for thousands of years, olive oil had been prominent in all the greatest civilizations that have prospered in tunisia. indeed, the olive tree have been cultivated by phoenicians, greeks, carthaginians, romans and arabs, in a tradition that has been passed down from father to son ever since.
the standards issued by the ioc (international olive council) define the various categories of olive oil.

quality olive oil is the oil extracted from the fruit of the cultivated tree (olea europaea linné) excluding oils obtained using solvents or re esterification processes or any mixture with oils of other kinds. it is marketed according to the designations and definitions listed below:

extra virgin olive oil

virgin olive oil with free acidity, expressed as oleic acid, of no more than 0,8g per 100g and the organoleptic characteristics specified for this category in the ioc standard.
virgin olive oil

virgin olive oil with free acidity, expressed as oleic acid, of no more than 2g per 100g and the organoleptic characteristics specified for this category in the ioc standard.
ordinary virgin olive oil

virgin olive oil with free acidity, expressed as oleic acid, of no more than 3,3g per 100g and the organoleptic characteristics specified for this category in the ioc standard.

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