About Olivexport

From Tunisian groves to your business

Olivexport was founded on a simple belief: the best olive oil should travel as little as possible between the tree and the buyer, and every step in between should be done with care.

Tunisian origin

A land made for olives

Tunisia has cultivated olives for nearly three thousand years. Its hot, dry summers and mild winters, combined with mineral-rich soils, give the fruit a balanced, fruity character with a gentle peppery finish.

We work with small and mid-sized family growers whose groves are farmed with respect for the land, the trees and the water.

Cold-pressed extra virgin

Nothing added, nothing lost

Extra virgin means the oil is obtained by mechanical means only, with no refining and no chemicals. Cold-pressed means the olive paste is kept below 27°C so delicate aromas and beneficial compounds stay intact.

Harvest process

From branch to container

  1. 01

    Early harvest

    Olives are hand-picked at optimal ripeness, from early autumn into winter, for the best balance of flavour and yield.

  2. 02

    Rapid pressing

    Fruit reaches the mill within hours, preventing oxidation and fermentation before extraction.

  3. 03

    Gentle extraction

    Olives are washed, crushed and malaxed at low temperature, then the oil is separated mechanically.

  4. 04

    Careful storage & handover

    Oil is settled, filtered and sealed in food-grade containers, protected from light and heat until your carrier collects it.

Quality certifications

Verified, every harvest

Extra virgin grade

Lab-tested for acidity, peroxide value and sensory profile.

Organic practices

Groves managed with organic-compliant methods.

Import documents

Documentation available to support CFIA (Canada) and FDA (USA) import requirements.

TODO: replace with your actual certificates and lab references.