ROYAL ADELAIDE OLIVE AWARDS Prize Schedule Competition Information. 31 August - 9 September 2018 theshow.com.au

Transcription

1 ROYAL ADELAIDE OLIVE AWARDS Prize Schedule Competition Information 31 August - 9 September 2018 theshow.com.au

2 IMPORTANT DATES DELIVERY OF EXHIBITS All exhibits must be in the Society s possession by 5.00 pm on Friday 17 August If entries were completed online, a copy of your entries must accompany your exhibit. BY HAND, AIR COURIER ETC - (adequately packed): Adelaide Showground, Secretary's Office. Between the hours of 9.00 am and 5.00 pm Monday to Friday. BY POST - (adequately packed): To RA&HS - Olive Section, PO Box 108, GOODWOOD, SA 5034 Deliveries will not be accepted after the closing date. All late entries will be returned to the exhibitor at their own cost. OLIVE OIL JUDGING Saturday 25 August 2018 TABLE OLIVE JUDGING Sunday 26 August 2018 OSA 2018 ROYAL ADELAIDE OLIVE AWARD PRESENTATION DINNER Wednesday 5 September, 6.30 pm Kooyonga Golf Club May Terrace, LOCKLEYS, SA, 5032

3 ROYAL ADELAIDE OLIVE AWARDS CLOSING DATE OF ENTRIES FRIDAY, 17 AUGUST 2018 at 5.00 pm CST CLOSING DATE OF ENTRIES The following conditions will strictly apply: All entries, whether posted, lodged in person or completed online must be in the Society s possession at its Administration Office by 5.00 pm (CST) on the Friday 17 August When sending entry forms and fees by post, the onus is on the exhibitor to ensure adequate delivery time. Entry forms by facsimile or will not be accepted. The Absolutely no exception to the above conditions will be made to any exhibitor under any circumstance. ONLINE ENTRIES ACKNOWLEDGEMENT OF ENTRIES If you require acknowledgement that your entries have been received, please send a stamped, self addressed envelope with your entry forms. ENTRY FEE EVOO and Table Olive Classes: Online Entry fee $99.00 per exhibit Paper Entry fee $ per exhibit PAYMENT OF FEES When paying fees by cheque or credit card, exhibitors must ensure that sufficient funds are available at the time of entry. Failure to do so may result in non-acceptance of entries. EXHIBITS The attention of exhibitors is drawn to the following general regulation: The Society will not under any circumstances hold itself responsible for any loss, damage to, or misdelivery of any exhibit. Olive Oil entries must comprise the equivalent of 2 containers of at least 375ml of oil in each (container means bottles, casks, tins etc.). At least one of those containers must have its commercial label attached. Table Olive entries must comprise of 2 adequately sealed airtight containers of at least 100 table olives. REFUNDS No refund of entry fees will be made after the closing date of entries. MEMBERSHIP Exhibitors need not be members of the RA&HS. Membership Fees: Adults, $165, Juniors, $56 (under 18). CONTACT US Post: RA&HS Table Olive Section PO Box 108, GOODWOOD, SA entries@adelaideshowground.com.au Phone: (08) Between 9.00 am and 5.00 pm Monday to Friday Website: YOUR PRIVACY If you do not want your details to be made available to other parties, please tick the box on the entry form supplied by the RA&HS. Your personal information will then only be used by the RA&HS to maintain contact with you and allow us to manage your entries. The RA&HS reserves the right to inform prize sponsors of the details of recipients to enable distribution of their voucher/ product prizes. Please note: by ticking the box to suppress your details, your name will appear in the Catalogue (if applicable) but your address will not. GENERAL REGULATIONS Exhibitors are reminded that the Society s General Regulations apply to all sections of the Show. A copy of the General Regulations can be obtained from the Society s website: or from the Society s Administration Office. Exhibitors should note that the General Regulations contain a number of provisions relevant to competitions and this Schedule including but not limited to, offences, penalties, prohibited drugs. As those conditions apply in addition to the regulations contained within this schedule, Exhibitors should familiarise themselves with the General Regulations.

4 2 THE ROYAL ADELAIDE TABLE OLIVE AWARDS SPECIAL REGULATIONS Exhibitors are reminded that the Special Regulations contained within this Schedule are merely supplementary to and subject to the General Regulations. ELIGIBILITY CRITERIA FOR MAJOR AWARDS Best Extra Virgin Olive Oil: Class 1-4 Minimum score 86, minimum volume 200L Best SA Extra Virgin Olive Oil: Class 1-4 Minimum score 86, minimum volume 200L Best Exhibitor: Minimum of 3 oils. Average score minimum 75. PRIZES Gold, Silver and Bronze Certificates will be awarded for each class. BEST EXTRA VIRGIN OLIVE OIL OF SHOW - Judged from oils entered in classes 1-4. BEST SA EXTRA VIRGIN OLIVE OIL OF SHOW - Judged from oils entered in classes 1-4. BEST EXHIBITOR - For the most consistently performing exhibitor in the Show. A minimum of 3 olive oil exhibits in this Show. BEST TABLE OLIVE OF SHOW - Judged from all commercial table olives entered. Note that more than one medal of each type (except major awards) can be awarded within each class. Conversely no medals may be awarded in any class if the overall quality of the class is not sufficiently high. Major awards including Best of Show will be determined as follows: The judges with the exception of the Chair and associate judges will rank the exhibits awarded gold medal in order of quality. The combined rankings will be used to determine the Best of Show and other major awards. When exhibits receive the same combined rankings, the Chair shall have the casting vote. AWARD DECALS Winning entrants can order decals from Olives South Australia through Michael Johnston: mj@johnstons.net.au Decals are approximately 20 mm in size and can only be applied to packaged products that specifically contain the oils that have won these distinctions and not to blends containing other oils. ONLY OILS THAT WON AWARDS CAN DISPLAY DECALS FOR THAT YEAR. The committee have the right to refuse future entries if these rules are not followed. SHOW RESULTS The medal and major awards will be presented at the OSA 2018 Royal Adelaide Olive Award Presentation Dinner on Wednesday 5 September from 6.30 pm at Kooyonga Golf Club, May Terrace, Lockleys, South Australia. Results will be made available online on the Olives South Australia website and the RA&HS website: A results booklet will also be published and made available to exhibitors. TERMS AND CONDITIONS OF TABLE OLIVE ENTRIES The Chair reserves the right to restructure the classes to accommodate the entries submitted and to not make awards in any particular class if the standard is not deemed sufficient. The exhibitor in Class 1-4 agrees to include with their exhibit delivery, a copy of each exhibit's current oil analysis including FFA, PV, PPH and UV. The NSW DPI services/laboratory-services/olive-oil-testing and Modern Olives Laboratory Services can provide NIR test reports for approximately $35 AUD per exhibit. All exhibits are expected to meet the chemical parameters for Extra Virgin Olive Oil as set out in the Australian Standards (AS ). It should be made clear which analysis is for each oil exhibit. The exhibitor agrees to accede to any reasonable request by the organising committee to prove that any entry was as described by them on the entry form, and that they met the conditions of the competition. Further information regarding the conduct of the awards can be found at Publication and Promotion Exhibitors understand and agree to the publication of all competition results and public tasting of their entries. Recipients of awards agree that all advertising/ promotion/labelling arising from the award must include details of the year of the Award, class number and the nature of the award. Other Any remaining oils remain the property of OSA and the RA&HS.

5 ROYAL ADELAIDE OLIVE AWARDS 3 EXTRA VIRGIN OLIVE OIL COMPETITION The Chair is an experienced oil assessor but not an exhibitor. The Steward will divide the judges into panels, and allocate them to judge a particular class or classes. The Chairperson will nominate one member of each panel to be the head judge of that panel. The division and allocation of judges to classes will be done in such a way that in the event that a judge has entered or has any commercial interest in an entry they will not judge that class. The oils are independently assessed by each judge using a 100 point scorecard. The judges then discuss the reasons for providing their score, and shall in consultation with the head judge provide an agreed final score. If agreement cannot be reached, the head judge shall seek the opinion of the Chair, who following tasting and consultation with all the judges will allocate a final score. Gold, Silver and Bronze awards will be awarded on the basis of final score. Class 1 - PROVENANCE CLASS The oil must be totally sourced from olives grown on a single estate and sold by the grower of the olives under the brand name owned by the grower of the olives. Minimum volume 100L. Class 2 - REGIONAL CLASS The oil must be sourced from olives grown on single or multiple estates from within a single region, and not eligible for Class 1. Minimum volume 200L. Class 3 - MULTI-REGIONAL CLASS The oil must be sourced from olives grown from more than once region. Minimum volume 200L. Class 4 - OPEN CLASS All other extra virgin olive oils not eligible for Class 1-3. Minimum volume 200L. Class 5a - FLAVOURED OIL Agrumato Flavoured oils made exclusively by adding fresh ingredients to the olives at crushing. Minimum volume 200L. Class 5b - FLAVOURED OIL Methods other than Agrumato Flavoured oils made by using methods other than by adding fresh ingredients to the olives at crushing. Minimum volume 200L. With the exception of Class 4, all entries must be intended for commercial sale in a packaged and labelled form. TABLE OLIVES COMPETITION The table olives will be assessed on the following characteristics: absence of blemishes, appealing colour, good flesh texture, olive flavour, acidity, saltiness, residual bitterness, absence of off flavours and overall flavour balance. All table olive exhibits will undergo physiochemical and microbiological testing, specifically Minimum sodium chloride (NaCl), Maximum ph, Minimum lactic acidity, Microbiological Criteria - Escherichia coli (if unpasteurised) or Lactobacillus (if pasteurised), any exhibits found to be outside of the specifications of the new Voluntary Standard for Table Olives in Australia will be disqualified. All Table Olive exhibits meeting test parameters will be considered as compliant with OliveCare Code of Practice Certification. SKIN: The skin of the fruit should be fine, smooth and not wrinkled, yet elastic and resistant to handling damage. FLESH: Should be firm but not woody or granular. Green olives should have firm, crisp flesh, ripe or black olives will have softer flesh due to the fruit being more mature than green olives, however it shouldn t be soggy or flabby. The flesh should separate easily from the stone. BLEMISHES: Blemishes should be absent however some white spots on green olives are natural, others such as gas pockets or blistering are caused by processing, and organisms. COLOUR: Green olives should be bright green to strawy green colour. Some dulling may occur after several months in brine. Lye treated green olives are very bright green. Olives turning colour should be pale pink, and black olives vary from dark pink to black or winey colour. BITTERNESS: The olive shouldn t be bitter to taste but some bitterness can be balanced by the amount of saltiness and olive flavour. SALTINESS: The level of salt governs the flavour of the olive and must be balanced with the bitterness and acidity. FLAVOUR: The olive should have an appealing fruit flavour, which for green olives often is a typical fermentation taste but retaining olive character, and for black olives is a stronger olive flavour. There should be no off aromas such as rancid, cheesy or faecal aromas.

6 4 ROYAL ADELAIDE OLIVE AWARDS SUPPLY OF EXHIBITS The winners of the Best Extra Virgin Olive Oil in Show and the Best Table Olive of Show may be requested to supply a quantity of the winning product for use for judging and industry tastings during the Royal Adelaide Show. The Society requests that this product is provided at wholesale price or less. Acknowledgement of supply will be made during these events. EXTRA VIRGIN OLIVE OIL AWARDS Class 1 - Provenance BEST EXTRA VIRGIN OIL OF PROVENANCE Class 2 - Regional Class 3 - Multi-Regional Class 4 - Open BEST REGIONAL OIL BEST MULTI-REGIONAL OIL BEST OPEN OIL Class 5a - Flavoured Olive Oils - Agrumato Class 5b - Flavoured Olive Oils - Method other than Agrumato BEST FLAVOURED OIL TABLE OLIVE AWARDS Class 6 - Green Olives, plain, whole or pitted or sliced but not stuffed. Class 7 - Black Olives, and olives turning colour, plain, whole or pitted but not stuffed or sliced. All varieties except Kalamata and California Ripe processed. Class 8 - Kalamata Olives, plain, whole olives only. Class 9 - Specialty Olives, including spiced, pitted, sliced and stuffed. California Ripe excluded. Class 10 - Wild Olives and Olive Medleys, plain whole olives only. TABLE OLIVE SPECIAL AWARDS BEST MILD OIL (Class 1-4) sponsored by Olives South Australia BEST TABLE OLIVES IN SHOW BEST MEDIUM OIL (Class 1-4) sponsored by Olives South Australia BEST ROBUST OIL (Class 1-4) sponsored by Olives South Australia EXTRA VIRGIN OLIVE OIL SPECIAL AWARDS DR MICHAEL BURR AM TROPHY for BEST EXTRA VIRGIN OLIVE OIL IN SHOW BEST SOUTH AUSTRALIAN EXTRA VIRGIN OLIVE OIL IN SHOW (Over 200L) BEST EXHIBITOR

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