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 Na 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.