25.5.2016

EN

Official Journal of the European Union

C 186/15

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Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2016/C 186/09)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

‘SICILIA’

EU No: IT-PGI-0005-01305 — 29.1.2015

PDO ( ) PGI ( X )

1.   Name(s)

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.5. Oils and fats (butter, margarine, oil, etc.)

3.2.   Description of the product to which the name in (1) applies

At the time of packaging, the ‘Sicilia’ protected geographical indication must have the following characteristics:

Chemical/physical analysis

Acidity (expressed as oleic acid): maximum 0,5 %

Peroxide value: ≤ 12 mEqO2/kg

Total polyphenols: ≥ 100 mg/kg

Organoleptic assessment (IOC method)

The product is characterised by a unique fruity flavour and by organoleptic attributes of grass, tomato and artichoke, which, although their expression varies in intensity depending on soil, climate, agronomic and technological factors, make ‘Sicilia’ extra virgin olive oil stand out from other oils.

Median interval	Minimum	Maximum
Fruity (ripe olive)	≥ 2	≤ 8
Fruity (green olive)	≥ 2	≤ 8
Grass and/or tomato and/or artichoke	> 2	≤ 8
Bitter	> 2	≤ 7
Pungent	> 2	≤ 8

The oil has a sensory profile made up of direct and indirect olfactory descriptors (smell and taste) associated with sensations of ‘tomato’ (leaf, green or ripe fruit)’ and ‘artichoke’, which can be identified alone or in combination. In addition, the ‘fresh grass’ descriptor is almost always associated with the oil.

Another typical feature of ‘Sicilia’ oil relates to the category to which it belongs, namely fruity oils; it can almost always be categorised between medium and intense fruitiness although the positive attribute descriptors such as bitterness and pungency are very harmonious.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Due to its central position in the Mediterranean, the island of Sicily has changed hands multiple times over its history and been subject to many different influences (cultural, architectural, religious, culinary etc.). The olive-growing sector, in particular, is symbolic of this long process of enrichment in terms of crops, cultivation techniques and varietal biodiversity. These conditions have made Sicily rich both in terms of the number of varieties grown and the cultivation techniques used, helping to create a unique olive growing and olive oil producing profile that cannot be reproduced elsewhere.

The ‘Sicilia’ protected geographical indication must be obtained from the following olive cultivars, which are present either on their own or in combination in the olive groves and which are subdivided as follows, in order of importance and representativeness:

The main cultivars represented are:   Biancolilla, Cerasuola, Moresca, Nocellara del Belice, Nocellara Etnea, Ogliarola Messinese and Tonda Iblea.

Minor cultivars:   Aitana, Bottone di Gallo, Brandofino, Calatina, Cavalieri, Crastu, Erbano, Giarraffa, Lumiaru, Marmorigna, Minuta, Nasitana, Nerba, Nocellara Messinese, Olivo di Mandanici, Piricuddara, Santagatese, Vaddarica, Verdello, Verdese, Zaituna, and their synonyms. Other cultivars present in the olive groves may also be used, up to a maximum of 10 %. If more than 10 % of the cultivars present on the holding are of other varieties, the olive-growing areas cannot be registered in the ‘Sicilia’ PGI monitoring system.

The main cultivars cover more than 85 % of the region’s olive-growing area.

The oil that can be produced from all of the above cultivars, used alone or in combination, has the organoleptic profile already described in section 3.2, which is easily recognisable by the average consumer due to its characteristics of smell and taste, which are defined in a medium-high range of perception linked to the abovementioned descriptors such as ‘green or ripe tomato’, ‘artichoke’ and ‘fresh grass’.

3.4.   Specific steps in production that must take place in the identified geographical area

All the various steps in the production process — cultivation, harvest and oil extraction — must take place in the identified geographical area.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

Both storage and packaging of the ‘Sicilia’ protected geographical indication extra virgin olive oil must take place in the production area identified in the specification. As well as for the obvious reason that the territory is geographically separate from the rest of the European continent, this is to avoid exposing the product to chemical/physical factors during transportation which would lead to a decline in oxidation stability, and therefore to a deterioration in the qualitative properties, particularly the polyphenols, which are one of the distinguishing features of ‘Sicilia’ protected geographical indication extra virgin olive oil. Furthermore, there is a network of 251 bottlers/packers in Sicily (AGEA data — 2013), widely spread all over the island, and the know-how they have built up over time means that the preservation of quality indicators is ensured. The ‘Sicilia’ protected geographical indication must be released for consumption in suitable containers with a capacity of not more than 5 litres.

3.6.   Specific rules concerning labelling of the product to which the registered name refers

It is forbidden to add any description to the ‘Sicilia’ protected geographical indication that is not expressly provided for in this product specification, including the following adjectives: fine (fine), scelto (selected), selezionato (selected) or superiore (superior). Truthful and verifiable references describing the methods of individual producers are permitted, such as: monovarietale (single variety), followed by the name of the cultivar used, raccolto a mano (hand-picked), etc. Names, business names and brand names may be used truthfully, provided they have no laudatory purport and are not such as to mislead the consumer. The names of holdings, estates and farms may be used only if the product is made exclusively from olives harvested from olive groves belonging to the holding in question. Reference to packaging at an olive holding or at an association of olive holdings or at a business located in the production area is permitted only if the oil is packaged on the holding in question. The use of other geographical indications is forbidden. The ‘Sicilia’ protected geographical indication must appear on the label in distinct and indelible lettering so that it can be distinguished from all the other information provided. The way in which the oil is identified must furthermore comply with the labelling rules laid down in the legislation in force. It is mandatory to indicate the year of production of the oil on the label.

4.   Concise definition of the geographical area

The production area of ‘Sicilia’ PGI extra virgin olive oil comprises the entire administrative territory of the Sicily Region.

5.   Link with the geographical area

The particular geographical position of Sicily creates the natural conditions necessary to produce extra virgin olive oil with the distinctive chemical/physical and organoleptic characteristics described in the specification.

In terms of biodiversity, the geographical separation of the territory from the European continent has led to a unique range of varieties of this species which is distinct from other olive-growing areas.

The organoleptic characteristics of ‘Sicilia’ PGI extra virgin olive oil are determined by soil, climate and human factors which are closely linked to the territory.

The link between the territory, the olive tree and Sicilian culture has created a product whose reputation has been demonstrated by the numerous accolades given to ‘Sicilia’ extra virgin olive oil by experts in the sector and by consumers.

It should be pointed out that the legislation prohibits oil producers from using geographical references on their labels, and they face heavy fines if they do, and that this has had a strong deterrent effect as regards including references to the name in promotional events, including websites.

In spite of this, the link between the territory, the olive tree and Sicilian culture has created a product whose reputation has been demonstrated by the numerous accolades given to extra virgin olive oil produced in Sicily by experts in the sector and by consumers.

In recent decades, producers of ‘Sicilia’ extra virgin olive oil have continued to receive numerous accolades in all of the major international olive oil competitions:

It won 1st, 2nd and 3rd prize at the Orciolo d’Oro competition for all or at least one of the delicate, medium and intense categories, mostly for the medium and intense categories, in 1997, 1998, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 and 2012; 1st and 2nd prize in 2009 and 2010; 3rd prize in 2011; and 1st prize in 2013.

It won the Gold Medal (Sol d’Oro) at the Sol d’Oro competition in 2009, 2010 and 2011, the Silver Medal (Sol d’Argento) in 2009, 2012 and 2013, and the Bronze Medal (Sol di Bronzo) in 2010, 2011, 2012 and 2013.

It won 1st, 2nd and 3rd prize at the Sirena d’Oro di Sorrento competition in 2003, 2004, 2005 and 2006, and 2nd and 3rd prize in other years.

Holdings producing ‘Sicilia’ extra virgin olive oil won 1st, 2nd and 3rd prize at the Leone d’Oro competition in 2007, and 1st prize in 2010 and 2012.

Since 1996, ‘Sicilia’ olive oil has won 1st prize in the three categories at the Montiferru Prize 15 times, as well as a number of 2nd and 3rd prizes.

This reputation is the result of the product’s material value (chemical/physical and organoleptic characteristics) and the perception of its intangible value which has developed during the centuries-long history of olive trees and oil in Sicily.

Evidence of the reputation of ‘Sicilia’ extra virgin olive oil can also be found in historical records, which show that a number of oil producers insisted on the Sicilian origin of their product being specified on the label.

Prior to 1992, a number of sales invoices were collected showing the ‘Sicilia’ indication in 1988 and 1989. Several invoices targeted at the foreign market also relate to the years 1996 and 2000.

The reference to the name is also clear in the publication of the catalogue of Sicilian olive oil from 1997 to 2009.

The documentation also includes a series of labels containing the ‘Sicilia’ wording from bottles of oil packaged and labelled in countries other than Italy (Carluccio’s London — Olio extra vergine d’oliva — Sicilia), several labels for Agata & Valentina Extra Virgin Sicilian Olive Oil distributed in the USA and Trader Giotto’s, which evoke the ‘Sicilia’ name, labels from the Barbera oil mill with the ‘Sicilia’ name indication for foreign markets, as well as labels of the company EFFe1 srl containing the ‘Sicilia’ indication.

Over time, ‘Sicilia’ extra virgin olive oil has seen an increase in production quality as well as in its reputation on the various markets. This means that the oil is a target for imitation, causing serious financial losses.

The production area of ‘Sicilia’ PGI extra virgin olive oil can be defined, according to the Köppen climate classification system, as a humid temperate climate (Type C), where the average temperature of the coldest month is below 18 °C, but higher than – 3 °C, or perhaps more accurately, it is a humid subtropical mesothermal climate with dry summers (Type Csa), i.e. the typical Mediterranean climate, characterised by an average temperature in the hottest month of more than 22 °C, and a rainfall pattern featuring a concentration of precipitation in the cold period (autumn/winter).

The Mediterranean climate (Cs) is the least prevalent of the temperate climates, and, in the case of Sicily, it displays many characteristics that significantly affect the chemical and in particular the organoleptic composition of the extra virgin olive oil; these differentiate it considerably from oil produced in neighbouring geographic areas, especially as regards the ratio of monounsaturated to polyunsaturated fatty acids (MUFAs/PUFAs) and the quality of biophenols and volatile aroma compounds (alcohols, aldehydes and esters).

The characteristics of ‘Sicilia’ PGI extra virgin olive oil are also the result of solar radiation, temperature, humidity and wind; these greatly influence the physiology of the olive tree and affect the phases of dormancy and regrowth as well as all the other phases of phenological development (anthesis, fruit setting and development, veraison, ripening). The quantity of photosynthetically active radiation (PAR) in this area of the Mediterranean creates the conditions for greater accumulation of biomass in the various organs of the plant, which, together with the limited availability of water and the mild temperatures, causes an increase in the content of total biophenols and, above all, of specific phenols, as well as other precursor compounds forming the oil’s aroma. The limited availability of water and all of the superior climatic conditions described, which best define the character of the island, are also responsible for the constant presence of the descriptors of bitterness and pungency, which always have median values greater than 2 in the ‘Sicilia’ PGI olive oil, and, in any case, values such as to classify the oil predominantly in the intense and medium categories. The soil and climate factors described above affect not only the crop growth rate (CGR) linked to photosynthesis (quantity of solar radiation, area and structure of leaves), but also the respiratory processes of the plant cell, and metabolic pathways which generate a wide range of plant metabolites: amino acids, lipids and their compounds, isoprenoids (e.g. terpenes, including squalene, menthol and limonene, which give plants, flowers and fruits their characteristic scent and the biosynthetic precursors of sterols) and porphyrin (associated with chlorophyll and photosynthesis).

The profile described in section 3.2 defines the unique character of the ‘Sicilia’ PGI olive oil and it is systematically demonstrated by the constant presence of aromas of green tomato, artichoke and fresh grass, the manifestation of which is favoured by the abovementioned climatic conditions, as well as by the organoleptic characteristics that are always associated with the major cultivars listed in section 3.3.

Reference to publication of the product specification

(second subparagraph of Article 6(1) of this Regulation)

The full text of the product specification is available on the internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

Or alternatively:

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen), and finally by clicking on ‘Disciplinari di Produzione all’esame dell’UE’.

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(1)  OJ L 343, 14.12.2012, p. 1.

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