“Aceite Valle del Tiétar” olive oil gets a protected designation of origin: acidity ≤ 0.3 %, peroxide value ≤ 10 mEq O₂/kg, ethyl esters ≤ 20 mg/kg and a fruitiness median of at least 3
Commission Implementing Regulation (EU) 2026/2167 of 22 September 2026, published on 29 September, registers the Spanish extra virgin olive oil “Aceite Valle del Tiétar” from the province of Ávila as a PDO — no objections were lodged. The physico-chemical and sensory requirements are set out in the single document published in OJ C/2026/2939 of 28 May 2026.
- Physico-chemical properties: acidity (as oleic acid) ≤ 0.3 %, peroxide value ≤ 10 mEq O₂/kg, waxes ≤ 100 mg/kg, ethyl esters ≤ 20 mg/kg. The single document links the low acidity and low ethyl ester content to limited lipolysis, and the low peroxide value to limited oxidation.
- Organoleptic assessment: median of defects Md = 0, median of fruitiness Mf ≥ 3.0, sum of the medians of positive attributes ≥ 8.0. At least four descriptors are required — bitterness, pungency and at least two of: fruity aroma of healthy fresh olives, grass, leaves, apple, almond and other fruit — with no astringency; colour from yellow to greenish yellow.
- Olives are picked straight from the tree at a ripeness index of at most 6 and pressed within 24 hours at below 27 °C; the oil is stored in closed tanks away from light, below 25 °C. Local varieties (including Manzanilla, Cornatilla, Albar and Gordal) make up at least 80 % of the product.
- A corrigendum of 25 June 2026 (C/2026/90053) corrected the units of calcium and rubidium content in the soil description from “g/kg-1” and “mg/kg-1” to “g/kg” and “mg/kg”. The area covers 24 municipalities in the south of the province of Ávila at the foot of the Sierra de Gredos, and packing takes place within the production area.