• Tunisia extra virgin olive oil
  • Tunisia extra virgin olive oil
  • Tunisia extra virgin olive oil
  • Tunisia extra virgin olive oil

Buy Tunisia Olive Oil Directly From Exporters & Suppliers - Best of 2020 Market Prices

Summary
Varieties Chemleli, Chetoui
Packing 2L, 3L,5L for retail 10L,20L, drum(208L) for wholesale
Storage Away from direct sunlight, 18degrees Celcius- 21 degrees Celcius
Season November -February
Transport Conditions Transported in room temperature, 18-21 degrees

Tunisia olive oil was famously called’ liquid gold’ in ancient times.? It is more than just a kitchen essential ingredient that strongly possesses anti-ageing benefits, lowers blood pressure, and helps in boosting brain memory.

Possession of olive oil is no longer a luxury due to its affordability and access. This liquid gold from Tunisia has managed to remain as one of the best essential enriching oils

Grades of Olive Oil;

  • Extra Virgin Olive oil
  • Ordinary virgin olive oil
  • Pomace -Olive Oil

Olive oil is one of the greatest civilizations of Tunisia that dates way back to 8th century BC. Historically speaking, Tunisia’s location at the tip of Africa was strategic for ancient trade. The exploring Phoenicians introduced the oil.  

Cultivation of olive oil began to expand, and as a result, many Mediterranean cultures adopted it. Olive oil from Tunisia is born of excellence with benefits that are vast, plenty, and now a global success.

Increasing interest for Quality Olive Oil in the international markets is visible with Tunisia now cultivating more than 70million olive trees. Tunisia is now the 4th largest producer of olive oil in the world, producing about 350,000 tonnes annually.

Tunisia olive oil has 40% of agronomic exports and a percentage of 5.5 % of aggregate exports. 34% of the country’s land is majorly for olive tree planting.

The main varieties of Tunisia olive oil include the chemleli in the north and chetoui in the south. Chemleli which produces a fruity olive with flavours of green almond and resistant to semi-arid conditions while the chetoui produces bitter oils.

Olive tree cultivation thrives with an annual rainfall of 400-700mm and aPh of 6.5-8.5. The country’s climate has positively impacted the quality of oil produced. The fruit thrives better with a favourable humidity of between 40-65%. To guarantee a successful harvest, farmers have conditioned the soils to produce quality olives. Pruning and irrigation are a common practice to avoid trees from drying off.

After full size, the olives are collected, washed and crushed then placed in woven holders and baskets. The next process involves pressing with boiling water placed over the pressed holders to remove the remaining oil.

The rest of the pressed oil is put in a reservoir to settle and later separated by either hand or other instruments. Olives are dipped into lye solutions to remove bitterness. Other mechanical methods of harvesting are trunk and limb shakers. 

The final product, which is the olive oil, is finally packaged in preferable bottles and later exported into the market. The olives are exposed to sunlight, making them well-nourished, and as a result, its quality is high compared to its competition.

Olive oil is well known for its nutritional factors and multiple health benefits. These include;

  • Plenty of antioxidants and anti-inflammatory
  • Lowers High Blood Pressure
  • Helps in Constipation
  • Minimizes the chances of diabetes
  • Prevents early signs of ageing
  • Great for skin and body.

Olive offers more than just a kitchen experience and is now essential with its history of perfection, especially in giving one great skin and encouraging a great lifestyle. 

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