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August 2019
2019 Sol d’Oro – Southern Hemisphere Competition
Entries Open : Now Open Entry Fees: US$150 each for first exhibit and US$100 for subsequent entries Deadline for sending samples: from 1 to 17 September 2019 Sol D’Oro Southern Hemisphere Competition is organised by Veronafiere, in partnership with Asociación Pro Olivo del Perù and Prom Perù, this year it is held in Tacna/Lima – Peru from 22 - 27 September 2019. This edition of the competition is reserved for extra virgin olive oils produced in countries south of the Equator and is held…
Find out more »2019 NZ EVOO and Flavoured Oils Awards
2019 NZ EVOO and Flavoured Oils Awards – 86/100 points wins Gold! https://www.olivesnz.org.nz/awards/ Entries Open : 12 August 2019 Closing Date: 13 September 2019 Judging: 1-3 October 2019 Results released / presentation dinner: Bolton Hotel, Wellington: 12 th October 2019 Entry Fees: $250 each for first 3 entries, $100 each for subsequent entries For further details please contact: Name: Gayle Sheridan P: +64 06 877 1447, E: admin@olivesnz.org.nz
Find out more »2019 Hunter Valley Olive Show
17/20 points wins Gold! https://www.hunterolives.asn.au/hunter-valley-olive-show/ Entries Open: Mid-August 2019 Entries Close: 4 October 2019 Judging: 26 October 2019 Awards Night: 14 November 2019 EVOO and flavoured olive oils: $39, table olives, tapenades and spreads $29. The table olives, tapenades and spreads also need testing at cost $20 per test. Download entry form: https://www.hunterolives.asn.au/wp-content/uploads/2019/05/Hunter-Valley-Olives-Show-2019.pdf Exhibits can be sent by courier or hand delivered to: The Chief Steward, Hunter Olive Show c/o The Cellar Door Adina Vineyard and Olive Grove 492 Lovedale Road, Lovedale NSW 2325 Olive…
Find out more »Sensory Training Workshop – Mt Hawthorn, WA
Dr Soumi Paul Mukhopadhyay, NSW DPI Sensory and Consumer Science Researcher and Peter McFarlane, OliveCare® administrator present a workshop program that includes TasteBook™ sensory training using EVOO and table olives, olive oil chemistry, freshness testing of EVOO and determining objective best before dates (BBDs) plus so much more. The workshop will benefit olive growers and processors, olive oil judges and anyone wishing to gain a better appreciation for EVOO and table olives. These workshops will ensure that Australian olive products…
Find out more »Sensory Training Workshop – Wangaratta, VIC
Dr Soumi Paul Mukhopadhyay, NSW DPI Sensory and Consumer Science Researcher and Peter McFarlane, OliveCare® administrator present a workshop program that includes TasteBook™ sensory training using EVOO and table olives, olive oil chemistry, freshness testing of EVOO and determining objective best before dates (BBDs) plus so much more. The workshop will benefit olive growers and processors, olive oil judges and anyone wishing to gain a better appreciation for EVOO and table olives. These workshops will ensure that Australian olive products…
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