Tunisia says its olive oil oozes class
Print Edition
Peanut oil has long been a favorite of Chinese cooks, but olive oil is beginning to make inroads into local kitchens.
It may come as a surprise to most people to learn that Tunisia ranked second only to Spain last year in olive oil production.
The olive tree thrives in a Mediterranean climate. The Tunisian soil gives oil produced there a unique terroir that is extraordinarily smooth and fruity.
Tunisian Prime Minister Habib Essid said recently that 1.8 million hectares, or two-fifths of arable land in the country, is devoted to 80 million olive trees. The industry employs 20 percent of agricultural workers.
Domestic olive oil production is estimated at 180,000 metric tons, with Tunisia now exporting 150,000 tons. That volume accounts for 40 percent of agricultural exports and 10 percent of all exports.
鈥淕iven fierce competition from other countries such as Morocco, Tunisia is expected to increase its groves and intensify olive tree cultivation,鈥 the prime minister said.
Tunisia exports its oil around the world.
鈥淥ur research has shown that Tunisia olive oil is among the best in the world,鈥 said Tarek Amri, Tunisia鈥檚 ambassador to China. 鈥淚n Tunisia, we have more sandy soil and less water, which combine to produce better olives.鈥
Tunisia is creating a Chinese website, www.tunisi-ganlanyou.cn, to promote its olive oil here.
How to read a label?
Olive oils sold as 鈥渧irgin鈥 or 鈥渆xtra-virgin鈥 refer to the process of simply squeezing the oil from the olive without additives. They differ in oleic acid.
鈥淓xtra-virgin鈥 oil has the lowest level of acidity.
Olive oil sold as 鈥渞efined鈥 has been processed to reduce its acidity level and neutralize its taste. It is usually a mixture of refined and virgin olive oils.
What is organic olive oil?
Organic olive oil follows strict environmental procedure in getting the oil from tree to bottle. No chemical fertilizers are used in cultivation.
Designation as 鈥渙rganic olive oil鈥 can be secured only upon certification by a qualified organization.
How to choose olive oil?
To choose olive oil, one must first smell it. A pleasant aroma and a fresh, fruity flavor signify high quality. Of course, it鈥檚 impossible to smell the oil when purchasing a bottle, so next look for color. A good oil has a brilliant, greenish tint. A yellower hue will indicate oil pressed from riper olives.
Sampling olive oil is best done with a piece of bread. True aficionados will take a direct sip and let it rest on the tongue.
Olive oils with a light, fruity taste marry well with meat or fish carpaccios and with steamed vegetables. Olive oils with a riper taste go well with starchier foods like pastas and potatoes.
Perhaps the best way to taste olive oil at its best is as a dressing for salads and vegetables.
Tunisian specialties with olive oil
Spicy Tunisian harissa
Ingredients: Olive oil, dried red peppers (1kg), cooking salt (6tsp)
Preparation: Soak seeded peppers in water, then drain and crush with cooking salt. Put in a sterilized jar and cover with olive oil.
Additional tip: Caraway seeds or crushed garlic can be added to the harissa for a more distinctive taste.
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