A Remarkable Olive from Tunisia
Olive trees are a familiar presence throughout the Mediterranean, but not all olives are alike. Each region has its own cultivars, adapted to local soil, climate, and traditions. One of the most distinctive is the Chemlali — a variety native to Tunisia, and especially associated with the city of Sfax.
Built for Harsh Conditions
The Chemlali is the most widely planted olive tree in Tunisia, and it’s easy to see why. This resilient cultivar thrives where many others would struggle. It handles extreme heat, survives the dry winds of the Sahara, and even endures occasional cold snaps when desert temperatures drop at night.
Its ability to tolerate salty soils adds yet another layer to its hardiness. Over centuries, this robustness has earned the Chemlali the respect of civilizations like the Phoenicians and Romans — not only for its endurance, but for the high quality of its oil.
Small Olive, Big Potential
Chemlali trees can grow to impressive sizes, and some stories claim that a single tree can produce up to two million olives in one harvest — yielding as much as 1,000 kilograms of fruit. But here’s the twist: the olives themselves are small.
This modest size is a direct result of the tree’s water-efficient nature. Technically speaking, olives are berries — and while most people associate berries with juicy sweetness, the botanical definition simply refers to fruit that encloses a seed. The Chemlali olive matures with just enough flesh around its pit, helping it ripen with minimal water.
A Slow and Steady Ripening
Due to Tunisia’s arid climate, Chemlali olives ripen slowly. Over time, they develop a rich, deep purple color, signaling they’re ready for harvest. This slow ripening process concentrates the flavors and contributes to the distinctive profile of the oil.
The Flavor of Chemlali Olive Oil
Chemlali olives may be small, but the oil they yield is anything but ordinary. The extra virgin olive oil produced from this cultivar is known for its mild, slightly fruity aroma, paired with a pleasant bitterness and a gentle peppery finish.
It’s this exceptional cultivar that we proudly use for our olive oil. Carefully harvested and pressed, Chemlali olives form the heart of our product — offering a well-balanced taste that reflects the Tunisian sun and soil.
Naturally Healthy
Beyond its flavor, Chemlali olive oil is also prized for its health benefits. With an oleic acid content of 55–59%, it is rich in monounsaturated fats — the kind linked to heart health and reduced inflammation. This makes it ideal for dressings, dipping, and finishing dishes. Of course, it can also be used for cooking, though we think its delicate character is best enjoyed raw.
