Our Promise

Olive Oil Process

Every Single detail counts.

Our farmers do for our Dear Olives ™ what they would do for their kids. Grow and protect them. After identifying the right time to harvest every cultivar, they must make sure to protect the fruits, so they offer us their very best.

Harvesting

Our farmers harvest only by hand. Nothing else. No Machines. Preventing the olives from touching the ground at all times.

Transporting

Olives are carefully put on sacks, in small quantities, so they don’t crush each other, and transported to the mill 1 to 6 hours after harvested, in order to keep their freshness and protect them from their first enemy: fermentation.

Cleaning

Once they reach the mill, the olives are cleaned with pure, pristine water, to eliminate leaves, dirt, stones and any other impurities before they enter the second part of the process: the grinding stage.

Grinding

Even when we grind our olives, we do it with care. So for the paste preparation (a critical step in the process), we keep the temperature below 25 degrees Celsius to bring out the flavours and aromas of the juice, adapting the crushing machines to the particular conditions of each harvest and cultivar. This is ideal for single origin varieties and for small quantity production principles.

Malaxing

We use vertical malaxers, not very common in the olive oil industry, and work with small batches. This innovative system guarantees faster production while protecting our Dear Olives ™ from their second biggest enemy: Oxidation. We slowly churn milled olives to allow the smaller droplets of oil released by the milling process to aggregate. It all takes place under controlled atmospheric pressure and temperature specific per variety (cold pressing) which is necessary for maintaining the highest quality of olive oil. This allows the enzymes in the olives to liberate aromas and flavours.

Extracting

Two-phase decanters are used to separate the oil from the olive paste at low temperatures in an efficient and clean manner, removing water and any solid component. WE DON’T USE ADDED WATER. Water can help extract more oil but will alter the quality. We aim for quality, And we care for the natural resources as well!

Natural Filtering

The juice goes into decanting containers for natural filtration, leveraging gravity, and continuous manual moisture removal through a dedicated tap. It takes 5 days to remove completely the moisture and any additional organic matter in suspension. This needs extensive care and follow up. But this is how we can keep all the benefits of our juice and its ultra premium quality.

Bottling

Right after filtering, we put our Ultra Premium juice in nitrogen-controlled tanks, to protect them from any oxidation. After doing the right laboratory analysis, to confirm the desired quality, we start right away our bottling. Every bottle is then kept at a constant temperature between 15 and 18°C and protected from the light, keeping the oil properties intact.

Olive trees can live for thousands of years. There are many trees in Tunisia that are scientifically verified to be as old as 2,000 years. Regardless of their age the trees produce abundant fruit year after year. Olive trees are drought friendly and do not need to be watered. It’s estimated that there are about 865 million olive trees in the world today. The edible olive has been cultivated for at least 6,000 years.

The root system of the olive tree is so robust that it’s capable of regenerating itself even when the above-ground structure of the tree is destroyed by frost, fire or disease. In Tuscany in 1985 a severe frost destroyed many productive and aged olive trees, ruining the livelihoods of many farmers. However when new shoots appeared in the spring and the dead wood was removed, they soon became new fruit-producing trees. It’s almost as if nature wanted humans to keep being rewarded with Olives and that is why in many cultures its considered sacred. Over time, the olive has been the symbol of peace, wisdom, glory, fertility, power and purity.

Meet Olea Europaea, the scientific name of the Olive Tree.

The Mediterranean Basin offers optimal climatic conditions for its cultivation, that’s why the Olea Europaea was placed at the heart of the agriculture and then economic activity in many civilizations.

The tree is “mythical and sacred” and has influenced the life of the people of the region in such a way that an "olive tree civilization" was created.

Olive Trees were introduced in Tunisia by the Phoenicians 2500 years ago, and then spread by Carthaginians, in times of peace, and further developed by Romans, who introduced the extraction techniques, making it the Olive Oil main production site for the Roman empire.

Tunisia has the world’s 2nd biggest cultivated surface of Olive Trees. And it’s fief is in Sfax.

Our small, charming and world class milling facility is there. In the village of Hazeg, where 10.000 inhabitants and many, many olive trees live there.

Our Story

Dear Olives is not a product, its our love for Olive Oil bottled and delivered to those who love Olive Oil as much as we do.

We treat our Olives with constant care and attention. They are harvested early and hand picked because machines can’t love them as much as the hands that grew them do. We insist on Early Harvest because this is where you get the best Quality Olive Oil, yes we know if we harvest later we will get more quantity, but love is all about quality. Isn’t it. And this love is what gives us our Ultra Premium Extra Virgin Olive Oil - Pure & Single Origin from the best cultivars in Tunisia.

Ultra-Premium is a new category of Olive Oil, that offers the highest olive oil quality standards in the world. It’s a notch higher than “gourmet” or “premium” Olive Oil sold in mass market. This new Ultra-Premium standard complies with strict requirements for the production process and the final product, exceeding the international standard required for Extra Virgin Olive Oil
Early Harvest happens from end of October to end of November. Depending on the cultivar. And like we mentioned we don’t get a lot of quality that is why Dear Olives is only available in limited quantity and only to those who pre-order.

If you are interested in tasting our labour of love for the 2022 season.

Our Story

Dear Olives is not a product, its our love for Olive Oil bottled and delivered to those who love Olive Oil as much as we do.

We treat our Olives with constant care and attention. They are harvested early and hand picked because machines can’t love them as much as the hands that grew them do. We insist on Early Harvest because this is where you get the best Quality Olive Oil, yes we know if we harvest later we will get more quantity, but love is all about quality. Isn’t it. And this love is what gives us our Ultra Premium Extra Virgin Olive Oil - Pure & Single Origin from the best cultivars in Tunisia.

Ultra-Premium is a new category of Olive Oil, that offers the highest olive oil quality standards in the world. It’s a notch higher than “gourmet” or “premium” Olive Oil sold in mass market. This new Ultra-Premium standard complies with strict requirements for the production process and the final product, exceeding the international standard required for Extra Virgin Olive Oil
Early Harvest happens from end of October to end of November. Depending on the cultivar. And like we mentioned we don’t get a lot of quality that is why Dear Olives is only available in limited quantity and only to those who pre-order.

If you are interested in tasting our labour of love for the 2022 season.

Olive Oil Process

Every Single detail counts.

Our farmers do for our Dear Olives ™ what they would do for their kids. Grow and protect them. After identifying the right time to harvest every cultivar, they must make sure to protect the fruits, so they offer us their very best.

Harvesting

Our farmers harvest only by hand. Nothing else. No Machines. Preventing the olives from touching the ground at all times.

Transporting

Olives are carefully put on sacks, in small quantities, so they don’t crush each other, and transported to the mill 1 to 6 hours after harvested, in order to keep their freshness and protect them from their first enemy: fermentation.

Cleaning

Once they reach the mill, the olives are cleaned with pure, pristine water, to eliminate leaves, dirt, stones and any other impurities before they enter the second part of the process: the grinding stage.

Grinding

Even when we grind our olives, we do it with care. So for the paste preparation (a critical step in the process), we keep the temperature below 25 degrees Celsius to bring out the flavours and aromas of the juice, adapting the crushing machines to the particular conditions of each harvest and cultivar. This is ideal for single origin varieties and for small quantity production principles.

Malaxing

We use vertical malaxers, not very common in the olive oil industry, and work with small batches. This innovative system guarantees faster production while protecting our Dear Olives ™ from their second biggest enemy: Oxidation. We slowly churn milled olives to allow the smaller droplets of oil released by the milling process to aggregate. It all takes place under controlled atmospheric pressure and temperature specific per variety (cold pressing) which is necessary for maintaining the highest quality of olive oil. This allows the enzymes in the olives to liberate aromas and flavours.

Extracting

Two-phase decanters are used to separate the oil from the olive paste at low temperatures in an efficient and clean manner, removing water and any solid component. After this, the juice goes into final separators for further cleansing before the filtration stage. This last part of the process takes 5 days and takes place using gravity.

Filtering

The oil is filtered before bottling, removing moisture and any additional organic matter in suspension.

Bottling

Right after filtering, we put our Ultra Premium juice in nitrogen-controlled tanks, to protect them from any oxidation. After doing the right laboratory analysis, to confirm the desired quality, we start right away our bottling. Every bottle is then kept at a constant temperature between 15 and 18°C and protected from the light, keeping the oil properties intact.

Chetoui is the rising star in the Extra Virgin Olive Oil arena. It has one of the highest phenol levels in the world and enjoys a very pronounced taste and profile.

Found in the Northern regions of Tunisia, Chetoui benefits from the full four seasons cycle, where the sun is abundant, cold is present in the right proportion, and rainfall levels are ideal for its full development.

Chetoui Olive oil is robust and lively. It is able to stand proudly on its own either as a finishing oil or to grill beef and lamb dishes with a full bodied, peppery taste. It has a delayed and significant “punchy” pepperiness with lingering bitter notes product of its healthy antioxidants.

Chetoui Extra Virgin Olive Oil is known to have a fruity flavor with hints of green almonds, green tea leaf and malt. True to its high phenol content, Chetoui has a more robust taste and darker color than the Chemleli variety. It is the perfect ally for salad dressings, for colds pairing and for a pure Olive Oil tasting, either on a French baguette slice or traditional bread.

Flavour Profile

Chemleli is one of the most iconic Mediterranean olive cultivars. Its fief is in Tunisia, where it extends along the east coast of the country from the cities of Korba to Gabes, thanks to its great ability to adapt to drought.

The trees are vigorous and over time can reach an enormous size. Most of Tunisian Chemleli olive trees are more than 200 years old. Cherished like children and elevated to national treasures, it is forbidden to uproot olive trees in this small country, at the northernmost point of Africa, and heart of the Mediterranean region.

For the 2022 harvest, we are partnering with small farmers in the village of Hazeg in Sfax. They have each between 20 to 50 trees and make their living mainly from Olives.

The Extra Virgin Chemleli olive oil is fluid in texture, with a smooth and very fruity flavor. With little bitterness and a slight spicy touch at the end.

It has very good stability and stays true to its tasting profile for almost 2 years.

It’s the best ally of chefs, as it helps liberating flavors without altering the taste.

Flavour Profile

Olive groves and the environment where they are grown make up an ecosystem where numerous species of all types coexist. Studies have determined that Olive plantations can support up to 200 wild plant species, 90 vertebrates and 160 invertebrates species per hectare. Many invertebrate flora and fauna species depend on Olive groves – such as quail, partridges, small owls, hoopoe, lizards, lizards, among others. Here is where they develop nests, and take the food necessary for their survival. This whole group makes Olive farms the artificial leaders in the adoption and reception of great natural value, because they sustain such a great diversity of wildlife. The Olive plantations in Tunisia act as a source of nourishment for a great number of migratory bird species coming from the north and center of Europe and Africa.

They look for warmer temperatures during winter. And as we harvest exclusively by hand, we take good care of them so we see them next season.

test

Our Story

Dear Olives is is not a product, it’s our love for Olives. Our Olives are harvested early and hand picked, machines can’t love them as much as the hands that grew them do. Early Harvest gives us best Quality Olive Oil and you know love is all about quality. You will feel this love when you taste our Ultra Premium Single Origin Extra Virgin Olive Oil. Ultra-Premium’ is a notch higher than “gourmet” or “premium” Olive Oils sold in mass markets. Early Harvest happens from end of October to end of November. And like we mentioned we don’t get a lot of quantity that is why Dear Olives is only available to those who pre-order. If you love Olive Oil as much as we do book our labour of love for the 2022 season.

Dear Olives,

You were planted with a prayer on my lips and humility in my heart. I wish you all. I wish you my all.

May the sun shine on you. May its rays kiss your forehead. May its warmth caress you and light up your eyes. I wish you light.
I wish you wonderful winters. May the cold make your heart warmer.
I wish you soil that fills up your soul. May it give you roots and wings.
I wish you the treasure of togetherness. May you grow with each other. May you glow with each other. May each of you shadow each other yet never be a shadow of each other.
You desire my care and I will give you all the good in my heart. I wish and pray that you pass that goodness to all those whose hearts you fulfill.
I will demand that you be harvested early so that you can offer your best selves in the form of great taste, great oil and great health.
I will always love you but I know there will come a time to say goodbye, and that’s ok, I will let you go as a prayer from my hands to the hands that will hold you.

Keep growing.

Keep glowing.

Your father.

Your farmevr

// $(".arrow_container_right,.arrow_container_left").click(function(){ // check_active_slider(); // });

Chemlali is one of the most iconic Mediterranean olive cultivars. Its fief is in Tunisia, where it extends along the east coast of the country from the cities of Korba to Gabes, thanks to its great ability to adapt to drought.

The trees are vigorous and over time can reach an enormous size. Most of Tunisian Chemlali olive trees are more than 200 years old. Cherished like children and elevated to national treasures, it is forbidden de uproot olive trees in this small country, at the northernmost point of Africa, and heart of the Mediterranean region.

For the 2021 harvest, we are partnering with a small farmer in Testour, who has 50 trees only, and makes his living exclusively out of these.

The Extra Virgin Chemlali olive oil is fluid in texture, with a smooth and very fruity flavor. With little bitterness and a slight spicy touch at the end.

It has very good stability and stays true to its tasting profile for almost 2 years.

It’s the best ally of chefs, as it helps liberating flavors without altering the taste.

Chemlali is one of the most iconic Mediterranean olive cultivars. Its fief is in Tunisia, where it extends along the east coast of the country from the cities of Korba to Gabes, thanks to its great ability to adapt to drought.

The trees are vigorous and over time can reach an enormous size. Most of Tunisian Chemlali olive trees are more than 200 years old. Cherished like children and elevated to national treasures, it is forbidden de uproot olive trees in this small country, at the northernmost point of Africa, and heart of the Mediterranean region.

For the 2021 harvest, we are partnering with a small farmer in Testour, who has 50 trees only, and makes his living exclusively out of these.

The Extra Virgin Chemlali olive oil is fluid in texture, with a smooth and very fruity flavor. With little bitterness and a slight spicy touch at the end.

It has very good stability and stays true to its tasting profile for almost 2 years.

It’s the best ally of chefs, as it helps liberating flavors without altering the taste.

Chemlali is one of the most iconic Mediterranean olive cultivars. Its fief is in Tunisia, where it extends along the east coast of the country from the cities of Korba to Gabes, thanks to its great ability to adapt to drought.

The trees are vigorous and over time can reach an enormous size. Most of Tunisian Chemlali olive trees are more than 200 years old. Cherished like children and elevated to national treasures, it is forbidden de uproot olive trees in this small country, at the northernmost point of Africa, and heart of the Mediterranean region.

For the 2021 harvest, we are partnering with a small farmer in Testour, who has 50 trees only, and makes his living exclusively out of these.

The Extra Virgin Chemlali olive oil is fluid in texture, with a smooth and very fruity flavor. With little bitterness and a slight spicy touch at the end.

It has very good stability and stays true to its tasting profile for almost 2 years.

It’s the best ally of chefs, as it helps liberating flavors without altering the taste.

Chemlali is one of the most iconic Mediterranean olive cultivars. Its fief is in Tunisia, where it extends along the east coast of the country from the cities of Korba to Gabes, thanks to its great ability to adapt to drought.

The trees are vigorous and over time can reach an enormous size. Most of Tunisian Chemlali olive trees are more than 200 years old. Cherished like children and elevated to national treasures, it is forbidden de uproot olive trees in this small country, at the northernmost point of Africa, and heart of the Mediterranean region.

For the 2021 harvest, we are partnering with a small farmer in Testour, who has 50 trees only, and makes his living exclusively out of these.

The Extra Virgin Chemlali olive oil is fluid in texture, with a smooth and very fruity flavor. With little bitterness and a slight spicy touch at the end.

It has very good stability and stays true to its tasting profile for almost 2 years.

It’s the best ally of chefs, as it helps liberating flavors without altering the taste.

Olive groves and the environment where they are grown make up an ecosystem where numerous species of all types coexist. Studies have determined that Olive plantations can support up to 200 wild plant species, 90 vertebrates and 160 invertebrates species per hectare. Many invertebrate flora and fauna species depend on Olive groves – such as quail, partridges, small owls, hoopoe, lizards, lizards, among others. Here is where they develop nests, and take the food necessary for their survival. This whole group makes Olive farms the artificial leaders in the adoption and reception of great natural value, because they sustain such a great diversity of wildlife. The Olive plantations in Tunisia act as a source of nourishment for a great number of migratory bird species coming from the north and center of Europe and Africa. They look for warmer temperatures during winter. And as we harvest exclusively by hand, we take good care of them so we see them next season.

In the heart of Mediterranean, Hazeg, a sandy and fertile soil, caressed by the sun and pampered by the breeze.

Temperatures can reach 40 C during summer, and 5 C during winter. The perfect combination for Olives.

GEOLOCATION

PLANTATION

35.042282, 10.974957

1.150 Plants / Hectar

Terms & Conditions

Olive Oil Process

Harvesting Our farmers harvest only by hand. Nothing else. No Machines. Preventing the olives from touching the ground at all times.

Transporting Olives are carefully put on sacks, in small quantities, so they don’t crush each other, and transported to the mill 1 to 6 hours after harvested, in order to keep their freshness and protect them from their first enemy: fermentation.

Cleaning Once they reach the mill, the olives are cleaned with pure, pristine water, to eliminate leaves, dirt, stones and any other impurities before they enter the second part of the process: the grinding stage.

Our Story

Our Story

Olive Oil Process

Harvesting Our farmers harvest only by hand. Nothing else. No Machines. Preventing the olives from touching the ground at all times.

Transporting Olives are carefully put on sacks, in small quantities, so they don’t crush each other, and transported to the mill 1 to 6 hours after harvested, in order to keep their freshness and protect them from their first enemy: fermentation.

Cleaning Once they reach the mill, the olives are cleaned with pure, pristine water, to eliminate leaves, dirt, stones and any other impurities before they enter the second part of the process: the grinding stage.

Filtering The oil is filtered before bottling, removing moisture and any additional organic matter in suspension.

Flavour Profile

Flavour Profile

test

Our Story

Dear Olives,

You were planted with a prayer on my lips and humility in my heart. I wish you all. I wish you my all.

Keep growing.

Keep glowing.

Your father.

Your farmevr

Our Story

Dear Olives,

Keep growing.

Keep glowing.

Your father.

Your farmevr

Chemlali is one of the most iconic Mediterranean olive cultivars. Its fief is in Tunisia, where it extends along the east coast of the country from the cities of Korba to Gabes, thanks to its great ability to adapt to drought.

For the 2021 harvest, we are partnering with a small farmer in Testour, who has 50 trees only, and makes his living exclusively out of these.

The Extra Virgin Chemlali olive oil is fluid in texture, with a smooth and very fruity flavor. With little bitterness and a slight spicy touch at the end.

It has very good stability and stays true to its tasting profile for almost 2 years.

It’s the best ally of chefs, as it helps liberating flavors without altering the taste.

Chemlali is one of the most iconic Mediterranean olive cultivars. Its fief is in Tunisia, where it extends along the east coast of the country from the cities of Korba to Gabes, thanks to its great ability to adapt to drought.

For the 2021 harvest, we are partnering with a small farmer in Testour, who has 50 trees only, and makes his living exclusively out of these.

The Extra Virgin Chemlali olive oil is fluid in texture, with a smooth and very fruity flavor. With little bitterness and a slight spicy touch at the end.

It has very good stability and stays true to its tasting profile for almost 2 years.

It’s the best ally of chefs, as it helps liberating flavors without altering the taste.

Chemlali is one of the most iconic Mediterranean olive cultivars. Its fief is in Tunisia, where it extends along the east coast of the country from the cities of Korba to Gabes, thanks to its great ability to adapt to drought.

For the 2021 harvest, we are partnering with a small farmer in Testour, who has 50 trees only, and makes his living exclusively out of these.

The Extra Virgin Chemlali olive oil is fluid in texture, with a smooth and very fruity flavor. With little bitterness and a slight spicy touch at the end.

It has very good stability and stays true to its tasting profile for almost 2 years.

It’s the best ally of chefs, as it helps liberating flavors without altering the taste.

Chemleli is one of the most iconic Mediterranean olive cultivars. Its fief is in Tunisia, where it extends along the east coast of the country from the cities of Korba to Gabes, thanks to its great ability to adapt to drought.

For the 2021 harvest, we are partnering with a small farmer in Testour, who has 50 trees only, and makes his living exclusively out of these.

The Extra Virgin Chemleli olive oil is fluid in texture, with a smooth and very fruity flavor. With little bitterness and a slight spicy touch at the end.

It has very good stability and stays true to its tasting profile for almost 2 years.

It’s the best ally of chefs, as it helps liberating flavors without altering the taste.

Flavour Profile

Chetoui is the rising star in the Extra Virgin Olive Oil arena. It has one of the highest phenol levels in the world and enjoys a very pronounced taste and profile.

Found in the Northern regions of Tunisia, Chetoui benefits from the full four seasons cycle, where the sun is abundant, cold is present in the right proportion, and rainfall levels are ideal for its full development.

Chetoui Olive oil is robust and lively. It is able to stand proudly on its own either as a finishing oil or to grill beef and lamb dishes with a full bodied, peppery taste. It has a delayed and significant “punchy” pepperiness with lingering bitter notes product of its healthy antioxidants.

Chetoui is the rising star in the Extra Virgin Olive Oil arena. It has one of the highest phenol levels in the world and enjoys a very pronounced taste and profile.

Found in the Northern regions of Tunisia, Chetoui benefits from the full four seasons cycle, where the sun is abundant, cold is present in the right proportion, and rainfall levels are ideal for its full development.

Chetoui Olive oil is robust and lively. It is able to stand proudly on its own either as a finishing oil or to grill beef and lamb dishes with a full bodied, peppery taste. It has a delayed and significant “punchy” pepperiness with lingering bitter notes product of its healthy antioxidants.

Flavour Profile

Harvesting

Our farmers harvest only by hand. Nothing else. No Machines. Preventing the olives from touching the ground at all times.

Transporting

Olives are carefully put on sacks, in small quantities, so they don’t crush each other, and transported to the mill 1 to 6 hours after harvested, in order to keep their freshness and protect them from their first enemy: fermentation.

Cleaning

Once they reach the mill, the olives are cleaned with pure, pristine water, to eliminate leaves, dirt, stones and any other impurities before they enter the second part of the process: the grinding stage.

Harvesting

Our farmers harvest only by hand. Nothing else. No Machines. Preventing the olives from touching the ground at all times.

Transporting

Olives are carefully put on sacks, in small quantities, so they don’t crush each other, and transported to the mill 1 to 6 hours after harvested, in order to keep their freshness and protect them from their first enemy: fermentation.

Cleaning

Once they reach the mill, the olives are cleaned with pure, pristine water, to eliminate leaves, dirt, stones and any other impurities before they enter the second part of the process: the grinding stage.

Filtering

The oil is filtered before bottling, removing moisture and any additional organic matter in suspension.