100% Tunisian Olive Oil '101'

100% Tunisian Extra Virgin Olive Oil

An Age Old Tradition

1. Location

Tunisia is a small country in North African on the southern coast of the Mediterranean Sea, very close to Italy, and bordered by Algeria to the west and Libya to the east. Blessed by the warm Mediterranean sunshine, rich soils, ample rainfall and mild weather, Tunisia has the perfect blend of elements for growing olives and producing a truly remarkable olive oil.

History

For thousands of years, olive oil has been prominent in all the great civilizations that have prospered in Tunisia. The olive tree was cultivated by the Phoenicians, the Greeks, the Carthaginians, the Romans and the Arabs, in a tradition that has been passed down from father to son through the ages. Olive cultivation in Tunisia dates back even before 8th century BC, before the founding of Carthage by Queen Dido. The Phoenicians were the first to introduce this crop to North Africa around the time of their first arrival in 1100 BC. However, it was not until the Carthaginian period that olive cultivation started to spread on account of several advantages granted to olive-growers. Romans continued the expansion of olive-growing by stepping-up irrigation and olive oil extraction techniques. Excavations at Sufeitula (present-day Sbeitla) and Thysdrus (El Jem) and Roman mosaics discovered in Sousse attest to the widespread culture of olive-trees throughout Tunisia. From the middle of the thirteenth century until 1609, the Spanish-Arab Muslims (Andalusian arabs) came to North Africa in unbroken waves and settled in Tunisia to take advantage of olive cultivation opportunities. They came to Tunisia, skipping Morocco and Algeria, at the invitation and with the help of the Tunisian ruler. He wished to make his country strong; knowing that the Andalusians' advanced farming methods would enrich his land. When they reached his domains, he settled them along the Medjerda River, the most fertile part of Tunisia. Since then, olive cultivation occupied a prominent place in the country’s culture and economy.

Difference in Tunisian Olive Oil

You can taste the difference of 2,000 years’ experience. The land and soil has been cultivated for many generations to produce the best possible olive trees. The olive tree makes a difference in the flavors produced by the fruit. The tree is even referred to as “the green gold of the Mediterranean region”, while the oil is known as “golden liquid”. The Tunisian patrimonial is very rich in olive cultivars (56 different varieties). However, despite this richness, only two varieties are omnipresent in arable land (land that can be used for growing crops): Chemlali, located chiefly in the south, and Chétoui, which dominates the north. The Chemlali olives hold a flavor that is buttery with bold complexities. The Chétoui olives result in a sweet, light to medium intensity oil with an outstanding fruit flavor and an incredibly delicious finish.

Another vast difference in Tunisian olive oil verses other oils is the maturity and nurturing of the fruit due to climate conditions and location. The cool drift from the Mediterranean ensures the perfect cultivating environment. The growing season lasts longer, allowing the olives to remain on the trees until fully matured and perfect for picking. Most olive growers have to pick their fruit early to avoid changing weather conditions that will harm the fruit and adversely affect the flavor. Tunisian olive oil producers also use traditional methods of harvesting, handpicking the olives to protect the trees and their fruit, guaranteeing the highest quality olives. The olives are then transferred and processed within 24 hours using a cold press. This is very important in preserving the flavor and quality of the fruit, as time and heat can adversely alter the taste.

Tunisian Olive Oil Opportunities

More than a mere agricultural produce, the olive tree and the oil it produces are deeply entrenched in Tunisia’s Mediterranean culture. With a production estimated this year at 165,000 tons, Tunisia is the world’s second largest olive oil producer after the European Union. In terms of value added, olive oil is one of the most important agricultural commodities in Tunisia. It is also the most important agricultural export commodity. Tunisia ranks second to Spain in world olive oil exports. Currently these exports account for about 20% of total export earnings of Tunisia. This is equivalent to about 40% of total agricultural export earnings. Tunisia is by far the largest olive oil producing country in North Africa and the Middle East and ranks sixth among the world's producers of olive oil. Considering the adaptability of the olive tree to the climate and soil conditions of Tunisia, olive culture is expected to maintain its importance in Tunisian agriculture.

Tunisian Olive Oil to Stay

The olive sector plays an important part in Tunisia’s economy, as it employs some 309,000 farmers who are fully or partially involved in it. It is estimated that the sector is a source of income for around one million people in Tunisia. Figures recently released by the Tunisian olive oil Board show that 70% of the country’s olive oil production is exported. Local consumption of the “golden liquid”, which is relatively high as Tunisian households are traditionally great consumers of olive oil, soaks up the remaining 30%. This rate of consumption can be explained by the long history of olive oil in Tunisia.

Tunisia Venturing Organic

The recent worldwide interest in organic olive oil has done a lot in branding Tunisian olive oil, which for too long has been a ‘well-kept secret.’ Organic olive oil, with its strict labeling regulations, has opened up a niche for an increasing number of Tunisian producers who have invested in the production and processing of this much sought product.

Most Tunisian olive growers use little or no chemical fertilizers and processing of organic oil differs little from that of conventional modes that have prevailed for centuries. Thus the changes needed to turn out organic olive oil will be relatively easy and quick. Furthermore, government support is available in the form of lax and financial assistance for converting to organic cultivation and meeting the terms of the relevant legal code in force since 1999 (IFOAM 2003). Is has already started, as 86.5 acres (35,000 hectares) of olive trees for oil are currently certified or in the process of converting to organic production. Tunisia has now one of the most developed organic sectors in Africa (IFOAM & FiBL 2006). About three quarters of organic land in Tunisia is dedicated to growing olives, many of which are processed into oil. Organic olive farmers receive a price premium ranging from 10 to 20 % relative to non-organic products.

Olive Oil and Health

Substituting olive oil, a monounsaturated fat, for saturated fats or polyunsaturated fats can:

Reduce blood pressure
Inhibit the growth of some cancers
Benefit people at risk for or with diabetes
Lessen the severity of asthma and arthritis
Actually help your body maintain a lower weight
As well as…

a. Healthy Heart Benefits
Cardiovascular diseases have been shown to be closely linked to dietary habits. Statistics show that populations following the Mediterranean Diet (see pyramid below) have lower risk of developing coronary heart diseases, such as arteriosclerosis.

• About arteriosclerosis

Arteriosclerosis happens when cholesterol-rich patches deposit on the walls of the arteries, preventing blood from reaching the tissues and obstructing the functioning of vital organs, such as the heart and brain.

• About cholesterol

There are two types of cholesterols known as low-density lipoproteins (LDL) and high-density lipoproteins (HDL). The LDL cholesterol is called “bad cholesterol” because it transports and deposit cholesterol in the tissues and arteries and therefore damages the vessel walls. On the other hand, the HDL cholesterol is called “good cholesterol” because it removes the bad cholesterol from the cells and transports it to the livers where it is eliminated.

• How can olive oil help you?

Olive oil helps preventing the formation of blood clots and attenuates the level of the “bad” cholesterol (LDL) without altering the level of “good” cholesterol (HDL), and therefore reduces the risk of atherosclerosis and coronary diseases.

b.      Cancer Inhibitor
   A study published in the January 2005 issue of Annals of Oncology has identified oleic acid, a monounsaturated fatty acid found in olive oil, as having the ability to reduce the affect of an oncogene (a gene that will turn a host cell into a cancer cell). This particular oncogene is associated with the rapid growth of breast cancer tumors. The conclusion of the researchers was that oleic acid when combined with drug therapy encouraged the self-destruction of aggressive, treatment-resistant cancer cells thus destroying the cancer. Olive oil has been positively indicated in studies on prostate and endometrial cancers as well.
   Unlike other fats, which are associated with a higher risk of colon cancer, olive oil helps protect the cells of the colon from carcinogens. A study published in the November 2003 issue of Food Chemistry Toxicology suggests that the antioxidants in olive oil reduce the amount of carcinogens formed when meat is cooked.

c. Blood Sugar Controller
Diabetics or those at risk for diabetes are advised to combine a low-fat, high-carbohydrate diet with olive oil. Studies show this combination is superior at controlling blood sugar levels compared to a diet that consists entirely of low-fat meals. Adding olive oil is also linked to lower triglyceride levels. Many diabetics live with high triglyceride levels which put them at risk for heart disease.

d. Anti-Inflammatory Properties
The body uses the healthy fats in olive oil to produce natural anti-inflammatory agents. These anti-inflammatory agents can help reduce the severity of both arthritis and asthma. Uninflamed cell membranes are more fluid and better able to move healthy nutrients into the cells and move waste products out. A lower incidence of osteoporosis and dementia is found in areas where people consume large quantities of olive oil.

e. A Natural Antioxidant

The high level of polyphenols in olive oil makes it a natural source of antioxidants, which benefit to the whole body.

• What are polyphenols?

Polyphenols are natural antioxidants which protect body cells against damage caused by molecules called “free radicals”. The amount of these molecules increases with overexposure to sun, environmental stress and pollution, and the result is the acceleration of the aging process.

• How much polyphenols are found in olive oil?

The highest amount of polyphenols is found in Extra-Virgin olive oil. There are as many as 5mg to 8mg of antioxidant polyphenols in every 10g of Extra-Virgin olive oil, whereas the proportion in refined olive oil is ten times less.

f. A Fat That Helps You Lose Fat

Sounds impossible, right? A study conducted on eight over-weight men published in the September 2003 issue of the British Journal of Nutrition yielded results that indicate a significant loss of body weight and fat mass can be achieved without increasing physical activity and making only one change in eating habits: the substitution of olive oil for saturated fats.
The eight men were divided into two groups and for four weeks ate similar foods with the exception that the first group ate more saturated than unsaturated fats. The second group consumed the same number of calories as the first group, but the fats were mostly monounsaturated fat (olive oil). At the end of four weeks, the men from the second group were lighter and had a lower body-fat index than the men who ate the saturated fats.

8. A Healthy Cooking Fat: Olive Oil versus Other Oils

Olive oil contains more than 75% of monounsaturated fat and a high content of antioxidant polyphenols, which make it the healthiest dietary fat. Olive oil does not breakdown into trans-fatty acids at high heat and can therefore be used in cooking.

There is a fourth type of fats called “trans fats”, which is a type of unsaturated fats, resulting from a hydrogenation process. This process is used to solidify oil or to increase product shelf life and decrease refrigeration requirements. They are solid at low temperature and increase the risk of coronary diseases. Recent studies also suggest that the consumption of trans fats may increase the risk of cancer. Trans fats are mainly found in margarine, processed food and fast food.

Important Information on Buying and Storing Olive Oil

Exposure to light and heat can turn olive oil rancid. This destroys the healthy, antioxidant properties of the oil. Look for olive oil that is sold in darkly tinted bottles. Also, look carefully at the display in the grocery store. Are there glaring lights or sunny windows nearby? If so, you will want to check out some different stores. The ideal place for olive oil in grocery stores is on the shelves closest to the floor and away from the fluorescent lights.
When you get home, find a dark, cool cupboard for storage. One suggestion is to pour some of the oil from the original container into a smaller container. The original container can be kept in the refrigerator for maximum protection. (The oil will become cloudy and more solid in the refrigerator.) The smaller container you select for your weekly supply of olive oil should be opaque and have a tight-sealing lid. A cost effective way of storing your olive oil is to pour the oil into a green glass wine bottle with a cork to prevent spoilage from ultraviolet rays. It can also be stored in stainless steel or glazed ceramic. Exposure to air is another enemy of the fragile antioxidants.

References:

Links

· http://www.netnutritionist.com/

· http://ideas.repec.org/p/ags/midagr/11216.html

· http://www.tunisiaonlinenews.com/2008/12/15/tunisia-is-the-world%E2%80%99s-second-largest-olive-oil-producer-after-the-eu/

· http://www.olives101.com/2009/02/15/tunisia-olive-oil-yields-patents-for-local-biochemistry-researcher/

· http://www.ctab.nat.tn

· http://www.neop.net/index.php?m=287

· http://www.tunisian-olive-oil.com/an_histoir.html

· http://www.whatsfordinner.net/article-olive-oil2.html

· http://www.internationaloliveoil.org/web/aa-ingles/oliveWorld/salud2.html

· http://findarticles.com/p/articles/mi_m2242/is_1614_277/ai_64994709/

Organizations

· FAO, 14.07.2006: Key Statistics of Food and Agriculture External Trade. Food and Agricultural Organization of the United Nations (FAO), Statistics Division. URL: www.fao.org/es/ess/toptrade/trade.asp?dir=exp&country=3&ryear=2004 and www.fao.org/es/ess/top/country.html?lang=en

· IFOAM (2003): Organic and Like-Minded Movements in Africa. International Federation of Organic Agriculture Movements (IFOAM), Bonn, pp.102–108.

· IFOAM & FiBL (2006): The World of Organic Agriculture. Statistics and Emerging Trends 2006. International Federation of Organic Agriculture Movements (IFOAM), Bonn & Research Institute of Organic Agriculture FiBL, Frick, pp. 27–35.

· ITC, 10.09.2006: TradeMap. Trade Statistics for International Business Development. International Trade Centre (ITC), Market Analysis Section.
http://www.trademap.net/itc1/en/country_figure.htm?typetrade=E&selctry=788&product=TOTAL&reporter=Y

· Twarog, Sophia (2006): Organic Agriculture: A Trade and Sustainable Development Opportunity for Developing Countries. In: Trade and Environment Review 2006. United Nations Conference on Trade and Development (UNCTAD), Geneva.

Other

· Capacity Building Task Force on Trade, Environment and Development (CBTF)

· International Federation of Organic Agriculture Movement (IFOAM)

· International Society for Organic Agriculture Research (ISOFAR)

· Food and Agriculture Organization (FAO)

P.O. Box 3852 • Johnson City, TN 37602-3852 • +1 (423) 467-9864