APPLICATION FOR REGISTRATION OF PDO

(Council regulation (EEC) N. 2081/92 )

Applicant group:

PDO Promoting Committee

Address:

c/o Istituto Tecnico Agrario Statale “Celso Ulpiani”

Viale della Repubblica, 30   -  63100  Ascoli Piceno

TERMS AND CONDITIONS FOR PRODUCTION  

1. TYPE OF CULTIVAR:

Variety “Ascolana Tenera”  

2. NAME OF PRODUCT:

“Oliva Tenera Ascolana del Piceno”  

The production area for certified denomination of origin “Oliva Tenera Ascolana del Piceno” includes the following municipalities:

IN THE PROVINCE OF ASCOLI PICENO:

   Acquaviva Picena, Altidona, Appignano del Tronto, Ascoli Piceno, Belmonte Piceno, Campofilone, Carassai, Castel di Lama, Castignano, Castorano, Colli del Tronto, Cossignano, Cupramarittima, Falerone, Fermo, Folignano, Francavilla d'Ete, Grottarnmare,  Grottazolina, Lapedona, Mogliano di Tenna, Maltignano, Massa Fermana,  Massignano, Monsampietro Morico,  Monsampolo del Tronto, Montalto delle Marche, Montappone,  Monte Rinaldo, Monte S.Pietrangeli, Monte Urano, Monte Vidon Combatte, Monte Vidon Corrado, Montedinove, Montefiore dell'Aso, Monte Giberto, Montegiorgio, Montegranaro, Monteleone di Fermo, Montelparo, Monteprandone, Monterubbiano, Montottone,  Moresco, Offida, Ortezzano, Pedaso, Petritoli, Ponzano di Fermo, Porto S. Giorgio, Porto S.Elpidio, Rapagnano, Ripatransone, Servigliano, Spinetoli, San Benedetto del Tronto.  S. Elpidio a Mare, S. Vittoria in Matenano,  Torre S. Patrizio,  Venarotta.

IN THE PROVINCE OF TERAMO:

  Martinsicuro, Colonnella, Alba Adriatica, Corropoli, Controguerra, Ancarano, Nereto, Torano Nuovo, S. Egidio alla Vibrata, Civitella del Tronto, S.Omero, Tortoreto, Giulianova, Mosciano S. Angelo, Bellante,  Campli, Valle Castellana, Torricella Sicura, Rocca S. Maria, Teramo, Castellalto, Canzano, Notaresco, Morro d'Oro, Roseto degli Abruzzi, Montorio al Vomano.

4.1. Topography: - from 20 m. to 500 m. above sea level;

                     - various range of soil types, from limy clay ones to sandy ones.

4.2. Orchard design: no more than 300 plants/ha (tree spacing and grove design wide enough to allow good air circulation and enough light for allegation).

4.3.Orchard composition: at least 60% of the variety “Ascolana Tenera” and no more than 40% of other pollinating varieties (any other olive oil tree already cultivated in the same area of the “Ascolana Tenera”).

4.4. Origin of olive trees: any new plant must bear an adequate certification issued by a Qualified Public Authority stating its variety and its sanitary conditions.

4.5. Training required: none

4.6. Cultivation techinques:  low environmental impact techinques as stated by Council  Regulation (EEC) N. 2078/92 following Regional Regulations (see Regional Terms and Conditions for Production).

ì4.7. Irrigation: must be suspended at least 20 days before harvesting.

4.8. Tree Pruning: spring and winter pruning to let air and light through the foliage.

4.9. Pest and disease control: (integrated, biological, guided) as established by Council Regulation (EEC) n. 2078/92.

4.10.  Harvest period: from 10^th september to 20^th october.

4.11.  Maximum yield: 6,000 kg/ha, over productions can not be marketed as PDO “Oliva Tenera  Ascolana del Piceno”.

4.12. Physical features of the drupe before processing:

-         weight ratio between pulp/stone > 4

-         yellowish-green colour

-         homogeneous, smooth, compact pulp

4.13. “Deamarizzazione”: the processing for elimination of the drupe bitter taste (from here onward referred to as “deamarizzazione”: translator’s note) must begin within 48 hours from harvest.

4.14. Processing and packaging: to be performed within the same areas indicated as areas admitted to production according to the following aknowledged and tested steps:

a)      “deamarizzazione” with a 1.5 – 3% caustic sodic solution for standard olives bearing the label  “Oliva Ascolana Tenera del Piceno” or  “deamarizzazione naturale” directly into 8-10% sodium chloride solution for olives bearing the extra label “al naturale”;

b)      washing to reduce residual sodic solution (not necessary for olives “al naturale”);

c)      fermentation and conservation in a 8 – 10% sodium chloride solution.

4.15. Admitted additives and flavourings: infusions of Fenula Comunis (purified from cellulosic residuals) and natural acidifiers. NO COLOURINGS.

Only the combination of the above mentioned production, training, pruning and processing techniques together with the peculiar genetic features typical of the variety “Ascolana Tenera” and the climate and soil characteristics of the areas of production as defined in 4. make it possible to obtain the special chemical and organolectic characteristics of the table olive called “Ascolana Tenera”

5. PROCEDURES, DUTIES, INSPECTIONS FOR THE ENFORCEMENT of PRESENT TERMS AND CONDITIONS

A special Consortium shall be constituted and it shall be in charge to guarantee the enforcement of the present terms and conditions.

In order to be able to use the DOP label “Oliva Tenera Ascolana del Piceno”, farmers shall:

-         register their olive orchards into the Special Public Register  c/o the Chamber of Commerce and Industry of their own province of residence;

-         register their processing and/or packaging plants into a  Special Register  c/o the Chamber of Commerce and Industry of their own province of residence;

-          undergo regular checks as established by clause 10 of EEC Council Regulation 2081/92. For the moment  the Promoting Committee will proceed to these checks through ASSAM (Service Agency for the Agrindustrial  Sector of Marches: translator’s note) – for areas of the province of Ascoli Piceno – and through ARSSA (Regional Agency for Agricultural Development of Teramo: translator’s note) - for those included in the province of Teramo. Later on the Committee might decide to indicate another private or public body which can fulfill the terms established by European Regulation EN 4501, suitable to check production, processing and packaging;

-         produce, process and package their product within the geographical areas indicated in 3.;

-         test their products chemically (to check the residual presence of any chemical substance due to pest and disease treatements), physically (to check hardness of drupes) and organolectically (to check the quality and peculiar features of the product: olive flavour and fragrance, its juicy and slight bitter taste) before packaging and labelling them as “Oliva Ascolana Tenera del Piceno” and (whenever applicable) “al naturale”. Only biological products cultivated as established by Council Regulation (EEC) 2029/91 and later modifications and implementations, can use the label “Prodotto Biologico”.

6. MARKETING AND MARKETING ISSUES

6.1. Marketing specifications: from the organolectic point of view, the pickled fruits must

-         look healthy

-    have a peculiar smell due to fermentation, a slightly acid taste and a slightly bitter aftertaste

-         be fragrant and crisp

-         not have an unpleasant taste due to bad fermentation processes.

6.2. Marketing procedures: the product must be sold sealed in glass or any in other approved food container, labelled as “OLIVA ASCOLANA TENERA DEL PICENO” Denominazione Origine Protetta (PDO: translator’s note).

If obtained in the “natural way” (as indicated in 4.14. a) the label must bear the words “al naturale”. The label must also indicate the year of production and must be in compliance with the law.