Chetoui is one of the two primary olive varieties native to Tunisia, alongside many other varieties. It is a green and grassy oil that is robust, peppery, and bitter. Good as a finishing oil, dipping oil, and in beef or lamb dishes.

This is the highest quality, known as the gold standard of olive oil. Extra virgin olive oil comes from the first cold-press of the olives, which typically happens within 24 hours of harvest. The acidity level must be below 0.8% and should have no defects.

Acidity is a key quality parameter established by the International Olive Council (IOC) for extra virgin olive oil. To qualify as extra virgin, the free fatty acid content must be below 0.8%.

Polyphenols offer health benefits through their antioxidant properties, helping to neutralize free radicals that can damage cells and contribute to diseases like heart disease and cancer.

Intensity reflects the level of bitterness and pungency in extra virgin olive oil. Mild oils have little bitterness and no throat sensation, while robust oils are very bitter with a spicy or burning feel. We rate intensity on 3 levels: Mild, Medium, Robust.

To enjoy the best flavor and keep its freshness, properly stored olive oil should be consumed within two years of harvest.