This Wednesday, the European Commission has published the definitive inscription of the PGI Oli d'Eivissa o Ibiza oil. With this achievement, the process for the definitive approval of the new Spanish Protected Geographical Indication is completed. At this time it had been on a provisional basis since last June, awaiting possible allegations and it has already become official.
Final approval of the PGI arrives at the time of harvest of the olive and therefore this 2020 harvest will be the first that can come out with the ENAC accreditation of this new IGP. The oils of the varieties may be accepted picual, arbequina and koroneiki. They can be marketed in a single variety or joint form as long as they have a minimum presence of 90%. In this way, the remaining 10% may have other commercial varieties registered in the registry.
The maximum productivity is set at 17 liters per 100 liters of olives and mixing of oils from different vintages is prohibited. Basic requirements to guarantee an oil fruity and fresh to gain more prestige in the market.
The product: oli d'Eivissa
The norm of the IGP Oli d'Eivissa indicates that its oils must be marketed in dark containers, in metal containers or dark glass. Everything so that the sun does not affect the quality oil, one of its greatest enemies. In addition, it is indicated that it should always be marketed in packages that do not exceed five liters capacity.
El Ibiza oil differs from others for being a fresh and fruity oil from a medium intensity and with a level of low or medium acidity. Its production is limited to island from Ibiza. Its cultivation is mainly found in areas with a maximum altitude of 300 meters from the island and with mainly alkaline soils.
With this PGI it is able to give prestige and recognition to a Mediterranean product and with a lot of tradition on the island as is olive oil. A place where for centuries the oil that we will now see labeled as oli d'Eivissa.
