2016 Results

The 2016 Annual Hunter Valley Olive Show Results

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:

  • The Olive Centre Trophy - The Most Successful Exhibitor
  • Pieralisi - Best EVOO of Show – Classes 1 to 3
  • Hunter Bottling Company Trophy - Best EVOO of Show from Hunter Valley Fruit – Class 1 to 3
  • Town & Country Tractors & Machinery - Best Infused Oil of Show – Classes 4 & 5
  • Adina Vineyard & Olive Grove Trophy - Best Table Olive of Show – Classes 7 to 12
  • Plasdene Glass-Pak Trophy - Best Table Olive of Show from Hunter Valley Fruit – Classes 7 to 12
  • Ace Ohlsson Trophy - Best Olive Tapenade or Olive Spread of Show
  • Hunter Irrigation and Water Solutions Trophy - Best Olive Oil Soap of Show
IMPORTANT DATES
CLOSING DATE FOR ENTRIES:

  • Olive Oil: TBA
  • Table Fruit & Tapenades: TBA
  • Soaps: TBA
  • Show Judging Date: TBA
  • Awards Presentation: TBA

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 flavours. Commercial: Products intended for sale to the public or other commercial producers.

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 eg pesto and flavour should be nominated.

Castille Soap - Pure: 100% olive oil without the addition of additives such as fragrances, colouring and exfoliants.

Castille Soap with Additives: 100% olive oil with additives such as fragrances, colouring and exfoliants.

Olive Oil Blended Soap: Olive oil must be major source of fat; minimum 60 %. Any additives such as fragrances, colouring and exfoliants are acceptable.

ANNOUNCEMENT OF AWARD WINNERS
Award winners will be announced at an Awards Presentation to be held on Thursday 20th November 2016. Winners will be presented with their awards at this event.

Awards:

  • The Olive Centre Trophy - The Most Successful Exhibitor
  • Pieralisi - Best EVOO of Show – Classes 1 to 3
  • Hunter Bottling Company Trophy - Best EVOO of Show from Hunter Valley Fruit – Class 1 to 3
  • Town & Country Tractors & Machinery - Best Infused Oil of Show – Classes 4 & 5
  • Adina Vineyard & Olive Grove Trophy - Best Table Olive of Show – Classes 7 to 12
  • Plasdene Glass-Pak Trophy - Best Table Olive of Show from Hunter Valley Fruit – Classes 7 to 12
  • Ace Ohlsson Trophy - Best Olive Tapenade or Olive Spread of Show
  • Hunter Irrigation and Water Solutions Trophy - Best Olive Oil Soap of Show

How to Enter

  • Complete out the Downloadable Entry Form
  • 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

Packages can be sent by mail, courier or hand delivered to:
The Steward, Hunter Valley Olive Show
Shalumar, 116 Coney Creek Road
Quorrobolong NSW 2325

Or delivered to:
The Cellar Door, Adina Vineyard
492 Lovedale Road
Lovedale NSW 2325

ENTRY FEES (incl GST)
Award winners will be announced at an Awards Presentation to be held on Thursday 20th November 2016. Winners will be presented with their awards at this event.

  • Extra virgin olive oil $39
  • Infused olive oil entries $39
  • Table olives $29
  • Tapenades & olive spreads $29
  • Olive oil soaps $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, must be accompanied by a certificate of analysis from an accredited laboratory to ensure their food safety. 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: <1000 cfu/g.
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 (pasteurised)
- Microbiological criteria – Escherichia coli: Not detectable <3 cfu/g).
vi) For olive oil entries two bottles of either 250ml, 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 two jars of any size can be provided.
ix) In Classes 4 & 5 - Infused Oils, the flavour 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 flavours 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 flavours must be nominated.
xiii) Entries in Class 12 – Castille Soaps – Pure, must be made from 100% olive oil and be free of any additives such as fragrances, colouring or exfoliants.
xiv) Entries in Class 13 – Castille Soaps with Additives, must be made from 100% olive oil and can have other ingredients added such as fragrances, colouring or exfoliants.
xv) Entries in Class 14 - Olive Oil Blended Soaps, must be made using at least 60% olive oil; the oil content should be specified. Any other ingredients can be added to the soap.
xvi) Four bars of each soap exhibit must be supplied.
xvii) Exhibits in all classes should be commercially packaged and labelled; and, either available for sale to the public or intended for release in the near future.
xviii) All entries must be identified with the exhibitors known only to them to assist with traceability.
xix) Winners of Bronze, Silver and Gold Medals will be able to purchase round medal stick on labels from the Hunter Olive Association for $0.11 each. Orders can be placed with the Show Steward.

Thank you to our Sponsors

 

The Olive Centre, Hunter Valley
Adina Vineyard, Hunter Valley
Hunter Bottling Company
Hunter Irrigation
Plasdene Glass Pak
ACE Ohlsson
Town & Country Tractors & Machinery
Gruppo Pieralisi