Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27
Date: 2026-05-28
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Navarre, Spain, consumer information, designation of origin, labelling, olive oil, product designation, quality control of agricultural products








C_202602822EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/2822


28.5.2026






Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27 (1)

(C/2026/2822)

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

(Article 24 of Regulation (EU) 2024/1143)


‘Aceite de Navarra’


EU reference number: PDO-ES-0695-AM01 – 3.3.2026
                  

1.   Name of product

‘Aceite de Navarra’
2.   Geographical indication type







☑


PDO










☐


PGI










☐


GI




3.   Sector







☑


Agricultural products










☐


Wines










☐


Spirit drinks




4.   Country to which the geographical area belongs

Spain
5.   Member State authority communicating the standard amendment


Name

Directorate-General for Rural Development – Navarre
6.   Qualification as standard amendment

The request for amendment of the PDO Aceite de Navarra does not correspond to any of the situations referred to in Article 24(3) of Regulation (EU) 2024/1143:






(a)


it does not change the name or use of the name;










(b)


it does not risk voiding the established link to the geographical area referred to in the single document or risk voiding the link with the geographical environment.
The amendments requested in Section (b) ‘Description of the product’ in the product specification and Section 3.2 ‘Description of the product covered by the name referred to in point 1’ of the single document do not void the link with the geographical area, as explained in point 7.1.
For the sake of consistency in the aforementioned documents, it is necessary to amend the wording of Section (f), ‘Link with the environment’, of the product specification, and Sections 5.2 ‘Specificity of the product’ and 5.3 ‘Causal link between the geographical area and the quality or characteristics of the product’ of the single document;










(c)


the proposed amendments do not entail further restrictions on the marketing of the product.




The request can therefore be considered ‘standard’.
7.   Description of the approved standard amendment(s)


Title

Inclusion of single-variety oils of the Arbequina and Empeltre varieties

Description

This amendment affects Section (b), ‘Description of the product’, of the product specification and the ‘Description of the product’ section of the single document.






—


The first paragraph of the section has been amended in both documents in order to include single-variety oils of the Arbequina and Empeltre varieties.
Previous wording of the product specification and single document:
Extra-virgin olive oil made from tree-harvested olives of the following varieties: Arróniz, Empeltre and Arbequina. The indigenous variety Arróniz is considered to be the main variety, as it represents more than 10 % in the blend of oils, giving the oil a characteristic profile, which can be from a blend both of oils and of olives.
Amended wording of the product specification and single document:
Extra-virgin olive oil made from tree-harvested olives of the following varieties: Arróniz, Empeltre and Arbequina. Single-variety oils of each of the three varieties are included, as well as their blends, which can be both of oils and of olives.
Reasons for the amendment:
It is an amendment to the wording of the text in order to rectify a situation that discriminated against certain operators marketing single-variety oils of Arbequina and Empeltre. According to the rules laid down in the product specification, these could not be marketed as PDO Aceite de Navarra.
The market for high-quality virgin olive oils is oriented towards single-variety products. Consumers expect this information on the label. In this way, they can compare different products and make their purchasing decision.
The restriction that only oil from the ‘Arróniz’ variety could be marketed as single-variety meant limiting the range that oil producers of the Aceite de Navarra PDO could offer on the market.
Including single-variety oils of these two varieties should be considered standard as it does not involve any of the situations listed Article 24(3) of Regulation (EU) 2024/1143. The amendment does not risk voiding the link with the geographical area, as both varieties have clear historical roots and have adapted well to the soil and climate conditions in the production area. Furthermore, as previously stated, the oils produced comply with the defined physical, chemical and organoleptic characteristics.










☑


The amendment affects the single document.





Title

Amendment of the thresholds for the physical, chemical and organoleptic characteristics

Description

This amendment affects Section (b), ‘Description of the product’, of the product specification and the ‘Description of the product’ section of the single document.






—


In fatty acid composition, the minimum oleic acid content has been reduced from 72 % (in the previous product specification and single document) to 65 %; and the median score for score for fruitiness (Mf) has been reduced from a minimum of 4,5 to 4,0.




Reasons for the amendment:
The weather conditions recorded in recent growing years in the defined geographical area of the PDO have been characterised by summers and autumns with higher temperatures than usual. This has resulted in alterations to the characteristics of the olive oil produced.
These climate changes, among other factors, are having a profound effect on the production of extra-virgin olive oil eligible for the Aceite de Navarra PDO, for which the product specification establishes a median score for fruitiness of 4,5 and an oleic acid content of 72 %. In recent growing years, certified oil has represented 1 % to 2 % of oil produced in the PDO production area. This is largely due to the fact that these two parameters have been significantly lower. As a result, only two of the five certified oil mills have certified production.
Both the median score for fruitiness and the oleic oil content are determined by the varieties and the climate. The climate change that has been occurring in recent years, on which producers have little influence, is the reason for these new minimum parameters being established for the product in question.
The amendment should be considered standard as it does not involve any of the situations listed Article 24(3) of Regulation (EU) 2024/1143. The amendment does not risk voiding the link with the geographical area because, as mentioned earlier, the oils produced maintain their specificity and distinguishing characteristics when compared with other olive oils.






☑


The amendment affects the single document.





Title

Amendment to the reference to legislation

Description

Amendment of Section (d), ‘Proof that the product originated in the area’, of the product specification.






—


Under heading (3) of the ninth paragraph, the reference to ‘Regulation (EC) No 2568/91’ has been replaced by ‘Annex I to Implementing Regulation (EU) 2022/1105’ [sic].




Reasons:
The aforementioned Regulation (EC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis has been repealed. Reference to the methods of analysis used is as laid down in Annex I to Delegated [sic] Regulation (EU) 2022/1105. This is the reason for the update.






☐


The amendment affects the single document.





Title

Alignment of the wording of Section (f), ‘Link with the environment’, of the product specification

Description







—


Change in the wording of paragraph 12 to include single-variety oils of Arbequina and Empeltre as described in the first amendment.




Previous wording of the specification:
The defined geographical area is the natural and exclusive area of the indigenous variety Arróniz. Its oil, sometimes blended with oil from the Empeltre and Arbequina varieties, is solely and exclusively the oil protected by the PDO ‘Aceite de Navarra’. It has a characteristic bitterness and pungency, is very balanced, of light to medium intensity but not sweet.
Amended wording of the specification:
Oil produced in the defined geographical area, as single-variety oil or blended, is solely and exclusively the oil protected by the PDO ‘Aceite de Navarra’. It has a characteristic bitterness and pungency, is very balanced, of light to medium intensity but not sweet.
Reasons for the amendment:
The amendment is necessary to align the paragraph so that it is consistent with the first amendment described. The reasons are as described in the aforementioned amendment.






☑


The amendment affects the single document.





Title

Alignment of the wording of Section (f), ‘Link with the environment’, of the product specification

Description

In paragraph 13, the minimum value for ‘fruitiness’ has been reduced from 4,5 (in the previous product specification) to 4,0, in line with the second amendment.
Reasons for the amendment:
The amendment is necessary to align the paragraph so that it is consistent with the second amendment described. The reasons are as described in the aforementioned amendment.






☑


The amendment affects the single document.





Title

Alignment of the wording of Section (f), ‘Link with the environment’, of the product specification

Description

Amendment to the wording of paragraph 14 to adapt it to the second amendment.
Previous wording of the specification:
The presence of the Arróniz variety, the degree of ripeness when the olives are picked, the latitude and climatic conditions of the area are factors which affect the fatty acid composition of ‘Aceite de Navarra’, determining the high level of oleic acid, which is over 72 %.
Amended wording of the specification:
The degree of ripeness when the olives are picked, the latitude and climatic conditions of the area are factors which affect the fatty acid composition of ‘Aceite de Navarra’, determining the level of oleic acid, which is over 65 %.
Reasons for the amendment:
The amendment is necessary to align the paragraph so that it is consistent with the second amendment described. The reasons are as described in the aforementioned amendment.






☑


The amendment affects the single document.





Title

Adaptation of the wording of Section 5.2, ‘Specificity of the product’, of the single document

Description







—


Amendment to the first paragraph of point 5.2 of the single document to align it with the amendments to the product specification described above.




Previous wording of the single document:
The uniqueness of ‘Aceite de Navarra’ is due to the presence of the indigenous Arróniz variety in a percentage of over 10 % in a blend with oil from the Empeltre and Arbequina varieties, which gives the oil a characteristic profile, with the following parameters:






—


Oils with a characteristic bitterness and pungency, very balanced, of light to medium intensity, but not sweet (light to medium bitterness, centred around values of 1,5 to 4,0 and light to medium pungency, centred around values of 2,0 to 4,0).










—


Oils of medium to intense fruitiness, with values greater than 4,5 and with green notes.










—


Oils with a high percentage of oleic acid (over 72 %).




Amended wording of the single document:
The uniqueness of ‘Aceite de Navarra’ is reflected in its chemical composition and in its sensory profile, both in single-variety oils and in blends, with the following parameters:






—


Oils with a characteristic bitterness and pungency, very balanced, of light to medium intensity, but not sweet (light to medium bitterness, centred around values of 1,5 to 4,0 and light to medium pungency, centred around values of 2,0 to 4,0).










—


Oils of medium to intense fruitiness, with values greater than 4,0 and with green notes.










—


Oils with a percentage of oleic acid over 65 %.




Reasons for the amendment:
The amendment affects the wording of the summary of the descriptions of the product, not its specific character. This is because the product maintains its physical and chemical characteristics, (except for the oleic acid content owing to the climate impact) and organoleptic characteristics, as laid down in the section on the description of the product: ‘medium to intensely fruity oil with green notes, with a characteristic bitterness and pungency, very balanced, of light to medium intensity, but not sweet’.
This amendment should be considered standard because it does not involve any of the situations listed Article 24.3 of Regulation (EU) 2024/1143 and in particular does not affect the essential characteristics of the product since the chemical and organoleptic characteristics specified are maintained.






☑


The amendment affects the single document.





Title

Alignment of the wording of Section 5.3 ‘Causal link between the geographical area and the quality or characteristics of the product’, in the single document

Description







—


Removal of the second and third paragraphs and alignment of the first, fourth and fifth paragraphs in line with the amendments to the product specification described above, and amendment to the previous single document.




Previous wording of the single document:
The specific characteristics of ‘Aceite de Navarra’ described in Sections 3.2 and 5.2 of this document are due principally to the use of the indigenous variety Arróniz in the production of this oil.
The area where the Arróniz variety grows naturally and exclusively corresponds to the geographical area defined in Section 4. This variety is perfectly adapted to the climate of this area because of its high resistance to drought and winter cold (see ‘Variedades de olivo en España’ [Olive varieties in Spain], Ministry of the Environment and Rural and Marine Environment, 2005).
The presence of the Arróniz, alone or in a blend with the Empeltre and Arbequina varieties, gives the oils bitter and pungent, very balanced characteristics and means that the ‘Aceite de Navarra’ is not sweet.
At the same time, the presence of the Arróniz variety, the degree of ripeness when the olives are picked and the latitude and climatic conditions of the area are factors which affect the fatty acid composition of ‘Aceite de Navarra’, determining the high level of oleic acid, which is over 72 %.
The early harvesting of the olives, with a relatively green degree of ripeness to avoid early frosts, and the soil conditions (calcareous soils, dry and sunny climate due to the mountain barrier and the ‘Cierzo’) give the oil its extraordinary organoleptic properties, which are characterised by an average fruitiness of over 4,5, with green notes.
Amended wording of the single document:
The particular characteristics of ‘Aceite de Navarra’ described in Sections 3.2 and 5.2 of this document are mainly due to the degree of ripeness when the olives are picked and the latitude and climatic conditions of the area. These are the factors which affect the fatty acid composition of ‘Aceite de Navarra’, determining the level of oleic acid, which is over 65 %.
The early harvesting of the olives, with a relatively green degree of ripeness to avoid early frosts, and the soil conditions (calcareous soils, dry and sunny climate due to the mountain barrier and the ‘Cierzo’) give the oil its extraordinary organoleptic properties, which are characterised by an average fruitiness of over 4,0, with green notes.
Reasons for the amendment:
The amendment affects the wording of the summary of descriptions of the product. It does not affect the causal relationship with the defined geographical area. The amendment has been used as an opportunity to avoid repetitions and to simplify the text of the single document.
This amendment should be considered standard because it does not involve any of the situations listed Article 24.3 of Regulation (EU) 2024/1143 and in particular does not affect the essential characteristics of the product since the chemical and organoleptic characteristics specified are maintained.






☑


The amendment affects the single document.





Title

Updating of obsolete references at point (g), ‘Verification of compliance with the product specification’

Description







—


The fax number of the control body has been removed. The reference has been updated regarding the accreditation standard (ISO/IEC 17065) with which the aforementioned body must comply. The reference has been updated to the EU Regulation governing the tests that must be conducted on the olive oil (Implementing Regulation (EU) 2022/2105). An error has been corrected in the maximum tolerance that must be applied in testing the olive oil.




Reasons:
Updating of obsolete references and correction of an error.






☐


The amendment affects the single document.





Title

Removal of a paragraph in point (h), ‘Labelling’, of the product specification

Description







—


The third paragraph has been deleted:




One of the wordings given below regarding the registered producer must appear on the commercial labels used on the protected oils. It must appear prominently, together with the general information established in the legislation in force. The references are: registration number under the designation of origin; business name; or Health Register (Registro Sanitario Industrial).
Reasons:
Article 37(5) of Regulation (EU) 2024/1143 of the European Parliament and of the Council lays down the requirement to indicate the name of the producer in the labelling. This means that maintaining the text is unnecessary and, in some ways, could be confusing with regard to Article 37. Therefore, for reasons of greater clarity, it has been removed.






☐


The amendment affects the single document.





Title

Removal of Section (i), ‘Legislative requirements’, of the product specification

Description







—


This section and all its content has been removed.




Reasons:
All the national legislative references mentioned in this section have been repealed, making its removal necessary.
Furthermore, the current structure of the product specification laid down in Article 49 of Regulation (EU) 2024/1143 of the European Parliament and of the Council does not include this section. Therefore, updating is unnecessary as there are no requirements laid down beyond the rules in force.






☐


The amendment affects the single document.




SINGLE DOCUMENT

Designations of origin and geographical indications of agricultural products


‘Aceite de Navarra’


EU reference number: PDO-ES-0695-AM01 – 3.3.2026
                  

1.   Name(s)

‘Aceite de Navarra’
2.   Geographical indication type







☑


PDO










☐


PGI










☐


GI




3.   Country to which the defined geographical area belongs

Spain
4.   Description of the agricultural product

4.1.   Classification of the agricultural product in accordance with the Combined Nomenclature heading and code, as referred to in Article 6(1) of Regulation (EU) 2024/1143


                  1509 20  – Extra virgin olive oil
4.2.   Description of the agricultural product to which the registered name applies

Extra-virgin olive oil made from tree-harvested olives from the varieties Arróniz, Empeltre and Arbequina. Single-variety oils of each of the three varieties are included, as well as their blends, which can be both of oils and of olives. The oil is extracted exclusively by mechanical or other physical processes that do not modify it, but preserve the flavour, fragrance and characteristics of the fruit from which it is obtained.
The oils have the following physical and chemical characteristics:






—


Acidity: maximum 0,3o











—


Peroxide value: maximum 15 mEq O2










—


Ultraviolet absorbency (K270): maximum 0,15










—


Ultraviolet absorbency (K232): maximum 2










—


Composition of fatty acids: at least 65 % oleic acid




In organoleptic terms, ‘Aceite de Navarra’ is a medium to intensely fruity oil with green notes, with a characteristic bitterness and pungency, very balanced, of light to medium intensity, but not sweet, that meets the following parameters:






—


Median score for fruitiness (Mf): minimum 4,0










—


Median score for defects (Md): 0










—


Median score for bitterness: higher than 1,5 and lower than 4,0










—


Median score for pungency: higher than 2,0 and lower than 4,0




4.3.   Derogations on sourcing of feed (for products of animal origin designated by a Protected Designation of Origin only) and restrictions on sourcing of raw materials (for processed products designated by a Protected Geographical Indication only)

—
4.4.   Specific steps in production that must take place in the defined geographical area

The cultivation, production and pressing phases for ‘Aceite de Navarra’ must take place exclusively within the demarcated production area in the relevant section.
4.5.   Specific rules concerning packaging, slicing, grating etc. of the agricultural product the registered name refers to

—
4.6.   Specific rules concerning labelling of the agricultural product the registered name refers to

—
5.   Concise definition of the geographical area

The protected area comprises the 135 municipalities listed by alphabetical order below:
MUNICIPALITIES:
Abaigar, Abárzuza, Aberin, Ablitas, Adiós, Aibar, Allín, Allo, Ancín, Andosilla, Añorbe, Aras, Arcos (Los), Arellano, Arguedas, Armañanzas, Arróniz, Artajona, Artazu, Ayegui, Azagra, Azuelo, Barásoain, Barbarin, Bargota, Barillas, Beire, Belascoáin, Berbinzana, Biurrun-Olcoz, Buñuel, Busto (El), Cabanillas, Cadreita, Caparroso, Cárcar, Carcastillo, Cascante, Cáseda, Castejón, Cintruénigo, Cirauqui, Corella, Cortes, Desojo, Dicastillo, Enériz, Eslava, Espronceda, Estella, Etayo, Ezprogui, Falces, Fitero, Fontellas, Funes, Fustiñana, Gallipienzo, Garinoain, Guesálaz, Guirguillano, Igúzquiza, Javier, Larraga, Lazagurría, Leache, Legarda, Legaria, Leoz, Lerga, Lerín, Lezáun, Liédena, Lodosa, Lumbier, Luquin, Mañeru, Marcilla, Mélida, Mendavia, Mendaza, Mendigorría, Metauten, Milagro, Mirafuentes, Miranda de Arga, Monteagudo, Morentin, Mues, Murchante, Murieta, Murillo El Cuende, Murillo El Fruto, Muruzábal, Názar, Obanos, Oco, Olejua, Olite, Olóriz, Orísoain, Oteiza, Peralta, Piedramillera, Pitillas, Puente La Reina, Pueyo, Ribaforada, Sada, San Adrián, San Martín de Unx, Sangüesa, Sansol, Santacara, Sartaguda, Sesma, Sorlada, Tafalla, Tiebas-Muruarte de Reta, Tirapu, Torralba del Río, Torres del Rio, Tudela, Tulebras, Ucar, Ujué, Unzué, Uterga, Valtierra, Viana, Villafranca, Villamayor de Monjardín, Villatuerta, Yerri, Yesa and Bardenas Reales.
6.   Link with the geographical area

Summary of the link
6.1.   Specificity of the geographical area

In terms of climate, the defined geographical area is determined by three factors:






—


The fact that it is bordered from west to east by the chain of the Codés, Lókiz, Urbasa, Andía, Perdón, Aláiz, Izco and Leyre mountain ranges, which form a natural barrier to the humid winds of Cantábrico.










—


The influence of the prevailing wind from the north-east, known in Spanish as the ‘Cierzo’.










—


The latitude: between the 41o 54´ and 42o 49´ Northern parallels of latitude. Contained almost entirely in the vale of the River Ebro, at altitudes below 600 m, it is bordered in the north by the abovementioned barrier to humid winds which, together with the ‘Cierzo’, means low rainfall (most of the area receives up to 400 mm per year), a high level of sunlight (2 500 hours of sunshine per year), with an average of over 120 cloudless days per year and significant differences in temperature between winter and summer and between night and day (these gaps are at their widest in autumn – 18 °C). Mainly due to the ‘Cierzo’ wind, the winters are colder and the summers drier. The area enjoys 190 frost-free days per year, with the first autumn frosts occurring in the second half of October.




The soils are typically moderately deep to deep, with conditions ranging from ustic to aridic. They are made up mainly of marl, clay, chalk and limestone. The earth is brown, limy and carbonated, both naturally and because the low levels of rainfall are not conducive to decalcification.

Historical and human factors

In Navarre, olive trees have been part of the landscape since the time of the Romans and its oil has served as a vehicle for culture and tradition and one of its basic food products to this day. Olive growing in Navarre reached its height in the first third of the twentieth century, when there were over 60 olive-oil presses, making it possible to produce olive oil of such quality that it received a number of awards, including one for an oil from Cascante at the Universal Expo in Seville in 1929. The area under olive cultivation peaked in 1967 at 8 682 hectares. This later decreased to 2 297 hectares by 1995. Since then, we have been experiencing a resurgence in cultivation coupled with advances in the extraction processes, the modernisation and concentration of the presses and a significant increase in the capacity for milling.
The current capacity of the Navarre olive oil mills exceeds the maximum potential production, which means that at present and in the future the olives can be milled at the ideal moment.
The parcel structure of the Navarre agricultural area has always been determined by its very small scale. This continues to be an essential feature for permanent crops, particularly olive trees. The land is divided into many parts, such that the current 5 344 hectares are divided into over 19 500 parcels in the hands of over 8 000 olive growers (data for 2010 from the Department for Rural Development and the Environment). Olive growing in this area is and always has been an eminently social type of farming, using family labour for various growing-related tasks, in particular for the harvesting. In terms of the consumption of this oil, much is still consumed by the producers themselves, including that produced in mills not owned by cooperatives.
Since ancient times, the three varieties of Arróniz, Empeltre and Arbequina have coexisted in percentages that vary from one area to another. In a plot of one of the three varieties, it is very common to find trees of another variety (‘male’ olive trees) interspersed, especially in old fields, in the belief that this favours pollination.
6.2.   Specificity of the product

The uniqueness of ‘Aceite de Navarra’ is reflected in its chemical composition and in its sensory profile, both in single-variety oils and in blends, with the following parameters:






—


Oils with a characteristic bitterness and pungency, very balanced, of light to medium intensity, but not sweet (light to medium bitterness, centred around values of 1,5 to 4,0 and light to medium pungency, centred around values of 2,0 to 4,0).










—


Oils of medium to intense fruitiness, with values greater than 4,0 and with green notes.










—


Oils with a percentage of oleic acid over 65 %.




6.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The particular characteristics of ‘Aceite de Navarra’ described in the relevant sections of this document are mainly due to the degree of ripeness when the olives are picked, the latitude and climatic conditions of the area. These are the factors which affect the fatty acid composition of ‘Aceite de Navarra’, determining the level of oleic acid, which is over 65 %.
The early harvesting of the olives, with a relatively green degree of ripeness to avoid early frosts, and the soil conditions (calcareous soils, dry and sunny climate due to the mountain barrier and the ‘Cierzo’) give the oil its extraordinary organoleptic properties, which are characterised by an average fruitiness of over 4,0, with green notes.
Harvesting the olives at the appropriate degree of ripeness – relatively green (less than 4 on a scale of 1 to 10) – which directly affects the specific organoleptic qualities of ‘Aceite de Navarra’, is possible due to the specific natural properties of the area:






—


the strong fluctuations in temperature between day and night in the ripening period which allow the gradual and staggered ripening of the three varieties, and the specific human factors of the area;










—


the distribution of ownership (very small-scale) and the availability of family labour;










—


the excess capacity of the oil mills, which allows the olives to be milled at the ideal time.




All these factors have given rise to the existence of an oil with specific characteristics as regards both its chemical composition and organoleptic assessment.

Electronic (URL) reference to the publication of the product specification


https://www.navarra.es/documents/48192/34266318/2025+Pliego+de+Condiciones+DOP+Aciete+de+NavarraConsolidado.pdf/4257289e-3b0b-1af0-be48-e97a5ac9b4a5?t=1744799832154



(1)  Commission Delegated Regulation (EU) 2025/27 of 30 October 2024 supplementing Regulation (EU) 2024/1143 of the European Parliament and of the Council with rules concerning the registration and the protection of geographical indications, traditional specialities guaranteed and optional quality terms and repealing Delegated Regulation (EU) No 664/2014 (OJ L, 2025/27, 15.1.2025, ELI: http://data.europa.eu/eli/reg_del/2025/27/oj).


ELI: http://data.europa.eu/eli/C/2026/2822/oj
ISSN 1977-091X (electronic edition)