Hunter Olive Show 2023

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: <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 (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 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) 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 $49 (GST incl.) off the entry fee for the current Hunter Valley Olive Show.