‘The specific mineral profile of “Grana Padano” PDO, identified using isotope ratio mass spectrometry (IRMS), has been filed with the Consorzio Tutela “Grana Padano” and the Ministry of Agricultural, Food and Forestry Policy.’

‘“Grana Padano” PDO is made from raw cow’s milk from cows milked twice a day. With the exception of milk produced in the Trentingrana area, none of the bacterial load and somatic cell count derogations provided for in current legislation are applied.’

‘“Grana Padano” PDO is made from raw cow’s milk from cows milked twice a day, or using a robotic milking system with free cow traffic that ensures that the milk retains the desired properties.’

‘The basic feed for the dairy cattle, consisting of green or preserved fodder, is fed to lactating cows, dry cows and heifers of more than seven months.’

‘The basic feed for the dairy cattle, consisting of green or preserved fodder, is fed to lactating cows, dry cows and heifers that are more than seven months pregnant.’

‘The following is the list of raw materials for feed, grouped into categories, which may be added to the fodder used to feed lactating cows, dry cows and heifers of more than seven months whose milk is to be used to make “Grana Padano” PDO.’

‘The following is the list of raw materials for feed, grouped into categories, which may be added to the fodder used to feed lactating cows, dry cows and heifers that are more than seven months pregnant whose milk is to be used to make “Grana Padano” PDO.’

‘The basic feed for the dairy cattle, consisting of green or preserved fodder, is fed to lactating cows, dry cows and heifers that are more than seven months old.’

‘The basic feed for the dairy cattle, consisting of green or preserved fodder, is fed to lactating cows, dry cows and heifers that are more than seven months pregnant.’

‘“Grana Padano” PDO is made from raw cow’s milk from cows milked twice a day. With the exception of milk produced in the Trentingrana area, none of the bacterial load and somatic cell count derogations provided for in current legislation are applied.’

‘“Grana Padano” PDO is made from raw cow’s milk from cows milked twice a day, or using a robotic milking system with free cow traffic that ensures that the milk retains the desired properties.’

‘The cheese can be made using milk from a single milking session or a mixture of batches from two milking sessions, after being left to settle and to allow the cream to rise naturally to the surface.

It is also possible to use batches from two milking sessions, with only one session’s batch having been left to settle and to allow the cream to rise naturally to the surface.’

‘The cheese can be made using milk from a single milking session or a mixture of batches from more than one milking session, after being left to settle and to allow the cream to rise naturally to the surface.

It is also possible to use a batch of milk from which only a portion has been left to settle and to allow the cream to rise naturally to the surface.’

‘Hard cheese made from cooked paste; it is matured slowly, manufactured throughout the year and used whole or grated; it is produced from raw, partially skimmed milk from cows, milked twice a day, whose basic diet consists of fresh or dried fodder; milk used may come from one milking or from two milkings mixed together.’

‘Hard cheese made from cooked paste; it is matured slowly, manufactured throughout the year and used whole or grated; it is produced from raw, partially skimmed milk from cows milked either twice a day or using a robotic milking system with free cow traffic and whose basic diet consists of fresh or dried fodder. The cheese can be made using milk from a single milking session or a mixture of batches from more than one milking session.’

‘It is then placed in moulds, which stamp the markings of origin into the cheese, for at least 48 hours. The cheese is then immersed in brine for 14-30 days.’

‘It is then placed in moulds, which stamp the markings of origin into the cheese, for at least 36 hours. The cheese is then immersed in brine for 14-30 days.’

‘When the cheeses are removed from the brine, they may be rinsed off and/or left in an environment heated to between 25 °C and 60 °C for no more than 24 hours.’

‘Trimmings may only be transferred within the same cheesemaking business or between businesses within the business group. Trimmings to be used for grated “Grana Padano” may not therefore be sold as a stand-alone product.’

‘the leftover cheese may be transferred only within the same farm or between farms of the same group and only within the area of origin.’

‘Trimmings may only be transferred within the same cheesemaking business or between businesses within the business group.’

‘“Grana Padano” is classified as scelto sperlato, zero (0) and uno (1).

“Grana Padano” scelto sperlato has no internal or external defects.

“Grana Padano” 0 (zero), while still a top-quality product in terms of the body of the cheese itself, has some minor rind defects known as “correzioni” (“corrections”).

“Grana Padano” 1 (uno) — also known as sottoscelto (“below top quality”] — has some slight “corrections” or minor defects in the rind or the body of the cheese, with slightly increased eyes, and is slightly slow to recover its form when struck with a testing hammer.’

Sole Article

The application for approval of an amendment, which is not minor, to the product specification, referred to in the first subparagraph of Article 10(1) of Commission Implementing Regulation (EU) No 668/2014, including the amended single document and the reference to the publication of the relevant product specification, for the registered name ‘Olives cassées de la vallée des Baux-de-Provence’ (PDO) is contained in the Annex to this Decision.

In accordance with Article 51 of Regulation (EU) No 1151/2012, the publication of this Decision shall confer the right to oppose to the amendment referred to in the first paragraph of this Article within three months from the date of publication of this Decision in the Official Journal of the European Union.

ANNEX

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘OLIVES CASSÉES DE LA VALLÉE DES BAUX-DE-PROVENCE’

EU No: PDO-FR-0051-AM01 – 16.8.2017

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

Syndicat AOP Huile d’olive et Olives de la Vallée des Baux-de-Provence (SIOVB)

Vallon de la Fontaine

13520 Les Baux-de-Provence

FRANCE

Tel. +33 0490543842

Fax +33 484253288

Email: contact@siovb.com

The Syndicat AOP Huile d’olive et Olives de la Vallée des Baux-de-Provence (SIOVB), is a professional association governed by the Labour Code. It comprises olive producers, olive canners and millers (approximately 1 100 operators). It has a legitimate interest in submitting the application.

2.   Member State or Third Country

France

3.   Heading in the product specification affected by the amendment(s)

—	☐	Name of product
—	☒	Description of product
—	☒	Geographical area
—	☒	Proof of origin
—	☒	Method of production
—	☒	Link
—	☒	Labelling
—	☒	Other: Inspections, national requirements.

4.   Type of amendment(s)

—	☒	Amendments to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012
—	☐	Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

Description of product

The description of ‘Olives cassées de la Vallée des Baux-de-Provence’ has been amended and supplemented in the specification and Single Document (which replaces the previous summary sheet).

The initial wording of the specification and summary sheet was as follows:

This has been replaced by:

These aspects have been added to the description for the following reasons:

—	The fact that the olives are ‘table’ olives has been added to better characterise the product;

—	The official name of the ‘Aglandau’ variety, known locally as ‘Béruguette’, has been added although the specification only mentioned ‘Béruguette’. This was done in order to respect the official name of the variety as used in the European variety register;

—

‘Mixtures of varieties may not be marketed’: This characteristic was already previously referred to in the specification and in the summary sheet under the section ‘Method of production’. However, it was not mentioned under the section ‘Description of the product’ despite being an important part of the description;

—

The size of the olives, i.e. up to a maximum of 35 fruits per hectogram, was only mentioned in the specification and summary sheet under the section ‘Method of production’. However, it is an important part of the description. The tolerances which are allowed are also mentioned. The values ensure that uniform batches are produced with medium to large fruit in line with tradition;

—

Reference to the olives being whole and not split before they are cracked has been added in order to better characterise the olives in line with the Codex standard for table olives. The tolerances which are allowed have also been added as it is always possible that some non-conforming olives (not cracked, split) may be found in the end product as sought after, despite care being taken during production;

—	The Latin name for the fennel used to flavour the olives (Foeniculum vulgare var.) has been added for greater accuracy;

—	The organoleptic characteristics of the olives have been added. More details have been added to the organoleptic description on the basis of the inspections carried out since the designation was recognised. This has been done to better identify the product;

—

Conditions regarding how the product must be presented for sale have been added as this enables the initial rules contained in the specification and summary sheet to be supplemented. Under the section ‘Method of production’ it was previously only stated that the olives were ‘kept in brine’. It has now also been clarified that fennel must be in the brine to flavour the olives.

The following sentence was initially included: ‘“Olives cassées de la Vallée des Baux-de-Provence” are an early seasonal product with a short shelf-life.’. It has now been removed as it is unclear.

Geographical area

The definition of the geographical area for ‘Olives cassées de la Vallée des Baux-de-Provence’ has been amended in the specification and Single Document (previously the ‘summary sheet’).

The initial wording of the specification and summary sheet was as follows:

This has been replaced by:

—   In the Single Document (point 4):

—   In the product specification:

The boundaries of the geographical area have been extended to include parts of the municipalities already included in the geographical area and (partly) a new municipality located adjacent, namely Mas-Blanc-des-Alpilles. Additions have been made to all the municipalities of the geographical area with the exception of Les Baux-de-Provence municipality which was already included in its entirety in the geographical area. The parts of the municipalities added to the geographical area meet the same delimitation criteria concerning geology, soil, climate and flora as the rest of the Protected Designation of Origin. Furthermore, by changing the boundaries in this way, a new olive canner will be covered by the Protected Designation of Origin. The date these boundaries were approved (i.e. 20 June 2013) has been added following a decision by the INAO national agri-food products committee which is responsible for validating amendments to the geographical area at national level.

Reference has also been added to the fact that the olives come from olives harvested in parcels identified according to the method described. The following has therefore been added to the specification.

This procedure enables inspection bodies to list all parcels able to produce the Protected Designation of Origin for a given year.

—   Furthermore, the following has been added to point 3.4 of the Single Document and to the specification:

No new mandatory stages to be carried out in the geographical area have been added. However, the information on the stages which must take place in the geographical area was not clearly set out in the previous summary sheet and specification.

—   Moreover, map references used to define the geographical area have been added solely to the specification:

These are map references from the National Institute of Geographical and Forestry Information (IGN) which can be transferred to other data media, unlike the cadastral maps initially used.

In line with the national procedures in force, the INAO’s National Committee for Dairy, Agri-Food and Forestry Origin Designations is responsible for taking a decision on applications before they are submitted to the European Commission. However, amendments are not effective until they have been registered at European level.

Proof of origin

The whole of the following text which was initially included in this section of the specification and Single Document (formerly the summary sheet) has been deleted:

Owing to developments in national legislation, changes have been made to the section ‘Evidence that the product originates from the geographical area’ in the specification and summary sheet (point 4.4. ‘Proof of origin’), which previously only contained information on the ‘Link to the origin’. This section now only covers the provisions concerning what must be declared and registers which are kept for the purposes of product traceability and for monitoring production conditions in the specification.

Different paragraphs have therefore been added which replace the previous paragraphs on the history and reputation of the product. The new wording which has been proposed describes the documents introduced to enable the product which is covered by the Protected Designation of Origin to be monitored and checked, namely: the operator ID declaration, declaration of (full or partial) non-intent to produce the Protected Designation of Origin for a given year, crop register, handling registers for olives (raw material) and cracked olives (end product), annual olive harvest declaration, processing declaration (also called the ‘production declaration’), annual processing declaration (also called the ‘annual production declaration’) for cracked olives, market entry declaration (also called the ‘statement’) for cracked olives covered by the Protected Designation of Origin, annual stock declaration for cracked olives covered by the Protected Designation of Origin.

Furthermore, the analytical and organoleptic examination already provided for under the rules in force has been integrated into the inspection procedure referred to.

The paragraph has been worded as follows:

A brief description of the product inspection system and the nature of the inspections is provided.

Method of production

—

The introductory sentence ‘the olives must be harvested in identified groves located in the delimited production area’ has been deleted from this section of the specification and Single Document (formerly the summary sheet) as the parcel identification procedure is explained under the ‘Geographical area’ section of the specification.

Varieties

The initial wording of the specification and Single Document was as follows:

This has been replaced by:

Reference to the official name of the variety, i.e. ‘Aglandau’ has been added. The list of authorised varieties (Salonenque and Béruguette) remains unchanged. However, ‘Aglandau’ is now referred to as this is the official name of the variety known locally as ‘Béruguette’.

Planting density

Planting density rules have now been added.

The following has been added to the specification:

These rules correspond to usual local practice and guarantee optimal development of the trees. They apply to all trees planted after the date the Protected Designation of Origin was recognised nationally and ensure that future plantations comply with the recommended planting density rules.

Pruning

The following has been added to the specification: ‘Olive trees are pruned at least once every two years.’

‘Fructification’ pruning allows olive production to be controlled. Harvests are improved by successive pruning. Pruning is generally carried out once a year. As olive trees have a two-year growing cycle, it is recommended in the specification that the trees be pruned at least once every two years.

Irrigation

The following has been added to the specification:

It was decided that irrigation should be restricted as from the date the harvest begins. The date is set each year for the Protected Designation of Origin and is in line with usual practice. This allows the trees to be irrigated when so required in the event of prolonged drought, thereby avoiding excessive water stress which would adversely affect the trees during the growing season and have a damaging effect on the quality of the fruit. However, to preserve the quality of the ripened fruit by preventing saturation, it is preferable for irrigation to stop once harvesting begins.

Age when the trees start producing

The initial wording of the specification was as follows:

This has been replaced by:

In order to clarify the wording, it has been added that the age when trees covered by the Protected Designation of Origin start producing – set at 5 years – corresponds to five years from when the trees were ‘planted on the parcel’ (identified parcel with the Protected Designation of Origin).

Yield

The maximum authorised yield has been increased to 10 tonnes per hectare from a maximum of 6 tonnes per hectare.

The initial wording of the specification was as follows:

This has been replaced by:

Harvesting

Various provisions on harvesting have been added so that practice is better regulated and the quality of the harvested olives guaranteed.

—   The initial wording of the specification was as follows:

This has been deleted and replaced by the following wording, now added to the specification.

The decision was taken to introduce a harvest start date system so that olive growers guarantee olives which are sufficiently ripe. The harvest start date is proposed by the group which bases its proposal on a sensory analysis of olive samples representative of the entire geographical area.

The concept of olives ‘harvested directly from the tree when fully ripe’ is unclear and has been replaced by a requirement for olives to be gathered by hand or by mechanical means in a way which ensures that the fruit remain intact. Oscillating combs are prohibited as they can damage the olives.

—   The initial wording of the specification was as follows:

This has been replaced by:

The olives may be harvested not only in crates but also in pallet boxes as these do not adversely affect the quality of the product either. Furthermore, they must be delivered to canners in a healthy condition.

Preparation of cracked olives

The words: ‘Olives which appear to have been in contact with the soil may not be processed’ has been added to the specification with a view to ensuring products are of optimal quality and follow traditional practice.

The initial wording of the specification and summary sheet was as follows:

In the specification only this was supplemented by:

This has been removed from the Single Document and replaced by the following wording in the specification:

The stages which take place within the geographical area are listed under the ‘Geographical area’ section of the specification and under point 3.4 of the Single Document.

The following has been added to the specification as regards the sorting of the olives prior to their preparation:

‘Fresh olives with the following defects may not account for more than 5 % of olives used:

—	Blemished olives = dented during gathering or by wind or hail;

—	Wrinkled or soft fruit;

—	Insect bites

Less than 3 % of olives used may by worm-eaten’.

Sorting criteria have been set for the olives by establishing defects and the thresholds permitted for those defects.

This has been replaced by the following in the specification:

Information on the maximum percentage of olive flesh permissible in consignments, the density of the brine and the additives authorised for reducing the pH of the brine has been added.

The requirement to change the water for rinsing the olives ‘every twelve hours’ has been replaced by a requirement to change the water ‘after successive rinsing until it goes clear’. The aim is that the water should be clear at the end of the process, a sign that the olives have been adequately rinsed.

All of these additions and amendments will ensure that a quality product is obtained with a maximum number of whole cracked fruit which have been sufficiently rinsed and stabilised according to traditional production methods.

Storage of cracked olives prior to packaging

The initial wording of the specification was as follows:

Moreover, the summary sheet (point 4.5) stated: ‘The olives are stored in brine.’

This has been removed from the Single Document and replaced by the following wording in the specification:

In order to guarantee optimal storage conditions prior to marketing, a maximum period of 12 months in which the olives may be kept in brine has been added. As such, the storage temperature has been lowered to ‘between 2 °C and 4 °C’ from ‘between 4 °C and 8 °C’.

The following has been added to the specification as regards pasteurisation:

This paragraph has also been added to point 3.5 of the Single Document using very similar wording (there are slight differences in the wording). The content is identical to that of the specification.

Pasteurisation is optional. However, if used, these new rules require that the pasteurisation be carried out in the geographical area in compliance with a specific pasteurisation value. The requirement for pasteurisation to be carried out in the geographical area enables pasteurised products to be checked before they are first marketed under the Protected Designation of Origin in order to verify that they have maintained the characteristics defined under point 2 of the specification (‘Description’).

Flavouring

The specification and summary sheet initially stated the following:

This has been replaced by the following in the specification and in point 3.3 of the Single Document:

The conditions for flavouring with fennel have been better defined. Reference has been added to the use of the vegetative part and seeds of the plant for flavouring and the possibility to also incorporate commercial fennel extract, or a fennel decoction or infusion produced by the operator. Moreover, the Latin name for fennel has been added for greater accuracy, i.e. Foeniculum vulgare var.

Link with the geographical area:

The ‘link’ has been entirely re-written in the specification and Single Document (formerly the summary sheet).

New text has been added which does not modify the content of the causal link between the specific characteristics of the geographical area and product initially described.

—   The initial wording of the summary sheet was as follows:

Moreover, the specification stated:

This has been slightly amended and replaced with the following in the specification and Single Document:

This update follows a minor change to the boundaries of the geographical area as a result of which the Alpilles canal and Craponne canal no longer constitute the boundaries of the area.

The following has also been added to supplement the description:

—   The initial wording of the specification (not included in the summary sheet) was as follows:

This has been deleted as it provides historical information which does not demonstrate a real link with the product’s geographical origin.

—   The initial wording of the specification was as follows:

Moreover, the summary sheet stated:

The specification was also initially worded as follows:

This has been amended and supplemented in order to explain the specific characteristics of the geographical area in greater detail. Part of the wording has been reused for the description of the ‘Causal link’. However, the part concerning the description of the climate, soil and varieties has been removed and replaced with the following (added to the Single Document and specification):

‘The climatic conditions in the geographical area are as follows:

—	Mediterranean climate;

—	Significant variation in temperature and rainfall patterns across seasons and years;

—	Rainfall characterised by storms of a brief but intense nature, occurring mainly in autumn and spring. Most of the rainfall – some 700 mm per year – occurs during a 50-day period;

—	A dry season, characterised by hot, dry summers, even summer heat waves, and with a frequent shortage of water, in particular in July;

—	Temperate winters, the coldest month being January;

—	Average temperatures of 13,6 °C, with 1 to 2 °C less on the northern slopes of the Alpilles and a risk of frost in spring;

—	Strong winds blowing for over 100 days per year, coming mostly from the north (Mistral) and the west (Tramontane);

—	Exceptional amount of sunshine, totalling more than 2 800 hours per year.

The soil in the geographical area is characteristically stony (40 to 80 % stones) and constitutes limestone with a sandy-loamy or sandy-loamy-clay texture in the Alpilles mountains and on the colluvium found at its edges. The northern edge of the old Crau, still called “Crau d’Eyguières” has very stony red nitisols (30 to 60 cm of rounded siliceous stones at the surface), enriched on limestone colluvium produced from erosion of the southern slopes of the Alpilles.

Olive groves in the Alpilles mountains have largely been established on stony limestone soil formed on piedmont plains, “grèze-litée” deposits and essentially thick colluvium which fills the valleys. The fine fraction generally has a sandy-loamy texture or, occasionally, a sandy-loamy-clay texture. The calcium content is, on average, between 20 and 30 %, sometimes reaching 40 %. The active calcium content rarely exceeds 8 %. The soil pH varies between 8 and 8,5.’

Furthermore, the following additional information regarding the specific climate, geology and vegetation of the geographical area have been added to the specification only:

—   The initial wording of the specification was as follows:

Moreover, the summary sheet stated:

This has been removed as the information provided is presented in greater depth in other paragraphs under the same heading.

The following has been added regarding human factors:

In the specification and Single Document: ‘Olives, along with cereals and vines, have always been one of the three key crops grown in Provence.’,

In the specification only: ‘Despite competition from imports and a shift from olives to fruit and vegetable cultivation following the construction of irrigation canals, the olive-growing sector has always featured prominently in the Baux-de-Provence valley.’

In the specification and Single Document:

Supplementary information on the traditional method of producing cracked olives has therefore been added under the human factors.

The following information on the specific characteristics of the product has been added to the specification and Single Document:

‘“Olives cassées de la Vallée des Baux-de-Provence” are table olives with specific characteristics associated with:

—	the olives being “cracked” green olives. They are cracked mechanically as whole, fresh fruit;

—	only the Salonenque and Aglandau (also known as “Béruguette” or “Blanquette”) varieties being used;

—	their pronounced fennel taste due to this being the only seasoning used to flavour the olives;

—	the pieces of fennel branch found in the brine;

—	their firmness in the mouth;

—	the minimum size of no more than 35 fruit per hectogram.’

The following description of the ‘causal link’ between the specific characteristics of the geographical area and product has been added to the specification and Single Document: ‘The soil in this area of the hills, which is calcareous, lightly-coloured and stony, is found to be airy, very permeable, and have a high calorific value, which makes it well-suited to olive-growing. Protected by the Alpilles range, the Baux-de-Provence valley is rarely exposed to fog, which can inhibit flower set and encourage cryptogamic diseases. The Baux-de-Provence valley is therefore ideally suited to olive production. The soil and climate conditions in the geographical area also explain the choice of varieties used to make “Olives cassées de la Vallée des Baux-de-Provence”. The Salonenque variety is perfectly adapted to the calcereous, stony and shallow terrain, summer drought and wind. The fruit ripens very early and is also used for the PDO “Huile d’olive de la Vallée des Baux-de-Provence”. The Aglandau or “Berruguette” variety, which is more sensitive to drought than the Salonenque, became established thanks to its resistance to the cold and wind and the fact that it ripens later which is suited to the local climate. It is found throughout Provence.

Wild fennel grows throughout the Baux-de-Provence valley. Flowering in summer, wild fennel is in seed at the time the Salonenque olives are harvested. As such, it has traditionally been added when preparing cracked olives, their aromas blending harmoniously. The simple and traditional method used to produce the olives preserves their characteristic aromas and the firmness of the fruit.’

Labelling

The registered specification and summary sheet initially stated the following:

‘On the labelling of olives covered by the Protected Designation of Origin “Olives cassées de la Vallée des Baux-de-Provence”, the following must be stated:

—	the name “Olives cassées de la Vallée des Baux-de-Provence”

—	the words: “appellation d’origine contrôlée” or “AOC”

—	where the name of an undertaking or brand appears on the labelling, independently of the address, the name of the designation is repeated between the words “appellation” and “contrôlée”.

These words must all be in the same field of vision and on the same label. 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 and such as to be clearly distinguishable from all other writing and designs on the label.’

This is replaced in the specification and Single Document by the following: ‘In addition to the compulsory information provided for by legislation on the labelling and presentation of foodstuffs, the labelling of the Protected Designation of Origin “Olives cassées de la Vallée des Baux-de-Provence” must state:

—	the name of the Protected Designation of Origin, i.e. “Olives cassées de la Vallée des Baux-de-Provence”

—	the words “Protected Designation of Origin” or “PDO”.

These details must all be in the same field of vision and on the same label. They must be indicated in conspicuous, clearly legible and indelible characters of a sufficient size to stand out from the label on which they are printed so as to be clearly distinguishable from all other written or graphic information.’

The terms used on labelling specifically referring to the designation have been brought into line with Regulation (EU) No 1151/2012 by removing references to national designations, i.e. ‘AOC’ and ‘appellation d’origine contrôlée’ and replacing these with European designations, i.e. ‘Protected Designation of Origin’ and ‘PDO’.

National requirements

In line with changes to national legislation, the reference to the Decree of 27 August 1997 recognising the ‘appellation d’origine contrôlée’ [registered designation of origin] in France has been removed. A table has been added presenting the key aspects which must be checked, their reference values and the method for evaluating those aspects.

Other

For the sections ‘Competent authority of the Member State’, ‘Applicant group’ and ‘References to the inspection body’ the name and contact details of the group and official bodies concerned have been updated. The basic information concerning the composition of the group and its legal status has not changed. The group still brings together olive producers, olive canners and millers.

Item	Initial contact details and text (specification and Single Document)	Updated contact details and text (specification)
Responsible body in Member State	Name: National Institute of Origin Designations (Institut National des Appellations d’Origine) 138 Champs Elysées 75008 Paris FRANCE Tel. +33 153898000 Fax +33 142255797	National Institute of Origin and Quality (Institut national de l’Origine et de la Qualité, INAO) 12 rue Henri Rol-Tanguy – TSA 30003 93555 Montreuil-sous-Bois Cedex FRANCE Tel. +33 1173303800 Fax +33 1173300804 Email: info@inao.gouv.fr
Applicant group	Name: Syndicat Interprofessionnel de l’Olivier de la Vallée des Baux Address: Mairie de Maussane les Alpilles 13520 Maussane-Les-Alpilles FRANCE In the Single Document: Composition: producer/processor (x) other ( ) In the specification only: The association was set up in 1994 and is composed of all natural and legal persons producing olive-based products in the Baux-de-Provence valley. It brings together producers, canners and millers.	Syndicat AOP Huile d’olive et Olives de la Vallée des Baux-de-Provence (SIOVB) Vallon de la Fontaine 13520 Les Baux-de-Provence FRANCE Tel. +33 490543842 Fax +33 484253288 Email: contact@siovb.com Membership: producers and processors. Legal status: professional association governed by the Labour Code
Inspection bodies	I.N.A.O 138 Champs Elysées 75008 PARIS D.G.C.C.R.F. 59 Bd V. Auriol Teledoc 251 75703 Paris Cedex 13 FRANCE	National Institute of Origin and Quality (Institut national de l’Origine et de la Qualité, INAO) Address: Arborial - 12 rue Henri Rol-Tanguy TSA 30003 - 93555 Montreuil-sous-Bois Cedex FRANCE Tel. +33 173303800 Fax +33 173300804 Email: info@inao.gouv.fr Directorate-General for Competition Policy, Consumer Affairs and Fraud Control (Direction générale de la concurrence, de la consommation et de la répression des fraudes) (DGCCRF) Address: 59 Boulevard Vincent Auriol 75703 Paris Cedex 13 FRANCE Tel. +33 144871717 Fax +33 144973037 The DGCCRF is a Directorate of the Ministry of Economic Affairs. In accordance with the provisions of Article 37 of Regulation (EU) No 1151/2012, verification of compliance with the specification, before placing the product on the market, is carried out by a product certification body whose name and contact details are available on the INAO’s website and in the European Commission’s database.

SINGLE DOCUMENT

‘OLIVES CASSÉES DE LA VALLÉE DES BAUX-DE-PROVENCE’

EU No: PDO-FR-0051-AM01 – 16.8.2017

PDO ( X ) PGI ( )

1.   Name(s)

‘Olives cassées de la Vallée des Baux-de-Provence’

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6. Fruit, vegetables and cereals fresh or processed

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

‘Olives cassées de la Vallée des Baux-de-Provence’ refers to cracked green table olives obtained exclusively from the Salonenque and Aglandau (also called ‘Béruguette’) varieties. Mixtures of varieties may not be marketed. The size of the olives corresponds to a maximum of 35 fruits per hectogram. Batches are homogenous and contain a maximum of 5 % of fruit of a size corresponding to more than 42 fruit per hectogram and a maximum of 5 % of fruit of a size corresponding to at least 20 fruit per hectogram. The olives which are cracked are whole and not split. However, inclusion of up to 5 % of olives which are not cracked or 5 % of olives which have ruptured is permitted. The olives are green olives flavoured with fennel (Foeniculum vulgare var.). The olives are firm in the mouth, with a pronounced fennel taste, which must not be masked by saltiness. They may be slightly bitter. ‘Olives cassées de la Vallée des Baux-de-Provence’ may not in any way have a fermented, soapy (soda) or woody taste.

They must be sold in clear or slightly cloudy brine which may not be red, containing pieces of fennel branch.

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

‘Olives cassées de la Vallée des Baux-de-Provence’ are obtained from the Salonenque and Aglandau olive varieties. They are flavoured with fennel (Foeniculum vulgare var.) taken from the vegetative part and seeds of the plant. Commercial fennel extract, or a fennel decoction or infusion produced by the operator may be added.

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

All stages, from the growing of the olives through to their processing into cracked table olives and pasteurisation must be carried out in the defined geographical area.

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

The product must be pasteurised within the geographical area of the Protected Designation of Origin in order to ensure it complies with the description under point 3.2 before the olives are first marketed under the Protected Designation of Origin. Operators apply a maximum pasteurisation value of 2 000 seconds (at a theoretical temperature of 70 °C). This is to prevent the olives from cooking excessively, which would risk them softening and changing in colour (from pure green to brown). Consequently, the inspection procedure includes stricter checks on pasteurisation whereby regular verification of recordings made by pasteurisation equipment is carried out and the characteristics of the product after pasteurisation are checked.

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 the labelling and presentation of foodstuffs, the labelling of the Protected Designation of Origin ‘Olives cassées de la Vallée des Baux-de-Provence’ must state:

—	the name of the Protected Designation of Origin, i.e. ‘Olives cassées de la Vallée des Baux-de-Provence’

—	the words ‘Protected Designation of Origin’ or ‘PDO’.

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

They must be indicated in conspicuous, clearly legible and indelible characters of a sufficient size to stand out from the label on which they are printed so as to be clearly distinguishable from all other written or graphic information.

4.   Concise definition of the geographical area

The geographical area is located in the following municipalities of the Bouches-du-Rhône department:

Municipalities included in their entirety: Les Baux-de-Provence, Maussane-les-Alpilles, Paradou;

Municipalities included in part: Arles, Aureille, Eygalières, Eyguières, Fontvieille, Lamanon, Mas-Blanc-des-Alpilles, Mouriès, Orgon, Saint-Etienne-du-Grès, Saint-Martin-de-Crau, Saint-Rémy-de-Provence, Sénas, Tarascon.

5.   Link with the geographical area

The geographical area is part of the Alpilles mountain range, situated on colluvium found at its edges and at the northern edge of the Crau plain. The Alpilles range (maximum altitude: 400 m) extends from west to east, spanning some 30 kilometres and comprises the most typical calcareous hills found in Provence, situated between the Rhône, Durance and Crau. The mountains form the most westerly secondary mountain range found in the Provence anticlines. The mountain range has eroded and has a picturesque relief formed of staggered rows. To the south, it comprises mostly limestone from the Cretaceous to the Jurassic periods.

The climatic conditions in the geographical area are as follows:

—	Mediterranean climate;

—	Significant variation in temperature and rainfall patterns across seasons and years;

—	Rainfall characterised by storms of a brief but intense nature, occurring mainly in autumn and spring. Most of the rainfall – some 700 mm per year – occurs during a 50-day period;

—	A dry season, characterised by hot, dry summers, even summer heat waves, and with a frequent shortage of water, in particular in July;

—	Temperate winters, the coldest month being January;

—	Average temperatures of 13,6 °C, with 1 to 2 °C less on the northern slopes of the Alpilles and a risk of frost in spring;

—	Strong winds blowing for over 100 days per year, coming mostly from the north (Mistral) and the west (Tramontane);

—	Exceptional amount of sunshine, totalling more than 2 800 hours per year.

The geographical area constitutes an eroded mountain range, with a picturesque relief comprising largely limestone and marl formations from the Lower Cretaceous period and, to the south, dolomite limestone from the Jurassic period.

The soil in the geographical area is characteristically stony (40 to 80 % stones) and constitutes limestone with a sandy-loamy or sandy-loamy-clay texture in the Alpilles mountains and on the colluvium found at its edges. The northern edge of the old Crau, still called ‘Crau d’Eyguières’ has very stony red nitisols (30 to 60 cm of rounded siliceous stones at the surface), enriched on limestone colluvium produced from erosion of the southern slopes of the Alpilles.

Olive groves in the Alpilles mountains have largely been established on stony limestone soil formed on piedmont plains, ‘grèze-litée’ deposits and essentially thick colluvium which fills the valleys. The fine fraction generally has a sandy-loamy texture or, occasionally, a sandy-loamy-clay texture. The calcium content is, on average, between 20 and 30 %, sometimes reaching 40 %. The active calcium content rarely exceeds 8 %. The soil pH varies between 8 and 8,5.

Olives, along with cereals and vines, have always been one of the three key crops grown in Provence. Abbé Couture wrote in his treatise of 1786 that one of the particularities of the Baux-de-Provence valley was its abundance of olive varieties. He mentioned at least six major varieties, including the Salonenque variety (formerly known as the ‘Plant de Salon’ variety) and Béruguette variety (formerly known as the ‘Aglandau’ or ‘Blanquette’ variety). These two traditional ancient varieties are the only varieties which are authorised and used to produce the PDO ‘Olives cassées de la Vallée des Baux-de-Provence’.

This abundance of varieties has made the Baux-de-Provence valley one of the most thriving olive processing areas. Secular customs have always allowed cracked green olives and black whole olives to be eaten. Production of cracked green olives is almost exclusively found in the Baux-de-Provence valley. Every year in late August, when the olives intended to be processed in this way are harvested, this marks the beginning of the olive marketing year in the Baux-de-Provence valley. The ‘cracking’ of the olives is essentially what makes this type of production original and, although now mechanised, this was long done by hand, making it a traditional activity in the region. The production method is simple and traditional. After the olives are cracked, they are left to macerate in an alkaline solution until partially de-bittered. This alkaline solution is then replaced by pure water which the olives are kept in for at least thirty-six hours, during which time the water is regularly changed. The olives are stored in brine at a density of between 1 036 and 1 050. Only citric or lactic acid may be used to reduce the pH level of the brine.

‘Olives cassées de la Vallée des Baux-de-Provence’ are table olives with specific characteristics associated with:

—	the olives being ‘cracked’ green olives. They are cracked mechanically as whole, fresh fruit;

—	only the Salonenque and Aglandau varieties being used;

—	their pronounced fennel taste due to this being the only seasoning used to flavour the olives;

—	the pieces of fennel branch found in the brine;

—	their firmness in the mouth;

—	the minimum size of no more than 35 fruit per hectogram.

The soil in this area of the hills, which is calcareous, lightly-coloured and stony, is found to be airy, very permeable, and have a high calorific value, which makes it well-suited to olive-growing. Protected by the Alpilles range, the Baux-de-Provence valley is rarely exposed to fog, which can inhibit flower set and encourage cryptogamic diseases. The Baux-de-Provence valley is therefore ideally suited to olive production. The soil and climate conditions in the geographical area also explain the choice of varieties used to make ‘Olives cassées de la Vallée des Baux-de-Provence’. The Salonenque variety is perfectly adapted to the calcereous, stony and shallow terrain, summer drought and wind. The fruit ripens very early and is also used for the PDO ‘Huile d’olive de la Vallée des Baux-de-Provence’. The Aglandau variety, which is more sensitive to drought than the Salonenque, became established thanks to its resistance to the cold and wind and the fact that it ripens later which is suited to the local climate. It is found throughout Provence. Wild fennel grows throughout the Baux-de-Provence valley. Flowering in summer, wild fennel is in seed at the time the Salonenque olives are harvested. As such, it has traditionally been added when preparing cracked olives, their aromas blending harmoniously. The simple and traditional method used to produce the olives preserves their characteristic aromas and the firmness of the fruit.

Reference to publication of the specification

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

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-e30d06c0-b702-446d-b66d-b3408eea5852