Tunisia is among the top 3 olive oil producers in the world. 

There are many varieties of olives, and the same variety can have different names depending on the region where it is grown. 

The fruits come in many shapes, from plump rounds to elongated forms, and offer a multitude of flavors. 

These varieties are distinguished by their leaves, their inflorescences, and more particularly by their pits. 

The selection of olive varieties for oil production is made according to their juice content; olive oil is why our olives are of the Chemlali variety. 

The natural flavor of the olive is characterized by its bitterness, which can be more or less pronounced depending on the fruit’s degree of ripeness. 

When allowed to ripen longer and harvested when purple, the olives have a richer taste, but once soaked in water, they can become bland.