Our expertise

In the heart of the vast agricultural plains of the Sfax region in eastern Tunisia, our producers meticulously select olives at their peak ripeness. These olives are then cold-pressed using only machine methods in our oil mills. Each stage of the process is carried out with a passion for the product, a deep connection to the land, and a respect for the traditional craftsmanship passed down through generations. This dedication ensures that we deliver olive oil of impeccable quality for your culinary creations.

 

Benefiting from a semi-arid climate and traditional production methods, our producers' olives enjoy a reputation for excellence, which we offer in our Olea Salbo extra virgin olive oil. 

The olives are selected when ripe by our olive growers, who hand-pick their crop and look after it all year round, just as several generations before them have done on this same land.

Next comes the preparation stage, when the freshly harvested olives are washed to remove any impurities. They are then crushed into a homogenous paste called ‘olive paste’.

After a mixing stage, the paste is pressed to extract the oil from the other components of the pulp. The result is a must. The use of traditional cold-pressed oil presses guarantees high-quality extraction that respects the product.

 

The olive oil is filtered to remove any remaining particles and improve its clarity. It can also be decanted naturally to remove sediment.

Once it has been filtered, the olive oil can be stored in the best possible conditions, preserving its organoleptic qualities and packaged in our bottles.

It's time for you to step up and combine this passion and expertise to elevate your dishes with Olea Salbo olive oil!

Bon appétit !