EVOO Exhibit Information

KEY DATES

ENTRIES OPEN:  NOW

ENTRIES CLOSE: The deadline for entries has been extended to COB Wednesday 13th September 2017

ENTRIES JUDGED:  21, 23 23 September 2017 in Adelaide, South Australia

WINNERS ANNOUNCED:  Friday 29 September 2017 on the AOA Website www.australianolives.com.au

AWARDS PRESENTED:  Awards Presentation Dinner, Tuesday 10th October 2017

 

HOW TO ENTER

Follow these easy steps:

STEP 1:  Complete the online entry form.

STEP 2:  Clearly mark each exhibit with the identification code you specified on your entry form .

STEP 3:  Purchase the required number of exhibit entries from the web store here.

STEP 4:  Send your exhibit/s (adequately packed) together with your analysis results, by Wed 13 September to:

                    AIOA Chief Steward
                    C/o 4/219 Esplanade
                    Henley Beach SA 5022
                    AUSTRALIA

                    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.

STEP 5:  Pay your fees
An invoice with online payment methods will be emailed to you within 1-2 days. Please pay that invoice ASAP.
Once payment has been received, your exhibit(s) are officially part of the competition.

REMEMBER: When sending exhibits by post it is your responsibility to ensure you allow adequate time to meet the delivery dates. Exhibits received without payment, or payment advice will not be accepted. Deliveries will not be accepted after the closing dates.

 

POSTAGE INFORMATION [International Exhibitors]

International Entrants

When posting exhibits to Australia, remember:

  1. Do not pack your exhibits into wooden or cardboard boxes that have been used to hold fruit, vegetables or meat/small goods as this packaging is considered a biosecurity risk to Australia and will most likely be detained in customs.
  2. Do not pack your exhibits with straw or dried plant material for the same reason stated above.  Instead use newspaper, bubble wrap or foam to wrap and secure fragile goods.
  3. Carefully wrap each bottle individually with bubble wrap or other suitable shock absorbent material to avoid Exhibits being broken during transit.
  4. Make sure you complete and sign the declaration label on the package correctly.  This means itemising everything inside the package, including the packaging materials.
  5. Exhibitors will be charged for all Customs costs billed to the AOA that relate to inadequate shipping documentation or sample packaging
  6. Clearly label the package as containing:
    • either “OLIVE OIL SAMPLE” and/or “TABLE OLIVE SAMPLE
    • write the words “NO COMMERCIAL VALUE & NOT FOR SALE” on the package
    • write ” FOOD SAMPLE FOR EXHIBITION /COMPETITION” on the label.
ENTRY FEES (Per Exhibit)

To receive the discounted Exhibit Entry Fees below, all AOA Financial membership fees MUST be up to date or either paid in advance or at the time of entering the Competition.   You will be instructed to type in your Coupon Code at the point of checkout to receive your discount.  All members will be emailed the Coupon Code Information, however as the invoices are manually checked before being sent, only financial members will have the discount applied to their invoice.

Australian and International EVOO (per exhibit) AUD $350.00
[MEMBER DISCOUNT] Australian and International EVOO (per exhibit) AUD $200.00

Prices are GST exclusive.
International Exhibitors will not be charged GST.

Click here to buy your entry

CONDITIONS OF ENTRY

THERE ARE NO LIMITS TO THE NUMBER OF EXHIBITS THAT ANYONE COMPANY OR INDIVIDUAL CAN ENTER.

Exhibits must be 100% sourced from the nominated country of origin.

A minimum of 1.5 litres of oil must be provided for each exhibit entered. This can be three (3) samples of 500ml /750ml or six (6) 250ml samples. Your samples can arrive in bottles, casks and/or tins.  All remaining Exhibits remain the property of the Australian Olive Association Ltd.

Note: If an exhibit is compromised (bottle/s broken) during transit then you will be notified at the Steward’s earliest convenience and asked to re-send your Exhibits (if time allows). The Steward takes no responsibility for receiving late replacement Exhibits. The AOA will not under any circumstances hold itself accountable for any damage to, loss, or misdelivery of any exhibit.

Exhibits (excluding Exhibits 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 exhibits from judging that fail to meet this requirement, without notice.

Exhibitors understand and agree to the publication of all competition results, and public tasting of their Exhibits. Please note that the identity of award winning Exhibits will be publicised. All other Exhibits will only be identified by the confidential three alphanumeric code provided by, and known only to the exhibitor and the Chief Steward.

Recipients of awards agree that all advertising, promotion or labelling arising from the award will include the following details: the year of the award, class number and nature of the award.

By entering this Competition Medal Recipients agree that ONLY the specific Exhibit that received the award can have any reference to that award on the label or container.

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

Exhibits into Class 5 are permitted to also be entered into Classes 1-4 providing the Exhibits adhere to each Class entry requirement.

EVOO CLASSES

The polyphenols (PPH) of an EVOO is a measure which has been shown to correlate strongly with the style of the oil, i.e. mild, medium or robust. All exhibits entered into Classes 1 to 5, will be checked against their Polyphenol test results. The Chief Steward will assign the exhibit to ensure it correlates with the class.

  • Class 1: DELICATE STYLE
  • Class 2: MEDIUM STYLE
  • Class 3: ROBUST STYLE

Note:  Exhibits entered into Classes 1, 2 and 3 must be received commercially labelled, ready for sale.  You must have a minimum of 50 litres of this exhibit available for sale.

 

  • Class 4: NON-PACKAGED (Bulk).
    Minimum volume 2,000 litres. Includes stock that is intended to be sold in bulk domestically or internationally.

 

  • Class 5: VARIETALS [single cultivar, no blends.  These exhibits may also be entered into Classes 1-4]
    • Class 5 A – SPANISH
    • Class 5 B – ITALIAN
    • Class 5 C – GREEK
    • Class 5 D – OTHER

REMEMBER: Exhibits in classes 1-5 must be sent with the entry’s FFA, PV, PPH and UV test results.

FLAVOURED OIL CLASSES
  • Class 6: FLAVOURED OIL [Citrus] Examples of citrus include lemon, orange, blood orange, mandarin, lime, etc.
    Minimum volume produced: 50 litres.
  • Class 7: FLAVOURED OIL [Other Flavours]
    Examples include lemon myrtle, herbs, garlic, chili, etc.
    Minimum volume produced:  50 litres.

NOTE:  Exhibits in class 6 and 7 are not eligible for the best of show trophy.

DECLARATION
Upon submitting your on-line entry form you DECLARE that:

  • Exhibits do NOT contain any emulsions (mixtures of olive oil and other substances not soluble in oil such as water or vinegar) and are labelled as per The Code of Practice Labelling Guideline for Flavoured Oils (Appendix 3).
  • Exhibits do NOT contain any chunks and that ALL fresh or dried flavourings have been removed before sending Exhibits.  Important: Any Exhibit containing fresh or dried flavourings will be disqualified.
  • For safety, flavouring agents such as fresh or dried garlic, herbs or any other ‘fresh’ agent are strictly prohibited.
CHEMICAL ANALYSIS AND TESTING

Exhibits entered into Classes 1, 2, 3, 4 and 5 must be sent with a copy of the exhibits FFA, PV, PPH and UV test results. Any exhibits that fail the chemical analysis will be withdrawn from judging without refund.

Australian Exhibits

All Exhibits 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).  NIR test results are acceptable.

The laboratories below will provide NIR test reports. Approximate cost is AUD $35 per exhibit.

  • NSW Department of Primary Industries (DPI) (Australian Oils Research Lab), NIR Package C* Click here
  • Modern Olives Laboratory Services (MOLS) AOA Show pack by NIR Click here
New Zealand Exhibits

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

International Exhibits

All International Exhibits (other than the aforementioned), must be accompanied by test results from an International Olive Council (IOC) or American Oil Chemists Society (AOCS) accredited laboratory:

If requested, the Chief Steward can organise NATA accredited oil analysis for your oils and provide you with the results. This will cost AUD $190 +GST per oil sample. Please indicate that you want this to occur when completing your Entry Form. When posting your entry, allow enough time (2 weeks) for the testing to be completed.

All Exhibitors

Please note: The BATCH/LOT number of your oil exhibit state on the entry form MUST correspond with the NATA/IOC/AOCS accredited laboratory sample number on your oil analysis report.

An example of a DPI Laboratory reference code is R17-01234/0001 and an example of a Modern Olives Laboratory Reference Code is 17/0446/1. This number assists the chief stewards to match the oil in the entry to its correct analysis. If exhibits fail to match then exhibits may be disqualified.

Testing Criteria

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

Free Fatty Acid (FFA):  less than or equal to 0.8%

Peroxide Value (PV):  less than or equal to 20 meq 02/kg oil.

Absorbency in Ultra Violet: (UV) K232 less than 2.50,   K270  less than 0.22, ∆K less than/0.01/

Organoleptic Analysis:

  • Median of Defects (MeD) = 0
  • Median of Fruitiness (MeF) = >0.0

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

JUDGING PRINCIPLES

FAIRNESS:   Judges, who may also be exhibitors, are NEVER able to judge their own Exhibit, nor influence another judge who has been given the task of doing so.  All Exhibits are tasted blind from official Blue Cobalt Olive Oil Tasting Glasses (in accordance with International Olive Council Standard COI/T.20/Doc. No 5/Rev. 1 2007) and marked with an exhibit code (only known to the Chief Steward) that ensures the identity of the exhibit is not known.

INDEPENDENCE:   The Chief Steward will always be independent of the competition and its Exhibits. Stewarding is conducted under the auspices of an independent Head Judge/Chairperson who is not an exhibitor.

CONFIDENTIALITY:   The ONLY person that knows who’s entered the competition (until the results are released) or the identity of the Exhibits is the Chief Steward.

ACCOUNTABILITY:   Judges are briefed by the Head Judge before the commencement of judging and reminded of their responsibilities. The Head Judge will nominate a panel leader for each panel. Each panel will consist of at least 3 highly experienced judges. Any judge found not adhering the judging principles will be relieved of their judging duties immediately.

TEAM WORK:   The Exhibits are independently assessed by each judge using a 100-point system adapted from the IOC Mario Solinas Judging scoring sheet.  The judges then discuss the oil and their score. In consultation with the panel leader, an agreed final score and comment is reached.  If agreement cannot be reached, the panel leader will seek the opinion of the Head Judge, who following tasting and consultation with all the judges will allocate a final score.

AWARD TROPHIES

Medals are awarded based on the final score.

  • Gold Award (86-100 points),
  • Silver Award (76–85 points)
  • Bronze Award (65–75 points)

Exhibits qualifying for major awards will be assessed by a minimum of 10 judges. The Exhibit with the highest scores in each category will be awarded the major awards.

 

Major Awards
  • BEST EVOO OF SHOW
    (Awarded to the overall best olive oil of the day excluding Class 6 & 7)
  • Best Northern Hemisphere EVOO
  • Best Southern Hemisphere EVOO

 

Style Awards

  • Champion Mild EVOO (Class 1)
  • Champion Medium EVOO (Class 2)
  • Champion Robust EVOO (Class 3)
  • Champion Non-Packaged (Bulk) EVOO (Class 4)
  • Champion Varietal oils EVOO (Class 5A, 5B, 5C & 5D)

 

Flavoured Oil Awards

  • Champion Flavoured Citrus Olive Oil (Class 6)
  • Champion Flavoured Other Flavours (Class 7)

 

Australian/State Awards

  • Best Australian EVOO (Sponsored by the Australian Olive Association)
  • Best New South Wales EVOO (Sponsored by Olives New South Wales) 
  • Best South Australian EVOO (Sponsored by Olives South Australia) 
  • Best Tasmanian EVOO (Sponsored by Tasmanian Olive Council)
  • Best Victorian EVOO (Sponsored by Olives Victoria)
  • Best West Australian EVOO (Sponsored by West Australian Olive Council)

The organising committee reserves the right to not give out any awards if deemed appropriate.

AWARD DECALS
Award Decals
  • Award Decals will be available to order after the Awards Presentation Dinner on Tuesday 10th October 2017.
  • Decals are available in rolls of 200 stickers; the minimum order is 1 roll.
  • Prices are dependent on the total number of decals ordered, but as an estimate, prices will likely be around $20.00 per roll, plus postage.
  • Rolls of decals will not be available for purchase from the AOA after the ordering cut-off date. The cut-off date will be stated on the order form. After the cut-off date electronic copies of decals will still be available.
  • Please ensure you calculate how many you require and send your order form in before the cut-off date to avoid disappointment.

NOTE 1: It is a strict requirement of entry to this competition that Award Decals are only applied to packaging containing oils that have won the particular distinctions.

NOTE 2: Awards are not transferable across brands if the award-winning oil is sold to another company/brand. Under no circumstances can Award Decals be applied to any other oil.

NOTE 3: Entrants who do not comply with Note 1 and 2 above will prohibited from entering the next three Competitions.

PRESENTATION OF AWARDS

The Best EVOO of Show and other major award winners will be announced, and trophies expected to be collected, at the AOA Awards Presentation Dinner to be held at the Adelaide Convention Centre, North Terrace, Adelaide on Tuesday 10th October 2017 in Adelaide, South Australia. If you are unable to attend the Conference dinner please notify the AOA on secretariat@australianolives.com.au

If the winner is not present at the Awards Dinner, all award certificates will be either given to a person nominated by you to collect it in your place or posted to the entrant’s nominated postal address on the entry form.

PUBLICATION OF RESULTS
An electronic (only) Preliminary Results List of winners will be published on the AOA website stating the award(s) won, by COB Friday 29th September 2017. Unless specifically advised otherwise on the Entry Form, the AOA may divulge details (name, address, telephone contacts, email) on award winners to the media.
FEEDBACK

Within a month of the Competition ending, all Exhibitors will receive confidential feedback on their exhibits via email, detailing the judge’s comments, total score and any medal awarded.

The organisers of the Australian International Olive Awards welcome feedback, good and bad,  from exhibitors on all facets of the competition.  Our aim is to continually improve the competition experience for everyone.  Feedback can be sent to Trudi Michels via email tmichels@globaldial.com

AOA MEMBERSHIP

JOIN NOW

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

The AOA is the Governments Prescribed Industry Body (PIB) responsible for representing all levy payers in Australia.  The AOA is also the peak Industry body that looks after interests of Australian olive growers as well as supporting the broader community of industry participants, including service providers, marketers, our international partners and olive enthusiasts. Membership benefits:

  • As a member of the AOA you will receive discounted entry fees on each exhibit entered into the inaugural Australian International Olive Awards (AUD $200.00 reduced from AUD $350.00)
  • As a new member, you will receive a complimentary copy of the informative hard cover book called Olive Growing, which is referred to as “the Olive grower’s bible” (normally $160.00).
  • Members receive discounts to industry run events such as workshops, training seminars and the annual National Olive Industry Conference & Trade Exhibition.
  • The AOA sends regular information and newsletters via email, and social media which will keep you informed of events that affect the olive industry.
  • The AOA has a dedicated consumer focussed page full of useful information, recipes and video clips aimed at shifting the dial and getting more people to embrace the virtues and flavours of Extra Virgin Olive Oil.  Your membership helps us to continue this work.
  • The AOA also has a popular FaceBook page which keeps our members and other olive enthusiasts informed about events and issues that affect the industry.
  • The consumer focussed EVERYDAY Campaign also reaches out to consumers via their EVERYDAY FaceBook page.  Please visit and “like” these pages.
COMPETITION ENQUIRIES

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

Ms Trudie Michels
Chief Steward
Email: tmichels@globaldial.com

Phone: 0419 031 527
International: +61 419 031 527