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16.12.2022

EN

Official Journal of the European Union
C 478/27

The average annual temperatures ranging between 12 oC and 14 oC are ideal for the development of olive groves, which need temperatures above 10 oC to thrive.
One parameter worth noting is the occurrence and frequency of frost during the dormancy period of the olive trees, with temperatures dropping to between -10 oC and -6 oC. Despite these extreme minimum temperatures, frost only occurs during the dormancy period, which is between December and March, and the trees can withstand them as long as there is enough moisture in the soil.
The average annual rainfall for the whole geographical area ranges between 300 and 450 mm. This is ideal for growing olive trees, which thrive in low humidity climates. The low rainfall reduces the incidence of diseases and pests associated with olive trees.
Another characteristic feature of the climate that is unique is the relative air humidity. For olive trees to grow properly, relative air humidity should be lower than 60 % and drop below 55 % during the flowering and ripening periods.
Despite the areas dry climate, the rivers that surround and pass through the geographical area Tagus, Tajuña, Henares and Jarama create favourable minimum air humidity conditions for the olive trees to develop properly.
The crops in the area receive more than 2 700 hours of sunshine per year, which is relatively high. This is also beneficial for the growth of the olive trees in all the phenological stages of development.
Human factors The specificity of the geographical area linked to the human factors is evident in the olive-growing and oil extraction practices, which focus on respecting the original properties of the olives and ensuring that they are fully replicated in the certified extra virgin olive oils.
The olives are harvested directly from the trees when they have attained a maximum ripeness of 4, using methods that keep them intact. They are never picked up from the ground and any fallen olives must be kept separate from the healthy, fresh olives harvested from the trees.
The transport system used to take the olives to the mill must always ensure that they are not damaged or compromised en route. To avoid fusty/muddy sediment, the olives must not be piled up in any of the processing stages.
The temperature in the malaxation stage must not exceed 27 oC and extra virgin olive oil must be stored at temperatures ranging between 25 oC and 13 oC.
Although olive-growing had been practised in Madrid since Roman times, it was the arrival of the Arabs, who introduced new varieties and techniques and scaled up production, that boosted and consolidated the industry.
There is evidence of the Roman presence in the valleys of the rivers Tajuña, Jarama and Henares, showing that there were dwellings and crop and livestock farms in the most fertile areas. The archaeological evidence at the enclaves of Verdugal, Las Dehesas and Casa de Tacona, as well as other settlements, proves that olives were being grown and virgin olive oil being made in the area as early as the 3rd century A.D.

5.2. Specificity of the product The olive varieties grown in the geographical area are Cornicabra, Castellana, Manzanilla Cacereña, Carrasqueña, Gordal, Asperilla and Redondilla, which have adapted to the soil, climate and growing conditions in the area. These varieties have been perpetuated over time due to natural selection, as they have adapted perfectly to the conditions in the district. This guarantees a multivarietal identity with distinctive, well-defined properties that are not found in any other olive-growing area in the world.
It is important to note that the geographical production area is a transition zone between areas where monovarietal production predominates. The olive production area is located between the monovarietal production area for the Cornicabra de Toledo variety to the south and the monovarietal production area for the Castellana variety in La Alcarria to the east. There are also monovarietal groves of Manzanilla Cacereña, Carrasqueña, Gordal, Asperilla and Redondilla.