EU RECOGNIZES "HERZEGOVINA EXTRA VIRGIN OLIVE OIL" WITH PROTECTED DESIGNATION OF ORIGIN

The European Commission has officially accepted the registration request for “Herzegovina Extra Virgin Olive Oil” under the Protected Designation of Origin (PDO) at the EU level, following a submission by the Food Safety Agency of Bosnia and Herzegovina.

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As part of standard procedure, the European Commission published the request in the EU’s geographical indications register (eAmbrosia) on May 16, 2025. This marks a key step in the process of granting full recognition and protection to one of the region’s most prized agricultural products.

To reach this stage, the product first had to be legally protected within Bosnia and Herzegovina, according to the national Regulation on Quality Systems for Food Products. Known locally as the “golden drops of Herzegovina,” this olive oil stands out for its exceptional quality and distinctive sensory properties.

The unique character of Herzegovina Extra Virgin Olive Oil results from a combination of agro-ecological factors, including geographical location, soil and climate conditions, and the adoption of modern processing and storage technologies. The region's specific olive varieties—cultivated by skilled local producers—contribute significantly to the final product’s high standards.

According to the Agency, this oil is known for its characteristic aroma of fresh olive fruit, often blended with subtly pronounced fruity notes. This is largely due to the high content of volatile compounds that shape its refined sensory profile.

The quality of the final product is also influenced by several key decisions made during production—such as pruning methods, optimal harvest timing, and modern pressing techniques. Good practices in oil storage and preservation further maintain these characteristics until the product reaches consumers.

Olive cultivation in Herzegovina boasts a history that stretches back over two millennia. Historical records and archaeological findings show that during Roman rule, olive oil production was a vital economic activity. From the 2nd to the 4th century, olive cultivation intensified, particularly in response to growing demand and supply shortages in the Italian market.

Notably, at the ancient site of Mogorjelo, archaeologists uncovered remnants of olive presses (torcularia) and storage areas (cella olearia) with large earthenware jars (pithoi), indicating production of up to 4,000 liters of oil by the year 400. The press at Mogorjelo remains the only preserved example of an ancient olive oil facility in Bosnia and Herzegovina.

The EU's acceptance of the registration is a major milestone for Herzegovina’s producers, helping to preserve a centuries-old tradition while opening new opportunities for international recognition and market expansion.