How to Enter

Conditions of Entry:

1. Entries must be 100% Australian origin if entered by a resident of Australia

2. Entries received from another country must be from fruit grown in that country

3. There is no limit on the number of entries an exhibitor may enter in any class

4. 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):  < 0.8% and Peroxide Value (PV) < 20 meq O2/kg oil. Total Polyphenols (PP) should also be supplied if available to assist with style and class allocation.

5. Entries in Classes 6 to 12 – 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:

       A. 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. Test results must be supplied with the entry form.

     B. For exhibitors who use the same olives for entries in different classes,

Eg. 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 (unpasteurised)

• 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 (pasteurised)

• 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) (unpasteurised)

• Minimum sodium chloride (NaCl): 5%
• Maximum pH: 4.3
• Minimum lactic acidity: 0.5%
• Microbiological criteria – Escherichia coli: not detectable (< 3 cfu/g).

Table olives not in brine – dehydrated/shrivelled (unpasteurised)

• Minimum sodium chloride (NaCl): 10%
• Microbiological criteria – Escherichia coli: not detectable (<3 cfu/g).

Table olives not in brine – dehydrated/shrivelled (pasteurised)

• Microbiological criteria – Escherichia coli: not detectable (<3 cfu/g).

7. For olive oil entries two bottles of 250mL to 500 mL must be provided.
8. For table olive entries three containers of 300mL to 500mL must be provided.
9. For tapenade and olive spread entries three jars of any size must be provided.
10. New for 2026, in Class 4 – Infused Olive Oil – Citrus Only Flavours, the infused flavour must be sourced from citrus products, such as lemon, lime, orange and mandarin. Citrus like flavours sourced from non-citrus products such as lemon myrtle, lemon grass or lemon verbena must be entered in Class
11. New for 2026, In Class 5 – Infused Olive Oil – Other Flavours – the infused flavours can be sourced from any appropriate products and blends of products including citrus. The flavours must be nominated.
12. In Classes 6 and 7 – Plain Table Olives, the olives can be whole, pitted, sliced or cracked, and have no other ingredients other than the preserving brine or brine/vinegar solution.
13. In Classes 8 and 9, the olives can be whole, pitted, sliced or cracked, and flavoured with any appropriate ingredients, except fresh ingredients. Flavours must be nominated.
14. New for 2026, in Classes 10 and 11 – Medley of Table Olives, the olives can be a mix of varieties, sizes, and degrees of ripeness. Any added flavours must be nominated.
15. Class 12 – Olive Specials is for olives that have had a preparation and presentation that are different to what is considered normal, such as air dried, oven dried, dry salted, baked or stuffed. Preparation method and any added flavours must be nominated.
16. All entries must be identified with an individual code by the exhibitor to assist with traceability.
17. All entries will be given an individual Show number by the Show Steward to assist with traceability and anonymity.
18. Winners of Gold, Silver and Bronze Medals are able to purchase round medal stick on labels from the Hunter Olive Association for $65.00 incl. GST, subject to availability. Digital medals will also be available.