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20L Stainless Steel Olive Oil Storage Tank

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1 $225.00
5 $217.50
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LA01C20
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20L Stainless Steel Olive Oil Storage Tank - Screw Top Lid & Tap

Stainless steel olive oil containers are perfect for your kitchen, tasting room or restaurant. They are convenient and hygienic, perfect for transportation of small amounts of oil. Suitable for a wide range of product storage including olive oil, water, milk, honey (with honeygate tap), spirits, cosmetic products and other oils. 

These small containers with a tap and stable base are also known as ‘fusti’. Store small amounts of oil away from light; air is also fully excluded when you fill the containers. Also you can easily decant small amounts for bottling or immediate use.

Perfect for transportation of small amounts of oil - Convenient and Hygienic

Features: Quality Stainless Steel - Screw Top Lid - Turn Pourer Tap

Delivery included within Australia.

More Information

  • STEP 1 - Remove the bung from the tank.
  • STEP 2 - Take the stainless steel 1/2" tap, ensuring the collar is flush against the tap body.
  • STEP 3 - Place the tap into the tank opening.
  • STEP 4 - When the tap meets the tank (by turning into the thread but do not overtighten) with the handle in the up position.  The tap should not be tight at this stage. Use the collar to secure the tap tightly to the tank.
  • STEP 5 - Check that the tap is secure and not loose.
Please contact our office if you have any questions?

 

Recommended Cleaning Procedure for Sansone Tanks

Here are the suggested cleaning methods:
  • Water and Dish Soap: Ideal for easy and swift cleaning, perfect for regular maintenance.
  • Water and Vinegar: Effective for thorough cleaning, especially useful for removing organic residues and strong odours.
  • Water and Caustic Soda: For perfect and precise cleaning. Important: ensure the upper tap of your drum is open during this process to avoid suction of the inner sides.
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From Grove to Gold: Your 2025 Roadmap to the Best Extra-Virgin Olive Oil Competitions

OLIVE OIL COMPETITONS

From Grove to Gold:  Your 2025 Roadmap to the Best Extra-Virgin Olive Oil Competitions

Producing a truly memorable extra-virgin olive oil is only half the story; the other half is placing it in front of the right judges, at the right time, to earn the medals and credibility that open doors to retailers, chefs, export and domestic buyers. Yet with more than two dozen serious competitions now dotting the calendar... from local shows and boutique regional awards to global flagship competitions like NYIOOC and the IOC’s Mario Solinas.... choosing where (and when) to enter can feel complex and confusing. 

To cut through the clutter, The Olive Centre has compiled a comprehensive guide that distils the 2025 competition landscape into a practical roadmap. You’ll discover which Australian and New Zealand shows who can provide some of the best technical feedback.  Which Southern-Hemisphere internationals dovetail with our harvest window, and which global contests deliver the biggest marketing bang for your entry fee. Whether you’re a boutique producer chasing your first medal, benchmark or an established grove looking to bolster export credentials, the list below will help you turn fresh, green fruit into gold-stamped  accolades.

Australian & New Zealand Competitions

May of these competitions will take Interstate entries in different classes

National

  • Australian International Olive Awards (AIOA) – national IOC-recognised judging; lab chemistry sheet with every entry. Up to $390 per entry and less for members.  https://internationaloliveawardsaustralia.com.au
  • Golden Olive Awards (Australian Golden Olive) – In 2025 will be the 27th Golden Olive Awards - great first-timer venue; free FFA/PV testing. Up to $290 per entry or less for members.  https://australianoliveawards.com.au
  • New Zealand Extra Virgin Olive Oil Awards – ideal for trans-Tasman exporters. Need to be a member to access competition https://www.olivesnz.org.nz/awards/

State

Regional

International Competitions

Image credit: EVO IOC Judging panel.

Guides

Chefs

Key Take-Aways

  • Medals are only the start. The real prize is the taste descriptor, lab data, sensory notes and publicity that build trust with retailers, chefs and overseas buyers.
  • Create Benchmarks Enter one Australian or NZ show within close timeframe of harvest (AIOA, Sydney Royal, Perth Royal, etc.) to fine-tune quality while the oil is fresh.
  • Leverage Southern-Hemisphere timing. Aim for Sol d’Oro SH, Mario Solinas SH, Armonia SH or the new Olio Nuovo Days SH to compete when northern oils aren’t yet on the circuit.
  • Choose one global flagship for brand lift. NYIOOC, LA, Athena, London, EVO IOOC, TerraOlivo or EVOOLEUM each deliver international press and market seals... pick the one that aligns with your target buyers (and budget).
  • Do the maths. Domestic entries cost ~A $39–250; premiere internationals run US $400–600 plus freight - plan for at least two shows in your annual marketing budget.
  • Ship it right. Filter, lab-test, bottle within six weeks of dispatch, use insulated packs and keep spare bottles ready for re-runs.

Bottom Line

Pair one domestic show (for technical validation) with one Southern-Hemisphere and, if export-minded, one big global contest. With a tight competition calendar and disciplined prep, you’ll turn fresh extra virgin olive oil into gold-stamped traction for the 2025 season, and beyond to stepping into building your brand.

Happy competing, and may your freshest olive oil translate into a glittering haul of gold in 2025!

OWA_2025_Entry_Form_editable.01.pdf OWA_Conditions_of_Entry_2025.pdf