What is a DOP Closure and how do you apply it to an Olive Oil glass bottle?  Once the olive oil has been filled into the bottle you can see the video on how to apply.

How to apply a DOP closure to an olive oil bottle

This video shows how a DOP closure can be applied to the olive oil bottle.  The non-refillable DOP snap closure once fitted is not removable.  The DOP is considered safe, hygienic and very easy to apply even without the need for machinery.  One pressure application can have the DOP applied to the bottle and is ready to remove the tamper-evident seal  and pour the olive oil directly from the bottle.

The non-refillable system is a new type that can be seen across Europe without the need for applying the thread to the bottle.

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

• NSW:  Sydney Royal “Oil & Olives” – Sydney Royal medal artwork carries strong retail pull. Entry fee $94 per exhibit.   https://www.rasnsw.com.au/competitions/food-beverage-and-produce/oil-and-olives-details/
• WA:  Perth Royal Olive Awards – WA benchmark, detailed scorecards. https://www.oliveswa.com.au/events/
• SA:  Royal Adelaide Olive Awards – feedback + promotion during the Royal Adelaide Show. https://www.theshow.com.au/competitions/food-beverage/olive-oil-table-olives
  
• TAS:  Royal Hobart Fine Food Awards – boutique-friendly; classes for flavoured oils. https://www.hobartshowground.com.au/royal-tasmanian-fine-food-awards
  
• VIC:  Royal Melbourne Fine/Australian Food Awards – leverage the RASV medal artwork for marketing. https://m.rasv.com.au/competitions
  

Regional

• NSW:  Hunter Olive Show – NSW boutique focus with consumer tastings. Entry $39. https://www.hunterolives.asn.au

International Competitions

• EU:  Mario Solinas Quality Award – Southern Hemisphere – IOC flagship; winners showcased at global IOC events. https://www.internationaloliveoil.org/mario-solinas-quality-award-2025-southern-hemisphere/
• USA: NYIOOC World Olive-Oil Competition – world’s largest show; QR “Gold” seals & global press. https://nyiooc.org
  
• EU:  EVO IOOC Italy – premium Mediterranean contest; detailed sensory sheets. https://evo-iooc.it/en/
  
• EU: Sol d’Oro – Southern Hemisphere – EU-recognised medal; rotates through SH host nations. Entry EUR150.  https://soldorointernational.com/en/
  
• EU:  Premio BIOL (organic EVOO) – leading organic-only award in Bari, Italy. https://www.facebook.com/premiobiol/
• USA: Los Angeles International EVOO Competition – 25-year pedigree; winners olive oil is poured for tasting at LA County Fair. https://fairplex.com/competitions/olive-oil-competition/
• GREECE:  Athena International Olive-Oil Competition – travelling Greek panel with strong EU buyer reach. https://www.athenaoliveoil.gr/en/awards
  
• UK:  London International Olive-Oil Competition – four award sections (quality, design, health claim, infused). https://www.londonoliveoil.com
  
• JERUSALEM:  TerraOlivo IOOC – Jerusalem-based Mediterranean palate competition. https://terraolivo-iooc.com
  
• JAPAN:  OLIVE JAPAN International Competition – retail showcase at Olive Japan trade fair. https://olivejapan.com/en/competition
  
• JAPAN:  JOOP – Japan Olive-Oil Prize – Asia-Pacific exposure; Tokyo award ceremony. https://jooprize.com
  

Image credit: EVO IOC Judging panel.

Guides

• EVOOLEUM Awards & “Top 100” – Spanish-run; winners featured in annual guidebook. https://www.evooleum.com/en/competition/
• Flos Olei Competition & Guide – inclusion in the renowned yearly “Olive-Oil Atlas”. https://www.flosolei.com/flosoleicompetition

Chefs

• FRANCE:  Olio Nuovo Days – Southern Hemisphere Edition – Paris-based show (19–21 Sep 2025, hosted at Le Monde Festival) dedicated exclusively to early-harvest premium EVOOs from the Southern Hemisphere; includes tasting corner and master classes for buyers and chefs. https://www.olio-nuovo-day.com/olio-nuovo-days/south-hemisphere/
• EU: Armonia Southern-Hemisphere Olive-Oil Championship – connects winning oils with chef programmes. https://www.irvea.org/en/armonia-news-2/

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!

Extra virgin olive oil (EVOO) is extremely sensitive to light, oxygen, heat and metal contact. Packaging, therefore, plays a direct role in how long an olive oil remains “extra virgin.” Major reviews from UC Davis emphasise that optimal packaging must reduce light exposure, oxygen ingress, and headspace, while also ensuring cool storage. At the same time, producers—especially small to medium Australian growers—must consider costs, machinery requirements, recyclability, consumer preferences, and minimum order quantities (MOQ). Below is the most complete and updated comparison of all common packaging formats.

1. Plastic Bottles (PET)

Quality & Shelf Life

PET offers convenience and low cost but has moderate oxygen permeability and allows light penetration, which accelerates oxidation. A 2023 study showed PET-stored EVOO experienced higher acidity, peroxide values, UV oxidation indices and sensory degradation over 12 months—especially at elevated temperatures.

Chemical Safety

Migration of PET oligomers and antimony into oil is within regulatory limits, but increases under heat.

Sustainability

rPET has a lower carbon footprint than glass, but Australian recycling for PET varies by region.

Practicality

• Cheapest and compatible with basic filling lines.
• Lightweight and non-breakable.
  
• Perceived as lower-quality for premium EVOO.
  

2. Metal Cans (Tinplate or Aluminium with Food-Grade Lining)

Quality & Shelf Life

Metal cans provide total light protection and excellent oxygen barrier characteristics. UC Davis stresses that lined cans effectively prevent metal migration and protect quality.

Compared with BIB, cans may show slightly faster oxidation when half-empty, but still protect oil well if stored cool. A 24-month study found both cans and BIB maintained EVOO within legal quality limits.

Consumer & Practical Benefits

• Easily filled by weight, needing no specialised equipment.
• Compatible with pull-up pourers that provide tamper evidence and reduce leakage.
  
• High consumer trust-no plastic contact with oil.
  
• Stackable and ideal for 3–20 L formats.
  

Sustainability

Steel and aluminium have high recycling rates in Australia.

Many producers prefer cans because Australian consumers are increasingly concerned about soft plastics, especially given the collapse of local soft-plastic recycling schemes (e.g., REDcycle).

Best for: Bulk, foodservice, premium oils, export, and producers who want reliability without specialised equipment.

3. Coloured Glass Bottles (Green / Amber)

Quality & Shelf Life

Glass is chemically inert. Coloured glass offers some UV and visible light protection—amber performs better than green - but clear glass accelerates photo-oxidation significantly.

Coloured glass slows degradation but still allows some light through, so shelf lighting and storage conditions matter.

Practicality

• Easy to fill.
• Caps can be hand-applied, or producers can install a screw-cap capping machine that forms the thread consistently, reducing leakage.
  
• Widely accepted for retail and gifting.
  

Sustainability

Highly recyclable, but heavy to transport. Bottle breakage is an inconvenience for producers.

Best for: Premium retail oils with attention to storage conditions.

4. Clear Glass Bottles

Research shows clear glass provides almost no light protection, leading to rapid losses in phenolics and faster oxidation.

UC Davis warns that clear glass should be avoided unless heavily covered by labels or cartons.

Best for: Fast-moving products or promotional oils kept strictly in the dark.

5. Bag-in-Box (BIB)

Quality & Shelf Life

Bag-in-box offers some of the best oxygen protection because the collapsing bag limits headspace oxygen, and the cardboard blocks light. Numerous studies, including 12- to 24-month trials, confirm superior preservation of phenolics, freshness, and sensory properties compared with bottles and cans.

Limitations for Australian Producers

• Requires costly specialised filling equipment (nitrogen flushing, precise tap sealing).
• High minimum order quantities for bags and taps.
  
• Soft plastics inside bags are not recyclable in most of Australia, causing consumer concern.
  

Consumer Perception

Plastic contact and disposal concerns hinder adoption, despite technical superiority.

Best for: Large producers with dedicated filling lines, subscription models, or export markets where BIB is accepted.

6. Bag-on-Valve (BOV) / Aerosol Pouch Systems

BOV packaging uses a hermetically sealed internal pouch separated from an external propellant. The oil never contacts the propellant; instead, it is dispensed by pressure.

Quality & Shelf Life

• Zero oxygen contact once sealed.
• Excellent light protection when used with opaque or metallic cans.
  
• Very low risk of oxidation compared with conventional bottles.
  

Practical Benefits for Producers

• The Olive Centre can supply BOV systems, but minimum order quantities apply, increasing upfront cost.
• Allows controlled spray application, excellent for cooking oils, finishing oils, and portion control.
  
• Protects oil quality even after repeated use, unlike bottles that suck in air after each pour.
  

Consumer & Market Benefits

• Hygienic, non-drip, clean application.
• Perceived as modern and premium.
  

Limitations

• More expensive per unit than bottles or cans.
• Cannot be easily refilled or recycled as a single stream; consumers must dispose of the metal can + internal pouch.
  

Best for: High-end culinary oils, premium lines, foodservice, and producers wanting differentiation without investing in BIB equipment.

Practical Recommendations for Australian Producers

1. For maximum quality + minimal investment → Metal cans are the best balance: easy to fill by weight, compatible with tamper-evident pull-up pourers, highly recyclable, and very protective.
2. For premium bottled products → Use dark (preferably amber) glass, avoid clear glass unless fully shrouded, and invest in a thread-forming capping machine to prevent leaks.
   
3. For innovation and high-end markets → Bag-on-valve is an excellent oxygen-free system, ideal for dressings, premium oils, and portion control—MOQ applies, but no major filling-line overhaul is required.
   
4. For long shelf-life and export → Bag-in-box remains technically superior but is limited by consumer plastics concerns, poor soft-plastic recycling, and specialised filler cost.
   
5. For low-cost, high-turnover lines → PET can work if cool, dark storage is guaranteed. Not suitable for long-term premium EVOO.
   

Conclusion

Selecting the most suitable packaging for extra virgin olive oil hinges on finding the right balance between quality preservation, consumer expectations, and production practicality. Among all options, lined metal cans stand out as one of the most reliable and efficient choices: they are easy to fill by weight, offer excellent protection from light and oxygen, avoid consumer concerns around plastics, and are highly recyclable in Australia. Coloured glass bottles remain the strongest retail performer, pairing good product protection with strong shelf appeal and flexible filling options - from hand-applied caps to automated capping machines that minimise leakage risks. Clear glass should only be used for fast-moving products due to its poor light protection. 

 While innovative systems like bag-on-valve offer outstanding oxygen exclusion and controlled dispensing, their higher cost and MOQ requirements mean they are best suited for premium or specialised product lines. PET plastic bottles can work for value-oriented, short-shelf-life oils kept in cool, dark environments, but they are not ideal for long-term storage or premium markets. 

Overall, Australian producers benefit most by matching each packaging format to the oil’s intended shelf life, sales channel, and brand positioning. Thoughtful packaging selection not only safeguards quality but also streamlines production and aligns with evolving consumer and environmental expectations.

References

• UC Davis Olive Centre (2014). Packaging Influences on Olive Oil Quality: A Review of the Literature. University of California, Davis. (Comprehensive review of light, oxygen, metals, and packaging materials.)
• Pinto, M., Soares, C., Silva, A. S. et al. (2023). “Degradation and Migration in Olive Oil Packaged in Polyethylene Terephthalate under Thermal Treatment and Storage Conditions.” Applied Sciences, 14(17), 7507. (Examines chemical migration and quality loss in PET bottles.)
  
• Iqdiam, B., Hasan, M., Agouillal, F. et al. (2022). “Influence of Headspace Oxygen on Quality and Shelf Life of Extra Virgin Olive Oil During Storage.” Foods, 11(10), 1484. (Shows how oxygen exposure accelerates oxidation in packaged EVOO.)
  
• De Leonardis, A., Lopez, F., Macciola, V. (2021). “Effects of Bag-in-Box Packaging on Long-Term Shelf Life of Extra Virgin Olive Oil.” European Food Research and Technology, 247, 839–850. (24-month comparison study of BIB vs metal cans.)
  
• Abuhabib, M. M., Serri, N. A., Aljamal, A. et al. (2025). “Evaluation of Packaging Effects on the Phenolic Profile and Sensory Characteristics of Extra Virgin Olive Oil During Storage.” Foods, 14(14), 2532. (Shows BOV/BIB-type barrier systems outperform conventional packaging.)
  
• De Feo, G., Malvano, C., Sica, C. et al. (2023). “Comparative Life Cycle Assessment of Glass Bottle and 100% Recycled PET Bottle for Extra-Virgin Olive Oil.” Sustainability, 15(4), 3665. (Shows rPET has a lower carbon footprint than glass.)
  
• Lolis, A., Katsouli, M., Kotsiou, K. et al. (2019). “Effect of Bag-in-Box Packaging on Quality Characteristics of Extra Virgin Olive Oil Stored Under Household and Abuse Temperature Conditions.” Food Packaging and Shelf Life, 21, 100368. (Demonstrates the protective effect of high-barrier films.).
  
• Esposto, S., Taticchi, A., Urbani, S. et al. (2022). “Effect of Light Exposure and Packaging Conditions on the Quality and Shelf Life of Virgin Olive Oil.” Journal of the Science of Food and Agriculture, 102(10), 4304–4313. (Quantifies degradation rates in clear vs coloured containers.)
  
• FSANZ (Food Standards Australia New Zealand) (2020). Food Packaging and Migration Guidelines. (Authoritative reference for food-contact material safety, including PET and metal linings.)