vicolives

Table Olives

Code:

Class

Grove

Variety

Process

Score

Award

Comments

T-22

Gooramadda Olives

Kalamata

Saline Ferment

19.5

Gold

BEST IN SHOW- these black Kalamata olives had excellent fruit characterics, impressive colour and flavour. The brine was rich and aromatic.

T-27

Gooramadda Olives

Black Kal + Port

Saline Ferment

18.3

Gold

Kalamata olives looked good and their flavour came through the wine tones - salt levels were average - a little tang (wine vinegar or lemon would balance the wine) could have added interest.

T-25

Gooramadda Olives

King Kal + Spices

Saline Ferment

17.5

Gold

Overall this was a very good product. The olives had a good appearance and were crisp in the mouth - although there was some difficulty getting the flesh of the stone - the choice and level of spices was good.

T-02

Sugarloaf Grove

Kalamata

Saline Ferment

Gold

These black Kalamata olives had an excellent appearance, aroma and crispness - they were a little short on bitterness and winey attributes, two positive characteristics for this type of preparation

T-37

The Wicked Virgin

Tapenade

Saline ferment

16.8

Silver

This product had a pureed texture - could have been a little coarser. Aroma and flavour was good to average and well balanced

T-18

Sunsanti Park

Kalamata

Brine Ferment

16.2

Silver

The Kalamata olives had a good appearance but were of average flavour, they had little bitterness and lacked the tang of fermented olives. A few of the olives were soft and chewy.

T-09

Wollundry Grove Olives

Manzo

Lye

16.1

Silver

The lye treated olives overall had a good appearance, but let down by their colour which should be yellow if fermented or a distinct green if unfermented. They were a little soft to touch, but firm and crisp in the mouth. Flavour and aroma were pleasant but not excellent.

T-03

Sugarloaf Grove

Kalamata

Saline Ferment/Paste

Silver

This product had good texture and average mouth feel and aroma. Although the taste of the olive was evident, overall the product tasted too lemony.

T-23

Gooramadda Olives

Verdale

Saline Ferment

Silver

These Verdale olives were of good appearance but low in aroma. Because of the variety they had a low flesh to pit ratio. They were firm and crisp but a little short on olive flavour. Suggest that these olives be cracked before processing eg Sicilian style

T-29

Gooramadda Olives

Black Kalamata

Saline Ferment

Silver

This product had a good appearance and aroma but texture was a little runny (use less oil). It had a good balance of flavour except for the excess lemon tones.

T-17

Sunsanti Park

Nab Tamri

Brine Ferment

15.6

Silver

These Nabtamri olives were of a good size and shape, but their colour let them down. The olives were firm and crisp, but fell a little short on taste.

T-08

Wollundry Grove Olives

Manzo

Lye

15.4

Silver

The Manzanilla olives had a less than appealing colour and were a little low in flavour - possibly due to lye treatment. Olives were of a good size, and texture. Note that black olives are not usually pre-treated with lye.

T-13

Tiandi Grove

SA Verdale

Paste

Silver

This product which, had good aroma and texture, was let down by its colour intensity. Also a little more tang could have helped eg wine vinegar or lemon.

T-14

Tiandi Grove

SA Verdale

Paste

Silver

This product had good texture and mouth feel, but was unattractive in colour. Was also low in fruitiness.

T-19

Sunsanti Park

Manzanillo

Dry Salt - Olive Oil

14.9

Bronze

The black salt dried Manzanilla olives looked better than they tasted. Some of the olives were dry rather than juicy. The olives had a slight rancid taste - to prevent this, vacuum pack.

T-36

Gooramadda Olives

Kalamata jerky

Saline Ferment

14.5

Bronze

This olive jerky could be developed further. The current product, which looked like tobacco was flaky and would benefit by the addition of a binder such as alginate. It also had a slight rancid taste so would suggest vacuum packing.

T-10

Long Paddock Olive Rustlers

Kalamata

Saline Ferment

14.3

Bronze

These olives were entered as Kalamata however they did not show the beak like features of the variety. The olives were scored low on difficulty in flesh removal and lack of crispness. Also the stones, which were large, did not have a good mouth feel.

T-26

Gooramadda Olives

King Kalamata

Saline Ferment

14.2

Bronze

These King Kalamatas are a variety that are difficult to process because of their size and high flesh to pit ratio. It was encouraging that no gas pocket defect was evident. They were slightly soft to touch, of good texture but were short on aroma and taste.

T-12

Tiandi Grove

SA Verdale

Wash

Bronze

This product, Verdale olives, had a pleasant aroma. The texture of the fruit was poor to average. The olives had a good level of salt and bitterness, but lacked fruitiness.

T-24

Gooramadda Olives

Verdale + Port

Saline Ferment

Bronze

These Verdale olives had good appearance but looked better than they tasted. A very sweet olive with the wine overpowering the Verdale olive flavour. A touch more salt and some lemon may have helped.

T-11

Tiandi Grove

SA Verdale

Wash

13.8

Bronze

Olives had an average appearance but had very good texture and crispness. However they were low in spicy flavour. Need to use more quantities of additions

T-20

Yarrow Park

Manzo

Saline Ferment

13.5

Bronze

The Manzanilla olives were of average appearance - low colour intensity and slightly soft to touch. Taste was reasonable, but too vinegary.

T-28

Gooramadda Olives

Dried Cal Queens

Saline Ferment

13.5

Bronze

These dried UC13A6 tasted better than they looked. Unfortunately the additions added nothing to the flavour of the original olives. The product would have scored higher if they were submitted without additions.

T-30

UC/Verdale

Saline Ferment

12.8

N/A

This product was lumpy and pale in colour. Aroma was weak and mouth feel was average. The product lacked tang and fruitiness.

T-15

SA Verdale

Dukkah

12.4

N/A

Although not gaining an award the development of this dukah product should be commended. The product as presented lacked flavour and had a slight rancid taste. Traditional Dukah is based on nuts, seeds and herbs - suggest trying various combinations of crushed hazelnut, toasted sesame and coriander, paprika, cracked black pepper and sea salt together with olive powder.

T-21

Arbequina

Saline Ferment

12.4

N/A

These olives, possibly Frantoio or Correggiolla, had the appearance of the Ligurian style. However they were low in aroma, soft and had a washed out taste. Suggest in future - process them in 10% salt brine to ferment until slightly bitter and pack in the fermentation solution.

T-16

Cal.Queen

Paste

N/A

Mould was growing on the surface of the product. The product had a good colour intensity, but colour was variable. The product was lumpy which detracted from its mouth feel. It also lacked a distinct flavour.

T-05

Kalamata

Paste

9.8

N/A

This product was lumpy and variable in colour. Aroma and mouth feel were average and the product lacked tang and fruitiness.

T-31

Kalamata

"Greek" method

N/A

Possible Silver award - Result pending microbiological clearance because the product contained fresh herbs in oil - The Kalamata olives of good size but lacked interest. Flavour and texture were a good to above average and the garlic flavour was subtle. Aroma was absent because the olives were presented in oil.