About the Awards

 

Australian International Olive Awards, promoting and celebrating quality.

The Australian International Olive Awards (AIOA) is one of the newest and most comprehensive olive oil and table olive competitions in the world. Its aim is to professionally judge extra virgin olive oil (EVOO), flavoured olive oils and table olives from around the globe, uncover those with the highest quality and flavour and then award them medals and trophies in recognition of excellence.

This competition is a national industry organisation-owned competition: there is no agenda except to promote and celebrate quality extra virgin olive oil, flavoured olive oil and table olive production, and to nurture growers and producers to improve and further develop.

The Beginning

The inaugural Australian International Olive Awards took place in Adelaide in 2017.  This competition was the creation of the Australian Olive Association Ltd (AOA), Australia’s Peak Olive Industry Body, and replaced the long standing Australian National Olive Competition (the oldest, largest and most prestigious olive competition in Australia), which would have been in its 21st year.

The Australian International Olive Awards provide an amazing opportunity for both the Australian olive industry and also for entrants. The competition is promoted widely across media and commercial channels, significantly enhancing both the prestige and commercial benefits of the awards to entrants, while also showcasing to the rest of the world our unique Australian oil styles. It is a great chance to see how those styles stack up against the best from the rest of the world.

The competition convenor places a strong focus on ensuring broad-ranging judging expertise. It has drawn together an international judging panel of more than 30 well-credentialed olive experts from across the globe and Australia. Together they form an overall judging panel of the highest calibre, offering a wealth of global olive competition experience and knowledge which then allows for objective judging panels. These diverse panels ensure a thoughtful, non-biased judging process based purely on merit.

Every entry is treated fairly and with respect, with the judging panels given adequate time to assess each entry’s aroma and organoleptic characteristics. Medals are then awarded on those individual merits, rather than by comparison. The judges’ assessments are used to provide comprehensive tasting note feedback for all entries which can be used for future improvement and promotion.

Additional intensive refresher training is undertaken by all judges to align palates and benchmark product styles. This is an integral part of the competition framework, ensuring the highest level of quality and consistency across all classes and the judging panel.

Going Global

The move to a global competition reflects the increasing recognition of Australia’s high quality extra virgin olive oils and table olives across the globe.

The decision to elevate the status of the AOA annual olive competition to an international event provides an unprecedented opportunity for peer review. The Awards also enhance the existing quality reputation of our Australian producers and provide the opportunity for global benchmarking.

Welcoming the world’s best oils to be judged here also allows international exhibitors to have their oils benchmarked against Australian oils – some of which have led the field at international competitions in recent years.

The AIOA is open to olive producers from both the northern and southern hemisphere. Separate Best Northern Hemisphere and Best Southern Hemisphere awards honour the different harvest times, however all entries compete for the coveted Best EVOO of Show and Best Table Olives of Show awards.

2017 Competition

Competition in 2017 was strong with a record of over 87% of entries being awarded medals. Entries came from Australia, Argentina, Chile, China, New Zealand and North America. Significantly, a new benchmark of a high scoring silver medal was set, where in the past it was a bronze medal score. It’s proof that the Australian industry is continually lifting its game and striving for excellence, with the competition providing a great reward for those efforts.

This positive quality drive was also found In the Table Olive Competition, with all entries achieving medals. Judges and stewards were impressed with the overall standard of quality in 2017. 

2018 Competition

Now in its second year with international status, the competition provides the opportunity for producers to benchmark their products against both Australian and international peers – and to showcase their winning oils and table olives to the world.

Official judging takes place in Adelaide in October 2018.  This year’s strong judging panel features both highly trained national judges and internationally-renowned overseas judges. A number of Associate Judges will be in training this year to better their judging skills and experience.

Recent growth in production, sales and quality in the Flavoured Olive Oil category has led the AIOA to create a separate Flavoured Olive Oil competition within the awards. Award winning flavoured olive oils stand out on their own merits and the style should be commended.

Extra virgin olive oil classes include Mild, Medium and Robust, Non-packaged, and various Varietal categories. The Flavoured Olive Oil classes focus on Infused/Flavoured and Agrumata style olive oils. All oils are assessed using official IOC-standard blue olive oil tasting glasses.

Table Olive classes include Varietals, Wild and various Flavoured categories, with new regulations introduced for this year’s competition in regard to testing and colour variations. All table olive exhibits will now undergo physico-chemical and microbiological testing. This requirement provides a significant benefit for table olive producers, as the testing is carried out as part of the AIOA entry process. The cost is included in the entry fee and the testing results will be provided with judging results and feedback.

In 2018, table olive competition entries are NOT restricted to the current year of production. Well processed table olives will last several years and 2018 exhibits may include 2016-18 product.

The AIOA will also be value-adding competition entry by providing comprehensive tasting notes, which producers can then use for training and marketing. They can also use them to refine their processes and improve their products, providing future benefits for both the producers and overall industry quality.

Major award categories include Best EVOO, Flavoured Olive Oil and Table Olives of Show, Best Australian Extra Virgin Olive Oil and Table Olives, Best Northern Hemisphere Extra Virgin Olive Oil and Table Olives and Best Southern Hemisphere Extra Virgin Olive Oil and Table Olives. Champions of each class will also be allocated and celebrated. 

Promotion, promotion, promotion!

Knowing that success at competitions – particularly one as prestigious as the AIOA – has significant benefits in terms of sales and marketing, the AOA has a communications plan focussed on promoting all medal and award winners.

Commencing on announcement of the results, promotion of winners will start with the delivery of medal certificates and option to purchase medal decals to use on packaging for promotion.

Promotion via peer recognition will take place at the AIOA Presentation Dinner and broad-ranging media dissemination to local, state, national and international outlets, online and print-based, with particular emphasis on food and lifestyle communicators.

Key winners will be celebrated at a national food influencers and media event in Sydney in October, and winning entries will be showcased throughout the coming year at Australian and international tastings, consumer tastings and training events, and also across the Olivegrower communications platform through the Friday Olive Extracts e-newsletter and feature articles in the Olivegrower & Processor industry journal. 

Big picture benefits

The commercial benefits of winning are well worth the entry fee but, as the industry’s national competition, taking part has even greater benefits in the long run.

The competition is working assertively towards becoming one of the top international olive competitions in the world by 2022, and the status which goes with winning an AIOA award will continue to grow.

The emphasis on improvement also means that by supporting the competition you are supporting the Australian Olive Industry and helping to lift the quality of olive products available in the marketplace.

As a winner, you’ll help spread awareness of the world’s excellent olive products both in Australia and on the world stage.

Entry costs have been kept at 2017 prices, and once again AOA members receive a considerable discount on all entries.

 

Full details and entry forms are available on this website.

KEY DATES

ENTRIES OPEN:  16 July 2018

ENTRIES CLOSE: Deadline COB Friday 21 September 2018

ENTRIES JUDGED:  4-6 October 2018 in Adelaide, South Australia

WINNERS ANNOUNCED:  Exhibitors will be emailed with their results on 12 Friday October. The key awards including Best in Class, Best in Show etc. will be awarded at the Awards Presentation Dinner on 19 October. The AOA (www.australianolives.com.au) and AIOA (www.internationaloliveawardsaustralia.com.au) websites will be updated with full results on 22 October 2018.

AWARDS PRESENTED:  Awards Presentation Dinner, Friday 19 October 2018, Wagga Wagga NSW