The results of the 2024 Australian International Olive Awards have been announced, with Australian olive producers dominating the winners list after another challenging year for the industry.
The Australian International Olive Awards (AIOA) is run annually by the Australian Olive Association (AOA) and opened to international entries in 2017. Judging is also international, with 2024 entries evaluated by expert panels in Italy, China, Tunisia, New Zealand and Australia.
This year's award winners were announced on 25 October, at the Australian International Olive Awards Dinner, where judges praised the field of complex extra virgin olive oils, intense flavoured oils and textural table olives.
Event convenor and chief steward, Trudie Michels, said the results reflect the depth of knowledge and experience which now underpins the quality of EVOO and table olive production.
“Growers had the whole gamut of challenges this year, from storms and floods to drought and heat waves, yet they managed to produce amazing EVOOs with diverse aromas and flavours,” she said.
“They’ve also been defining the varietals which best suit their specific climate and growing conditions, with more now choosing to produce single varietal oils. More than 60% of this year’s entries were made from a single cultivar, up by nearly 15% from last year, and they earned two-thirds of the Gold and Platinum medals.
“And it’s interesting to note that while Frantoio entries were once again the most common, this year the non-traditional cultivars of Hardy’s Mammoth, Verdale and Hojiblanca were among the highest achievers, including one of the Best in Shows.
“We’ve also seen a new level of skill in producing mild oils, with this year’s among the most delicate in recent years. The mild profiles allow the oils’ characteristics to shine through and the judges noted many as highly aromatic, with complex fruity and herbaceous palates.
“The quality and flavour profiles of the flavoured oils and table olives were also fantastic, with this year’s top entries rated by the judges as some of the best yet.”
The Best Extra Virgin Olive Oil (EVOO) in Show awards set the trend for this year’s competition, with both awarded to single varietal oils. The pinnacle achievement was by Rio Vista’s Hardy’s Mammoth EVOO, awarded Best EVOO in Show, Commercial Volume, along with Best EVOO Southern Hemisphere, Best Australian EVOO, Best South Australian EVOO and Champion Other Varietal EVOO. The Hardy’s Mammoth was also awarded a Platinum medal and the judges’ highest score of 94/100.
Best EVOO of Show, Boutique Volume, was awarded to Grassy Spur Olives’ Frantoio varietal, which gained an equally impressive 93 points and Platinum from the judges. It added the trophies for Champion Italian Varietal EVOO and Best Victorian EVOO to its award cache.
The other major oil awards also went to southern producers, with Best Flavoured Olive Oil of Show, Commercial Volume, awarded to Coonalpyn’s Longridge Olives for its Lemon Agrumato. The only flavoured oil to earn a Platinum medal, the 93-pointed oil also took the trophy for Champion Agrumato Olive Oil.
Best Flavoured Olive Oil of Show, Boutique Volume was awarded to Victoria’s Kyneton Olive Oil for its 91-pointed Chilli Infused, which was also named Reserve Champion Agrumato Olive Oil.
The Table Olive Competition also saw another stand-out achiever, with Victorian producer Gooramadda Olives taking the Best Table Olive in Show, Boutique Volume trophy for its Kalamata olives. Awarded 93 points and the table olive competition’s only Platinum medal, Gooramadda’s Kalamata was also named Best Table Olive Southern Hemisphere, Best Australian Table Olive and Champion Kalamata Olive.
The Best Table Olive of Show, Commercial Volume category reflected the international flavour of the competition, awarded to Chilean producer Atacama Aceituna Ltda for its Oliú Kalamata olives, which also received Gold and 90 points from the judges.
Spanish producer Goya en España led the field overall among international entrants, taking the trophies for Best EVOO Northern Hemisphere for its Goya Organics Premium EVOO - Gold, 90 points - and Best Table Olive Northern Hemisphere for its Manzanilla Olives Stuffed with Blue Cheese. The stuffed Manzanilla also earned 89 points, Gold and the trophy for Champion Pitted and/or Stuffed Olives.
AOA CEO, Michael Southan, said the results prove that Australian consumers should have no concerns about the current supply shortfall from Europe.
“We had some very high-quality international entries again this year but the very high achievers were from local producers, grown and crafted here in Australia,” said Southan.
“So while there’s not as much around this year, Australian consumers can be confident that the locally-produced EVOOs, flavoured oils and table olives they’re buying are truly world-class.”
