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History

Olive trees have been cultivated in Tunisia since the 8th century BC. The industry flourished under Roman, Arab, and French periods, but large-scale commercial exports accelerated post-1960s. Tunisia has since positioned itself as a key global supplier, especially for bulk shipments.

Production Regions

• Sfax: Largest production area, semi-arid climate with extensive olive groves.
• Kairouan: Traditional region with large family-owned and cooperative farms.
• Sidi Bouzid & Gafsa: Dryland olive cultivation with organic practices.
• Zaghouan & Nabeul: Higher elevation zones with more rainfall.
• Mahdia & Monastir: Coastal zones with medium-density planting and modern mills.

Growing Conditions

• Climate: Mediterranean with hot summers and mild, wet winters.
• Rainfall: 200 to 500 mm annually depending on the region.
• Soil: Calcareous and sandy loam; suited for dry farming.
• Irrigation: Mostly rain-fed; limited drip systems in newer plantations.

Harvesting Process

• Timing: Mid-November to February.
• Methods: Primarily manual; some use of mechanical vibrators.
• Processing: Cold-pressed within 24 to 48 hours in cooperative and private mills.
• Storage: Stainless steel tanks; nitrogen-flushed for high-end oils.

Cultivation Methods

• Traditional Extensive Groves: Sparse tree spacing, minimal inputs.
• Organic Farming: One of the largest areas under certified organic olive cultivation worldwide.
• Modernization: Introduction of new cultivars and improved milling technologies.
• Cooperative System: Strong role in production and marketing for smallholders.

Supply Chain

• Flow: Farmers → Mills → Traders or Exporters → Bottlers (domestic or abroad).
• Exporters: Operate from Tunis, Sfax, and coastal regions.
• Processing: Oils exported in bulk or bottled under private and foreign labels.

Local Logistics

• Transport: Tanker trucks and barrels from farms to mills.
• Export Ports: Rades, Sfax, and Bizerte handle most shipments.
• Packaging Units: Located near export hubs and free trade zones.

Regulations and Certifications

• Oversight: Ministry of Agriculture and the Office National de l’Huile.
• Certifications: Organic (EU/USDA), HACCP, ISO, Halal.
• Export Testing: Free acidity, peroxide values, and sensory profiles.

Quality Standards

• Free Acidity: Typically ≤ 0.8% for extra virgin grade.
• Sensory Profile: Balanced oils with green fruit, almond, and tomato notes.
• Traceability: Strong focus due to EU market requirements.

Trade Terms

• Exports (2023 est.): 200,000–250,000 MT; mostly in bulk.
• HS Code: 150910 (virgin), 150990 (refined).
• Key Buyers: EU (Italy, Spain, France), US, Saudi Arabia, Canada.
• Export Formats: Bulk in flexitanks and drums; retail in glass and tins.
• Pricing: Competitive pricing with strong demand for organic oil.

Environmental Impact

• Dry Farming: Reduces water consumption and environmental footprint.
• Sustainable Practices: Widespread use of organic methods.
• Biodiversity: Olive groves support intercropping and habitat conservation.

Social Impact

• Employment: Hundreds of thousands employed in rural regions, particularly women.
• Cooperative Strength: Empowers smallholders and promotes equitable trade.
• Cultural Value: Deeply tied to national identity and cuisine.

Uses

• Culinary: Central to Tunisian cooking—used in couscous, salads, and stews.
• Exported Applications: Blended into EU-labeled oils or sold under Tunisian brands.
• Cosmetics & Pharma: Used in soaps and wellness products.