THE ROYAL ADELAIDE OLIVE AWARDS Prize Schedule Competition Inmation 1-10 September 2017 theshow.com.au
IMPORTANT DATES DELIVERY OF EXHIBITS All exhibits are to be delivered to RA&HS - Olive Section, PO Box 108, GOODWOOD, SA. If completing a paper Entry Form, ms are to be delivered to the Adelaide Showground, Administration Office. BY POST, HAND, AIR COURIER ETC - (adequately packed): To RA&HS - Olive Section, PO Box 108, GOODWOOD, SA 5034 between the hours of 9.00 am and 5.00 pm Monday to Friday. Deliveries will not be accepted after the closing date Friday 11 August 2017. All late entries will be returned to the exhibitor at their own cost. JUDGING Saturday 19 August 2017
THE ROYAL ADELAIDE OLIVE AWARDS CLOSING DATE OF ENTRIES FRIDAY, 11th AUGUST 2017 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) by the above date. When sending entry ms and fees by post, the onus is on the exhibitor to ensure adequate delivery time. Entry ms by facsimile or email will not be accepted. Absolutely no exception to the above conditions will be made to any exhibitor under any circumstance. ONLINE ENTRIES www.theshow.com.au ACKNOWLEDGEMENT OF ENTRIES If you require acknowledgement that your entries have been received, please send a stamped, self addressed envelope with your entry ms. ENTRY FEE All Classes: Online Entry fee $99.00 per exhibit Paper Entry fee $110.00 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 any loss, damage to, or misdelivery of any exhibit. Olive Oil entries must comprise the equivalent of 2 containers of at least 500ml of oil in each. (Container means bottles, casks, tins etc.). At least one of those containers must have its commercial label attached (where applicable). Table Olive entries must comprise of 2 adequately sealed airtight containers of at least 100 table olives in each. Containers must have a minimum of 50g of olives in each container. REFUNDS No refund of entry fees will be made after the closing date of entries. MEMBERSHIP Exhibitors need not be members of the Royal Agricultural & Horticultural Society of SA Inc. Membership fees: Adults $156, Juniors $53 (under 18). CONTACT US Post: RA&HS Olive Section PO Box 108, GOODWOOD, SA 5034 Email: entries@adelaideshowground.com.au Phone: (08) 8210 5211 Between 9.00 am and 5.00 pm Monday to Friday Website: www.theshow.com.au YOUR PRIVACY If you do not want your details to be made available to other parties, please tick the box on the entry m supplied by the RA&HS. Your personal inmation 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 inm 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 at www.theshow.com. au 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. SPECIAL REGULATIONS Exhibitors are reminded that the Special Regulations contained within this Schedule are merely supplementary to and subject to the General Regulations.
2 THE ROYAL ADELAIDE OLIVE AWARDS ELIGIBILITY CRITERIA FOR MAJOR AWARDS Best Extra Virgin Olive Oil: Class 1-4. Minimum score 86: Minimum volume 200L Best South Australian Extra Virgin Olive Oil: Class 1-4. Minimum score 86: The oil must be made from 100% South Australian olives. Minimum volume 200L Best Processor: A minimum of 6 oils. Average score minimum 75. Best Exhibitor: A minimum of 3 oils. Average score minimum 75. PRIZES Gold, Silver and Bronze Certificates will be awarded each class. BEST EXTRA VIRGIN OLIVE OIL OF SHOW - Judged from oils entered in Classes 1-4. BEST SA EXTRA VIRGIN OIL IN SHOW Judged from oils entered in Classes 1-4. BEST PROCESSOR AWARD For the most consistently perming processor in the show. A minimum of 6 olive oil exhibits in this show at their processing facility to be eligible this award. BEST EXHIBITOR For the most consistently perming 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. SHOW RESULTS Results will be made available on both the Olives South Australia olivessouthaustralia.org.au and RA&HS theshow.com.au websites, after the Awards Presentation Night. AWARD DECALS Winning entrants can order decals from Olives South Australia through Michael Johnston mjandrj@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. TERMS AND CONDITIONS OF OLIVE OIL & TABLE OLIVE ENTRIES All oils awarded gold medals, and a further random sample up to 20% of the number of entries submitted to Class 1-4 will undergo testing Free Fatty Acid (FFA), Peroxide Value (PV), Ultra-Violet Absorption (UV) at 232 nm. The Show Chairperson 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 agrees to accede to any reasonable request by the organising committee to prove that any entry was as described by them on the entry m, and that they met the conditions of the competition. Further inmation regarding the conduct of the awards can be found at www.olivessouthaustralia.org.au 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.
THE 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 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 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 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 commercial sale in a packaged and labelled m. 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 Table Olives in Australia will be disqualified. 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 green olives often is a typical fermentation taste but retaining olive character, and black olives is a stronger olive flavour. There should be no off aromas such as rancid, cheesy or faecal aromas. SUPPLY OF EXHIBITS The winner of the Best Table Olive of Show may be requested to supply a quantity of the winning product use judging and industry tastings during the Royal Adelaide Wine Show. The Society requests that this product is provided at wholesale price or less. Acknowledgement of supply will be made during these events.
4 THE ROYAL ADELAIDE OLIVE AWARDS EXTRA VIRGIN OLIVE OIL CLASSES Class 1 - Provenance THE OLIVE INDUSTRY NETWORK PRIZE BEST EXTRA VIRGIN OIL OF PROVENANCE $250 sponsored by Olive Industry Network Class 2 - Regional THE SEASOL PRIZE BEST REGIONAL OIL Product (value $340) sponsored by Seasol International Product is 20 litres Seasol Commercial and 20 litres Power Feed. Class 3 - Multi-Regional BEST MULTI-REGIONAL OIL Class 4 - Open BEST OPEN OIL Class 5a - Flavoured Olive Oils - Agrumato Class 5b - Flavoured Olive Oils - Method other than Agrumato BEST FLAVOURED OIL BEST MILD OIL (Class 1-4) BEST MEDIUM OIL (Class 1-4) EXTRA VIRGIN OLIVE OIL SPECIAL AWARDS DR MICHAEL BURR AM TROPHY and THE OLIVE CENTRE PRIZE BEST EXTRA VIRGIN OLIVE OIL IN SHOW Trophy sponsored by Olives South Australia $500 and Voucher (value $500) sponsored by The Olive Centre THE NSW DEPARTMENT OF PRIMARY INDUSTRIES - OLIVE OIL TESTING PRIZE BEST SOUTH AUSTRALIAN EXTRA VIRGIN OLIVE OIL IN SHOW (Over 200L) $250 sponsored by NSW Department of Primary Industries - Olive Oil Testing BEST PRODUCER THE COSPAK PRIZE BEST PACKAGING AWARD $250 sponsored by Cospak BEST PROCESSOR AWARD For the most consistently perming processor in the Show. BEST ROBUST OIL (Class 1-4) TABLE OLIVE CLASSES Class 6 - Green Olives, plain, whole or pitted or sliced but not stuffed. Class 7 - Black Olives, plain, whole or pitted but not stuffed or sliced. All varieties except Kalamata and Calinia Ripe processed. Class 8 - Kalamata Olives, plain, whole olives only. Class 9 - Specialty Olives, including spiced, pitted, sliced and stuffed. Calinia Ripe excluded. Class 10 - Wild Olives and Olive Medleys, plain whole olives only. THE OLIVES SOUTH AUSTRALIA TROPHY BEST TABLE OLIVES IN SHOW Trophy sponsored by Olives South Australia