There are places where olive oil is made.

For thousands of years, olive trees have grown beneath the Tunisian sun, shaped by dry earth, long summers, Mediterranean air and generations of knowledge about how to cultivate a tree that asks for remarkably little and gives so much.
Zeit Tounsi means simply Tunisian Oil. And that is exactly where our story begins. Not with us. With Tunisia

With its olive trees, its land, its climate and one of the oldest olive growing traditions in the Mediterranean.

Zeit Tounsi. Tunisia, Bottled.

Travel south through Tunisia and the landscape changes. The green of the north gradually gives way to something more elemental. Sun. Stone. Dry earth. Salt air. Vast skies. Around Zarzis in southern Tunisia, the Mediterranean sits at the edge of an increasingly arid landscape. It is here that Chemlali olive trees have adapted to conditions that would challenge many other crops.
These are not trees that need to be constantly pampered. They have learned to survive. The combination of intense sunshine, limited rainfall and dry conditions creates an environment in which olive trees develop slowly and naturally. The result is an olive oil that reflects its origin. Chemlali produces an Extra Virgin Olive Oil that is beautifully approachable, smooth and gentle enough for everyday use while retaining the character of genuine Tunisian olive oil. It is this combination of resilience and delicacy that fascinates us.

A tough landscape. A remarkably elegant oil.

Before irrigation systems and intensive agriculture, farmers learned to understand the land.
In southern Tunisia, one of those traditions is known as Baali.
Baali is dry farming.
Rather than depending upon continuous artificial irrigation, olive trees rely largely upon natural rainfall and the moisture retained within the soil.

Farming With Nature, Not Against It

It requires patience. The trees experience the seasons as nature intended. Their roots reach deep into the earth in search of water and nutrients, adapting to an environment shaped by heat and scarcity. It is an old way of farming, but in many respects it feels remarkably relevant today. Less intervention. Respect for natural resources.

Respect for natural resources.

And an understanding that sometimes nature does not need improving. It simply needs time. Our Chemlali olives are cultivated in this tradition and harvested before being pressed to preserve the freshness and character of the fruit. From tree to press, the objective is beautifully simple: Respect the olive. Protect the oil.
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Fresh Crushed Thyme Extra Virgin Olive Oil

150 د.إ

Subtle yet distinctive, thyme brings an earthy, slightly minty note to olive oil that few herbs can replicate — and this Fresh Crushed Thyme Extra Virgin Olive Oil captures it using true agrumato-style pressing. Fresh thyme sprigs are crushed together with olives during the milling process itself, rather than infused…

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