Entries in New Zealand’s most prestigious competition for extra virgin olive oil closed on September, with a new record of almost 100 entries received.
The 2014 New Zealand Extra Virgin Olive Oil Awards have attracted entries from all of the major olive growing regions across the country.
The Awards judging will be carried out at Massey University’s specialist food tasting laboratory at their Albany Campus from 22nd comprises six trained and experienced international and New Zealand olive oil tasters.
The Head Judge is Franca Camurati from Italy, complemented by Jenny Birrell and Trudie Michels from Australia and Raffaela Delmonte, Rachel Costello and Rachel Priestley from New Zealand. All of the judges are formally trained olive oil tasters and very experienced as The Awards Dinner will be held at Parliament Buildings, Wellington on Saturday 4th at which the award winners will be announced. The premium awards are the Best in Classes, Best Boutique and Best in Show. There is also special awards for Best Label and Best Processor.New Zealand’s Extra Virgin Olive Oil Awards 2014,