Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2023/C 197/04)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘HUILE D'OLIVE DE CORSE’/‘HUILE D'OLIVE DE CORSE – OLIU DI CORSICA’

EU No: PDO-FR-0428-AM02 – 29.11.2021

PDO ( X ) PGI ( )

1.   Name(s)

‘Huile d'olive de Corse / Huile d'olive de Corse – Oliu di Corsica’

2.   Member State or Third Country

France

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 product to which the name in (1) applies

‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse – Oliu di Corsica’ is characterised by aromas reminiscent of almond, artichoke, hay, dried fruit or apple. The colour is straw to light yellow and may contain flashes of green.

The sharpness (referred to as ‘pungency’ within the meaning of this single document) and bitterness at first marketing are 3 or less on the organoleptic scale of the International Olive Council (IOC).

The free acidity, expressed as oleic acid, must not exceed 1,5 grams per 100 grams of oil.

The peroxide value is restricted to 16 milliequivalents or less of oxygen peroxide for each kilogramme of olive oil when first marketed.

‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse – Oliu di Corsica’ followed by the words ‘récolte à l’ancienne’ has the following additional characteristics: the oil is full-bodied and rich in the mouth, with the following characteristic and dominant aromas: black olive, dry hay, dried fruit (almond, nut, hazelnut), floral fragrances from the scrub, mushroom and undergrowth.

The pungency and bitterness at first marketing are 1 or less on the organoleptic scale of the IOC.

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

The olive oils come mainly from the following varieties:

Sabine (also referred to as Sabina, Aliva Bianca, Biancaghja), Ghjermana (also referred to as Ghjermana di Balagna, di Casinca, Nieladja), Capanace (also referred to as Raspulada/Raspuluta), Zinzala (also referred to as Pinzarole), Aliva Néra (also referred to as Ghjermana du Sud, d’Alta Rocca), Curtinese (also referred to as Pendola).

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

Every part of the production process of the raw material and the preparation of the olive oil take place within the defined geographical area.

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

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

In addition to the compulsory information provided for by legislation on labelling and the presentation of foodstuffs, the labels for the designation of origin ‘Huile d'olive de Corse’ / ‘Huile d’olive de Corse - Oliu di Corsica’ must include the following:

—	the name of the designation ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse - Oliu di Corsica’,

—	the indication ‘récolte à l’ancienne’ immediately after the name of the designation, in the case of oils from olives harvested after they have fallen naturally.

—	the indication: ‘appellation d’origine protégée’ (‘protected designation of origin’).

—	the European Union PDO logo.

These details must all be in the same field of vision.

They must be in lettering which is clear, legible, indelible and sufficiently large to show up clearly against the background on which it is printed, so as to be clearly distinguishable from all other writing or graphic information.

The labelling of oils bearing the indication ‘récolte à l’ancienne’ include information specifying that the oils have been obtained from olives harvested after they have fallen naturally.

4.   Concise definition of the geographical area

The geographical area of the designation of origin ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse - Oliu di Corsica’ corresponds to the entire territory of Corsica, except for the following municipalities: Aiti, Albertacce, Alzi, Asco, Aullène, Bastelica, Bocognano, Bustanico, Calacuccia, Cambia, Campana, Carcheto-Brustico, Carpineto, Carticasi, Casamaccioli, Casanova, Ciamanacce, Corscia, Cozzano, Cristinacce, Erone, Evisa, Felce, Ghisoni, Guagno, Guitera-les-Bains, Lano, Lozzi, Mausoléo, Mazzola, Muracciole, Novale, Olmi-Cappella, Ortale, Orto, Palneca, Pastricciola, Perelli, Pianello, Piazzali, Piedipartino, Pie-d'Orezza, Pietricaggio, Piobetta, Pioggiola, Poggiolo, Quasquara, Quenza, Renno, Rezza, Rusio, Saliceto, Sampolo, San-Lorenzo, Soccia, Tarrano, Tasso, Tavera, Tolla, Valle-d'Alesani, Vallica, Vivario and Zicavo.

5.   Link with the geographical area

Situated between 41 and 43°N and lying 160 km from the Provence coast, Corsica is a north/south-facing elongated mountainous island with an average altitude of 568 m and very uneven terrain.

Geologically, the soils on which the olive trees are planted are derived mainly from the on-site breakdown of two of the main rocks (granite and shale, limestone in pockets, only in the extreme south). The types of soils obtained in this way are poor owing to their limited depth and low clay content, but they are also arid soils with low water reserves. The water supply for the trees therefore depends entirely on the rainfall, which, while highly variable in different years and micro-regions, is nonetheless typically Mediterranean, with a long period of summer drought lasting for about five months.

Furthermore, the characteristics of these soils are affected by erosion, which is more accentuated on steeper slopes.

In addition to the summer drought, the climate is characterised by temperatures favourable to the olive tree, with mild winters, hot summers, strong sunshine but also maritime influences providing significant moisture.

The development of the olive tree is also affected by the temperature: the elevated terrain means that specific frost conditions prevail above a certain average altitude, the limit of which varies according to the exposure of the hillsides.

Olive-growing has not developed in areas where there was a risk of frost.

The primary olive-growing area is located at 0 to 400 metres on the northern slope and at up to 600 metres on the southern slope of the vegetation belt, which is characterised by a series of cork oak and holm oak trees, together with stone pine trees, heather, arbutus trees, myrtle, mastic trees, calicotome trees and narrow-leaved mock privet.

The history of the olive tree in Corsica dates back a very long time and represents the basis for the cultivation of olives on the island. It also explains to a large extent the origin of the varieties planted: the Sabine, which is the most widespread olive in Corsica, though principally grown in the Balagne region, is a variety selected locally from wild olive trees only. Similarly, the Capanace, which is the dominant variety in the Cap Corse region, has been selected locally. It seems that this variety has adapted to rather hostile conditions. The ‘Capanace’ trees growing in Cap Corse are regularly exposed to violent winds and to mists.

Recent work has shown that certain varieties are from Tuscany (‘Ghjermana’ and ‘Ghjermana di Balagna’), while others, such as the Zinzala, originate from crosses between local oleasters and introduced varieties.

These main varieties became established and were multiplied, most often in combination with other varieties, in areas with suitable climatic and soil characteristics. The age of the trees today is proof of the compatibility of these varieties with the geographical environment where they became established and of an undeniable link to region.

The production of ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse – Oliu di Corsica’ is based on ancient practices particularly well suited to the environment:

—	The cultivation method has been and remains closely connected to the environment: low density in the groves and late picking of the olives. Keeping the olives on the trees for a long time further reinforces the phenomenon of biennial bearing.

—

Traditionally, the olives were harvested by shaking them down using a long pole, picking them from the tree or collecting them from the ground, depending on the area, the volume of the harvest, the olive varieties and seasonal conditions. The most common harvesting method was to collect the olives from the ground. Nowadays producers no longer use this method; instead, the olives are collected using suspended nets or receptacles placed under the trees. The olives are harvested over a longer period of time in accordance with the flowering dates of the different varieties.

—

Crushing takes place much sooner than previously. The waiting times, which used to be the main reason for the excessive acidity of the oils, are much shorter nowadays, thanks to more modern mills with a better capacity. Nonetheless, the waiting times still sometimes exceed those on the continent, owing to the distant location of the olive groves and the habits of the producers.

This overall improvement in the efficiency of harvesting and of the mills has made it possible to increase the quality of the olive oil.

‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse — Oliu di Corsica’ is characterised by moderate pungency and sharpness. The aromas are thus delicately revealed and display good complexity.

The presence of varied spontaneous vegetation around the olive groves is reflected as almond and hay aromas in the finished product and complex aromas reminiscent of the Corsican shrub in ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse – Oliu di Corsica’ followed by the words ‘récolte à l’ancienne’.

Used as a food and care product and in a number of religious and secular rites, it is an integral part of the islanders’ life and is recognised for its quality.

The originality of Corsican olive growing also stems from the diversity of the ancient endemic varieties.

The use of olive varieties of small size and therefore not well suited to consumption as table olives, and the tradition of producing olive oil rather than table olives, are the reasons why all the groves in all the micro-regions of the geographical area are used exclusively for olive-oil production.

The typical characteristics of olive oil bearing the designation ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse – Oliu di Corsica’ are the result of maintaining a certain tradition and using modern production methods combined with a specific natural environment.

The olive tree has grown spontaneously in various areas, and, through selection and hybridisation, this has led to the presence of a large number of varieties on a fairly restricted territory. This is unique compared to other Mediterranean olive-growing areas, which tend to be monovarietal or then multivarietal with one dominant variety.

Irrespective of their own characteristics, the trees are subject to a common management system and share the same climatic conditions, which result in the slow development of the raw material in a particular environment.

Keeping the olives on the trees for a long time due to the absence of frost in the growing areas is a key factor in the typical features of ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse – Oliu di Corsica’ in that it allows the olive to capture the scents of the surrounding plant species and, in particular, those of the scrub, and these scents are then found in the particular aromas of ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse – Oliu di Corsica’ followed by the indication ‘récolte à l’ancienne’.

In other words, the interdependence between natural and human factors and between local and specific factors mitigate for their part the variability caused by the variety, soil or exposure and give ‘Huile d’olive de Corse’ / ‘Huile d’olive de Corse – Oliu di Corsica’ original features that are common to olive oil production throughout the island.

Reference to publication of the specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-321d4041-7315-4b9a-b481-75a9f3b43222

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(1)  OJ L 179, 19.6.2014, p. 17.