Nestled in the fertile Mejerda Valley of the south Mediterranean, women farmers handpick Chetoui olives from unspoiled sun-soaked Tunisian land. Stone milling and decanting a la feuille (by hand) creates an elegant oil for both cooking and finishing. Soft and clean on the palate, this unfiltered oil first cold press is the color of green apples with aromas of freshly picked vegetables, and a gentle lingering finish.