#52026XC03254EU approves minor specification changes for the Estepa olive oil PDO
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This measure updates the product specification for the Spanish olive oil PDO “Estepa”. It lowers the required minimum median bitterness and pungency score from 3 to 2.5, reflecting how extra virgin olive oil naturally changes over time and how cultivation methods can affect flavor intensity. It also removes the requirement to measure oil color using the BTB scale, because color is not treated as a quality marker. The change mainly affects Estepa PDO producers, certifiers, and businesses selling or labeling this protected olive oil.
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Key Changes
- Reduces the minimum median bitterness score for Estepa PDO extra virgin olive oil from 3 to 2.5
- Reduces the minimum median pungency score from 3 to 2.5
- Removes the requirement to measure oil color using the BTB scale
Obligations
What this law requires
Producers marketing olive oil under the ‘Estepa’ PDO must ensure the product meets the amended product specification allowing a minimum median bitterness score of 2.5 instead of 3.
Producers marketing olive oil under the ‘Estepa’ PDO must ensure the product meets the amended product specification allowing a minimum median pungency score of 2.5 instead of 3.
Certification and control bodies assessing ‘Estepa’ PDO olive oil must apply the amended product specification and single document when verifying bitterness and pungency characteristics.
Certification and control bodies assessing ‘Estepa’ PDO olive oil should no longer require oil colour measurement using the BTB scale as a quality criterion under the amended specification.