COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

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

‘Aceite de Lucena’

EU reference No: PDO-ES-0760-AM02 – 9.7.2025

1.   Name of product

‘Aceite de Lucena’

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 Agri-Food Industries, Innovation and the Food Supply Chain

6.   Qualification as standard amendment

The approved amendment falls under the definition of a standard amendment in that it does not involve a change in the name of the protected designation of origin or the use thereof, and does not risk voiding the link with the geographical area established in the product specification or entail further restrictions on the marketing of the product.

The approved amendment affects the single document.

7.   Description of the approved standard amendment(s)

Heading

Amendment to the physical, chemical and organoleptic description.

Description

This amendment affects the product specification in Section B.2: ‘Physical, chemical and organoleptic characteristics of the extra virgin olive oil covered by the protected designation of origin “Aceite de Lucena” ’. It also affects the single document in point 3.2: Description of the product referred to by the name in point 1.

—	Acidity: reduced to 0,5 % for reasons of quality;

—	Peroxide value: the maximum value has been increased from 15 to 19 meq O2/kg of oil because the early-harvest oils can have higher values;

—

Ultraviolet absorbency (K270): the maximum value has been increased from 0,15 to 0,19. This is necessary because, where a significant proportion of the olives used are still green, early-harvest virgin oils have a high percentage of chlorophylls. These have absorbency at the same wavelength as the components of secondary oxidation: the object of measurement. For this reason, they produce values in excess of the 0,15 established previously, at a time when the olives were harvested at a riper stage and the chlorophylls had practically disappeared;

—

Polyphenols (% caffeic acid): this parameter has been deleted because it is largely concerned with the degree of ripeness of the olives, the moisture of the olives depending on the climate, and the extraction process. The latter covers the addition of water, to a greater or lesser extent as needed; use of centrifuge and/or decanting in the separation phases; and the duration of these operations. Furthermore, the method of analysis laid down for determining phenolic compounds has become obsolete. It is not performed by any laboratory as it has not been recognised by any international body or legislated on by the EU;

—	Waxes: this parameter has been deleted as it is not a distinguishing characteristic, nor is it related to the origin of the oil, being solely a matter of compliance with the legislation;

—

Colour: deleted because it is not a parameter indicative of quality. The green colour is not due to the variety or origin, but rather to the quantity of chlorophylls. Furthermore, it is not subject to analysis as a characteristic of sensory quality. The tasting vessels are opaque, and the bromothymol blue method, that was included in the product specification, is obsolete;

—	Taste: medium to high fruitiness is now specified, as a result of the higher quantity of polyphenols observed in successive harvests;

—

Median pungency and bitterness: both medians have been altered to 2 or more, as a result of the higher polyphenol content. Similarly, the bitterness stems from the presence of aglycone, which occurs when polyphenols break down. Higher levels of polyphenols therefore benefit the formation of aglycone. The olive varieties that are covered by the PDO ‘Aceite de Lucena’ and grown in the production area have a higher polyphenol content, allowing for the production of balanced oils with appropriate amounts of pungent and bitter flavours;

—	The wording ‘Oils of the protected designation of origin “Aceite de Lucena” are very stable and resistant to rancidity’ has been deleted as it was a superfluous comment given the high polyphenol content.

☑	This amendment affects the single document.

Heading

Improved wording in Section D of the product specification, ‘Proof that the product originated in the area’.

Description

Section D of the product specification, ‘Proof that the product originated in the area’ has been amended, with improvements to the wording of the general processes laid down in points 5 to 10 of the two final paragraphs of Section D.

This section has been amended to simplify the wording in accordance with the certification process conducted by the body that checks for conformity. The new wording covers the packaging requirements both within and outside of the geographical area laid down in the product specification.

☐	This amendment affects the single document.

Title

Section E of the product specification, ‘Method of production’, has been amended.

Description

The cultivation system used by the olive growers has been updated to reflect the policies under the new CAP, such as vegetation cover, which are becoming increasingly more important in the PDO area. This means new practices being adopted to respect the environment and caring for the soil.

It is now specified that authorised products must be used ‘in the recommended doses’, to ensure responsible use of plant protection treatments.

Use of fertilisers has been simplified, allowing it to be optional. Treatment types and dates of application have been deleted where these are subject to change.

The text has been adapted to reflect current pruning techniques.

The analyses prior to harvesting have been deleted as they are considered optional, as has the start of harvest which can differ in each oil mill.

The types of vehicles for transport have been deleted, leaving reference only to authorised vehicles. The maximum time has been specified for transporting the olives from the harvest.

Cleaning and washing the olives has been made optional.

Instructions relating to rotating hammers in the milling process have been deleted as it is not a specific requirement.

The wording relating to malaxation has been simplified, and the maximum temperature for malaxation reduced.

As with the other stages, the text relating to phase separation has been simplified. Elements which might not be common to the process, such as adding water, have been deleted.

The text about decanting has been improved, making it clear that this is an optional stage in production.

With regard to keeping the oil, the exact storage temperatures have been deleted. It now simply states that the temperature should be constant. This is because storage temperatures can be higher than stated in the product specification. In addition, removal of moisture and any impurities has been made optional.

The text regarding packaging has been improved, clarifying that it can take place outside of the demarcated geographical area.

☐	This amendment affects the single document.

Title

Section F of the product specification, ‘Link’, and point 5 of the single document, ‘Link with the geographical area’, have been amended.

Description

The information regarding the Rute Agricultural Cooperative has been updated.

The analyses at harvest have been deleted, as has the maximum delay of 72 hours after harvest for milling. This is consistent with the amendments in the preceding sections on the production method.

The wording relating to the physical, chemical and organoleptic qualities has been adapted, with the inclusion of a table summarising compliance with the justification set out at point 1.

☑	This amendment affects the single document.

Title

Information updated in Section G of the product specification

Description

Section G of the product specification, ‘Verification of compliance’, has been amended.

The details in this section on verification of compliance with the product specification have been updated, as regards both the applicable legislation and the details of the competent authority.

☐	This amendment affects the single document.

Title

Wording updated in Section H of the product specification

Description

Section H of the product specification, ‘Labelling’, has been amended.

The wording has been updated with the PDO ‘Aceite de Lucena’ logo replaced by ‘the logo registered with the Spanish Patents and Trademarks Office’. The reference to ‘national legislation’ has been replaced by ‘legislation in force’.

☐	This amendment affects the single document.

SINGLE DOCUMENT

Designations of origin and geographical indications of agricultural products

‘Aceite de Lucena’

EU reference No: PDO-ES-0760-AM02 – 9.7.2025

1.   Name(s)

‘Aceite de Lucena’

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

15 – ANIMAL, VEGETABLE OR MICROBIAL FATS AND OILS AND THEIR CLEAVAGE PRODUCTS; PREPARED EDIBLE FATS; ANIMAL OR VEGETABLE WAXES

4.2.   Description of the agricultural product to which the registered name applies

The product protected by the designation of origin is extra virgin olive oil obtained from the fruit of olive trees (Olea Europea L.), mainly of the Hojiblanca variety (over 90 %) and of other accepted secondary varieties (Arbequina, Picual, Lechín, Tempranilla, Ocal, Campanile and Chorruo) exclusively through a physical or mechanical process of extraction at low temperature that does not alter the chemical composition of the oils, thus preserving the taste, aroma and characteristics of the fruit from which it is made.

Flavour: the protected oils are oils of medium to high fruitiness with notes of almond and a balance between bitter and pungent flavours.

Aroma: the fruity green aroma of freshly cut grass predominates.

Physical, chemical and organoleptic parameters of the oil:

Acidity: maximum 0,5 %

Peroxide value: maximum 19 meq O2/kg oil

Ultraviolet absorbency (K270): maximum 0,19

Moisture: maximum 0,2 %

Median fruitiness (Mf): equal to or more than 3

Median pungency: equal to or more than 2

Median bitterness: equal to or more than 2

Median defect (Md): 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 production of the olives and the preparation of the product take place within the geographical area defined in point 4.

Consequently, the pruning of the olive trees, the harvesting, cleaning, washing, crushing and malaxation of the olives, and the phase separation and decanting of the oil must be performed within the defined geographical area.

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 to which the registered name refers

All containers of extra virgin olive oil covered by the protected designation of origin ‘Aceite de Lucena’ must bear a secondary label, issued by the Regulatory Board, which must include a reference to the protected designation of origin ‘Aceite de Lucena’, the logo of the protected designation of origin registered with the Spanish Patents and Trademarks Office, and a unique serial number for each container.

4.7.   Concise definition of the geographical area

The geographical area is located in the south of the province of Córdoba (Spain) and includes the municipalities of Aguilar de la Frontera, Benamejí, Encinas Reales, Iznajar, Lucena, Montilla, Moriles, Monturque and Rute and the eastern part of the municipality of Puente Genil, on the right bank of the River Genil.

5.   Link with the geographical area

Summary of the link

Specificity of the geographical area

Natural factors

The area’s limestone soils have high levels of carbonate. They are considered to be poor soils with little vertical development and a moderate deficiency in organic matter. They are rich in calcium and therefore have a high pH of 6 to 8.

The average elevation above sea level ranges from 171 m in Puente Genil to 800 m in Iznajar. The highest points in the region, with elevations over 1 200 m, are located in the mountain range of the Subbética.

The area has a Mediterranean climate, with cold-temperate winters and hot, dry summers. Unlike the rest of the province, the area where the PDO ‘Aceite de Lucena’ is produced certain features of continentalisation are barely discernible.

Human factors

The usual planting density, as well as the spacing applied in the area, allows for perfect light penetration throughout the productive area of the trees, which is greatly helped by the pruning methods used for planting, growing, maintaining and tidying the olive trees.

The system by which the olives are harvested, transported to the oil mill and milled is such that these operations can be performed in an average time of 24 hours. This ensures that the olives do not deteriorate before their transformation into oil, thereby retaining all their freshness, fruitiness and characteristic aromas.

Use of low temperatures in malaxation and washing, minimal added water and careful storage conditions enable the product to retain its flavours until it is consumed.

Specificity of the product

Physical and chemical characteristics:

Acidity: maximum 0,5 %

Peroxide value: maximum 19 meq O2/kg oil

Ultraviolet absorbency (K270): maximum 0,19

Moisture: maximum 0,2 %

Organoleptic characteristics:

Median fruitiness (Mf): equal to or more than 3

Median pungency: equal to or more than 2

Median bitterness: equal to or more than 2

Median defect (Md): 0

Distinct presence of well-balanced bitter and pungent flavours.

Intense flavour and aromas, with medium to high fruitiness and a hint of almond from the Hojiblanca variety.

Low acidity of the oil, never exceeding 0,5 % by volume and typically between 0,1 and 0,3. Presence of green fruity aroma of freshly cut grass in the organoleptic assessment.

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 typical environment of the production area of the PDO ‘Aceite de Lucena’, namely the average elevation, the limestone soils with high levels of carbonate compounds and the Mediterranean climate, produces oils that are rich in polyphenols. As a result, these oils present sensory properties that are different from other areas (such as Antequera in Malaga with its milder climate and fewer hours of sunshine). In particular, there is a distinct presence of pungent and bitter flavours.

Specifically, the pungency derives from the presence of phenol in the oils. This monomer occurs when levels of polyphenols are higher, provided it is not subsequently spoiled due to high temperatures or excessive use of water during production.

Similarly, the bitterness stems from the presence of aglycone, which occurs when polyphenols break down. Higher levels of polyphenols therefore benefit the formation of aglycone. The olive varieties that are covered by the PDO ‘Aceite de Lucena’ and grown in the production area have a higher polyphenol content, allowing for the production of balanced oils with appropriate amounts of pungent and bitter flavours.

The growing practices in the region of Lucena, in particular the early harvesting, the processing at low temperatures and the speedy processing of the olives from the time of harvest, affect the acidity and the sensory characteristics of its oils (organoleptic features).

The early harvesting leads to the formation of trans-2-hexenal aldehyde which causes an aroma of recently cut green grass to develop provided that the process is handled with care, the temperature is not raised, and not much water is used.

Extracting at low temperature, using low percentages of water in the process and storing the oil in suitable and completely inert containers allows the organoleptic characteristics of the products to be preserved and maintained.

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

https://lajunta.es/5fm9w

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(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).