ANNEX ISupplementary provisions
ANNEX I PORTUGAL ‘Azeites do Norte Alentejano’ Amendments: — Chapter of specification: Name Description Geographical area Proof of origin Method of production Link Labelling National requirements — Amendments Description — North Alentejo olive oil is a slightly thick, fruity, greenish-yellow oil that meets the minimum grade of 6,5 for extra virgin olive oil and 6,0 for virgin olive oil. In-depth studies conducted on the characteristics of this olive oil have shown that there is a need to revise some of its parameters, namely: Delta K, triglicerides LLL, OLLn, PLLn, OLL, PLL, POL, POO, OOO, PPO; fatty acids C16:0, C16:1, C17:0, C17:1, C18:0, C18:1, C18:2 and C18:3; trans fatty acids, cholesterol, Campestanol and Delta 7 — Stigmasterol. The regional varieties Carrasquenha, Redondil and Azeiteira (or Azeitoneira) are added to the authorised varieties. Geographical area — Extension of the geographical production area to include the municipalities of Alandroal, Nisa, Reguengos de Monsaraz, Évora ( freguesias of N a Sr. a de Machede, S. Mansos, S. Vicente do Pigeiro, S. Miguel de Machede and S. Bento do Mato) and Mourão ( freguesias of Luz and Mourão), on the grounds that: — the same conditions obtain in these municipalities and freguesias with regard to soils and weather patterns, — the olive oil produced there has the same physical, chemical and organoleptic characteristics as that obtained in the current geographical area, — the inhabitants of these municipalities have inherited the same customs and authentic, unvarying know-how as those in the rest of the geographical area.