The PDO (Protected Designation of Origin)

A Protected Designation of Origin (PDO) is not created: it is recognised for the unique characteristics of its products. PDO Baena recognises the characteristics of the oils from a district with 60,000 hectares of olive groves.

These unique characteristics are shaped by factors such as the olive variety, the terrain, the soil and the climate.

The Factors That Define a PDO

Olive variety: PDO Baena is dominated by Picudo, alongside Hojiblanca, Picual, Lechín, Chorrúa and Pajarero. These are very different from the Arbequina, Rojal and Morruda varieties of PDO Siurana (Catalonia), and similar to those of Priego de Córdoba.

Terrain: although Baena and Priego de Córdoba share varieties, their oils are different because of the terrain. Priego, which is more rugged and mountainous, has a microclimate with high rainfall and wide temperature swings..

Soil: in Baena, limestone soils with a high calcium carbonate content; in Siurana, slate, clay or sandstone soils.

Climate: Baena has mild winters and hot summers, with low rainfall that causes water stress, to which the olive tree responds by producing very high levels of polyphenols. PDOs with more rainfall or lower temperatures tend to produce more herbaceous oils with fewer polyphenols.

How the Regulatory Council Controls Quality

At PDO Baena, the Regulatory Council (elected by olive growers, cooperatives, producers and bottlers) certifies oils through a Grading Committee: samples are taken from each tank, sealed and subjected to physicochemical and sensory analysis. A Tasting Panel of 8 experts blind-tastes each sample to certify that it is free from defects and has a very high level of fruitiness before authorising the numbered Quality Seal. The tanks remain sealed until the oil is bottled or sold, at which point a PDO representative must come to the mill to unseal them.