natgillin/translations-raw huggingface dataset:
It has also been specified that the oil’s physical characteristics must be definitive at the time it is sampled, i.e. if the compliant oil is to be bottled, at the latest by 31 October of the year following that of harvesting, and that the clarifying filtration must be carried out by 31 December at the latest, or in any case prior to sampling, if the application in question is received before 31 December.
Poleg tega je navedeno, da morajo biti fizične lastnosti olja ob odvzemu vzorca dokončne, in sicer če naj bi se ustekleničilo olje, ki dosega standarde specifikacije, najpozneje do 31. oktobra leta po letu obiranja, in da je treba čiščenje s filtracijo opraviti najpozneje 31. decembra ali vsekakor pred odvzemom vzorca, če je zadevna vloga prejeta pred 31. decembrom.
The amendment adds the option of not filtering the oil, so as not to restrict the freedom of the grower, but the oil must be conserved under inert gas so as to best preserve its qualitative characteristics.
V spremembi je dodana možnost, da se filtracija ne opravi, da se ne bi omejevala svoboda oljarja, je pa treba olje obvezno hraniti pod inertnim plinom, da bi se čim bolj ohranile kakovostne značilnosti.
Other (packaging)
Drugo (pakiranje)
Metal containers may now be used for formats of less than 3 and 5 litres.
Od zdaj je mogoče uporabljati kovinske embalaže, ki držijo manj kot tri in pet litrov.
Indeed, containers of less than 100 ml have been added, on condition that these are not sold individually but rather placed on the market in packaging with a total volume corresponding to those authorised by the regulations.
Dodane so tudi embalaže, ki držijo manj kot 100 ml, če se ne prodajajo posamično, temveč se dajejo na trg v embalažah, katerih celotna prostornina je v skladu s prostorninami, ki jih določajo predpisi.
This amendment stems from the need to meet market demands, i.e. these smaller containers will allow retailers to satisfy the expectations of the gastronomic sector, which prefers not to use already-opened bottles, and to guarantee product promotion by improving its visibility.
Sprememba izhaja iz obveznosti izpolnjevanja zahtev trga, v skladu s katerimi bodo lahko majhne embalaže zadostile potrebam gostinskega sektorja, v katerem se po navadi ne uporabljajo že načete steklenice, in promovirale proizvod za povečanje njegove prepoznavnosti.
Council regulation (EC) No 510/2006 [1]‘CHIANTI CLASSICO’
Uredba Sveta (ES) št. 510/2006 [1]„CHIANTI CLASSICO“
EC No.:
Št. ES:
PGI ( ) PDO ( X )
ZGO ( ) ZOP (X)
‘Chianti Classico’ extra virgin olive oil must be produced from olives from registered olive trees in a proportion of at least 80 % from the varieties Frantoio, Correggiolo, Moraiolo and Leccino, alone or together, and not more than 20 % from other local varieties, which must always be entered in the Tuscan olive germ plasm register.
Ekstra deviško oljčno olje „Chianti Classico“ se pridobiva iz plodov oljčnih dreves, vpisanih v registru, in sicer v razmerju najmanj 80 % iz sort „Frantoio“, „Correggiolo“, „Moraiolo“ in „Leccino“ (posamezno ali skupno) in ne več kot 20 % iz drugih lokalnih sort, ki pa morajo biti vpisane v toskanskem registru dednine oljk.
When released for consumption as ‘Chianti Classico’ PDO, the oil must have the following characteristics:
Olje z ZOP „Chianti Classico“ mora imeti ob dajanju na trg naslednje lastnosti:
acidity (expressed as oleic acid):
največja kislost:
0,5 % maximum,
0,5 % (izražena kot oleinska kislina),
peroxide value:
največje peroksidno število:
12 maximum (meq of oxygen),
12 (meq kisika),
ultraviolet absorbency:
absorpcija ultravijoličnih žarkov:
K232 maximum 2,1 and K270 maximum 0,2,
K232 največ 2,1, K270 pa največ 0,2,
high oleic acid content:
visoka vsebnost oleinske kisline:
total CMPs (phenol antioxidants) above 150 ppm,
več kot 150 ppm,
total tocopherols above 140 ppm.
tokoferoli skupaj več kot 140 ppm.
The oil must in addition:
Olje mora poleg tega imeti:
range in colour from deep green to green with golden tones,
barvo od izrazito zelene do zelene z zlatimi odtenki,
have a distinct olive aroma and a fruity taste.
izrazit vonj po oljčnem olju in sadni okus.
The entries in the profile sheet completed by the panel of assessors must be as follows:
Na ocenjevalnem listu, ki ga izpolni skupina ocenjevalcev, morajo biti zapisane naslednje vrednosti:
green fruity 3-8;
zeleno sadno 3–8;
bitter 2-8;
grenko 2–8;
sharp 2-8.
pikantno 2–8.
The cultivation, production and pressing of ‘Chianti Classico’ extra-virgin olive oil must take place within the production area specified under point 4.
Gojenje, proizvodnja in stiskanje ekstra deviškega oljčnega olja „Chianti Classico“ morajo potekati izključno na geografskem območju proizvodnje iz točke 4.
‘Chianti Classico’ oil must be put up in the production area in glass or metal containers of a specified volume in nominal quantities of up to 5 (five) litres.
Olje „Chianti Classico“ je treba pakirati na območju proizvodnje, in sicer v steklene ali kovinske embalaže predpisane prostornine v nominalnih količinah do 5 (pet) litrov.
Glass, metal or PET containers of less than 100 ml are also allowed, provided that their packaging complies with the total capacities authorised by the regulations in force.
Dovoljene so tudi steklene ali kovinske embalaže ali embalaže iz PET prostornine do 100 ml, če so v skladu s skupnimi prostorninami, ki jih določajo veljavni predpisi.
Containers must be closed hermetically using a device which, upon opening, breaks the guarantee seal.
Embalažo je treba neprepustno zapreti s sredstvom, pri odpiranju katerega se raztrga garancijski žig.
‘Chianti Classico’ extra virgin olive oil must be put up in the geographical production area so as to better guarantee the product’s proof of origin and avoid deterioration and loss of the product’s specific characteristics, defined in 3.2 above, when it is transported in bulk, in particular the typical bitter and sharp notes of ‘Chianti Classico’ extra virgin olive oil, determined by the phenol antioxidant content and the profile of aromatic substances.
Pakiranje ekstra deviškega oljčnega olja „Chianti Classico“ mora potekati znotraj geografskega območja proizvodnje, da bi se zagotovil boljši nadzor nad poreklom proizvoda in da se med njegovim prevozom v razsutem stanju zunaj navedenega območja ne bi poslabšale ali izgubile posebne lastnosti, opredeljene v točki 3.2 zgoraj, zlasti značilna grenka in pikantna nota ekstra deviškega oljčnega olja „Chianti Classico“, ki jo dajejo fenolni antioksidanti in aromatične snovi.
Exposure to oxygen in the air when being transferred, pumped, transported and unloaded — operations carried out more frequently if bottling takes place outside the production area — could cause the ‘Chianti Classico’ extra virgin olive oil to lose the specific characteristics defined in 3.2 above.
Če je ekstra deviško oljčno olje „Chianti Classico“ izpostavljeno kisiku iz zraka med pretakanjem, črpanjem, prevozom in pretovarjanjem, ki bi se izvajali pogosteje, če bi stekleničenje potekalo zunaj navedenega območja, lahko izgubi posebne lastnosti, opisane v točki 3.2.
The labelling on containers must bear, in addition to the particulars normally required by law and trade practice, the words ‘Olio Extravergine di Oliva Chianti Classico’ followed immediately by the words ‘Denominazione di Origine Protetta’ and show clearly in indelible letters the year of production.
Na etiketi na embalaži morajo biti poleg podatkov, ki se običajno zahtevajo z zakonom in trgovinsko prakso, navedene besede „Olio Extravergine di Oliva Chianti Classico“, sledita pa jim navedba „Denominazione di Origine Protetta“ ter leto proizvodnje, zapisano z jasnimi in neizbrisnimi črkami.
It is prohibited to add to the designation any description not expressly provided for in the production specification.
Označbi se ne sme dodati noben opis, ki ni izrecno določen v tej specifikaciji proizvodnje.
However, marks denoting producer groups, names of holdings, estates or farms and place names referring to locations where olives are genuinely grown may be included.
Lahko pa se vključijo oznake za skupine proizvajalcev, imena kmetijskih gospodarstev, posestev ali kmetij ter krajevna imena, ki se nanašajo na lokacije, na katerih se oljke dejansko gojijo.
The designation must be shown on the label in clear, indelible letters sufficiently intense in colour to contrast sharply with the colour of the label.
Označba mora biti na etiketi prikazana z jasnimi neizbrisnimi črkami v dovolj izraziti barvi, ki se jasno razlikuje od barve etikete.
The graphic characters of any additional wording may not exceed 50 % of the size of the wording of the designation.
Grafični znaki kakršnih koli dodatnih navedb ne smejo presegati 50 % velikosti besedila zaščitene označbe porekla.
The production area for ‘Chianti Classico’ oil comprises, in the Provinces of Siena and Florence, the following administrative districts:
Območje proizvodnje olja „Chianti Classico“ v pokrajinah Siena in Firence zajema upravna območja naslednjih občin:
the whole of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti and Radda in Chianti, and parts of Barberino Val d’Elsa, Castelnuovo Berardenga, Poggibonsi, San Casciano in Val di Pesa and Tavarnelle Val di Pesa.
celotna območja Castellina in Chianti, Gaiole in Chianti, Greve in Chianti ter Radda in Chianti ter nekatere dele občin Barberino Val d’Elsa, Castelnuovo Berardenga, Poggibonsi, San Casciano in Val di Pesa ter Tavarnelle Val di Pesa.
The area is the same as the production area for ‘Chianti Classico’ wine set out in the Interministerial Decree of 31 July 1932, published in GURI (Italian State Gazette) No 209 of 9 September 1932.
Navedeno območje je isto kot območje proizvodnje vina „Chianti Classico“, ki je določeno v medministrskem odloku z dne 31. julija 1932, objavljenem v italijanskem uradnem listu št. 209 z dne 9. septembra 1932.
The production area of ‘Chianti Classico’ oil has specific climatic and hydrological characteristics and has been well mapped out since the 14th century.
Območje proizvodnje olja „Chianti Classico“ ima posebne podnebne in hidrološke značilnosti ter je geografsko dobro opredeljeno že od štirinajstega stoletja.
The production area is fairly uniform in terms of terrain and climate; autumns which are on average mild and dry give way to hard winters.
Območje proizvodnje je precej enakomerno, kar zadeva zemljišče in podnebje s povprečno blagimi suhimi jesenmi in ostrimi zimami.
The environment as a whole is such that olive trees can be cultivated at the limit of their natural growth zone, which has and indeed continues to influence the olives’ fructification and maturing process.
Lastnosti okolja kot celote omogočajo gojenje oljčnih dreves na robu naravnega območja razširjenosti, kar je vplivalo in še vedno vpliva na rast oljčnih plodov in njihovo zorenje.
According to the cultivation techniques which have always been used in this area, the olives are harvested directly from the tree before they are fully mature.
Plodovi se v skladu s tehnikami gojenja, ki so se že od nekdaj uporabljale na navedenem območju, obirajo neposredno z dreves pred fiziološko zrelostjo.
The thermal conditions also determine the shape of the trees (normally branching out at the top) adopted by the local growers, which allows the crown to grow so as to better distribute light and heat in the crown, which help the trees develop during short periods of the year.
Temperaturne razmere vplivajo tudi na tipologijo oblike oljčnih dreves (ki se praviloma razraščajo na vrhu), ki so jo sprejeli lokalni gojitelji in omogoča velik razrast krošenj ter posledično boljšo razporeditev toplote in svetlobe v krošnji, pri čemer navedena dejavnika spremljata razvoj oljčnih dreves le kratek čas v letu.
‘Chianti Classico’ extra virgin olive oil is made from varieties traditionally grown in Tuscany and is distinguished by its sensory profile, mainly due to its intense bitter and sharp taste, with fruity aromatic notes.
Ekstra deviško oljčno olje „Chianti Classico“ se pridobiva iz sort, ki se tradicionalno gojijo v Toskani, in se odlikuje po senzoričnih lastnostih, zlasti izrazitem grenkem in pikantnem okusu, ki se mu pridružujejo sadne note razločljivega vonja.
The chemical and organoleptic characteristics of ‘Chianti Classico’ PDO extra virgin olive oil are linked to the climate of the production area which has a direct influence on the quality and quantity of the phenols, the degree of bitterness and sharpness of the taste and the level of fruitiness.
Kemične in organoleptične lastnosti ekstra deviškega oljčnega olja ZOP „Chianti Classico“ so povezane s podnebnimi razmerami na območju proizvodnje, ki neposredno vplivajo na kakovostno in količinsko sestavo fenolov, stopnjo grenkosti in pikantnosti razločljivega okusa ter izrazitost sadnega okusa.
In view of the need to protect the olives from the first autumn frosts, they are traditionally harvested early (i.e. before they are fully mature).
Ker je treba plodove zaščititi pred prvimi jesenskimi pozebami, se je razvila tradicija zgodnjega obiranja oljk (to je pred koncem zorenja).
Even if this means a lower quantity of oil, it allows the olives to be harvested when their polyphenol content is still high, helping to intensify the bitter and sharp taste so typical of ‘Chianti Classico’ oil.
Čeprav se pri navedeni praksi proizvede manj olja, pa ta vseeno omogoča obiranje oljk, ko je vsebnost polifenolov še visoka, s čimer se okrepi grenka in pikantna nota razločljivega okusa, ki olju „Chianti Classico“ daje prepoznavnost.
Moreover, thanks to the major variations in temperature normal in this area in autumn, ‘Chianti Classico’ extra virgin olive oil is also distinguished by a very fruity aroma.
Ekstra deviško oljčno olje „Chianti Classico“ se poleg tega zaradi velikih temperaturnih sprememb, ki so jeseni značilne za navedeno območje, odlikuje tudi po zelo izrazitem sadnem okusu.
A complete theoretical and practical treatise on the olive by G. Tavanti in 1819 listed the main varieties grown in the Chianti Classico region.
G. Tavanti je leta 1819 napisal poglobljeno teoretično in praktično razpravo o oljkah „Trattato teorico-pratico completo sull’ulivo“, v kateri je že naštel glavne sorte z območja Chianti Classico.
The consolidated text of the product specification is available on the following website:
Celotno besedilo specifikacije proizvoda je na voljo na spletnem naslovu:
by going direct to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (at the top right of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE’.
neposredno na domači strani ministrstva za kmetijsko, prehrambno in gozdarsko politiko (www.politicheagricole.it), kjer izberete „Qualità e sicurezza“ (Kakovost in varnost) (v desnem zgornjem kotu zaslona) in nato „Disciplinari di Produzione all’esame dell’UE“ (specifikacije, predložene v pregled EU).
The area was given more precise recognition in an edict issued by Duke Cosimo III in 1716 marking out its present boundaries in acknowledgement of the merits and distinctive features of its wine and olive production: a kind of PDO long before the term was invented.
Območje je bilo natančneje priznano z uradnim razglasom, ki ga je leta 1716 objavil vojvoda Cosimo III. in v katerem so bile določene njegove sedanje meje, kar je pomenilo priznanje vrednosti in posebnih lastnosti proizvodnje vina in oljk na tem območju – to je bil nekakšen ZOP, ki se je uporabljal davno, preden je izraz nastal.
Commission Implementing Regulation (EU) No 268/2013
Izvedbena uredba Komisije (EU) št. 268/2013
approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Oberpfälzer Karpfen (PGI))
o odobritvi večje spremembe specifikacije za ime, vpisano v registru zaščitenih označb porekla in zaščitenih geografskih označb (Oberpfälzer Karpfen (ZGO))
Having regard to Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs [1], and in particular Article 52(2) thereof,
ob upoštevanju Uredbe (EU) št. 1151/2012 Evropskega parlamenta in Sveta z dne 21. novembra 2012 o shemah kakovosti kmetijskih proizvodov in živil [1], zlasti člena 52(2) Uredbe,
In accordance with the first subparagraph of Article 9(1) of Regulation (EC) No 510/2006, the Commission has examined Germany’s application for the approval of amendments to the specification for the protected geographical indication ‘Oberpfälzer Karpfen’, registered in accordance with Commission Regulation (EC) No 2400/96 [3], as amended by Regulation (EC) No 1495/2002 [4].
V skladu s prvim pododstavkom člena 9(1) Uredbe (ES) št. 510/2006 je Komisija proučila vlogo Nemčije za odobritev spremembe specifikacije za zaščiteno geografsko označbo „Oberpfälzer Karpfen“, registrirano v skladu z Uredbo Komisije (ES) št. 2400/96 [3], kakor je bila spremenjena z Uredbo (ES) št. 1495/2002 [4].
As no statement of objection under Article 7 of that Regulation has been received by the Commission, the amendments should be approved,
Ker Komisija ni prejela ugovora v skladu s členom 7 navedene Uredbe, bi bilo treba spremembo odobriti –
OJ L 225, 22.8.2002, p. 11.
UL L 225, 22.8.2002, str. 11.
OJ C 353, 3.12.2011, p. 19.
UL C 353, 3.12.2011, str. 19.
Oberpfälzer Karpfen (PGI)
Oberpfälzer Karpfen (ZGO)
Commission Implementing Regulation (EU) No 269/2013
Izvedbena uredba Komisije (EU) št. 269/2013
approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Danablu (PGI))
o odobritvi večje spremembe specifikacije za ime, vpisano v registru zaščitenih označb porekla in zaščitenih geografskih označb (Danablu (ZGO))
In accordance with the first subparagraph of Article 9(1) of Regulation (EC) No 510/2006, the Commission has examined Denmark’s application for the approval of amendments to the specification for the protected geographical indication ‘Danablu’, registered in accordance with Commission Regulation (EC) No 1107/96 [3], as amended by Regulation (EC) No 828/2003 [4].
V skladu s prvim pododstavkom člena 9(1) Uredbe (ES) št. 510/2006 je Komisija proučila vlogo Danske za odobritev spremembe specifikacije za zaščiteno geografsko označbo „Danablu“, registrirano v skladu z Uredbo Komisije (ES) št. 1107/96 [3], kakor je bila spremenjena z Uredbo (ES) št. 828/2003 [4].
As no statement of objection under Article 7 of that Regulation has been received by the Commission, the amendments should be approved,
Ker Komisija ni prejela ugovora v skladu s členom 7 navedene uredbe, bi bilo treba spremembo odobriti –
OJ L 120, 15.5.2003, p. 3.
UL L 120, 15.5.2003, str. 3.
OJ C 150, 26.5.2012, p. 13.
UL C 150, 26.5.2012, str. 13.
Danablu (PGI)
Danablu (ZGO)
Commission Implementing Regulation (EU) No 270/2013
Izvedbena uredba Komisije (EU) št. 270/2013
Having regard to Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules [1], and in particular Article 15(5) thereof,
ob upoštevanju Uredbe (ES) št. 882/2004 Evropskega parlamenta in Sveta z dne 29. aprila 2004 o izvajanju uradnega nadzora, da se zagotovi preverjanje skladnosti z zakonodajo o krmi in živilih ter s pravili o zdravstvenem varstvu živali in zaščiti živali [1], in zlasti člena 15(5) Uredbe,
The occurrence and relevance of food incidents notified through the Rapid Alert System for Food and Feed, the findings of audits in third countries carried out by the Food and Veterinary Office, as well as the quarterly reports on consignments of feed and food of non-animal origin submitted by Member States to the Commission in accordance with Article 15 of Regulation (EC) No 669/2009 indicate that the list should be amended.
Pojav in pomen incidentov v zvezi z živili, ki so bili sporočeni prek sistema hitrega obveščanja za živila in krmo, ugotovitve revizij Urada za prehrano in veterinarstvo v tretjih državah ter četrtletna poročila o pošiljkah krme in živil neživalskega izvora, ki jih države članice Komisiji predložijo v skladu s členom 15 Uredbe (ES) št. 669/2009, kažejo na to, da bi bilo treba seznam spremeniti.
In particular, the list should be amended to decrease the intensity of official controls of the commodities for which the available information indicates an overall improvement of compliance with the relevant requirements provided for in Union legislation and for which the current frequency of official controls is therefore no longer justified.
Seznam bi bilo zlasti treba spremeniti tako, da se zmanjša intenzivnost uradnih pregledov za blago, za katero razpoložljivi viri informacij kažejo na splošno izboljšanje skladnosti z ustreznimi varnostnimi zahtevami, ki jih določa zakonodaja Unije, in za katere sedanja pogostost uradnega nadzora zato ni več upravičena.
The entry in the list concerning coriander leaves and basil from Thailand should be therefore amended accordingly as far as the frequency of physical and identity checks for the presence of pesticide residues is concerned.
Na seznamu bi zato bilo treba ustrezno spremeniti vnos listov koriandra in bazilike iz Tajske, in sicer kar zadeva pogostnost fizičnih in identifikacijskih pregledov za prisotnost ostankov pesticidov.
Regulation (EC) No 669/2009 should therefore be amended accordingly.
Uredbo (ES) št. 669/2009 bi zato bilo treba ustrezno spremeniti.
In Annex I to Regulation (EC) No 669/2009, in the entries for Thailand, the row referring to ‘Coriander leaves’ and ‘Basil (holy, sweet)’‘Food – fresh herbs)’, as far as the frequency of physical and identity checks for the presence of pesticide residues is concerned, is replaced by the following:
V vnosih za Tajsko v Prilogi I k Uredbi (ES) št. 669/2009 se vrstica „listi koriandra“ in „bazilika (Ocimum tenuiflorum, Ocimum basilicum)“„(živila – sveža zelišča)“, kar zadeva pogostnost fizičnih in identifikacijskih pregledov za prisotnost ostankov pesticidov, nadomesti z naslednjim:
Pesticide residues analysed with multi-residue methods based on GC-MS and LC-MS or with single-residue methods (4)
ostanki pesticidov, analizirani z multirezidualno metodo, ki temelji na metodi plinske in tekočinske kromatografije z masnim spektrometrom, ali z metodo za posamezni ostanek (4)
Commission Implementing Regulation (EU) No 271/2013
Izvedbena uredba Komisije (EU) št. 271/2013
Commission Implementing Regulation (EU) No 272/2013
Izvedbena uredba Komisije (EU) št. 272/2013
Commission Implementing Regulation (EU) No 273/2013
Izvedbena uredba Komisije (EU) št. 273/2013
It is appropriate to provide that binding tariff information which has been issued by the customs authorities of Member States in respect of the classification of goods in the Combined Nomenclature but which is not in accordance with this Regulation can, for a period of three months, continue to be invoked by the holder, under Article 12(6) of Council Regulation (EEC) No 2913/92 of 12 October 1992 establishing the Community Customs Code [2].
Primerno je določiti, da se lahko imetnik v skladu s členom 12(6) Uredbe Sveta (EGS) št. 2913/92 z dne 12. oktobra 1992 o carinskem zakoniku Skupnosti še tri mesece sklicuje na zavezujoče tarifne informacije, ki jih izdajo carinski organi držav članic v zvezi z uvrstitvijo blaga v kombinirano nomenklaturo in niso v skladu s to uredbo [2].
An electronic apparatus (so-called ‘body composition analyser’) incorporating an indicator panel with dimensions of approximately 30 × 30 × 4 cm, comprising the following main components:
Elektronska naprava (t. i. „analizator telesne sestave“), ki ima prikazovalni zaslon in mere približno 30 × 30 × 4 cm, z naslednjimi sestavnimi deli:
for weighing:
za tehtanje:
a load cell and hardware for processing and displaying the weight,
tehtalno celico ter strojno opremo za obdelavo in prikaz teže,
for measuring:
za merjenje:
2 electrodes on the scale upper surface, control buttons and hardware for processing and displaying the measurements.
dve elektrodi na zgornji ploskvi tehtnice, upravljalne gumbe in strojno opremo za obdelavo ter prikaz meritev.