RES Olive Oil Awards 2021

Entries are open for the Royal Easter Show Olive Oil Awards 2021.

We would love to see your oil entered alongside the wide selection of olive oils from all around the Country. Last year we had over 100 total entries and we expect that to grow this year, partly because we have lowered the entry fee to $75. Cut off for entries 31/08/21. All information is on the links below.

Information Pack

Entry Form

RES Wine Awards 2021

Thank you to the producers, growers, judges, marketers, show team, sponsors and supporters for the Royal Easter Show Wine Awards 2021.










Royal Easter Show Olive Oil Awards / Gourmet Oil Awards 2020






RES Wine Awards 2020

The annual Royal Easter Show Wine Awards is New Zealand’s oldest national wine competition.

Results 2020 Trophy Winners  

For further information


Royal Easter Show Olive Oil Awards / Gourmet Oil Awards 2019

We have had fantastic support once again for the Royal Easter Show Olive Oil Competition and Gourmet Oil Competition.  We had a record number of entries and the quality was possibly the highest yet. We congratulate all this year’s medal winners and you will find full details here Royal Easter Show Awards Results 2019

The Logan Campbell Trophy and Supreme Award for 2019 go to David and Jo Gilmore at Flaxbourne Olive Oil, Marlborough for their Special Blend, which was also Class Champion in the Medium class.

The top award in the Gourmet Oil Awards went to the ever-reliable Uncle Joes of Marlborough, this time for their delicious Hazelnut Oil.

Olive Oil Research Project

The aim of this recent project was to investigate the widespread perception that olive oil has a low smoke point at high temperatures and is thus unsuitable for frying. The study evaluated four samples New Zealand EVOOs, two imported oils (one from Australia and one from Europe) and  sample of typical canola oil.

Key findings were:

  • All oils in this study did not smoke until over 190deg C –  a good result
  • In any event, smoke point is not a good indicator of suitability of an oil for frying
  • The NZ EVOOs tested all performed very well under long term testing at a high temperature (10 hours at 180deg C).
  • The authors concluded that NZ EVOO is entirely suitable for use in frying and has added health benefits not found in other oils.

This trial was also reported very favourably in the  Listener June 29 – exploding the oil myth

Read here the research paper  Olive Oil Paper