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C 478/28

EN

Official Journal of the European Union
16.12.2022

This natural patchwork of majority and minority varieties allows for unique sensory profiles, which is another hallmark of the area.
Research has revealed high values for total pigment content, which is relevant in terms of antioxidant properties in the absence of light. The ranges and levels reported are distinctive according to specific scientific studies carried out in the production area.
The studies carried out to establish the characteristics of the olive groves and the extra virgin olive oil from the geographical area continue to reinforce the antioxidant properties of Aceite de Madrid, which requires a total polyphenol content of over 300 ppm at the time of extraction.
Aceite de Madrid has a complex organoleptic profile with moderate to high intensities and a minimum of three clearly discernible descriptors. The main aromas are of olives, almonds, grass, leaves, apple, tomato and banana. The organoleptic profile also includes hints of healthy and fresh olives and fruit and a balanced presence of bitter and pungent attributes.
5.3. Causal link between the geographical area and the characteristics of the product As explained in the section describing the physical environment, the soils in the geographical area are calcareous with a pH of between 8,0 and 8,5, a base saturation of 100 % and moderate to low effective depth. In combination with the climate conditions of low rainfall and the presence of frost, this forms a selective ecosystem. This is the reason why the recognised varieties have been perpetuated through natural selection, as they are perfectly adapted to the environment Rallo et al, 2005. The result is an end product that is specific and differentiated from those of other olive-growing districts around the world.
The olive varieties that are present and have been recognised withstand the extreme temperature conditions with frost.
These adapted varieties have high total polyphenol values in response to and as a result of the rigorous soil and climate conditions, the early selective harvesting periods and the unique multivarietal footprint.
The timing of the harvest indicated in the section describing the product, combined with the growing and oil extraction techniques, which include requirements such as immediate delivery of the olives to the mills as soon as they are harvested, low temperatures and short processing times, have directly led to unique total pigment content values. A score higher than 10 ppm is required for certification.
The rigorous soil and climate conditions, as described above, lead to specific periods of stress for the olive trees. This aspect, which has been documented in the scientific literature, generates a response in the plant that intensifies the sensory descriptors in the extra virgin olive oil Civantos et al, 1999. This is noted in the specification, which requires clearly perceptible fruitiness with a score of at least 3,5 points for intensity.
The complex sensory profiles minimum of three fruity descriptors are directly linked to the multivarietal origins of Aceite de Madrid, as each variety contributes its own particular organoleptic descriptors. The unique climate conditions during the production process also have an influence, given the favourable minimum air humidity values due to the rivers mentioned in the section on the geographical area and the relatively high irradiation values in the area.
Reference to publication of the specification https www.comunidad.madrid/sites/default/files/doc/medio-ambiente/06_32pliegodecondiciones.pdf