COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

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

‘Estepa’

EU reference number: PDO-ES-0341-AM03 – 20.3.2026

1.   Name of product

‘Estepa’

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, Ministry of Agriculture of the Government of the Autonomous Community of Andalusia

6.   Qualification as standard amendment

The approved amendments fall under the definition of a standard amendment as provided for in Article 24(4) of Regulation (EU) 2024/1143 as they do not include a change in the name or use of the name of the protected designation of origin, do not risk voiding the established link to the geographical area laid down in the single document and do not entail further restrictions on the marketing of the product.

7.   Description of the approved standard amendment(s)

Title

Reduction of minimum median bitterness and pungency score from 3 to 2,5

Description

The amendment concerns Section B.2 ‘The olives’ physical and chemical characteristics’ of the product specification and the ‘Description of the product’ section of the single document.

The intention is to take account of the fact that extra virgin olive oil, as the natural juice of a fruit, continues to evolve throughout the period of consumption.

Also, as is well known, the intensity of extra virgin olive oil changes as a result of new cultivation methods such as increased use of controlled irrigation. The aim is to adapt to these changes that occur naturally throughout the period of consumption.

Apart from this agronomic reality, extra virgin olive oil made from the Arbequina variety is subject to a natural oxidation process that allows for reducing the median scores for bitterness and pungency by a few tenths. The median score for bitterness and pungency has therefore been reduced from a minimum of 3 to a minimum of 2,5 for these exceptional oils characteristic of the ‘Estepa’ PDO.

☑	The amendment affects the single document.

Title

Replacement of analysis based on the BTB scale

Description

The amendment concerns Section B.2 ‘The olives’ physical and chemical characteristics’ of the product specification and the ‘Description of the product’ section of the single document.

The requirement that the colour of the oil must be measured on the BTB scale has been removed because colour is not a determinant of product quality. It is more appropriate to determine the amount of pigments in the oil by measuring its biophenol content, using the T20 high-performance liquid chromatography (HPLC) method endorsed by the International Olive Council (IOC).

☑	The amendment affects the single document.

Title

Replacement of the parameter natural antioxidants, polyphenols (% caffeic acid) with total biophenols (tyrosol)

Description

The amendment concerns Section B.2 ‘The olives’ physical and chemical characteristics’ of the product specification and the ‘Description of the product’ section of the single document.

The wording:

has been replaced by:

Reason:

The phenolic content of ‘Estepa’ PDO extra virgin olive oils has been systematically monitored for a number of years using high-performance liquid chromatography (HPLC-UV), a method for determining biophenols recognised by the International Olive Council (document COI/T.20/Doc. No 29/Rev.2). This method quantifies the level of phenolic compounds, expressed in mg/kg of tyrosol. The results obtained enabled a specific, reproducible and traceable quantification of the oil’s natural antioxidants (biophenols), unlike more general methods such as measuring total polyphenols by colorimetry.

☑	The amendment affects the single document.

Title

Determination of oxidative stability for monovarietal Arbequina oil

Description

The amendment concerns Section B.2 ‘The olives’ physical and chemical characteristics’ of the product specification and the ‘Description of the product’ section of the single document.

‘Oxidative stability (monovarietal Arbequina) (Rancimat): Hours (100 °C or 120 °C, air flow 10 litres/hour). Minimum: ≥ 35 at 100 oC and ≥ 6 at 120 oC.’

Reason:

More specific values have been introduced for the oxidative stability of monovarietal Arbequina oil, due not only to differences inherent to the variety but also to the analysis of oils for over half a century, which showed changes in behaviour as olive groves age. This, together with climate change and the development of controlled irrigation, is the reason this parameter should be adjusted in the specification.

☑	The amendment affects the single document.

Title

Correction of a drafting error and adjustment of the tocopherol range

Description

The amendment concerns Section B.2 ‘The olives’ physical and chemical characteristics’ of the product specification and the ‘Description of the product’ section of the single document.

The wording:

Has been amended to:

Reason:

The symbol ‘≤’ has been replaced by ‘≥’ to correct a drafting error. Moreover, the minimum tocopherol value, a quality criterion reflecting the uniqueness of ‘Estepa’ PDO extra virgin olive oil, has been set at ≥ 250 mg/kg. The figure has been rounded to make it easier to apply in practice, without this affecting the technical requirement.

Also, a minimum value of ≥ 220 mg/kg has been set specifically for Arbequina monovarietal oil. There is scientific and technical evidence that this variety tends to have lower tocopherol levels for reasons of genetics and sensitivity to agronomic and climatic factors. This adjustment recognises the uniqueness of Arbequina oil without unfairly penalising it compared with other varieties that are richer in antioxidants.

☑	The amendment affects the single document.

Title

Update of analytical methods

Description

The amendment concerns Section B.2 ‘The olives’ physical and chemical characteristics’ of the product specification and the ‘Description of the product’ section of the single document.

The wording:

has been replaced by:

The analytical method needs updating due to the replacement of the parameter natural polyphenols antioxidants (% caffeic acid) with total biophenols (tyrosol). The method to be used is the official IOC method (COI/T.20/Doc. No. 29) for HPLC determination of phenolic compounds, including biophenols and tocopherols, which ensures accurate and reproducible quantification in accordance with an international standard.

☑	The amendment affects the single document.

Title

Early harvesting for oil blends of the varieties Hojiblanca, Manzanilla, Arbequina, Picual and Lechín

Description

The amendment concerns Section B.2 ‘The olives’ physical and chemical characteristics’ of the product specification and the ‘Description of the product’ section of the single document.

The current specification allows olives to be harvested in November for extra virgin olive oil produced as a blend of five of the varieties grown in the area (Hojiblanca, Manzanilla, Arbequina, Picual and Lechín). It is proposed to allow the harvest to take place as early as October.

Currently the olives can be harvested only in November and we would like to bring this forward to October.

This is to take account of the fact that olives tend to be harvested earlier than in the past due to developments in olive growing and climate change. This is especially true of these oils, which are known as ‘early oils’, and also reflects a common practice in the growing area.

☑	The amendment affects the single document.

Title

Addition of a new form of packaging

Description

The amendment concerns Section D ‘Proof that the product originated in the area’ of the product specification.

In the last paragraph of this section, ‘bag in box’ has been included as a new type of packaging. This is seen as a way to enter new markets, given the excellent preserving qualities of this type of packaging.

☐	The amendment affects the single document.

Title

Adjustment of median bitterness, the polyphenol parameter and the method of measuring pigments

Description

The amendment concerns Section F.2 ‘Specificity of the product’ of the product specification and the ‘Specificity of the product’ section of the single document.

The wording:

‘—	A pronounced bitterness, with a median score of between 3 and 6, typical of oils produced at the beginning of the season.

(...)

A high content of the pigments found in olive oil, specifically chlorophylls and carotenes (BTB scale).

Variation in polyphenol content and stability are linked to the time of harvest.’

has been replaced by:

‘—	A pronounced bitterness, with a median score of between 2.5 and 6, typical of oils produced at the beginning of the season.

(...)

A high content of the pigments found in olive oil, specifically chlorophylls and carotenes (Method IOC T20 Determination of biophenols by high-performance liquid chromatography (HPLC)).

Variation in polyphenol content and stability are linked to the time of harvest.’

Reason:

The minimum median score for bitterness, the polyphenol parameter and the method to be used to measure pigments are adjusted in line with the proposed amendments to Section B.2.

☑	The amendment affects the single document.

Title

Amendments for the sake of consistency with other amendments

Description

The amendment concerns Section F.3 ‘Causal interaction’ and the section ‘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)’ of the single document.

In the first paragraph, ‘polyphenols’ has been replaced by ‘biophenols’ in line with the amendments set out above.

☑	The amendment affects the single document.

Title

Deletion of Section G ‘Verification of compliance with the product specification’

Description

Section G ‘Verification of compliance with the product specification’ has been deleted because this is not provided for in Article 49 of Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024.

☐	The amendment affects the single document.

SINGLE DOCUMENT

Designations of origin and geographical indications of agricultural products

‘Estepa’

EU reference number: PDO-ES-0341-AM03 – 20.3.2026

1.   Name(s)

‘Estepa’

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

Extra virgin olive oil made from the fruit of the following olive tree (Olea europaea, L.) varieties. There are four types of oil:

—	Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla

—	Hojiblanca and Arbequina

—	Hojiblanca

—	Arbequina.

All the extra virgin olive oils must be made solely by mechanical or physical means that do not impair quality, so that the oils conserve the taste, aroma and characteristics of the fruit from which they are produced.

The olives must be of the authorised varieties, harvested directly from the tree when they have reached the degree of ripeness that will give fruity oils with the requisite characteristics.

The designation of origin can only be used for extra virgin olive oils that, after being aged in cellars, meet the following requirements:

Median score for fruitiness: ≥ 4,5.

Median score for bitterness: ≥ 2,5 and ≤ 6.

Median score for pungency: ≥ 2,5 and ≤ 6.

Acidity (%): ≤ 0,3.

Peroxide value (mEq O2/kg): ≤ 15.

Ultraviolet absorbency (K270 or K268): ≤ 0,18 mEq active oxygen per kilogram of oil.

Natural antioxidants, total biophenols: ≥ 250 mg/kg (tyrosol).

Natural antioxidants, monovarietal Arbequina, total biophenols: ≥ 200 mg/kg (tyrosol).

Oxidative stability (Rancimat system) measured in hours (100 oC or 120 oC with an air flow of 10 l/h): ≥ 43,6 h at 100 oC and ≥ 7 at 120 oC.

Oxidative stability of monovarietal Arbequina (Rancimat system) measured in hours (100 oC or 120 oC with an air flow of 10 l/h): ≥ 35 h at 100 oC and ≥ 6 at 120 oC.

Tocopherols: ≥ 250 mg/kg.

Tocopherols, monovarietal Arbequina: ≥ 220 mg/kg.

As a result of early harvesting, these oils have a fruitiness of green rather than ripe olives, in general between green and ripe.

The characteristics of the oils vary according to the olives used:

—

Hojiblanca, Arbequina, Manzanilla, Picual and Lechín de Sevilla Olives of the Hojiblanca variety, which can only be harvested in October or November, must account for at least 35 %. This type of oil has the fruitiness of green rather than ripe olives, with a medium intensity. It has the bitterness and pungency on the palate typical of oils obtained at the beginning of the season.

—

Hojiblanca and Arbequina The oil is made from between 20 % and 80 % extra virgin olive oil of Hojiblanca olives and between 80 % and 20 % of Arbequina olives. This type of oil has the fruitiness of green rather than ripe olives. It has the bitterness and pungency on the palate typical of oils obtained at the beginning of the season.

—	Hojiblanca 100 % extra virgin Hojiblanca olive oil, i.e. oil made solely from Hojiblanca olives. This type of oil has the fruitiness of green rather than ripe olives. It has the bitterness and pungency on the palate typical of oils obtained at the beginning of the season.

—	Arbequina 100 % extra virgin Arbequina olive oil, i.e. oil made solely from Arbequina olives. ‘Estepa’ PDO Arbequina extra virgin olive oil has the fruitiness of green rather than ripe olives, with balanced bitterness and pungency on the palate.

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 identified geographical area

Growing and oil making.

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

The words Denominación de Origen Protegida ‘Estepa’ [‘Estepa’ Protected Designation of Origin] must appear on the labels and certification labels.

The commercial labels of each registered operator must be approved by the Regulatory Board.

All packaging in which the oil is released onto the consumer market must carry a guarantee seal and a numbered label or certification label issued by the Regulatory Board, in accordance with the Quality and Procedures Manual, affixed at the warehouse, mill or packing plant in such a way that they cannot be reused.

5.   Concise definition of the geographical area

The area comprises all of the following 12 municipalities in the province of Seville: Aguadulce, Badolatosa, Casariche, Estepa, Gilena, Herrera, Lora de Estepa, Marinaleda, Pedrera, La Roda de Andalucía, El Rubio and Martín de Jara, in addition to cadastral polygons 33-38 of the municipality of Écija, polygons 17-33, 96, 97, 102, 104 and 105 of the municipality of Osuna, and land in one municipality in the province of Córdoba: Puente Genil, specifically the area known as Miragenil.

6.   Link with the geographical area

Summary of the link

1.   Specificity of the geographical area

The calcareous soils, the scarcity of water in the Estepa area and the continental climate with hot summers and cold winters are all factors that accelerate the ripening of the olives.

Studies show that this type of soil promotes a higher concentration of antioxidants of particular interest from a nutritional standpoint: tocopherols, especially alpha-tocopherol, which is by far the main antioxidant (> 90 %).

In this geographical environment, where a significant proportion of the olive groves traditionally produce table olives – around 30 % of total olive production in the Estepa area is for the table olive industry – the harvest traditionally begins very early. This is the result, firstly, of natural factors, as the soil and climatic conditions cause the fruit to ripen more quickly, and, secondly, of the practice of uninterrupted harvesting, as the harvesting of the table olives that begins in September overlaps or is followed by the harvesting of the olives used for olive oil production.

These practices help to produce oils with distinctive chemical and organoleptic characteristics.

2.   Specificity of the product

—	‘Estepa’ PDO olive oils have a pronounced bitterness, with a median score of between 2,5 and 6.

—	Their fruitiness is unmatched, greater than 4,5, one of the highest requirements in the European Union.

—	They are richer in phenolic compounds than oils obtained from other varieties and from the same varieties grown elsewhere.

—	High oxidative stability.

—	High content of the pigments found in olive oil, specifically chlorophylls and carotenes (Method IOC T20 Determination of biophenols by HPLC).

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)

There are two factors: natural factors (the ecosystem) and human factors. These agrological factors explain why the oils obtained have a higher biophenol and tocopherol content, as laid down in the product specification.

The region’s soil is poor in organic matter and the landscape predominantly limestone. This determines the choice of crops – olive trees and certain tough, resistant varieties of plant, which are adapted to these conditions better than any other. In the Estepa area 95 % of farmland is planted with olive trees.

The fact that there are a great many olive trees, especially Hojiblanca but also the other authorised varieties, planted on calcareous soil explains why, given the particular characteristics of these varieties, the oils obtained have distinctive organoleptic qualities and are much fruitier than other oils.

Studies show that this calcareous type of soil promotes higher levels of antioxidants that are of particular interest from a nutritional standpoint: tocopherols.

Another natural factor that has a decisive impact on our oils is the local climate, in that the water stress caused by the scarcity of water in the Estepa area gives the oils a more pronounced bitterness than is found in oils produced elsewhere, including those obtained from the same varieties of olive.

Also, the low rainfall together with the fact that the summers are milder than in neighbouring areas, a typical feature of continental climates, accelerates the ripening of the olives and so they are harvested early.

Lastly, the human factor is of decisive importance. The fact that a significant proportion of the olive groves in the Estepa area traditionally produce table olives – around 30 % of total olive production is for the table olive industry – means that the harvest traditionally begins earlier than in any other part of the world. This is the result, firstly, of natural factors, as the soil and climatic conditions cause the fruit to ripen more quickly, and, secondly, of the practice of uninterrupted harvesting, as the harvesting of the table olives that begins in September overlaps or is followed by the harvesting of the olives used for olive oil production.

These practices help to produce oils with distinctive chemical and organoleptic characteristics.

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

https://lajunta.es/6dgm7

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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).