Our Heritage
A family. A grove. A craft three generations in the making.
From a single row of trees planted in 1952 to one of Tunisia's most respected family estates.
Our Story
Born of patient soil.
Our journey began in 1952, when our grandfather Hédi returned to his village outside Sfax with a simple dream — to bring the world the taste of true Tunisian oil. He planted his first Chemlali saplings by hand, in red earth he had known since childhood.
Seventy years later, those very trees still bear fruit alongside thousands more. The estate is run today by his grandchildren — agronomists, sommeliers and stewards of an unbroken tradition. We control every step from soil to seal because we believe great olive oil cannot be outsourced.
We are proud to call ourselves vertically integrated. We are even prouder to call ourselves a family.
Mission & Values
What guides every harvest.
Quality
Every bottle is tested and traceable to a single grove and harvest day.
Authenticity
Single-origin, single-variety. No blending, no compromises, ever.
Sustainability
Dry-farming, organic practices and zero-waste milling protect our land.
Our Process
Four steps, one estate.
From the moment a bud forms to the moment a bottle is sealed, we are the only hands involved. Full traceability, total quality.
01
Cultivation
Our 12,000 Chemlali and Chetoui trees are dry-farmed across 180 hectares of Sfax red soil. We prune by hand, never irrigate, and rely only on the Mediterranean rhythm of seasons.
02
Harvest
Each November, families and seasonal hands pick olives at first light, when fruit is firm and aromas at their peak. Olives travel from branch to mill in under six hours.
03
Extraction
Inside our on-site mill, olives are cold-pressed at 24°C using stainless steel decanters — preserving polyphenols, color and complexity.
04
Packaging
We bottle on demand into UV-protective dark glass, label and seal in our certified facility, then ship directly to importers and retailers worldwide.