Past AIOA Competition Overviews
2022 Competition
The Australian International Olive Awards (AIOA), now in its sixth year, is a national industry organisation-owned event.
The 2022 harvest was expected to be a more challenging one – and it did not disappoint. However considering the very average and low yielding year for so many producers, it was pleasing to receive 207 entries this year. This year’s entries included 156 extra virgin olive oil entries, 29 flavoured oil entries and 22 table olive entries.
For many exhibitors, this was the first time they had entered the competition. It was also great to see a few familiar companies entering again after a few years hiatus from the awards. Many of these were rewarded with medals and great feedback.
There were four international panels in Spain, Italy, New Zealand, and China and six panels in Perth, Adelaide, Melbourne, Sydney, and Wagga Wagga. Five associate judges in training also took part in judging in Australia and China.
Due to the ongoing COVID-19 situation around the globe, it was decided to undertake the remote judging format again. Formal kits designed for off-site judging were couriered to panel leaders in each of the locations and judging was done face-to-face in these locations. Judging took place over a three-week period in September.
As challenging as the harvest year was, the extra virgin and flavoured oils in general have been quite spectacular. The AIOA organising team were hesitant about what the oils might be like, but their expectations were exceeded. Although table olive entries were again low, the quality was also very good.
Feedback from this year’s international panels has been complimentary on the 2022 oils. These judges were extremely impressed by the quality of this year’s oils and if your olive products received a gold medal, they are really very very good. In fact, many of the top gold medals would compete successfully if they were compared to other international oils of the same season.
Extra Virgin Olive Oil Competition
In total there was 156 entries into the EVOO competition from 6 countries (Australia, Tunisia, Spain, Italy, New Zealand, and Greece).
89% of entries were awarded a medal. There were 140 medals awarded in total including 63 gold medals, 56 silver medals and 21 bronze medals. The average score across all awarded oils was 82.5 points (a very high silver) which is an increase on the 2021 figure of 78.21 points. This increase is promising for a somewhat difficult year, and it continues to show the average quality of the entered oils is high.
This year in classes 1-3, we saw a slight decrease in the number of mild and moderate oils and an increase in the number of more robust oils. This year no extra virgin olive oil entries failed the chemical analysis; however, a few oils were not awarded medals because they significantly lacked quality parameters and or they had evidence of defects.
This year oils were made from one or more of 34 varieties. Of the oils made with only one cultivar (62.8%) of entries, there was a good cross-section entered, with Frantoio being the most often used followed by Picual, Leccino, Coratina, Koroneiki, and Manzanillo.
From a medal point of view, over 68% of the gold medal oils were made with a single cultivar. Competition data suggests that single cultivar oils that win gold medals are increasing, and the number of oils made with 3 or more cultivars and win gold medals, is on the decline.
Flavoured Olive Oil Competition
There were 29 flavoured olive oils this year from Australia and New Zealand. To judge fairly all oils were judged in order from lighter flavours of citrus and herb to stronger characters of garlic and chilli.
This year we continued to receive varying flavour profiles. Citrus agrumato was by far the largest class and it was good to see the entry of kaffir lime, blood orange, mandarin, and yuzu citrus agrumato oils. There were a good number of herb, garlic, and chilli oils as per last year.
100% of entries received either a gold, silver, or bronze medal. There were 15 gold, 13 silver and 1 bronze medal. There were no entries in Class 6A: Flavoured/infused oils, Citrus. Medals were distributed over three remaining classes:
- In Class 6B: Flavoured/infused oils, Other – 9 entries, with 4 gold, 4 silver and 1 bronze medal awarded.
- In Class 7A: Agrumato oils, Citrus – 14 entries with 7 gold and 7 silver medals awarded.
- In Class 7B: Agrumato oils, Other – 6 entries with 4 gold and 2 silver medals awarded.
Table Olives Competition
There were 22 entries from 10 exhibitors, once again lower than previous years. However, it was pleasing to see this number of entries. Generally, the quality of the table olives was good, and most processors were able to balance the natural olive bitterness with the salt and acid additions.
There were entries in all classes except Class 13 – Olives Turning Colour and Black Olives (other than Kalamata). The olives in this year’s Class 18 – Specialty olives, were particularly good. Producers were using good quality flavourings that complemented the olive flavour. Flavourings were used with restraint. The flavours did not overpower, but enhanced the overall product.
Prior to judging all table olive exhibits were laboratory tested to ensure they are fit for human consumption. Pleasingly no problems were found with any of the competition exhibits.
A total of 9 Gold, 6 Silver and 5 Bronze medals were awarded to table olive producers this year.
2021 Competition
The Australian International Olive Awards (AIOA), now in its fifth year, is a very successful and omportant national industry organisation-owned event.
Once again, 2021 had many challenges and it has been wonderful to see so many businesses continue to enter. Granted that the 2020 growing season in Australia was so difficult with drought, fires and low yeilds, it was excellent to welcome back entries from producers who could not enter last year.
We had record entry numbers and medals in 2021 and it was great to see so many new organsiations enter the competition. In fact, the ‘Best Extra Virgin Olive Oil of Show Boutique Volume’ was awarded to a first-time entrant to the competition.
As per 2020, remote panel judging took place across the globe. Our world-renowned oil judges in Spain, Italy, New Zealand, Tunisia and China worked tirelessly as did our six panels in Perth, Adelaide, Melbourne, Sydney and Wagga Wagga.
Feedback from the international panels was again very complimentary on the extra virgin olive oils in this year’s competition and feedback on the flavoured oils and table olives was just as complementary.
Extra Virgin Olive Oil Competition
There were 21 extra virgin entries from international exhibitors and 188 Australian entries. In this year’s extra virgin olive oil competition 88% of entries were awarded a medal. There were 184 medals awarded in total including 66 gold medals, 74 silver medals and 44 bronze medals.
The average score across all awarded oils was 78.21 points (a strong silver). This year, all oils were judged in order from mild to robust. This was determined by the amount of polyphenols/biophenols each oil contained. This year we saw an increase in the number of mild AND medium oils and a decrease in the number of more robust oils.
This year oils were made from one or more of 41 varieties. These varieties have their origins in Spain, Italy, France, Tunisia, Greece, Libya and Australia. Of the single varietals there was a good cross-section entered, with Frantoio once again being the most often used in the extra virgin olive oil entries followed by Corregiola, Picual, Leccino, Coratina, Koroneiki and Barnea.
The oils range from very mild 100% Leccino oil with a polyphenol level of 50ppm to a very robust Greek Olympia with a polyphenol level of 1155ppm. In 2021 the competition presented its inaugural ‘Highest Phenolic Content EVOO’ award to the gold medal oil with the highest polyphenol count.
Flavoured Olive Oil Competition
There were 37 flavoured olive oils this year from New Zealand, Spain and Australia. This year we received a number of different and varying flavour profiles. Citrus agrumato was by far the largest class and it was good to see the entry of two yuzu citrus agrumato oils. There were a good number of herb, garlic and chilli oils and also a number of Asian inspired infused oils (curry leaf, ginger and lemongrass and a garum masala oil). In order to be fair to each entry, all oils were judged in order from lighter flavours of citrus and herb to stronger characters of garlic and chilli. 89% of entries were awarded a medal including 14 gold, 15 silver and 4 bronze medals.
Table Olives Competition
Although there were reduced table olive entries in 2021 compared to past years, it was pleasing to see the quality of the table olives was good and most processors were able to balance the natural olive bitterness with the salt and acid additions.
There were entries in all classes. Prior to judging all table olives exhibits were laboratory tested to ensure they are fit for human consumption. Pleasingly NO problems were found with any of the competition exhibits. All exhibits were judged using the revised AIOA 100-point scale and judging criteria.
A total of 4 Gold, 9 Silver and 8 Bronze medals were awarded across the AIOA this year and 3 No Medals.
2020 Competition
Granted the challenges that the international olive industry had to face in 2020 (COVID-19, drought conditions, bushfires, poor flowering and unusual weather conditions) entries into the 2020 competition were still strong. It has been extraordinary how many businesses still entered.
Due to COVID restrictions across the globe this year a remote judging format was devised. World-renowned oil judges formed five international panels in Spain, Italy, New Zealand, Tunisia and China and six panels in Perth, Adelaide, Melbourne, Sydney and Wagga Wagga. Four associate judges in training also took part in judging in Australia and China.
Feedback from the international panels has been very complimentary on the oils in this year’s competition. These judges were suitably impressed by the quality of this year’s oils, a great number of which were Australian.
Extra Virgin Olive Oil Competition
Once again there was a good cross section of EVOO entries from across the globe. There were 130 medals awarded in total including 56 gold, 47 silver and 27 bronze medals.
The increase in gold and silver medals and a decrease in bronze medals highlight the continuing focus on oil quality. It reinforces our findings that the new benchmark in this competition is now set at medium to high silver where in the past it has been a high bronze. It is fulfilling to see the industry working hard to raise quality and produce more of these higher-class oils.
This year oils were made from one or more of 34 varieties. These varieties have their origins in Spain, Italy, France, Tunisia, Greece, Israel and Australia. From a medal point of view, over half of the gold medal oils were made with a single cultivar, with the remaining medal winning oils being made from a blend of at least 2 or more cultivars.
In 2020 the competition presented its inaugural Best in Show EVOO award for the Best Small Producer.
Flavoured Olive Oil Competition
Entries into the flavoured oil competition were solid, but slightly less than the 2019 entries. 2020 saw the first international exhibitors entering the flavoured oils competition. Oils from New Zealand, Tunisia, Spain and Australia were entered.
In this year’s flavoured olive oil competition 22 medals were awarded in total including 8 gold, 12 silver and 2 bronze medals. Once again, we received a number of oils with different and varying flavour profiles as well as an increase in the number of agrumato oils made with non-traditional citrus flavourings (fresh rosemary, garlic, basil, lime, mint and chilli).
It was very difficult to decide on the top ‘Best in Class’ gold medal awards as the top golds had complexity, intensity and purity of flavour, lingering finish and amazing freshness. As a result, two oils were awarded ‘Best Flavoured Olive Oil in Show’.
Table Olives Competition
The competition was open to international exhibitors and in 2020 the organisers were very pleased to receive a record number of entries from across the globe. Table olive competition entries were NOT restricted to the current year of production.
Entries were made into all of the classes:
- Class 11: Green Olives
- Class 12: Medley of Olives
- Class 13: Olives Turning Colour & Black Olives (other than Kalamata
- Class 14: Kalamata Olives
- Class 15: Wild Olives
- Class 16: Dried Olives
- Class 17: Pitted and/or Stuffed Olives
- Class 18: Speciality Olives (flavoured)
All exhibits were judged using the revised AIOA 100-point scale and judging criteria. This included assessing appearance, aroma, flavour/palate and total olive harmony and complexity. A total of 6 gold, 9 silver and 14 bronze medals were awarded across the 2020 Table Olive competition.
2019 Competition
Competition in 2019 was strong with over 91% of entries being awarded medals including 32 gold, 76 silver and 37 bronze medals. EVOO and flavoured oil entries were up on last year’s numbers. Entries came from Australia, Spain, Greece and Argentina.
Extra Virgin Olive Oil Competition
All extra virgin olive oils were tasted depending on their level of polyphenols (delicate/mild to robust). They were not judged by class. This allows for each style of oil to be judged fairly and without undesirable influence from more robust oils tasted prior.
This year oils were made from one or more of 28 varieties. These varieties have their origins in Spain, Italy, France, Greece, Israel and Australia.
Flavoured Olive Oil Competition
In the Flavoured Oil category oils were judged in order from more lighter flavours of citrus and herb to the stronger characters of garlic, truffle and chilli. It was excellent to see an increase in the number of different flavours in this category. Previous entries have focused on traditional citrus and herbal flavourings, however this year there was greater variety including ginger, lemongrass, truffle, garum masala, wild lime, lemon myrtle.
Table Olive Competition
The Table Olive Competition also saw an increase in entries and overall quality. There were entries in a good cross section of classes with standouts in the ‘Dried Olive’ and ‘Stuffed Olive’ classes. Judges were pleased with the continued high quality of entries and very much enjoyed judging this year’s competition.
2018 Competition
Extra Virgin Olive Oil Competition
Competition in 2018 was intense with a record of over 96% of entries being awarded medals. Entries came from Australia, China, Italy, New Zealand and Spain. The increase in gold medals and the large number of silver medals highlights a stronger focus on oil quality. All extra virgin olive oils were judged depending on their level of polyphenols. Oils were tasted from delicate to robust. They were not judged by class. This allows for each style of oil to be judged fairly and without negative influence from more robust oils.
Flavoured Olive Oil Competition
In the Flavoured Oil category oils were judged in order from more lighter flavours of citrus and herb to the stronger characters of garlic and chilli. It was excellent to see an increase in the percentage of gold medals awarded in this category. The gold medal oils were fresh, intense, and true to flavour with a lingering length.
Table Olive Competition
The Table Olive Competition also saw an increase in international entries and overall quality. Both judges and stewards were excited with the overall standard and variety of table olive entries in 2018.
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.