News - Awards
Leisal Rose Farm owner Liz Tonkinson: Champion Mild EVOO, Champion NSWales EVOO, Champion Australian EVOO, Best Southern Hemisphere EVOO and Best EVOO of Show - Boutique Volume.
Jacqueline and Jared Bettio: Champion Greek Varietal EVOO, Champion South Australian EVOO and Best EVOO of Show Commercial Volume.
Big results for small producers at 2021 Australian International Olive Awards Small producers made a big impact on this year’s Australian International Olive Awards (AIOA), with NSW producer Leisal Rose Farm and SA’s Rio Vista Olives taking the dual top trophies for Best of Show Boutique and Best of Show Commercial respectively. With production of just 500L from around 300 trees, Leisal Rose is undoubtedly a ‘boutique’ operation, while Rio Vista’s Elisi Grove estate, from which its winning oil was produced, is at the small end of the commercial production category.
Major winners
Leisal Rose’s extra virgin olive oil (EVOO) blend topped the judges’ scores with a rare 96/100, earning the 2021 competition’s highest pointed Gold medal. The accolades then grew as the presentations proceeded, as the trophies for Champion Mild EVOO, Champion New South Wales EVOO, Champion Australian EVOO, Best Southern Hemisphere EVOO and Best EVOO of Show - Boutique Volume – were added to Leisal Rose’s prize cache. Rio Vista’s Elisi Grove Kalamata EVOO was awarded an equally impressive score of 95 by the judges, also earning a standout high-Gold medal. Once the major awards
were announced, their prize haul totalled four Gold and nine Silver medals, along with the trophies for Champion Greek Varietal EVOO, Champion South Australian EVOO and Best EVOO of Show - Commercial Volume. Joining them on the virtual podium to accept major awards were Victorian producers Olive Twist, which won Gold, Champion Agrumato Olive Oil and Best Flavoured Olive Oil of Show for its 95-pointed Lime Agrumato; and Saluté Oliva, awarded 92, Gold and the trophies for Champion Dried Olive, Champion Australian Table Olive and Best Table Olive of Show for its unique Semi Dried Olives. Spanish producer Goya En España led the field among international entrants in both oil and table olive categories, taking the Best EVOO Northern Hemisphere award for its Goya® Unico Extra Virgin Olive Oil and Best Table Olive Northern Hemisphere for its Manzanilla Stuffed with Minced Smoked Salmon. Greek producer G-Team was also among the major winners, taking the trophy for Champion EVOO - Highest Phenolic Content for its Hypereleon Ultra Gold. A new award for 2021, this category reflects
12 • Australian & New Zealand Olivegrower & Processor • December 2021 • Issue 122
What makes a Gold Medal extra virgin olive oil? When first smelling a gold medal extra virgin olive oil it is fresh and clean (fault free). It shows excellent fruit intensity with a variety of different aromas and scents. In the mouth the aromas transfer to the palate and are as intense or more intense than on the nose. It tastes fresh, vibrant and clean. The oil feels light and creamy (not oily) on the palate. Depending on oil style, bitterness, pepper and/or astringency are present in varying degrees. A mild oil has little or no levels of pepper and pungency whilst a robust oil has significantly higher levels. Either way, they are in balance and do not overpower the fruit or mouthfeel. A gold medal oil has a flavourful lingering finish. To finish, the oil is fresh, balanced, complex and harmonious. You will want to drink it.
