To enter your oils in the AIOA extra virgin olive oil competition please click on either of the boxes above. For more information about the competition and entering, please read the detailed information below.  

If you do not wish to enter online via the boxes above, you can enter using a hard copy entry form by downloading the PDF version below. Please be sure to complete the Entry Declarations and payment details. Please note that a $20 handling fee applies for hard copy entries.

PDF version: 2026 AIOA EXTRA VIRGIN Competition Entry Form

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Key Dates

ENTRIES OPEN: 1st June 2026

ENTRIES CLOSE: COB Friday, 21st  August 2026 (post Australian entries by 8th August to ensure arrival on time).

MEDAL WINNERS ANNOUNCED:  (via email to winners): Monday 28th September 2026

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Full entry details

Please read below or click on the following to download a PDF version:

PDF version: 2026 AIOA Extra Virgin Olive Oil Competition Information

For details on how to pack and send your AIOA entry samples Click Here

 

Extra Virgin Olive Oil Classes

CLASS 1 – Mild (Polyphenol/biophenol level less than or equal to 150mg/kg)

CLASS 2 – Medium (Polyphenol/biophenol level between 150mg and 300mg/kg)

CLASS 3 – Robust (Polyphenol/biophenol level greater than or equal to 300mg/kg)

Entries submitted entered into Classes 1, 2 and 3 must be commercially packaged and labelled for sale. There must be a minimum of 50 litres of this oil available for sale. Samples sent for judging must be commercially labelled.

CLASS 4: Non-Packaged (Bulk) – Minimum volume 2,000 litres. Includes stock that is intended to be sold in bulk domestically or internationally. Samples sent for judging do not require commercial labels.

CLASS 5: Varietals – Must be commercially packaged and labelled for sale. Minimum volume 50 litres per varietal. Entries may also be entered into Classes 1-4. Entries must be sent with the entry’s FFA, PV, PPH and UV test results. Samples sent for judging must be commercially labelled.

Class 5.A – Spanish Varietals

Class 5.B – Italian Varietals

Class 5.C – Greek Varietals

Class 5.D – Other Varietals

There are no limits to the number of entries that any one company or individual can enter.

Chemical Analysis Testing

All entries entered into Classes 1, 2, 3, 4 and 5 must be accompanied by test results from an Australian NATA accredited laboratory. The four (4) tests required by this competition are FFA (Free Fatty Acid), PV (Peroxide Value), Ultra Violet (UV) and PPH (Polyphenols or Biophenols). The Chief Steward WILL accept NIR test results. Any entries that fail the chemical analysis will be withdrawn from judging without refund.

Australian entries: The laboratories below will provide NIR test reports. Approximate cost is $60 AUD per entry.

* NSW Department of Primary Industries (DPI) (Australian Oils Research Lab), PACKAGE: OLIVE OIL QUALITY NIR  https://www.dpird.nsw.gov.au/about-us/services/laboratory-services/edible-oils-and-oilseed

* Modern Olives Laboratory Services (MOLS) PACKAGE: SHOW/AOA PACK BY NIR   https://www.modernolives.com.au/services/

New Zealand Entries – All entries must be accompanied by Olives New Zealand Certification or test results from an Australian NATA accredited laboratory (see above in Australian Entries).

International Entries – All International entries (other than the aforementioned), must be accompanied by test results from an IOC or AOCS accredited laboratory:

http://www.internationaloliveoil.org/estaticos/view/226-laboratories-panels

https://www.aocs.org/labservices

 

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Testing Criteria

All entries in Classes 1-5 are expected to meet the following chemical parameters for Extra Virgin Olive Oil (as set out in the Australian Standards [AS5264-2011]), in particular:

• Free Fatty Acid (FFA): ≤ 8%
• Peroxide Value (PV): ≤ 20 meq 0₂/kg oil.
• Absorbency in Ultra Violet: (UV): K₂₃₂ <2.50, K₂₇₀ <0.22, ∆K </0.01/

If required the AOA may resubmit an Entry to a NATA accredited lab for confirmation of chemical analysis (FFA, PV and UV) at their cost.

Entries assessed as possibly faulty may be withdrawn at the head judge’s discretion. The head judge may contact the entrant to discuss such concerns.

If requested, the Chief Steward can organise NATA accredited oil analysis for your oils and provide you with the results. This will be charged at AUD $250 +GST per oil sample for wet chemistry testing or $60 for NIR testing. Please indicate that you want this to occur when completing your Entry Form. When posting your entry, low enough time (2 weeks) for the testing to be completed.  You will need to provide an additional oil sample of 250mls oil for testing.

 

BATCH/LOT NUMBER

The AOA needs the BATCH/LOT number of your oil on the entry form to clearly correspond with the NATA/IOC/AOCS accredited laboratory sample number on your oil analysis report.

An example of a DPI Laboratory reference code is R26-01234/0001 and an example of a Modern Olives Laboratory Reference Code is 26/0446/1.

This number assists the AOA in matching the oil in the entry to its correct analysis to make sure that oil meets the chemical parameters for Extra Virgin Olive Oil as set out in the Australian Standards (AS5264-2011). If an entry(s) fails to match then they will be ineligible for judging.

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Entry Fees (per entry)

To receive the discounted entry fees below, all 2026/2027 AOA Financial membership fees MUST be up to date or either paid in advance or at the time of entering the Competition. Invoices for membership will be emailed in early July 2026.

ENTRY FEE SCEDULE

* Prices are GST exclusive. International Entrants will not be charged GST.	Class 1-5
43% Discount for AOA members (Australian and International). For more information on AOA membership see page 5.	$220.00
Australian and International EVOO (per entry)	$390.00

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Allocation to Classes

The level of polyphenols/biophenols (PPH/BPH) in an EVOO is a measure which has been shown to correlate strongly with the style of the oil, i.e. delicate, medium or robust. All entries entered into Classes 1 to 5, will be checked against their Polyphenol/Biophenol test results. The Chief Steward will check each entry’s chemistry to ensure it correlates with the correct class. It can then be judged fairly without being impacted by oils with higher PPH levels.

There are no limits to the number of entries that any one company or individual can enter.

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Extra Virgin Olive Oil Entry Requirements

Samples required: A minimum of 2 litres of oil must be provided for each entry entered. This can be four (4) samples of 500ml /750ml, eight (8) 250ml or 2 x 1 litre samples. This can be in bottles, casks and or tins. Any remaining entries remain the property of the Australian Olive Association Ltd.

Dual Class entries: Entries into Class 5 are permitted to also be entered into Classes 1-4 providing the entries adhere to each Class entry requirement, a separate entry is made for each entry and the required entry fee is paid.

Commercially Packaged: Entries (excluding entries into Class 4 and 5) must be commercially packaged and labelled and intended to be available for sale at the time of entry. The organising committee reserves the right to reallocate or exclude entries from judging that fail to meet this requirement without notice.

Proof of volume: The entrant agrees to accede to any reasonable request by the organising committee to prove that any entry submitted by them is commercially available in the volume specified on the entry form.  The organising committee reserves the right to refuse any entry.

For more comprehensive Australian International Olive Awards Conditions of Entry visit: internationaloliveawardsaustralia.com.au/conditions-of-entry

 

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Awards, Trophies & Decals

Platinum Award (92-100 points)

Gold Award (86-91 points)

Silver Award (76–85 points)

Bronze Award (65–75 points)

Extra Virgin Olive Oil Trophies may be given for the following awards from class 1-5:

• BEST EVOO OF SHOW – COMMERCIAL VOLUME. Awarded to the highest scoring oil of the day from a producer whose total commercial production exceeds 5000 litres. 
• BEST EVOO OF SHOW – BOUTIQUE VOLUME. Awarded to the highest scoring oil of the day from a producer whose total commercial production is 5000 litres or less.
• Champion Delicate EVOO (Class 1) & Reserve Champion
• Champion Medium EVOO (Class 2) & Reserve Champion
• Champion Robust EVOO (Class 3) & Reserve Champion
• Champion Non-Packaged (Bulk) EVOO (Class 4) & Reserve Champion
• Champion Spanish Varietal EVOO (Class 5A) & Reserve Champion
• Champion Italian Varietal EVOO (Class 5B) & Reserve Champion
• Champion Greek Varietal EVOO (Class 5C) & Reserve Champion
• Champion Other Varietal EVOO (Class 5D) & Reserve Champion
• Best New South Wales EVOO & Reserve Champion
• Best South Australian EVOO & Reserve Champion
• Best Tasmanian EVOO & Reserve Champion
• Best Victorian EVOO & Reserve Champion
• Best West Australian EVOO & Reserve Champion
• Best Queensland EVOO & Reserve Champion

Official Award Decals

2026 Medal Decals and digital medal artwork will be available to order and pay for online. Details of online ordering will be emailed to entrants on the 28th Septmeber 2026.

See Conditions of Entry and the Australian International Olive Awards Logo and Medal Decal Guidelines for more information more about Decal use. 

 

Results

All entrants will be emailed their personal results by the 26th September 2026. This email will include competition results including any medals won and notification of any major award achievements. The email will include a link to online decal ordering. Medal certificates and major awards will be posted to entrants in October.

 

Product Images

All products and labels will be photographed with a white background and used for marketing purposes. Entrants will have the opportunity to purchase the high-resolution JPEG image/s of their products to use for their own promotion. Purchasing details will be emailed on the 28th September 2026.

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How to Enter

1. Complete your online entry by clicking on the EVOO, Flavoured Oils and Table Olives links at the top of the home page or on the Online Entries Fill in your entry details and Add to Cart. You will then be prompted to either View Cart or to make another entry (refer the ‘To make another entry after completing this form, click here’ line at the top of the page). When finished, click View Cart and your entries will be detailed. You can still add more entries from this page by clicking on the box ‘click here if you want to add more entries’ located towards the bottom of the page.
2. Once you have completed your entries click on the Proceed to checkout box. Ignore the Coupon box unless you have specifically been advised to enter a code with your entry here. You then need to update your contact details, company information and details for the “Producer Index.”
3. Check the products are correct. If you need to delete any or add more, scroll to the top of the page and click on the ‘Click here to go back to cart’ Once you are satisfied your entry details are correct, select from the payment methods listed at the bottom of the checkout page. Enter your card details directly into the fields listed, tick the ‘I’m not a robot box’ and then click on Place Order. If you have issues with this method, you can select the PayPal option (you do not need a PayPal account – you can pay as a guest when you click on the PayPal button). You will still need to check the ‘I’m not a robot box’ before you click on Place Order. If you have not completed all of the fields required the payment will not work. An error message will appear – scroll up to see which fields need completing. If you have pop-ups disabled on your web browser, you may not see the error message so scroll up the page and check any missing information if the payment does not go through. If this does not fix the issue, print the page with your entry details and contact the AOA Secretariat on secretariat@australianolives.com.au or via phone: 0478 606 145. All payments will be made in Australian Dollars. You will receive an emailed receipt of the entries you entered and the payment made.
4. Alternatively, you can download and complete the 2026 Australian International Olive Awards Entry Form. If you use a hard copy entry form you are required to provide credit card details. Your card will be charged on processing and you will be emailed a receipt from the AOA. Be sure to complete the Entry Declarations. A $20 handling fee will be incurred for all paper entries.
5. Clearly mark each container (bottle/tin/cask) with the 4-digit Exhibit ID Code used on this entry form. Use a separate code for each different type of oil entered. The front label will be photographed so place code sticker at the back of packaging.
6. Send your adequately packed and commercially labelled entry(s) with a copy of your entry details (online entry receipt or hard copy entry form), oil analysis (classes 1 – 6) and payment receipt to AIOA Head Steward, Trudie Michels, C/o 8 Alexander Avenue, Cumberland Park SA 5041 Australia. Entries must be received by Friday 21st August 2026.
7. The AOA recommends that you track your parcel to make sure it reaches the intended address on time. The AOA is not responsible for shipping or customs charges.

IMPORTANT: Wrap each jar/tin/pack individually with bubble wrap or other suitable shock absorbent material and fasten with rubber bands. PLEASE LIMIT PACKING TAPE USE.

Then pack each entry into a large plastic Ziplock bag and then into a shipping box. Should the packaging get damaged the olives and brine will be contained. Broken entries will not be included for judging and fees will not be refunded.

 

International Exhibits

For posting Exhibits into Australia

• Do not pack your entry in wooden or cardboard boxes that have been used to hold fruit, vegetables, or meat/smallgoods – this packaging is a biosecurity risk.
• Do not pack with straw or dried plant material; use newspaper, bubble wrap or foam to wrap fragile goods.
• Make sure you fill out the declaration label clearly and correctly, itemising everything inside the package, including any packaging materials you have used.
• Clearly label the contents “Olive Oil” and/or “Table Olives”. “Sample, No Commercial Value. Not for sale. Mark them “Food sample for exhibition/competition.”
• Entrants will be charged for all customs charges on their international shipping documents should the documents/sample package not be properly prepared
• DHL and FEDEX are recommended international couriers

If you do not wish to enter online via the boxes above, you can enter using a hard copy entry form by downloading the PDF version here PDF version: 2026 AIOA EXTRA VIRGIN Competition Entry Form.

 

Post Australian entries by 8th August 2026 to ensure arrival by close of business Friday 21st August 2026.

For details on how to pack and send your AIOA entry samples  Click Here  

Click here for a downloadable PDF of this information: 2026 AIOA Extra Virgin Olive Oil Competition Information

 

AIOA EVOO Competition Entries (including evidence of entry payment, oil analysis (class 6) and online entry receipt/hard copy entry form) can be sent/couriered to:  Head Steward AIOA Trudie Michels  C/o 8 Alexander Avenue, Cumberland Park SA 5041 Australia. Mobile: +61 419 031 527 Email: aioa@australianolives.com

For more comprehensive Australian International Olive Awards Conditions of Entry visit:

https://internationaloliveawardsaustralia.com.au/conditions-of-entry/

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Competition Enquiries

Enquiries regarding the competition or general enquiries should be directed to:

Ms Trudie Michels, Chief Steward

Email: aioa@australianolives.com.au 

Phone: 0419 031 527 (+61 419 031 527)

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AOA Membership

The Australian Olive Association Ltd (AOA) invites all Australian International Olive Awards entrants to become a member of the AOA.

For more member benefits click here https://australianolives.com.au/member-benefits/