Just Secured: A Crop of Olives from a Tunisian Farming Dynasty

North Africa’s exportation of unique spices and foods continues to grow. Tunisia sits at the crown of the continent, its northern coast just south of Sardinia, Italy, and France.  Tunisia consists of two climatic belts. The northern region is more Mediterranean, marked by warm summers, mildly cold but rainy winters and springs; the south has a hot, dry Saharan influence.

Since the birth of Carthage, some thirty centuries ago, the history of Tunisia and that of the olive tree have been closely related. From 550 to 450 BC, the Carthaginian aristocracy (already known for their maritime prosperity) moved inland from the Tunisian coast to develop sophisticated crop growing systems. Thousands of years later, olive trees still dominate the landscape, planted in rows which seem to stretch to the horizon.

In the north-central town of Tébourba, the site of a Carthaginian olive oil mill built more than 2000 years ago was discovered. Lovingly rebuilt, it is now part of the olive groves of the Mahjoub family, members of a serious and accomplished farming legacy.

Central Market just secured a crop of the Les Moulins Mahjoub olives, available in the olive section of the bulk bar. Try them in any of these four varieties and you’ll experience a flavor centuries in the making.

Natural Meski Olives with Lemon & Fennel: Tunisian’s Meski olive has a firm texture and a full-bodied flavor. This distinctive preparation adds natural lemon and fennel flavors with a curing process that results in the olive stone falling cleanly away from the crunchy flesh. Ideal as a snack or as a condiment.

Natural Meski Olives with Garlic & Wild Herbs: Naturally cured Meski green olives, marinated in the Mahjoub’s handcrafted extra virgin olive oil and seasoned with thyme and rosemary. Snack on the olives, and reserve the oil for cooking fish, grilling lamb, or simply sopping up with fresh bread.

Natural Meski Olives & Harissa: Harissa is a traditional Tunisian seasoning or condiment that typically consists of smoked chiles, garlic, and a blend of spices including coriander, cumin (for added smokiness) and caraway. These green olives are naturally cured with the Tébourba harissa and olive oil. The fruity oil combined with the distinct Harissa spice adds another dimension.  Put them out in bowls with an apéritif.