Winners of the 2025 Australian International Olive Awards were celebrated at a dinner in Adelaide on 30 October, highlighting the perseverance and care shown by growers in challenging conditions.
Held annually by the Australian Olive Association (AOA), the Australian International Olive Awards draws entries from across the country and the world. Judging this year was conducted by a 19-member Australian team and expert panels in Italy, New Zealand, Tunisia and China.
More than 200 platinum, gold, silver and bronze medals were awarded for the 2025 crop, in a showcase of Australian olive products and their diverse aromas, flavours and textures.
Event convenor and chief steward, Trudie Michels said there were a wide range of flavour profiles and aromas in this year’s oils, and solid quality and diversity on table olive entries.
“The 2024 competition celebrated milder oils, however this year’s competition celebrated oils that were robust with more pepper and bitterness on the palate,” said Michels.
“There were oils with ‘green’ aromas and flavours (fresh cut grass, rocket, herbs), many had more ripe fruit characters (tomato, tropical fruits, floral notes) and some had more spiced attributes (cinnamon, malt, aniseed). Lots of complexity and harmony.
“There was a good selection of flavoured oil entries this year. It was pleasing to see this year’s agrumato oils continue to provide great flavour intensity and purity on the nose and palate. All entries won gold or silver medals,” she said.
2025 winners
Best Extra Virgin Olive Oil (EVOO) in Show, Boutique Volume, was awarded to Hannaford Olive Oil’s Corregiola and Paragon blend – a delicate oil with a polyphenol level of 87.
Hailing from the New South Wales Tablelands, Hannaford Olive Oil is a long-time award entrant. It was finally able to scoop the awards pool in 2025, with the oil also awarded Best Extra Virgin Olive Oil Southern Hemisphere, Best Australian Extra Virgin Olive Oil, Best of State Extra Virgin Olive Oil New South Wales and Mild Extra Virgin Olive Oil Champion.
Adelaide Hills producer, Rio Vista Olives, took home Best EVOO of Show, Commercial Volume, for its Signore Extra Virgin Olive Oil, which also won Best of State Extra Virgin Olive Oil South Australia.
Rio Vista Olives was also awarded Champion Italian Varietal Extra Virgin Olive Oil for its Signore, Champion Greek Varietal Extra Virgin Olive Oil for its Koroneiki and Reserve Champion Greek Varietal Extra Virgin Olive Oil for its Elisi Grove Kalamata.
Victoria’s Kyneton Olive Oil took home the Best Flavoured Olive Oil of Show, Commercial Volume and Champion Agrumato Olive Oil trophies for its Chilli Agrumato, following in the footsteps of its 2024 award for Best Flavoured Olive Oil of Show, Boutique Volume.
Best Flavoured Olive Oil of Show, Boutique Volume, was awarded to South Australian producer Pendleton Olive Estate from the state’s Limestone Coast, for its Blood Orange Agrumato.
The AOA stated the table olive competition featured strong representation from both Australia and abroad.
Victoria’s Lisadurne Hill was awarded the Best Table Olive in Show, Boutique Volume trophy for its Kalamata olives, while Spain’s Goya en España S.A.U GOYA secured the Best Table Olive of Show, Commercial Volume trophy for its Whole Queen Olives Stuffed with Minced Pimientos.
The Spanish producer led the field of international entrants once again in 2025 – its Whole Queen Olives Stuffed with Minced Pimientos also winning Best Table Olive Northern Hemisphere and its Premium UNICO Extra Virgin Olive Oil awarded Best Extra Virgin Olive Oil.
For the full list of results and major category winners, head to internationaloliveawardsaustralia.com.au.
