~ Section L - Preserves (including Olives) ~
Steward: Julie STEVENSON Phone 0409 089 575
PAPER ENTRIES CLOSE 4.00pm THURSDAY 2 NOVEMBER 2023
ONLINE ENTRIES CLOSE 4.00pm MONDAY 6 NOVEMBER 2023
NO EXHIBITS ACCEPTED AFTER 9.00am.
To Assist Entrants:
Be sure to enter correct Class.
Preserves to be shown unsealed for judging except those preserved by the Vacola method.
Liquid in Vacola bottles should completely cover contents.
Jams and preserves to be from the current season.
Bottles and lids must be clean.
All commercial names on lids and jars must be covered.
Check before entering to be sure there is no mould on any entry.
Marmalade - fruits to be sliced, not minced.
Sauce in bottles; jams and chutney in jars.
Definitions:
Pickles – vegetables or fruits preserved in vinegar, salt and spices retaining crisp texture;
visually recognizable; keeps in best condition 6 months.
Chutney – a pulpy sweet savory, fruit based preserve (with onions generally included);
is not visually recognizable; will improve with age; keeps for years.
Relish – a vegetable based preserve, finely chopped, visually recognizable;
cooked in lightly spiced vinegar; does not keep long or improve with age.
Classes 581-616 are open to all exhibitors.
Classes 617-652 are open to JUNIOR EXHIBITORS ONLY - 16 and under
Trophies:
Mrs M Hester Trophy: Most Points Classes 581-592
B & D Twigg Trophy: Most Points Classes 593-605
DJ & SM Nield Trophy: Most Points Classes 606-616
Mrs. A Ritson Trophy: Junior Exhibitors Classes 617-552
~ OLIVES and OLIVE OIL ~
Steward: Carolyn REID Phone 0427 653 113
PAPER ENTRIES CLOSE 4.00pm THURSDAY 2 NOVEMBER 2023
ONLINE ENTRIES CLOSE 4.00pm MONDAY 6 NOVEMBER 2023
NO EXHIBITS ACCEPTED AFTER 9.00am.
Wild olives are allowed variations in colour.
The following characteristics should be considered when entering table olives:
• Visually appealing to eat • Absence of blemishes • Appealing colour • Acidity
• Good flesh texture • Residual bitterness • Olive flavour • Saltiness
• Absence of off flavours • Overall flavour balance
Olive Oil Definitions:
Boutique Grower - Classified as someone who produces between 25-199 litres of this
particular oil, and oil production for the entire Olive Grove is not more than 1000 litres.
Commercial Grower - Classified as someone who produces 200 litres and above.
FLAVOURED OIL (CLASS 658) CAN BE ENTERED BY EITHER BOUTIQUE OR COMMERCIAL GROWERS.
Trophies:
Kilamarup Farms - Reid Family Trophy: Most Points Classes 653-658
Kilamarup Farms - Reid Family Trophy: Runner-Up Most Points Classes 653-658
PAPER ENTRIES CLOSE 4.00pm THURSDAY 2 NOVEMBER 2023
ONLINE ENTRIES CLOSE 4.00pm MONDAY 6 NOVEMBER 2023
NO EXHIBITS ACCEPTED AFTER 9.00am.
To Assist Entrants:
Be sure to enter correct Class.
Preserves to be shown unsealed for judging except those preserved by the Vacola method.
Liquid in Vacola bottles should completely cover contents.
Jams and preserves to be from the current season.
Bottles and lids must be clean.
All commercial names on lids and jars must be covered.
Check before entering to be sure there is no mould on any entry.
Marmalade - fruits to be sliced, not minced.
Sauce in bottles; jams and chutney in jars.
Definitions:
Pickles – vegetables or fruits preserved in vinegar, salt and spices retaining crisp texture;
visually recognizable; keeps in best condition 6 months.
Chutney – a pulpy sweet savory, fruit based preserve (with onions generally included);
is not visually recognizable; will improve with age; keeps for years.
Relish – a vegetable based preserve, finely chopped, visually recognizable;
cooked in lightly spiced vinegar; does not keep long or improve with age.
Classes 581-616 are open to all exhibitors.
Classes 617-652 are open to JUNIOR EXHIBITORS ONLY - 16 and under
Trophies:
Mrs M Hester Trophy: Most Points Classes 581-592
B & D Twigg Trophy: Most Points Classes 593-605
DJ & SM Nield Trophy: Most Points Classes 606-616
Mrs. A Ritson Trophy: Junior Exhibitors Classes 617-552
~ OLIVES and OLIVE OIL ~
Steward: Carolyn REID Phone 0427 653 113
PAPER ENTRIES CLOSE 4.00pm THURSDAY 2 NOVEMBER 2023
ONLINE ENTRIES CLOSE 4.00pm MONDAY 6 NOVEMBER 2023
NO EXHIBITS ACCEPTED AFTER 9.00am.
Wild olives are allowed variations in colour.
The following characteristics should be considered when entering table olives:
• Visually appealing to eat • Absence of blemishes • Appealing colour • Acidity
• Good flesh texture • Residual bitterness • Olive flavour • Saltiness
• Absence of off flavours • Overall flavour balance
Olive Oil Definitions:
Boutique Grower - Classified as someone who produces between 25-199 litres of this
particular oil, and oil production for the entire Olive Grove is not more than 1000 litres.
Commercial Grower - Classified as someone who produces 200 litres and above.
FLAVOURED OIL (CLASS 658) CAN BE ENTERED BY EITHER BOUTIQUE OR COMMERCIAL GROWERS.
Trophies:
Kilamarup Farms - Reid Family Trophy: Most Points Classes 653-658
Kilamarup Farms - Reid Family Trophy: Runner-Up Most Points Classes 653-658