In kitchens across Europe, North America, and the Middle East, something subtle but powerful is happening: chefs are ditching their long-time favorites from Italy, Spain, and Greece, and reaching for bottles labeled ‘Tunisian Extra Virgin Olive Oil’.
It’s not a fad. It’s not branding. It’s quality, science, flavor, and, let’s be honest, price. Tunisia has become a rising star in the olive oil world, and top chefs are paying attention.
Tunisia isn’t new to olive oil. In fact, it’s ancient. Olive trees have grown in Tunisia for over 3,000 years, with traditions passed down from Carthage to the modern day. Yet it’s only recently that Tunisian olive oil began to reach global recognition. Why?
Because Tunisia focused on volume for decades, often selling to Italy and Spain in bulk. But today, Tunisia is bottling under its own name, and the secret is out.
Chefs are obsessed with polyphenols for a reason. These natural antioxidants give olive oil its health benefits, flavor complexity, and shelf life. And guess what? Tunisian olives, especially Chemlali and Chetoui varieties, are off the charts in polyphenol content, often beating the best of Spain and Italy.
More polyphenols = bolder flavor, better nutrition, and longer freshness. For chefs who care about all three, Tunisia wins.
Tunisian extra virgin olive oil isn’t mild. It’s robust, peppery, and layered. The Chetoui olive gives a bold kick with a grassy, green profile. The Chemlali is more buttery and smooth, but still complex.
Chefs love this because it plays well with both raw and cooked dishes. Drizzle it over burrata, pair it with charred vegetables, or blend it into spicy harissa; the oil holds its own.
Tunisia’s top olive oil producers are committed to organic, cold-pressed methods. That means no shortcuts. No heat. No chemicals. Just mechanical extraction at low temperatures.
Chefs care about this. Why? Because it retains the oil’s aroma, flavor, and nutrients. And they can taste the difference.
Tunisian olive oil is no longer just a local favorite. It’s being used in award-winning kitchens and featured in international culinary events. Some of Europe’s most respected chefs, especially in France and Belgium, are actively sourcing from Tunisia.
This isn’t charity. It’s quality-driven selection.
One of Tunisia’s biggest competitive advantages? Value. Compared to Italian or Spanish oils of equal quality, Tunisian EVOO often costs 30–40% less.
For restaurants trying to balance quality and cost (especially post-pandemic), Tunisian oil is a smart upgrade without the price hike.
Chefs are increasingly conscious about sustainability. Tunisia scores well here. Many olive groves are organic or biodynamic by tradition. Water usage is minimal due to arid conditions. Plus, modern Tunisian producers are improving traceability, offering QR codes and harvest tracking.
In short: eco-conscious chefs feel good using it.
Don’t just take a chef’s word for it. Look at the medals. Tunisian oils are consistently winning awards at major global olive oil competitions in New York, London, and Tokyo.
These aren’t marketing gimmicks. They’re blind-tasted, rigorously judged, and Tunisia is holding its own against the so-called giants.
Whether it’s emulsifying sauces, finishing dishes, marinating proteins, or baking, Tunisian extra virgin olive oil adapts.
Chefs like versatility. Tunisia delivers.
For years, chefs held on to regional loyalties, especially to Italian and Spanish oils. But that’s changing, fast. Word of mouth among chefs is powerful. And many are now whispering, “You’ve got to try this Tunisian stuff.
It’s bold. It’s honest. It’s fresh. And it brings something new to the plate.
Smart chefs check for:
The best Tunisian producers provide this info. If not, skip it.
Here’s the kicker: you don’t have to be a Michelin-starred chef to appreciate Tunisian EVOO. Home cooks are catching on too. The same qualities chefs love, bold taste, health benefits, great value, make it a no-brainer for anyone who cooks.
In fact, many online gourmet stores now carry top-tier Tunisian oils with international shipping.
This isn’t a trend. It’s a market shift. Tunisia’s olive oil scene is exploding with innovation, investment, and international appeal. As awareness grows, so will the quality and availability.
The chefs who switch now are ahead of the curve. And their menus prove it.
Why are chefs switching to Tunisian extra virgin olive oil?
Because it’s:
For any chef looking to level up their dishes without burning the budget, Tunisia is no longer a backup. It’s the main act.
And it’s not just a secret anymore.
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Rooted in Tunisia’s ancient olive groves, Carthage Oil produces award-winning extra virgin olive oil, cold-pressed, organic, and rich in polyphenols. Crafted with Mediterranean heritage and modern precision for tables around the world.
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