Olive Oil

Established in 1998, the Sydney Royal Olive Oil Competition is held in September every year as part of the Spring Fine Food Show. There are 12 classes featured: Olives, Olive Products, Speciality Olive Products, Tapenade Style Products, Flavour Infused Extra Virgin Olive Oil, as well as several Extra Virgin Olive Oil Classes including; Boutique, Small Commercial, Commercial, Italian Varietal, Greek Varietal, Spanish Varietal and Other Varietals. All oil must be Australian extra virgin olive oil. Oils and olive products are judged out of 20 on aspects of aroma and palate for oil and taste, texture, flavour profile and visual for olive products.