This municipality also belongs to the Terra Quente region, although its northern part has climatic characteristics and therefore natural landscape that are typical of Terra Fria.
The olive groves in this municipality take up 7 475 hectares, which account for 21,89 % of its UAA.
In general, the olive groves are made up of the following varieties:






—


Cobrançosa – 65 %










—


Madural – 22 %










—


Verdeal – 10 %










—


Other – 3 %




There are parishes in this municipality, however, that grow olive varieties different from the established norm, e.g. Chacim, Morais and Bagueixe, which, despite having few olive trees, grow mainly the Santolhana variety, and Vilar do Monte, which mostly grows the Verdeal variety (around 80 %).
As with Mirandela, most of the olive groves are set out in rows (around 55 %).
Alfândega da Fé
This municipality’s olive groves take up 4 571 hectares.
The main difference between this municipality’s olive groves and those of the others in Terra Quente (Macedo and Mirandela) is the existence of the Borrenta or Borreira variety, which accounts for around 30 % of this municipality’s olive trees. The rest are made up of the following: 30 % Verdeal, 20 % Madural, 10 % Cobrançosa and 10 % other varieties.
The composition of the olive groves are homogeneous throughout the municipality, except for the parishes of Sambade, where the Cordovil variety makes up around 30 % of its olive groves, and Pombal, where the Madural, Cordovil and Cobrançosa varieties each account for 10 % of the olive groves.
2 -   The Vila Flor North Upper Douro area
Of all the municipalities in the north-east Trás-os-Montes region, after Mirandela, it is Vila Flor where olive trees represent the largest percentage of UUA (32,02 %).
The olive groves in this municipality account for 3 409 hectares and are made up of the following varieties: Cordovil (35 %), Redondil (15 %), Verdeal (25 %), Madural (10 %), Cobrançosa (12 %) and other varieties (3 %).
The olive trees are distributed fairly heterogeneously between the parishes. Almost all the olive trees in the parishes of Valverde and Nabo are of the Verdeal and Madural varieties respectively, while the composition of the olive groves is similar to the municipality average in the rest of the parishes.
Moncorvo
Moncorvo is the municipality in the north-east Trás-os-Montes region with the third largest olive groves in terms of area (4 685 ha).
Its olive groves consist of the following varieties: Cordovil (around 40 %), Verdeal (25 %), Madural (20 %), Negrinha (11 %) (mainly in the parishes bordering Freixo de Espada-à-Cinta) and other varieties (4 %).
This municipality’s olive groves are fairly heterogeneous. There are parishes such as Castedo, where almost all the olive trees are of the Cordovil variety, and Cabeça Boa, where around 85 % of the trees are of the Madural variety.
Carrazeda de Ansiães
This municipality’s olive groves take up 2 024 ha and 25,08 % of its UAA.
The olive groves are made up of the following varieties:






—


Cordovil – 45 %










—


Verdeal – 30 %










—


Carrasquenha – 10 %










—


Madural – 10 %










—


Other – 5 %




The vast majority of the olives produced in Carrazeda de Ansiães are processed outside the municipality, as it has no cooperative presses and hardly any of the private presses are operational.
3 -   Alto Tâmega
Valpaços
The olive groves in this municipality are made up of the following varieties: Cordovil (20 %), Madural (30 %), Verdeal (15 %), Cobrançosa (30 %) and other varieties (5 %).
Both the distribution and the composition of the olive grove in this municipality are quite varied. As regards distribution, it is the parishes bordering Terra Quente that have the largest area of olive trees.
As regards the composition of the olive groves, there are some parishes with quite a different composition, such as Argeriz (60 % Cordovil and 30 % Verdeal) and Veiga de Lila (60 % Madural and 35 % Verdeal).
4 -   The Terra Fria area
Bragança
In the municipality of Bragança, Izeda is one of the only parishes where olive trees take up a significant area.
In Izeda, almost all of the olive trees are of the Santolhana variety (around 90 %), while the rest are made up of different varieties, such as Madural and Cordovil.
Pages 49 to 68 of the product specification – description of an unrelated study.
Proposed amendment:
The two defining characteristics of the geographical area where ‘Azeite de Trás-os-Montes’ is produced are the unity of the geographical area that constitutes the Terra Quente region of Trás-os-Montes and its location at altitude – rising from 400 m to 1 300 m, although the most olive-grove-dense area is at an altitude 700 m or less.
It is an area with its own distinct terrain and soil, crossed by rivers, where olive trees grow at altitudes of up to 700 m.
The geographical area consists of: a) a series of flat planes with relatively gentle hills, more prominent in the Mirandela plateau and to a lesser extent in other areas, such as between Vimioso and Mogadouro, the south of Bragança, near Macedo de Cavaleiros, Izeda, Alfândega da Fé, Freixo de Espada-à-Cinta, Figueira de Castelo Rodrigo, Meda, Franco (between Murça e Mirandela), Jou, Rebordelo and Lebução.
These areas have soil of an average depth and can be regarded as the region’s prime cereal-growing areas dominated by wheat, where the soil is most fertile and where it is hotter, and rye in the least fertile and coldest areas associated with potato growing.
b) a whole series of submountainous valleys, varying in size. Among the largest areas are Veiga de Chaves, Vale de Vila Pouca, Vale da Vilariça, Veiga de Carvalhais, Veiga de Lila and Veiga da Campeã; while the smallest are small patches of land next to waterways, relatively open between elevations. The soil here is deep, cool and generally fertile. This is where the richest crops are grown or where there are permanent pastures, known locally as lameiros, which provide the main source of food for cattle.
There is a marked contrast between the rugged mountain terrain and the undulating plateaus traversed by a network of rivers embedded between steep slopes.
The quaternary formations created by previous rocks (therefore rich in carbon) are sometimes several metres high and provide an excellent location for growing olives. This quaternary legacy is made up of terraces characterised by the presence of laminated materials, with relatively coarse stratifications.
The geological formations and the way in which they have developed have had an impact on the morphological profile, as has the water network, the major rivers of which (tributaries of the Douro) generally flow from north to south, carving out parallel enclosed valleys.
Apart from a small parcel of land in the north-west (drained by the Cavado river), the entire water network is controlled by the Douro river, which is the region’s main river and into which all the major tributaries converge: the Sabor, Tua, Pinhão, Corgo and Tâmega, from the right bank, and the Coa, Teja, Torto, Távora, Varosa and Paiva, from the left.
All along its route, the Douro carves a very deep valley out of the land. It has a fairly steep gradient, varying in altitude from 550 m at the border limit to 20 m at the downstream limit (at its confluence with the Paiva river). The secondary water network of both banks, which originates in the heights of the plateaus at 800/1 000 m above sea level, also runs through relatively deep valleys, at least near the Douro. The entire network of waterways is in permanent flow, except for the interior subcontinental tertiary network, particularly in Terra Quente and the transition areas, which dries up during the height of the dry season.
The climate of the Trás-os-Montes region varies according to exposure and altitude. It is characterised, however, by a Mediterranean-type climate with a continental influence. It has hot, dry summers, but also night-time winter temperatures that are mainly sub-zero, as well as a very high annual temperature range (between 17 °C and 18 °C on average), in addition to significant daily temperature ranges and temperature inversion phenomena.
Geographical locations of the weather and rainfall stations








PLACE


LAT


LONG


ALT




Alfandega da Fé


41°20’


6°58’


600




Argozelo


41°39’


6°37’


650




Bornes


41°28’


7°01’


700




Bragança


41°48’


6°44’


690




Campo das Víboras


41°31’


6°33’


650




Carviçais


41°11’


6°54’


625




Celas


41°42’


6°56’


970




Chacim


41°28’


6°55’


520




Izeda


41°34’


6°44’


605




Jou


41°29’


7°25’


675




Macedo de Cavaleiros


41°33’


6°59’


550




Mirandela


41°31’


7°12’


250




Mogadouro


41°20’


6°43’


750




Moncorvo


41°10’


7°03’


415




Peredo


41°26’


6°53’


600




Pinela


41°41’


6°47’


870




Rebordelo


41°44’


7°11’


540




Rio Torto


41°33’


7°17’


450




Sanhoane


41°23’


6°34’


820




Soutelo


41°24’


6°45’


625




Torre Dona


41°39’


7°09’


335










Source:


National Institute of Meteorology and Geophysics (Instituto Nacional de Meteorologia e Geofísica – INMG)








Temperature and water are decisive factors for soil use. They are also, therefore, the key factors for defining the regional and local climates.
The region’s average temperature is a determining factor for the production of olives. In order to complete their annual production cycle, olives need an accumulated temperature (total average daily temperatures) of approximately 5 300 °C, distributed as follows:






1.


Vegetative growth begins when the average temperature of the environment is between 10 oC and 11 oC.










2.


Inflorescences appear at 15 oC after accumulation of 750 oC.










3.


Flowering begins at 18 oC to 19 oC with 550 oC accumulated over 2 (1 300oC).










4.


Fertilisation occurs at 21 °C to 22 °C with accumulation of 660 oC to 700 oC over 3.










5.


The olives ripen after having accumulated 3 300 °C over 3 before the intense cold arrives.




There are more olive groves in the area of Terra Quente and Upper Douro.
The Terra Quente area of Trás-os-Montes
This area has its own climatic characteristics, with very hot, dry summers and harsh winters. The soil is mostly schist with a low organic-material content. The area primarily consists of vegetation cover and Mediterranean-type plants, such as vineyards, olive groves and almond orchards.
The soil is very poor in macronutrients but very rich in micronutrients, on account of its schist origin.
As a result of the soil and the climate, products originating from there and grown there have very intense aromas and flavours.
The following parishes in this area are of particular note:
Mirandela: the municipality with the highest number of olive groves in the north-east Trás-os-Montes region – mainly the Verdeal Transmontana and Cobrançosa varieties.
Macedo de Cavaleiros: a parish with the climatic characteristics of the north and therefore a natural landscape typical of Terra Fria. A considerable area is taken up by olive groves, mainly of the Cobrançosa variety.
Alfândega da Fé: its characteristics are similar to those of Macedo and Mirandela, with the main variety being Verdeal.
The North Upper Douro area
There are a lot of clayish tertiary sedimentary deposits pebbled with quartz in Vale da Vilariça, a valley of the Vilariça river – a tributary of the Sabor in Upper Douro. The following parishes in this area are of particular note: Vila Flor, Moncorvo and Carrazeda de Ansiães – parishes with large olive groves, where the main varieties grown are Cordovil and Verdeal.
The Alto Tâmega area
This area is mainly made up of granite and schist soils. Of particular note is the parish of Valpaços, which has large olive groves, where the main varieties grown are Cordovil and Cobrançosa.
The Terra Fria area
This area, on the edge of the Iberian plateau on an ancient massif basically consisting of schist and granite, has two facies, generally corresponding to the regions –to the east and to the west –shaped out of the orographic alignment of the Nogueira and Montesinho mountain ranges.
As regards varieties, the Verdeal Transmontana olive for example, in spite of its late veraison, has a low water and oil content at the time of harvest. This guarantees good resistance to the first frosts, which have no effect on the quality of the olive oil. For this reason, the olives are picked before the arrival of the heavy frosts that occur more often in the last two weeks of December.
This means that the proportion of olives that are still green during harvesting is very high. Chlorophyll, which is fat-soluble, gives the olive oil its characteristic green tints in the first weeks after production.
The olive oil gradually loses these green tints over time, but its organoleptic characteristics remain unchanged. The olive oil then takes on golden tints.
The chlorophyll pigments actually break down when subjected to light. The olive oil is also rich in polyphenols and is bitter and spicy, which also ensures that it keeps well over time.
Justification:






1.


The characteristics of the geographical area are taken from the product specification.










2.


The text on the soil and climate conditions has been improved, as it had little information on the natural factors. The entire description of the study undertaken in the 80s and 90s (pages 49 to 68), however, has been deleted, as it was not relevant.
Pages 49 to 68.










3.


This amendment affects the single document.
This amendment affects the single document.












2.14.



Amendment – Specificity of the geographical area





14.   Amendment – Specificity of the geographical area – human factors

Current version:
Introduction of the product specification
Small-scale olive growing in Trás-os-Montes takes up around 40 000 hectares of land. Fruity, low-acid olive oil is made from the area’s olives, which belong to 30 000 olive farmers and produce around 8 million litres of olive oil, corresponding to approximately 200 litres of olive oil per hectare of olive grove. Throughout the process of restoring Portuguese olive production, the olive growers of Trás-os-Montes have almost always figured among those farmers who have taken the most care to look after their olive groves and to collect the olives manually in the best conditions possible.
To this day in the Terra Quente area of Trás-os-Montes, the olive tree is still considered a sacred tree on account of its productivity.
(…)
There are basically two reasons that explain the growth of the olive-growing area of Trás-os-Montes. First, the Trás-os-Montes olives groves have provided substantial financial support for the area’s rural economy. Second, since small-scale farming is the fundamental characteristic of olive growing in Trás-os-Montes, the olive harvest is mainly carried out by the families of the olive farmers, who help each other out during harvesting. This is in contrast to what happens in other provinces, where the olives are collected by paid workers.
In view of this situation, olive production in the north-east of Trás-os-Montes is expected to grow in relation to the average yields of the past, whereas olive production in other parts of the country is expected to remain stable or decrease. For this reason, and given that this is a region that produces proven high-quality olive oil, it was decided to conduct studies to demarcate an area with a designation of origin for ‘Azeite de Trás-os-Montes’.
Proposed amendment:
It is mainly small-scale, family farming (chestnuts, vegetables, olives, grapes, cherries, apples, almonds, etc.) that is carried out in the geographical area, with some holdings that operate as businesses, particularly in the olive-growing sector.
The area is characterised by a rich natural landscape made up of diverse ecosystems, including natural parks, ecological reserves and protected areas, as well as sites important for their natural beauty.
Olive oil production has been important in this region since at least the sixteenth century. The planting of olive groves was driven by the enormous added value that it brought to the land.
Over centuries the people who grew olives in this area were able to get the most out of the land to develop an olive oil with a timeless reputation.
The quality of the olive oil produced in this region is the result of the farmers’ know-how: over the centuries, they have chosen the varieties best suited to the local climate, they have taken into account the way in which the olive groves are exposed to sunlight and they have adopted the most appropriate cultivation and production practices – choosing the best time to harvest, the harvesting system, packaging the olives properly before processing, the processing system and the storage of the olive oil.
Of particular note is the fact that the olive groves are set out in rows in some areas and scattered in others, as is the chipping of the wood material.
In the past, they also used traditional cross-tillage twice a year to combat weeds, but this practice has been abandoned, because it is not good for the soil.
Justification:
The text on the natural factors of the geographical area’s characteristics has been expanded because there was little information on this aspect in the product specification.
15.   Amendment – Specificity of the product

Current version: n/a
Proposed amendment: The specificity of ‘Azeite de Trás-os-Montes’ comes from the majority use of the Verdeal Transmontana, Madural, Cobrançosa and Cordovil varieties, the specificities of the geographical area and, above all, the soil, the climate and the knowledge of the farmers.
The Verdeal Transmontana olive, for example, in spite of its late veraison, has a low water and oil content at the time of harvest. This guarantees good resistance to the first frosts, which have no effect on the quality of the olive oil.
For this reason, the olives are picked before the arrival of the heavy frosts that occur more often in the last two weeks of December.
This means that the proportion of olives that are still green during harvesting is very high. Chlorophyll, which is fat-soluble, gives the olive oil its characteristic green tints in the first weeks after production.
The olive oil gradually loses these green tints over time, but its organoleptic characteristics remain unchanged. The olive oil then takes on golden tints. The chlorophyll pigments actually break down when subjected to light. The olive oil is also rich in polyphenols and is bitter and spicy, which also ensures that it keeps well over time.
The olive oil obtained in this way has a low to very low acidity and aromas of fresh fruit with an occasional hint of almonds. It is greenish yellow in colour with dominant flavours of fresh fruit, with the occasional hint of almonds, and a sweet, tart, bitter and spicy element.
According to studies, margariney or coarse olive oils are the result of a hot, dry climate (Ferreira Lapa) and the soil characteristics (Ferreira da Silva), while the smoothest olive oils are those produced in granite formations and in Precambrian and Silurian schists – the geology of the districts of Bragança and Vila Real.
In this connection, as regards the acid content, the palmitoleic acid content of virgin olive oil from the Trás-os-Montes region is equal to or lower than its palmitic acid content, which is the opposite of the levels found in the olive oil from the rest of Portugal.
This particularity concerning the palmitic and palmitoleic acid content therefore appears to be one of the characteristics of virgin olive oil of the Terra Quente area of Trás-os-Montes.
Justification:






1.


The description of the specificity of the product was not included in the initial product specification, but is provided for under Article 7(1)(e) and (f) of Regulation (EU) No 1151/2012 and is important for demonstrating the olive oil’s link to the geographical area.










2.


This amendment affects the single document.




16.   Amendment – Link between the product and the geographical area

Current version:
Page 6 (Historical note)
Based both on historical documents still in our possession and on undeniable proof from modern scientific works, olive oil from Trás-os-Montes has been regarded – from earliest times through to the present day– as one of the best in the country.
Olive oil consumption in Trás-os-Montes also dates back to ancient times, as referred to by Dr Francisco da Fonseca Henriques on page 344 of his book ‘
                  Medicina Lusitana
                  ’ (Portuguese Medicine):

                  ‘Whoever, in the olive oil season, eats warm bread with that fresh olive oil in the press, before it is purified or refined, will ease their stomach and continue for several days more, just as some countryfolk would do in Trallos Montes, much to their benefit’. The planting of olive trees in Mirandela and its surrounding area dates back to the first half of the sixteenth century, since in his book ‘
                  Geografia
                  ’ (Geography), Dr João de Barros wrote ‘(...) the first olive trees were planted there very recently, and now the land has much olive oil’.
It would seem that the first olive trees were planted – in greater number than at present in Mirandela – on the right bank of the Tua river, since that is where olive trees can still be admired today, with their size suggesting that they have been there for centuries. When describing a day spent in the town of Miranda do Douro at the end of 1609, Manuel Severim de Faria wrote the following about the land near Pocinho: ‘The olive groves are still young, because they were first planted here 20 years ago. Even if, until then, this area did not have such trees, now, however, they are so bountiful that nowhere else are they seen to be more verdant and more grown.’
               
In 1886, the production of olive oil in the municipality of Mirandela consisted of 457 barrels (625 1) each holding 25 almuds (25 1), according to the report of the civil governor of the time.
In 1894, 776 kilolitres were produced.
In 1896, there were twelve olive oil presses in Mirandela, which was awarded the olive oil silver medal by Dr Ohmpio Guedes de Andrade at the 1903 Agricultural Fair held in Real Tapada da Ajuda.
According to the book ‘
                  Notas de Portugal
                  ’ (Notes on Portugal) (Lisbon 1908), the main olive varieties in Mirandela’s olive groves were: Madural, Verdeal, Cordovil, Sevilhana, Lentisca, Carrasquenha, Bical and Redondil.
In 1942, Costa Netto and Canhoto Vidal identified three producing regions on the sole and exclusive basis of a sound tradition of olive oil production and on the natural recognition of those same areas, with one of those regions being Além Douro (the area of north-east Trás-os-Montes or the Terra Quente area of Trás-os-Montes).
Proposed amendment:
How the specificities of the geographical area influence those of the product (causal link)
The quality of ‘Azeite de Trás-os-Montes’ is determined by the soil and climate conditions of the geographical area, the varieties of olives grown, the exposure of the olive groves, the know-how of the producers – specifically in relation to the harvest time, the harvesting system and the transport and processing operations –and the reputation of the olive oil.
The characteristics of the geographical area linked to the natural or human factors have shaped the olive-growing landscape of the Terra Quente area of Trás-os-Montes and influenced the specificities of ‘Azeite de Trás-os-Montes’.
The climate of the Trás-os-Montes region varies according to exposure and altitude. It is characterised, however, by a Mediterranean-type climate with a continental influence. It has hot, dry summers, but also night-time winter temperatures that are mainly sub-zero, as well as a very high annual temperature range (between 17°C and 18 °C on average), significant daily temperature ranges and temperature inversion phenomena.
As a result of the frequent temperature range phenomena in winter but also in spring and autumn, no olive trees are grown in low-lying areas. The quaternary formations created by previous rocks (therefore rich in carbon) are sometimes several metres high and provide an excellent location for growing olives. All these characteristics have contributed to certain varieties being selected for growing, such as Verdeal Transmontana, Madural, Cobrançosa and Cordovil, which has had an impact on the personality of ‘Azeite de Trás-os-Montes’. The Verdeal Transmontana olive, for example, in spite of its late veraison, has a low water and oil content at the time of harvest. This guarantees good resistance to the first frosts, which have no effect on the quality of the olive oil.
For this reason, the olives are picked before the arrival of the heavy frosts that occur more often in the last two weeks of December.
This means that the proportion of olives that are still green during harvesting is very high. Chlorophyll, which is fat-soluble, gives the olive oil its characteristic green tints in the first weeks after production.
There is also the know-how of the producers, who have been able to adapt to the soil and climate characteristics of the region, as reflected in their choice of varieties, their olive grove management methods, and, of course, their choice of harvest time, the rotation of the olives and the technical stages of olive oil production (Suzana Dias, 1984).
The packaging of the olives before processing, the processing system and the storage of the olive oil also have an impact on the quality of the olive oil. This causal link between ‘Azeite de Trás-os-Montes’ and the geographical area has been recognised by the fact that the quality of an olive oil is determined by a large number of factors, such as the soil and climate conditions present, the varieties of olive trees, the exposure of the olive groves, the harvesting time and system, the packaging of the olives before processing, the processing system and the storage of the olive oil.
The production of olive oil has been important in the geographical area where ‘Azeite de Trás-os-Montes’ is produced since at least the sixteenth century, as demonstrated by the references to olive oil in the book ‘
                  Geografia
                  ’ (Geography) by Dr João de Barros: ‘the first olive trees were planted there very recently, and now the land has much olive oil’.
When describing a day spent in the town of Miranda do Douro at the end of 1609, Manuel Severim de Faria wrote the following about the land near Pocinho: ‘The olive groves are still young, because they were first planted here 20 years ago. Even if, until then, this area did not have such trees, now, however, they are so bountiful that nowhere else are they seen to be more verdant and more grown.’
               
There are also references to the varieties of olive tree, such as in 1908, in the book ‘
                  Notas de Portugal
                  ’ (Notes on Portugal) (Lisbon 1908), which states that the main olive varieties in Mirandela’s olive groves were: Madural, Verdeal, Cordovil, Sevilhana, Lentisca, Carrasquenha, Bical and Redondil.
In 1942, Costa Netto and Canhoto Vidal identified three producing regions on the sole and exclusive basis of a sound tradition of olive oil production and on the natural recognition of those same areas, with one of those regions being Além Douro (the area of north-east Trás-os-Montes or the Terra Quente area of Trás-os-Montes).
Lastly, ‘Azeite de Trás-os-Montes’ is recognised by consumers. The consumption of olive oil in Trás-os-Montes can be said to date back to ancient times, since, on page 344 of his book ‘
                  Medicina Lusitana
                  ’ (Portuguese Medicine), Dr Francisco da Fonseca Henriques wrote the following:

                  ‘Whoever, in the olive oil season, eats warm bread with that fresh olive oil in the press, before it is purified or refined, will ease their stomach and continue for several days more, just as some countryfolk would do in Trallos Montes, much to their benefit’.

                  ‘Azeite de Trás-os-Montes’ has now gained an excellent reputation. According to the ‘EVOO World Ranking’, which was created by the World Association of Journalists and Writers of Wines, Liquors and others (WAWWJ) to inform consumers about the quality of the most prize-winning extra virgin olive oils in the world and which has been published each year for over a decade on the basis of the World Ranking Wine and Spirit (WRW&S) classification, the designations of origin associated with olive oil, such as ‘Azeite de Trás-os-Montes’ constantly feature in the annual TOP100 in the world, while in terms of ranking, Portuguese olive oils always receive the most awards each year, whether they are produced by cooperatives or by presses and private producers.
Justification:






1.


The description of the causal link between the specificity of the product and the geographical area was taken from different sections of the introduction of the initial product specification.










2.


Under Article 7(1)(e) and (f) of Regulation (EU) No 1151/2012, it is important to demonstrate the olive oil’s link to the geographical area.










3.


This amendment affects the single document.




17.   Amendment – Inspection body

Current version:
Wording taken from the Internal Regulations

Article 1
The olive oil is certified by affixing a mark (indicated in the annex) to each unit of packaging when they leave the production facility.


Article 2
Approval of the certification mark referred to in the previous Article is carried out by the private inspection and certification body, the Trás-os-Montes and Upper Douro Olive Oil Interprofessional Association (Associação Inter-Profissional do Azeite de Trás-Os-Montes e Alto Douro – AIATAD), or by industry representatives expressly authorised by the AIATAD.
Producers of ‘Azeite de Trás-os-Montes’ are not permitted to delegate the authorisation referred to in the previous paragraph.


Article 3
Certification may be granted only to olive oil meeting the conditions laid down in the annexes to Regulation No 136/66/EEC and Regulation (EEC) No 2568/91 and which has been:






a)


Produced in accordance with the production rules of the Trás-os-Montes and Upper Douro Olive Growers’ Association (Associação de Olivicultores de Trás-os-Montes e Alto Douro – AOTAD);










b)


Inspected by the AIATAD.






Article 4 (Part 1)

1.   The authorisation to use the certification mark provided for in Article 2 is dependent on the systematic monitoring actions to be carried out by the AIATAD on the production and manufacturing conditions of the producers permitted by the AOTAD to use the ‘Azeite de Trás-os-Montes’ designation of origin.


3.   The monitoring actions will focus on the following areas:






a)


The olive harvesting, packaging, transport and storage conditions;










b)


The characteristics of the raw materials;










c)


The technical and hygiene rules followed for the receipt and production of the olive oil (including any sampling of olives and olive oil);










d)


The rules for packaging the olive oil.






4.   To this end, the AIATAD officials will systematically check compliance with each of the points of the AOTAD production rules and always draw up the corresponding report.


5.   A copy of this report, which must be signed by the inspection official and by the producer subject to the inspection, must be sent to the AOTAD.



Article 6

1.   Inspection of compliance with the production rules and conditions shall be carried out by the AIATAD through its officials and officials accredited for this purpose.


2.   In the course of their work, the above-mentioned AIATAD inspection officials shall have free access to all the premises and facilities owned by the olive oil producers and manufacturers registered and associated with the olive oil’s production, i.e. the olive groves and the production and storage facilities.


3.   In the performance of their duties, the inspection officials shall also have free access to all the records of the producers relating to the production, inspection and marketing of the olive oil.


4.   The inspection officials are obliged to maintain professional secrecy in relation to the data obtained during their work. This obligation must also be maintained after they have stopped working for the AIATAD.


5.   The inspection officials may not have any private interests in the holdings that they inspect, and their remuneration shall not be directly dependent on the olive oil producers and manufacturers or on the quantities of olive oil inspected and certified.



Article 9

1.   The AIATAD has a Certification Board comprising representatives of:






a)


olive oil producers;










b)


olive oil manufacturers;










c)


olive oil distributors;










d)


consumers;










e)


olive oil sellers.






2.   This Board is responsible for the AIATAD’s overall operating policy concerning the inspection and certification of ‘Azeite de Trás-os-Montes’ and for monitoring the entire technical and economic process of inspection and certification.
The Certification Board is appointed for a period of three years and is composed of:
The President: Manuel Maria Meneses, Director of the Moncorvo Olive Growers’ Cooperative (Cooperativa dos Olivicultores de Moncorvo).
Members:
An olive producers’ representative:
António Clemente Menéres Manso, President of the AOTAD, agricultural engineer and olive grower.
An olive manufacturers’ representative: Francisco Almiro Cristino, Director of the Macedo de Cavaleiros Agricultural Cooperative (Cooperativa Agrícola de Macedo de Cavaleiros).
A distributors’ representative: Normando Augusto Pereira, olive packer.
An olive sellers’ representative: Manuel Rodrigues da Silva, President of the Mirandela Commercial and Industrial Association (Associação comercial e industrial de Mirandela).
A consumers’ representative: João de Deus da Silva, pharmacist.


4.   The Certification Board meets whenever requested by the AIATAD or any of the interested parties. The President has the right to vote only in the event of a tied vote of the members.



Article 10
The AIATAD must comply with the requirements laid down by law for a body recognised as a private inspection and certification body.


Article 11
The inspection and certification costs will be calculated provisionally on the basis of the cost of the certification mark, plus the per-km travel costs of the AIATAD officials and the costs of collecting, handling and analysing the samples.
Proposed amendment:
The competent authority for verifying compliance with the product specification is the Directorate-General for Agriculture and Rural Development (Direção-Geral de Agricultura e Desenvolvimento Rural – DGADR)





Avenida Afonso Costa 3




1949-002 Lisbon, Portugal




Tel. +351 218442-200




Email: dqrg@dgadr.pt





The competent authority may delegate this competence to a control body (CB) designated by the producer group and accredited for that purpose in accordance with the law (Standard EN 17065).
The identity of this body can be found on the DGADR website and in the European Commission database.
Justification:






1.


The wording of this section has been amended to bring the heading and content into line with Article 7(1)(g) of Regulation (EU) No 1151/2012 and the official control rules approved by Regulation (EU) 2017/625 of the European Parliament and of the Council of 15 March 2017 (official control).










2.


The specific control rules are taken from the control plan.










3.


This amendment affects the single document.





18.   Amendment – Labelling

The wording on labelling was taken from Article 8 of the production rules:
The AOTAD will create a label for olive oils classified with the designation of origin, which must include the following details:






1.


The ‘Azeite de Trás-os-Montes’ designation of origin










2.1.


Virgin olive oil, or










2.2.


Extra virgin olive oil,










2.3.


Special extra virgin olive oil.










3.


Acidity










4.


Batch










5.


Date of durability, written as:

                           ‘Best before end of ...’
                        










6.


Net quantity
Name and address of both the production and packaging enterprises.
Proposed amendment:
The labelling of ‘Azeite de Trás-os-Montes’ must include the following wording and graphic elements:






—


The wording ‘Azeite de Trás-os-Montes’ – ‘Protected Designation of Origin’ or ‘PDO’;










—


the symbol of the European Union;










—


the identity of the producer/operator (name, company name and address);










—


the logo indicated below, adapted to the different packaging formats.








Justification:






1.


To bring the wording into line with the optional labelling rules laid down in Article 7(1)(h) and Article 12(4) and (5) of Regulation (EU) No 1151/2012 and Article 3 of Regulation (EU) No 668/2014, to strengthen the checks and identify the registered designation.










2.


To replace the previous logo with a new one for the designation.










3.


This amendment does not restrict marketing and does not affect the single document.




Conclusions concerning the amendment to the product specification:






1.


In line with the previous analyses of the product specification, the application for an amendment to the product specification describes and justifies the amendments, demonstrates that the proposed changes constitute ‘standard amendments’ and summarises the reasons why the amendments are needed, in accordance with Article 6b of Regulation (EU) No 664/2014 of 18 December 2013.










2.


All the proposed amendments are standard amendments, as they are not Union amendments (Article 53 of Regulation (EU) No 1151/2012 and Articles 6 and 6b of Regulation (EU) No 664/2014).










3.


The registration of the designation of origin ‘Azeite de Trás-os-Montes’ PDO did not have a single document, because such a document was not needed when the designation was registered.










4.


The proposed single document presented complies with the provisions of Annex I to Implementing Regulation (EU) No 668/2014.
This amendment affects the single document.




SINGLE DOCUMENT


                     ‘Azeite de Trás-os-Montes’
                  


EU No: PDO-PT-0216-AM01 - 1.4.2024
                  


PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]



                  ‘Azeite de Trás-os-Montes’
               

2.   Member State or Third Country

Portugal
3.   Description of the 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 the name in (1) applies


                  ‘Azeite de Trás-os-Montes’ is a low- to very-low-acid olive oil obtained from the fruit Olea europaea L., extracted by manual or mechanical ‘Azeite de Trás-os-Montes’ processes from olives of the Verdeal Transmontana, Madural, Cobrançosa and Cordovil varieties and other traditional varieties approved by the producer group from olive groves located in the geographical production area.
Organoleptic characteristics

                  ‘Azeite de Trás-os-Montes’ is a balanced, low- to very-low-acid olive oil with the following characteristics:






—


a greenish yellow colour;










—


an intense fragrance dominated by combined or isolated aromas of fresh fruit, with the occasional hint of almonds;










—


in terms of taste, the dominant flavours are fresh fruit with the occasional hint of almonds, and a sweet, tart, bitter and spicy element.




Chemical characteristics:
Parameter value
Acidity –
Extra virgin olive oil – maximum 0,8 %
Virgin olive oil – maximum 1,5 %
Absorbance:
K232 – maximum 2,0
K270 – maximum 0,20
Delta E – maximum 0,01
Peroxide value – 15 mg/kg meq O2/kg
Trilinolein – maximum 0,3 %
Triglycerides (%) –
LLL – 0,01 to 0,3
OLLn – 0,1 to 0,5
PLLn – 0,0 to 0,2
OLL – 0,1 to 3,0
PLL – 0,4 to 0,7
POLn – 0,1 to 0,4
POL – 3,0 to 7,0
PPL – maximum 1,0
OOO – 36,0 to 58,0
POO – 13,0 to 23,0
PPO – 1,0 to 3,5
StOO – 3,5 to 8,5
PstO – 0,7 to 1,5
PPSt – 0,5 to 1,2
Fatty acids (%) –
C14:0 (myristic acid) – less than 0,03 %
C16:0 (palmitic acid) – 6,0 to 15,0
C16:1 (palmitoleic acid) – 0,2 to 1,0
C17:0 (margaric acid) – maximum 0,4
C17:1 (margaroleic acid) – maximum 0,4
C18:0 (stearic acid) – 1,5 to 4,0
C18:1 (oleic acid) – 68,0 to 83,0
C18:2 (linoleic acid) – 4,0 to 14,0
C18:3 (linolenic acid) – 0,5 to 1,0
C20:0 (arachidic acid) – maximum 0,5
C20:1 (gadoleic acid) – maximum 0,3
C22:0 (behenic acid) – maximum 0,3
C24:0 (lignoceric acid) – maximum 0,2
Trans-fatty acids –
TRANSOLEIC < 0,03
TRANSLINOLEIC + TRANSLINOLENIC < 0,03
TRANSOLEIC < 0,03
Sterols (%)
Cholesterol – maximum 0,3
Brassicasterol < or = 0,1
Campesterol < or = 4,0
Stigmasterol < Campesterol
Apparent beta-sitosterol > 94,0
Delta7-stigmasterol < 0,4
Total sterols (mg/kg) 1 000
               
Maximum erythrodiol + uvaol – 3,5
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Not applicable
3.4.   Specific steps in production that must take place in the identified geographical area

The production of the raw materials, the processing and the storage 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


                  ‘Azeite de Trás-os-Montes’ virgin olive oil and extra virgin olive oil is packaged in receptacles with a maximum capacity of five (5) litres.
The material used in the packaging must be inert and safe in order to enter into contact with the olive oil. The use of lighter packaging adapted to the current market is permitted.
3.6.   Specific rules concerning labelling of the product the registered name refers to

The labelling of ‘Azeite de Trás-os-Montes’ must include the following wording and graphic elements:






—


The wording ‘Azeite de Trás-os-Montes’ – ‘Protected Designation of Origin’ or ‘PDO’;










—


the symbol of the European Union;










—


the identity of the producer/operator (name, company name and address);










—


the logo indicated below, adapted to the different packaging formats.









4.   Concise definition of the geographical area

It is restricted to the parishes of: Mirandela, Vila Flor, Alfândega da Fé, Macedo de Cavaleiros, Vila Nova de Foz Côa, Carrazeda de Ansiães, Valpaços, Murça, Moncorvo, Bragança: the Union of Parishes of Izeda, Calvelhe and Paradinha Nova, Macedo de Mato, Vimioso: the parish of Santulhão, Mogadouro: the Union of Parishes of Mogadouro, Valverde, Vale de Porco and Vilar de Rei, Paradela, Brunhoso, Castro Vicente, Vale da Madre, the Union of Parishes of Remondes and Soutelo, and Azinhoso.
5.   Link with the geographical area

The quality of ‘Azeite de Trás-os-Montes’ is determined by the soil and climate conditions of the geographical area, the varieties of olives grown, the exposure of the olive groves, the know-how of the producers – specifically in relation to the harvest time, the harvesting system and the transport and processing operations – and the reputation of the olive oil.
5.1.   Specificity of the geographical area – natural factors

The two defining characteristics of the geographical area where ‘Azeite de Trás-os-Montes’ is produced are the unity of the geographical area that constitutes the Terra Quente region of Trás-os-Montes and its location at altitude – rising from 400 m to 1 300 m, although the most olive-grove-dense area is at an altitude 700 m or less.
It is an area with its own distinct terrain and soil, crossed by rivers, where olive trees grow at altitudes of up to 700 m. There is a marked contrast between the rugged mountain terrain and the undulating plateaus traversed by a network of rivers embedded between steep slopes.
The quaternary formations created by previous rocks (therefore rich in carbon) are sometimes several metres high and provide an excellent location for growing olives. This quaternary legacy is made up of terraces characterised by the presence of laminated materials, with relatively coarse stratifications.
The geological formations and the way in which they have developed have had an impact on the morphological profile, as has the water network, the major rivers of which (tributaries of the Douro) generally flow from north to south, carving out parallel enclosed valleys.
Apart from a small parcel of land in the north-west (drained by the Cavado river), the entire water network is controlled by the Douro river, which is the region’s main river and into which all the major tributaries converge: the Sabor, Tua, Pinhão, Corgo and Tâmega, from the right bank, and the Coa, Teja, Torto, Távora, Varosa and Paiva, from the left.
All along its route, the Douro carves a very deep valley out of the land. It has a fairly steep gradient, varying in altitude from 550 m at the border limit to 20 m at the downstream limit (at its confluence with the Paiva river). The secondary water network of both banks, which originates in the heights of the plateaus at 800/1 000 m above sea level, also runs through relatively deep valleys, at least near the Douro. The entire network of waterways is in permanent flow, except for the interior subcontinental tertiary network, particularly in Terra Quente and the transition areas, which dries up during the height of the dry season.
The climate of the Trás-os-Montes region varies according to exposure and altitude. It is characterised, however, by a Mediterranean-type climate with a continental influence. It has hot, dry summers, but also night-time winter temperatures that are mainly sub-zero, as well as a very high annual temperature range (between 17 °C and 18 °C on average), in addition to significant daily temperature ranges and temperature inversion phenomena.
Temperature and water are decisive factors for soil use. They are also, therefore, the key factors for defining the regional and local climates.
The region’s average temperature is a determining factor for the production of olives. In order to complete their annual production cycle, olives need an accumulated temperature (total average daily temperatures) of approximately 5 300 °C, distributed as follows:






1.


Vegetative growth begins when the average temperature of the environment is between 10 oC and 11 oC.










2.


Inflorescences appear at 15 oC after accumulation of 750 oC.










3.


Flowering begins at 18 oC to 19 oC with 550 oC accumulated over 2 (1 300oC).










4.


Fertilisation occurs at 21 °C to 22 °C with accumulation of 660 oC to 700 oC over 3.










5.


The olives ripen after having accumulated 3 300 °C over 3 before the intense cold arrives.




There are more olive groves in the area of Terra Quente and Upper Douro.
The Terra Quente area of Trás-os-Montes
This area has its own climatic characteristics, with very hot, dry summers and harsh winters. The soil is mostly schist with a low organic-material content. The area primarily consists of vegetation cover and Mediterranean-type plants, such as vineyards, olive groves and almond orchards.
The soil is very poor in macronutrients but very rich in micronutrients, on account of its schist origin. As a result of the soil and the climate, products originating from there and grown there have very intense aromas and flavours.
The following parishes in this area are of particular note:
Mirandela: the municipality with the highest number of olive groves in the north-east Trás-os-Montes region – mainly the Verdeal Transmontana and Cobrançosa varieties.
Macedo de Cavaleiros: a parish with the climatic characteristics of the north and therefore a natural landscape typical of Terra Fria. A considerable area is taken up by olive groves, mainly of the Cobrançosa variety.
Alfândega da Fé: its characteristics are similar to those of Macedo and Mirandela, with the main variety being Verdeal.
The North Upper Douro area
There are a lot of clayish tertiary sedimentary deposits pebbled with quartz in Vale da Vilariça, a valley of the Vilariça river – a tributary of the Sabor in Upper Douro. The following parishes in this area are of particular note: Vila Flor, Moncorvo and Carrazeda de Ansiães – parishes with large olive groves, where the main varieties grown are Cordovil and Verdeal.
The Alto Tâmega area
This area is mainly made up of granite and schist soils. Of particular note is the parish of Valpaços, which has large olive groves, where the main varieties grown are Cordovil and Cobrançosa.
The Terra Fria area
This area, on the edge of the Iberian plateau on an ancient massif basically consisting of schist and granite, has two facies, generally corresponding to the regions –to the east and to the west –shaped out of the orographic alignment of the Nogueira and Montesinho mountain ranges.
As regards varieties, the Verdeal Transmontana olive for example, in spite of its late veraison, has a low water and oil content at the time of harvest. This guarantees good resistance to the first frosts, which have no effect on the quality of the olive oil. For this reason, the olives are picked before the arrival of the heavy frosts that occur more often in the last two weeks of December.
This means that the proportion of olives that are still green during harvesting is very high. Chlorophyll, which is fat-soluble, gives the olive oil its characteristic green tints in the first weeks after production.
The olive oil gradually loses these green tints over time, but its organoleptic characteristics remain unchanged. The olive oil then takes on golden tints. The chlorophyll pigments actually break down when subjected to light and the olive oil is also rich in polyphenols and is bitter and spicy, which also ensures that it keeps well over time.
5.2.   Specificity of the geographical area – human factors

It is mainly small-scale, family farming (chestnuts, vegetables, olives, grapes, cherries, apples, almonds, etc.) that is carried out in the geographical area, with some holdings that operate as businesses, particularly in the olive-growing sector.
The area is characterised by a rich natural landscape made up of diverse ecosystems, including natural parks, ecological reserves and protected areas, as well as sites important for their natural beauty.
Olive oil production has been important in this region since at least the sixteenth century. The planting of olive groves was driven by the enormous added value that it brought to the land. Over centuries the people who grew olives in this area were able to get the most out of the land to develop an olive oil with a timeless reputation.
The quality of the olive oil produced in this region is the result of the farmers’ know-how: over the centuries, they have chosen the varieties best suited to the local climate, they have taken into account the way in which the olive groves are exposed to sunlight and they have adopted the most appropriate cultivation and production practices – choosing the best time to harvest, the harvesting system, packaging the olives properly before processing, the processing system and the storage of the olive oil.
Of particular note is the fact that the olive groves are set out in rows in some areas and scattered in others, as is the chipping of the wood material. In the past, they also used traditional cross-tillage twice a year to combat weeds, but this practice has been abandoned, because it is not good for the soil.
5.3.   Specificity of the product

The specificity of ‘Azeite de Trás-os-Montes’ comes from the majority use of the Verdeal Transmontana, Madural, Cobrançosa and Cordovil varieties, the specificities of the geographical area and, above all, the soil, the climate and the knowledge of the farmers.
The Verdeal Transmontana olive, for example, in spite of its late veraison, has a low water and oil content at the time of harvest. This guarantees good resistance to the first frosts, which have no effect on the quality of the olive oil.
For this reason, the olives are picked before the arrival of the heavy frosts that occur more often in the last two weeks of December.
This means that the proportion of olives that are still green during harvesting is very high. Chlorophyll, which is fat-soluble, gives the olive oil its characteristic green tints in the first weeks after production.
The olive oil gradually loses these green tints over time, but its organoleptic characteristics remain unchanged. The olive oil then takes on golden tints. The chlorophyll pigments actually break down when subjected to light. The olive oil is also rich in polyphenols and is bitter and spicy, which also ensures that it keeps well over time.
The olive oil obtained in this way has a low to very low acidity and aromas of fresh fruit with an occasional hint of almonds. It is greenish yellow in colour with dominant flavours of fresh fruit, with the occasional hint of almonds, and a sweet, tart, bitter and spicy element.
According to Ferreira Lapa (1), margariney or coarse olive oils are the result of a hot, dry climate, while Ferreira da Silva associates it with the characteristics of the soil. The smoothest olive oils are said to be those produced in granite formations and in Precambrian and Silurian schists – the geology of the districts of Bragança and Vila Real.
In this connection, as regards the acid content, the palmitoleic acid content of virgin olive oil from the Trás-os-Montes region is equal to or lower than its palmitic acid content, which is the opposite of the levels found in the olive oil from the rest of Portugal.
This particularity concerning the palmitic and palmitoleic acid content therefore appears to be one of the characteristics of virgin olive oil of the Terra Quente area of Trás-os-Montes.
5.4.   How the specificities of the geographical area influence those of the product (causal link)

The quality of ‘Azeite de Trás-os-Montes’ is determined by the soil and climate conditions of the geographical area, the varieties of olives grown, the exposure of the olive groves, the know-how of the producers – specifically in relation to the harvest time, the harvesting system and the transport and processing operations – and the reputation of the olive oil.
The characteristics of the geographical area linked to the natural or human factors have shaped the olive-growing landscape of the Terra Quente area of Trás-os-Montes and influenced the specificities of ‘Azeite de Trás-os-Montes’.
The climate of the Trás-os-Montes region varies according to exposure and altitude. It is characterised, however, by a Mediterranean-type climate with a continental influence. It has hot, dry summers, but also night-time winter temperatures that are mainly sub-zero, as well as a very high annual temperature range (between 17 °C and 18 °C on average), significant daily temperature ranges and temperature inversion phenomena. As a result of the frequent temperature range phenomena in winter but also in spring and autumn, no olive trees are grown in low-lying areas.
The quaternary formations created by previous rocks (therefore rich in carbon) are sometimes several metres high and provide an excellent location for growing olives.
All these characteristics have contributed to certain varieties being selected for growing, such as Verdeal Transmontana, Madural, Cobrançosa and Cordovil, which has had an impact on the personality of ‘Azeite de Trás-os-Montes’.
There is also the know-how of the producers, who have been able to adapt to the soil and climate characteristics of the region, as reflected in their choice of varieties, their olive grove management methods, and, of course, their choice of harvest time, the rotation of the olives and the technical stages of olive oil production (Suzana Dias, 1984) (2).
The packaging of the olives before processing, the processing system and the storage of the olive oil also have an impact on the quality of the olive oil.
The production of olive oil has been important in the geographical area where ‘Azeite de Trás-os-Montes’ is produced since at least the sixteenth century, as demonstrated by the references to olive oil by Dr João de Barros. A contemporary of Manuel I of Portugal, he was a chronicler and historian, and the author of ‘
                  Geografia de Entre Douro e Minho
                  ’ (Geography of between the Douro and the Minho), in which he wrote: ‘olives have been found to have been growing there since at least 1548 and the first olive trees were planted there very recently, and now the land has much olive oil’ (3).
When describing a day spent in the town of Miranda do Douro at the end of 1609, Manuel Severim de Faria wrote the following about the land near Pocinho: ‘The olive groves are still young, because they were first planted here 20 years ago. Even if, until then, this area did not have such trees, now, however, they are so bountiful that nowhere else are they seen to be more verdant and more grown.’
               
There are also references to the varieties of olive tree, such as in 1908, in the book ‘
                  Notas de Portugal
                  ’ (Notes on Portugal) (Lisbon 1908) (4), which states that the main olive varieties in Mirandela’s olive groves were: Madural, Verdeal, Cordovil, Sevilhana, Lentisca, Carrasquenha, Bical and Redondil.
In 1942, Costa Netto and Canhoto Vidal (5) identified three producing regions on the sole and exclusive basis of a sound tradition of olive oil production and on the natural recognition of those same areas, with one of those regions being Além Douro (the area of north-east Trás-os-Montes or the Terra Quente area of Trás-os-Montes).
Lastly, ‘Azeite de Trás-os-Montes’ is recognised by consumers.
The consumption of olive oil in Trás-os-Montes can be said to date back to ancient times, since, on page 344 of his book ‘
                  Medicina Lusitana
                  ’ (Portuguese Medicine), Dr Francisco da Fonseca Henriques wrote the following: ‘Whoever, in the olive oil season, eats warm bread with that fresh olive oil in the press, before it is purified or refined, will ease their stomach and continue for several days more, just as some countryfolk would do in Trallos Montes, much to their benefit’ (6).

                  ‘Azeite de Trás-os-Montes’ has now gained an excellent reputation. According to the ‘EVOO World Ranking’, which was created by the World Association of Journalists and Writers of Wines, Liquors and others (WAWWJ) to inform consumers about the quality of the most prize-winning extra virgin olive oils in the world and which has been published each year for over a decade on the basis of the World Ranking Wine and Spirit (WRW&S) classification, the designations of origin associated with olive oil, such as ‘Azeite de Trás-os-Montes’ constantly feature in the annual TOP100 in the world, while in terms of ranking, Portuguese olive oils always receive the most awards each year, whether they are produced by cooperatives or by presses and private producers.






(1)


Lapa, João Inácio Ferreira, 1823-1892, Lisbon: National Press, 1871, Digital copy available at the HathiTrust Digital Library, Technologia rural, ou artes chimicas, agricolas e florestaes (Rural Technology, or chemical, agricultural and forestry arts) / João Ignacio Ferreira Lapa










(2)


Ferreira Dias, M.S.L. (1984), Contribuição Estatística para o Estudo da Viabilidade de Demarcação de Regiões Oleícolas Portuguesas, (Statistical contribution to the Study on the Feasibility of Demarcating Portuguese Olive Oil Regions), end-of-internship report for the agri-industrial engineering degree at the Technical University of Lisbon, School of Agriculture, p. 51.










(3)


BARROS, João – Geografia de Entre Douro e Minho e Trás-os-Montes. (Geography of Between the Douro and the Minho and Trás-os-Montes). Porto: Edição da Câmara Municipal do Porto (Porto City Council Publishing Press). 1919, p. 0. Barros, João de (1505? to 1553?). Writer, moralist and geographer. In ‘Geografia d’Entre Douro e Minho e Trallosmontes’ (Collection of unpublished manuscripts. Volume 5. Porto: Porto City Library, 1919), written around 1549, among his many notes on the Trás-os-Montes region, he wrote the following about Mirandela: ‘the first olive trees were planted there very recently, and now the land has much olive oil’. On the basis of the writings of João de Barros, we believe that the first olive trees planted in the lowlands of Mirandela (Carvalhais, Vale Pereiro, Vale Madeiro, Frecha, etc.) and Freixo de Espada à Cinta (Carril, Vale de Igreja, etc.) date back to the end of the fifteenth century/beginning of the sixteenth century.










(4)


Rio de Janeiro National Exhibition , Rio de Janeiro, 1908, 
                              ‘Azeite, óleos e condimentos’, ‘Notas sobre Portugal’, (Olive oil, oils and condiments. Notes on Portugal) Volume I, Lisbon, National Press, 1908-1909.










(5)


Vidal, V. Canhoto and Neto, I. Costa: Azeites elementares (Elementary olive oils) Communication presented at the First National Congress of Agricultural Sciences.










(6)


Henriques (Francisco da Fonseca).— MEDICINA LUSITANA // SOCORRO DELPHICO (Portuguese Medicine // Delphic Assistance), Porto, Episcopal Office of Manuel Pedroso Coimbra, 1750.





Reference to publication of the product specification


https://tradicional.dgadr.gov.pt/images/prod_imagens/azeites/docs/CE_AzeiteTrasMontes_270224.pdf



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


ELI: http://data.europa.eu/eli/C/2024/5144/oj
ISSN 1977-091X (electronic edition)