Tunisia is one of the world’s most prominent producers of olive oil, and olive oil plays a crucial role in Tunisian cuisine and the economy. Olive trees have been cultivated in the region of modern-day Tunisia for thousands of years, likely brought by the Phoenicians. Today, olive trees cover vast areas in the north and center of the country, and olive oil is one of Tunisia’s key export products. After Spain, Italy, and Greece, Tunisia is the fourth-largest producer of olive oil in the world.
Up to 75% of Tunisian olive oil is exported, mostly to EU countries.
Olive oil is an essential part of Tunisian cuisine and daily life. It is used for cooking, frying, and seasoning all kinds of dishes, from salads and main courses to soups. From personal experience, I can say that olive oil is truly used generously here.
The main olive variety in Tunisia is chemlali, known for its robustness and drought resistance, as most plantations in Tunisia are not irrigated. Chemlali olives are primarily grown in central and southern Tunisia. The second most common variety, grown mainly in northern Tunisia, is chetoui, which produces intensely green oil. The vast majority of Tunisian production (up to 90%) consists of extra virgin olive oils. Just like in Europe, extra virgin olive oil must meet strict requirements for low acidity and no defects, and it must be extracted exclusively through mechanical processes at cold temperatures. The remaining 10% consists of lower-quality oils, most of which are also exported.
Tunisia has ideal conditions for growing olive trees – long, hot summers and mild winters with sufficient rainfall. The harvest takes place from November to February, usually by hand, collecting fruits from the trees or the ground. Only larger producers use mechanized harvesting. According to statistics, 54% of Tunisia’s total olive grove area consists of small orchards of less than 5 hectares. Oil presses are located throughout the country to minimize the time between harvesting and processing, ensuring high oil quality.
Olive oil is not the only olive-related product from Tunisia. Black olives in brine, green olives, olive paste, and olive soap are also highly popular. Olive wood is used for carving.
Despite its undeniable quality, Tunisian olive oil sometimes struggles to reach end customers under its own name. A significant portion of exports goes to Europe, where it is mixed with European oils and sold under Italian or Spanish brands. A large amount of Tunisian extra virgin olive oil is consumed in Europe and North America under a different “flag.” This is due to tradition – Italian and Spanish olive oils have been established on the market for much longer and have a strong customer base. This is a great shame. Most of the Tunisian olive oils I had the chance to taste were excellent in flavor.
Tunisian olive oil pairs perfectly with local dishes, and it is evident that Tunisians love their olive oil. Meals made with it are certainly not boring.
What about you and Tunisian olive oil? Have you come across it anywhere? It’s definitely worth trying.
Bon appétit!
