Hunter Valley Olive Show

The 2017 Annual Hunter Valley Olive Show

The Hunter Olive Association holds an annual Hunter Valley Olive Show, open to both members and non-members where olives, olive oils, olive based soap and other related products can be tested an appraised.

Awards:

      • Hunter Bottling Company Trophy -The Most Successful Exhibitor
      • The Olive Centre Trophy -  Best EVOO of Show
      • De Masi Trophy - Best EVOO of from Hunter Fruit
      • Olives NSW - Best Table Olive from Hunter Valley Fruit
      • Adina Vineyard & Olive Grove Trophy - Best Table Olive of Show
      • Plasdene Glass-Pak Trophy - Best  Tapenade
      • Ace Ohlsson Trophy - Best Infused Oil of Show
IMPORTANT DATES
CLOSING DATE FOR ENTRIES:

  • Olive Oil: Friday 6 October 2017
  • Table Fruit & Tapenades: Friday 6 October 2017
  • Show Judging Date: Saturday 28 October 2017
  • Awards Presentation: Thursday 16 November 2017

Definitions:

Mild: The oil must display a zero to low (overall combined) degree of bitterness and pungency. The oil may also display aromas and flavours that are soft, fresh and distinctive.

Medium: The oil must display a moderate (overall combined) degree of bitterness and pungency. The oil may also display fresh and complex aromas and flavours of moderate or better intensity.

Robust: The oil must display a high and distinct (overall combined) degree of bitterness and pungency. The oil may also display intense, fresh and complex aromas and flavors.

Olive Specials: Olives that have undergone particular treatment either during debittering or post debittering, such as sundried, salt dried, baking, stuffing, or chopped and mixed with other ingredients.

Tapenade: Traditional recipe of olive paste – green or black, capers, anchovies, garlic.

Olive Spread: Olive paste and any other ingredients; style e.g. pesto and flavour should be nominated.

How to Enter

  • Click here  to download a PDF of the entry form: 2017 HV Show Schedule
  • Mark each entry with your own Exhibit Identification Code, different code for each entry
  • Include any analysis report if required
  • Securely package the entries
  • Include appropriate payment. Cheques should be made payable to the Hunter Olive Association Inc. or make a Direct Deposit to the Hunter Olive Association Inc (Please include your name).
    BSB 062818 Account No: 10129133

TESTING ARRANGEMENTS AT WAGGA DPI

For EVOO entries we need three tests: Free Fatty Acid (FFA), Peroxide Value (PV), and Polyphenol Content (PP).

The Wagga DPI testing lab does these three tests under their NIR Package B for $32.00 incl. GST.

In their price lists the packages are listed below the individual tests, so scroll down to find them.

You can ring and ask for a sampling kit, or you can send a 250ml glass sample bottle if you have one.

Their website is: www.dpi.nsw.gov.au/about-us/services/laboratory-services/olive-oil-testing

We recommend packages can be sent by courier or hand delivered to:
The Steward, Hunter Valley Olive Show
c/o The Cellar Door
Adina Vineyard and Olive Grove
492 Lovedale Road, Lovedale NSW 2325

For further information please contact Marie by email

ENTRY FEES (incl GST)
Award winners will be announced at an Awards Presentation to be held on Tuesday 14 November 2017. Winners will be presented with their awards at this event.

To encourage HOA members to enter their own Show we have a special price for HOA members:

  • Extra virgin olive oil $29
  • Infused olive oil entries $29
  • Table olives $19
  • Tapenades & olive spreads $19
  • Table olive tests $20.

Entry fees for non-members are:

  • Extra virgin olive oil $39
  • Infused olive oil entries $39
  • Table olives $29
  • Tapenades & olive spreads $29
  • Table olive tests $20.

Conditions of Entry:

i)               Entries must be 100% Australian origin if entered by an exhibitor resident in Australia

ii)              Entries received from a country other than Australia must be from fruit grown in that country.

iii)            There is a limit of five entries per exhibitor per class.

iv)             Entries in Classes 1, 2 and 3 – Extra Virgin Olive Oils, must be accompanied by a certificate of analysis from an accredited laboratory to verify their extra virgin classification. Essential analyses are Free Fatty Acids (FFA) of < 0.8% and Peroxide Value (PV) of < 20 meq O2/kg oil. Total Polyphenols (PP) should also be supplied to assist with style and class allocation.

v)              Entries in Classes 6 to 10 – Table Olives, should be accompanied by a certificate of analysis from an accredited laboratory to ensure their food safety. Two variations exist for this requirement:  1. For AOA COP compliant exhibitors, testing carried out by the exhibitor on olives from the same production year as those olives entered in the show to meet AOA COP requirements will be deemed acceptable. Testing results must be supplied with the entry form.                                                                                                                                                                               2. For exhibitors who use the same olives for entries in different classes, e.g. Plain and spiced or multiple entries in the same class with different spices, then only one test is required.             Table olive entries not accompanied by test results will be tested by the HOA for a fee of $20.  Essential criteria are in accordance with The Voluntary Industry Standard for Table Olives in Australia (RIRDC 2012).

Table olives in brine – natural (unpasteurized)

-        Minimum sodium chloride (NaCl): 6%

-        Maximum pH: 4.3

-        Minimum lactic acidity: 0.3%

-        Microbiological criteria – Escherichia coli: Not detectable (<3 cfu/g)

Table olives in brine – natural (pasteurized)

-        Maximum pH: 4.3

-        Microbiological criteria – Escherichia coli: Not detectable (<3 cfu/g)

-        Microbiological criteria – Lactobacillus:

Table olives in brine – treated with sodium hydroxide (NaOH) (unpasteurized)

-        Minimum sodium chloride (NaCl): 5%

-        Maximum pH:  4.0

-        Minimum lactic acidity: 0.5%

-        Microbiological criteria – Escherichia coli: Not detectable (<3 cfu/g)

Table olives not in brine – dehydrated/shriveled (unpasteurized)

-        Minimum sodium chloride (NaCl): 10%

-        Microbiological criteria – Escherichia coli: Not detectable (<3 cfu/g)

Table olives not in brine – dehydrated/shriveled (pasteurized)

-        Microbiological criteria – Escherichia coli: Not detectable (<3 cfu/g)

vi)             For olive oil entries two bottles of 250 ml, 375ml or 500ml capacity must be provided.

vii)           For table olive entries three containers of 300ml to 500ml must be provided.

viii)          For tapenade and olive spread entries three jars of any size can be provided.

ix)             In Classes 4 & 5 - Infused Oils, the flavor must be nominated.

x)              In Classes 6 and 7 - Plain Table Olives, the olives can be whole, pitted, sliced or cracked but must have no other ingredients other than the preserving brine or brine/vinegar solution.

xi)             In Classes 8 and 9 – Spiced or Flavoured Table Olives, the olives can be whole, pitted and stuffed and flavoured with any appropriate ingredient. Spices or flavors must be nominated.

xii)           Class 10 – Olive Specials, is for olives that have had a preparation different to normal fermentation, such as air dried, oven dried, dry salted or baked. Preparation method and any added flavors must be nominated.

xiii)          All entries must be identified with the exhibitor’s code known only to them to assist with traceability.

xiv)          Winners of Bronze, Silver and Gold Medals may be able to purchase round medal stick on labels from the Hunter Olive Association in rolls of 500 stickers for $65.00 incl GST, subject to availability. Orders can be placed with the Show Steward.

xv)            Financial members of the HOA are entitled to a discount of up to $39 (GST incl.) off the entry fee for the current Hunter Valley Olive Show.

Judging:

Oil judging will be carried out by panels of three experienced judges using the Australian Olive Association’s 20 point judging system. The Best in Class awards will be based on these scores, and Best in Show awards will be based on further tasting if necessary. Other awards to be granted are:

  • Gold:      17.0+
  • Silver:     15.0 to <17.0
  • Bronze:   13.0 to <15.0

Judging of all other olive products will carried out by two or three suitably experienced people using appropriate guidelines.

Thank you to our Sponsors