2012 NSW Northern Olive Oil Show Entry forms and payment by Close of Business - 16 July 2012 Oil delivery by close of business 30 July 2012

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1 2012 NSW Northern Olive Oil Show Entry forms and payment by Close of Business - 16 July 2012 Oil delivery by close of business 30 July 2012 Judging Saturday 4th August 2012 Presentations and tasting Saturday 4th August :30pm at Tamworth Aero Club (beside Tamworth airport terminal) conducted by Tamworth and District Olive Growers Association in association with Tamworth Pastoral & Agricultural Association Inc.

2 Olive Product Steward: Assistant Steward 2012 NSW Northern Olive Oil Show Tamworth and District Olive Growers Association President: Ms Adele Mazoudier Secretary: Ms Julie Fishenden Mr John Attwood Mr John Colville Chairperson of Judges to be advised Entries Close: close of business Monday 16th July 2012 Oils delivery: by close of business 30 July 2012 Entry Fee: $35 per entry Direct deposit to Account name TADOGA at Northern Inland CU BSB Account No Ref OilShowGroveName (eg OilShowUpperWombatCreek ) Entries are to be accompanied by a certificate of analysis from a registered laboratory, delivered with entry form and payment. Oil bottles are to be accompanied by a copy of the entry form. Fees are not refundable. All entries remain the property of the organising committee. Class 4 (Local Grower) entry open to growers whose grove is within the Tamworth Regional Council area only. All other classes are open entry. Post Entries to: NSW Northern Regional Olive Oil Show PO Box 1483 Tamworth NSW 2340 Local entries may be delivered to Jo Crossing s office, 26 Bourke St, Tamworth. Enquiries: Phone (02) Mobile: show@belwoodgrove.com.au Page 1

3 Conditions of entry Entries must be product which is for sale under the entrant s own label. Entries in class 4 must be sourced from olives grown in the Tamworth Regional Council area (if not certain, check rates notice or enquire). To qualify for an award an entry must be free from organoleptic defects and test 0.8% Free Fatty Acid or less by analysis provided by the entrant, from a certified laboratory. Each entry is to consist of a minimum of two bottles, each 250ml or more, of the oil, presented in the bottles usually used for sale of that oil, with labels, so that winning oils can be displayed at the Tamworth Show in the following year. At least 500ml of oil must be provided. Exhibitors agree, by making their entry, to the publication of the show results. A summary of the results will be made available to all exhibitors and to other interested parties. Entries in all classes must be finished and must not be intended for further blending. Sub-classes a (being mild oils) and b (being robust oils) in each class. See Important note regarding oil styles on p6. The organisers reserve the right to not grant awards in any class where the quality of the oils does not reach an acceptable standard. The exhibitor is required to identify each entry to indicate the class in which it is entered. If you are making more than one entry in any one class, each must be separately identified. Oils may be reallocated (at the discretion of the Stewards) to a more appropriate class if they appear to be mis-entered. Entries submitted without payment of the appropriate fee and certificate of analysis will not be accepted for judging. How to Enter 1. Complete the entry form attached, and payment details. (NB - The entry form becomes a tax invoice when completed. Keep a copy for your tax records) and post entry form to reach us before COB 16 July, Ensure that entry form, analysis certificate and payment are included in this posting. 2. Clearly identify all bottles with class, sub-class and entry number for each unique entry as per entry form. 3. Securely pack all bottles for transport. (The exhibitor is responsible for postage/freight/delivery of exhibits to the show).. 4. Delivery of entries - by post, courier or in person: Address all entries to NSW Northern Olive Oil Show PO Box 1483 Tamworth NSW 2340 Page 2

4 The Judging Process Judging will commence Saturday 4th August 2012 (NB Judging will not be open to the public). Oils will not be tested for FFA by the organisers. Oils 0.8% FFA or under will be further assessed for organoleptic qualities. Defective oils will not be judged and will not be granted any award. All reasonable steps will be taken to ensure that the judges do not become aware of the origin of the oils they are judging. Any judge who is also a competitor in any class will be allocated to another class for judging. Judging will be conducted by a panel of experienced judges and oil tasters from various areas. The standard olive oil judging process will be adhered to, ie blind tasting, scoring as per IOOC standards using the Australian 20 point scoring system. Any attempt to influence the outcome by approaches to judging panel and/or organiser representatives will result in the entry (and all other entries by that competitor) being disqualified from the competition. Publication and presentation of awards A presentation of certificates will be made at a function to be held at 6:30 at the Tamworth Aero Club on the evening of 4 August The judges comments, quality score, and FFA% will be included in a summary booklet which will be published as soon as practical after the completion of judging. This will be sent to each exhibitor. Trophies/Awards NSW Northern Olive Oil Show Certificates will be awarded to oils reaching Gold, Silver or Bronze quality levels in each class. Where no oil in a class reaches Bronze level or better, no Best in Class will be awarded in that class. Page 3

5 Classes: Entries in all classes must be finished and must not be intended for further blending. Sub-classes a (being mild oils) and b (being robust oils) in each class as defined on p6. The exhibitor is responsible for determining into which sub-class the oil should be entered. The organisers reserve the right to change the sub-class if they determine that the entry is incorrectly entered. Class 1(a). Small Volume Boutique (mild) 200L or less of finished stock. Competition sample must be taken from a single batch of finished stock. The oil must be intended for sale under the label as submitted. Class 1(b). Small Volume Boutique (robust) 200L or less of finished stock. Competition sample must be taken from a single batch of finished stock. The oil must be intended for sale under the label as submitted. Class 2(a). Commercial Small Volume (mild) L of finished stock. Competition sample must be taken from a batch of finished stock. The oil must be intended for sale under the commercial name entered. Class 2(b). Commercial Small Volume (robust) L of finished stock. Competition sample must be taken from a batch of finished stock.the oil must be intended for sale under the commercial name entered. Class 3(a). Commercial Large Volume (mild) >1000L of finished stock Competition sample must be taken from a batch of finished stock.the oil must be intended for sale under the commercial name entered. Class 3(b). Commercial Large Volume (robust) >1000L of finished stock Competition sample must be taken from a batch of finished stock.the oil must be intended for sale under the commercial name entered. Class 4(a). Local grower (mild) Oil produced from olives grown in the Tamworth Regional Council area. Class 4(b). Local grower (robust) Oil produced from olives grown in the Tamworth Regional Council area. Page 4

6 Competition Rules The following constitute the rules for conduct of the NSW Northern Olive Oil Show. All exhibits must be delivered to the organisers not later than the time and date specified in the schedule. All exhibits must be the property of the exhibitor. Exhibitors may only exhibit jointly if they are legal partners. All entries must be: a. made in writing on the entry form supplied by the organisers, b. accompanied by the appropriate entry fee(s) as specified in the schedule c. accompanied by a certified analysis. Entries received by the organisers which are a. received after the closing date specified in the schedule, b. not accompanied by the appropriate fees and analysis, c. made by telephone, will not be accepted. Entry fees are not refundable under any circumstances. Full and correct postal address (and address if possible) of the entrant must be supplied on the entry form. Page 5

7 The organisers will not be responsible for any loss or damage to any exhibit or the property of any exhibitor from any cause whatsoever. The organisers shall have the power, without giving of reasons, to... a. reject or cancel any entry b. cancel any event or class c. remove any exhibit from the judging area d. remove any exihbit from the exhibition area e. transfer any exhibit from any class to any other class Wilful misrepresentation by any exhibitor, where proved, will result in forfeit of any prize and will render the exhibitor liable to disqualification from future shows. Any onus of proof of bonafides rests with the exhibitor. The decision of the judging panel is final. No correspondence regarding the results or the judging processes will be entertained. Protests will not be accepted. Judging shall be conducted in accordance with the processes developed by the IOOC for the conduct of olive oil tasting and judging. Each judging panel shall consist of appropriately qualified persons with experience in tasting and appraising olive oils. The chairperson of judging shall be a highly qualified assessor of olive oils, chosen by the committee. The steward will rely on certified analysis of exhibits to determine eligibility for judging. (Oils which exceed 0.8% FFA will not be judged and will be noted as disqualified in the summary of results.) Important! Oil Styles Mild: The overall combined level of bitterness and pungency must be the least prevalent characteristic of the oil. The oil must not be high in either bitterness or pungency. A moderate level of either (but not both) is acceptable. Robust: The overall combined level of bitterness and pungency must be moderate to high. Page 6

8 Tamworth Show Table Olive Classes for 2013 * Commercial and non-commercial classes * Table olives, non-flavored * Table olives, flavored (specify flavor on entry) * Tapenade (indicate style on entry) * Infused and Flavoured Olive Oils Schedule will be available November, check with the Steward.