Article 1 – Name
The name “Oro di Andria” is reserved to the extra virgin olive oil derived from cultivar “Coratina or Racioppa”, characterized by excellent chemical and analytic features, by high content of oleic acid, by high level of antioxidant substances (polyphenols) and by high resistance to the rancidity.
This name is reserved to extra virgin olive oils, which correspond to the conditions and to the requirements established in this Product Regulation.

Article 2 – Production area
Extra virgin olive oil by the Art. 1 has to be obtained by the milling of olives produced and transformed by the olive groves in the agricultural area of Andria and in the surrounding zones, suited to the cultivation of the cultivar “Coratina” olives, when soil and climatic conditions of olive groves for the production of the “Cultivar and Racioppa” extra virgin olive oil concerning the art. 1 allow to obtain a “Racioppa or Coratina” extra virgin olive oil characterized by specific and unique features from the chemical physical and sensory point of view.

Article 3 – Growing characteristics.
a) The planting distances and the growing and pruning methods must be those generally used or methods that do not affect the characteristics of the olives or the oils by the art. 1. Therefore, olive groves are suitable, generally cultivated in specialized pruning methods with truncated cone with distances of about 12cm x 12m for old plantings and 6,0m x 6,0m, for the more recent ones, and with a maximum number of cultivated plants up to 278 per hectare, and with a maximum olive production of more of 100 quintals per hectare.
b) The plant health protection and the weed control may be absolutely done by using plant protection products admitted by the environmentally sustainable plant heath rules for the agricultural defence proposed by the phytopathological Observatory of the Apulia Region. For the organic monovariety “Coratina or Racioppa” extra virgin olive oil production, companies have to respect CE 834/2007 and CE 889/2008 Regulations.

Article 4 – Ways of harvest and transformation.
a) Harvest olive for the production of extra virgin olive oil at the Article 1 may be harvesting by hand and/or mechanically harvested when olives reach at least 50% of the superficial ripening – called “cerasella”.
Olives ripeness is established thanks to the Index of Ripeness (I.R.), created by the olive-grown building of Jean (Spain). This method creates a relation between the epicarp and the pulp (mesocarp) and the quality and quantity of oil contained in olives, and so their ripening degree determined by sampling 100 olives from a little branch of a representative olive tree, according to the following formula and the following instructions:
I.R. = (0*n₀)+(1*n₁)+(2*n₂)+(3*n₃)+(4*n₄)+(5*n₅)+(6*n₆)+(7*n₇)

0=olives with intense green or dark green epidermis;
1=olive with yellow or yellowish-green epidermis;
2=olives with yellow with reddish stains epidermis;
3=olives with reddish or light violet epidermis;
4=olives with black epidermis and totally green pulp;
5=olives with black epidermis and violet pulp up to the middle;
6=olives with black epidermis and violet pulp up to the core;
7=olives with black epidermis and totally dark pulp.
Optimal Index of Ripeness is referred to 3,5.
b) The basic storage of the olives in the mill may happen by suitable containers, which allow ventilation in order to avoid unexpected fermentations.
c) Extra virgin olive oil extraction at the Article 1 may happen b mechanical and physical processes following the continue cycle, suitable in order to obtain an oil free from defects and with no alteration of its features.
d) Operations of pressing must be within 48 hours from the harvest. Process must be of “cold extraction”, and the water used in this process does not overtake the temperature of 27°.
e) Filtration can happen, when it is required, in order to guarantee the conservation of organoleptic feature by the time.
f) Extra virgin olive oil packaging with name “Oro di Andria” takes place in the territory at the Article 2 in Consortium and/or accredited structures, with the exception of the organic oil production.

Article 5 – Oil features when it is packaged.
Extra virgin olive oil at the Article 1 may result suitable to the physical-chemical and organoleptic analysis following the parameters at the Reg. CE 2568/91 and following amendments. This oil may follow this parameters:
Chemical valuation
a) Ddd
b) Ddd
c) Ddd
d) Ddd
e) Ddd

Organoleptic evaluation (COI method)
Mark: more than 7
Median of defects is 0
Fruity 3-8
Bitterness 2-7
Spicy 2-7
Indicators of the median interval
Grass/leaf 0-4
Almond 0-4
Artichoke 0-4

Article 6 – Presentation and designation.
– It is admitted the use of the name of companies, estates, farms and their territorial localizations, including the olive farms packaging, or the associations of olive farms, or in the olive farms placed in the production areas only if product has been obtained with Racioppa or Coratina olives, in olive plantations which are part of consortium company;
– The name and the logo of “Oro di Andria” at the Article 1 has to appear with clear and indelible characters coloured in a strong contrast as it is established in the Regulation at the article 4, in order to be distinguished in the complex of the indications which appear in the label.
Designation must respect labelling rules established in the current legislation;
– Extra virgin olive oil Racioppa or Coratina named “Oro di Andria” at the Article 1 is put in consume in recipients with dark glass, tin-plate and/or in other materials suitable for alimentary use, with capacity not superior than 5lt;
– Extra virgin olive oil “Oro di Andria” conservation is established within 18 months if packaging happens within the month of June. If it happens after June, conservation is established for 15 months since the packaging date.