Olive Varieties

At ELIXERRA, variety is more than a name. It is the beginning of the character of the oil.

Chemlali

The warmth of the South

The signature variety of Tunisia’s Centre and South, Chemlali is exceptionally well adapted to warm, arid and semi-arid conditions and represents a major share of the country’s olive production.

Its oils can reveal almond, fresh grass and ripe-fruit notes, with a softer sensory character as the fruit advances in maturity. It is the backbone of our Smooth reference.

Terroir	Centre and south (Sahel, Sfax, Kairouan)
Fruit	Small, high yield of oil relative to size
Profile	Delicate — almond, ripe fruit, low bitterness
Strength	Exceptional drought tolerance

Chetoui

The green character of the North

Grown predominantly across northern Tunisia, Chetoui is known for producing oils with a more pronounced green character. Its sensory profile can feature green almond, fresh grass, bitterness and pungency, particularly when harvested earlier.

Research has also associated Chetoui oils with relatively high phenolic content and strong sensory intensity. The basis of Signature.

Terroir	North (Béja, Bizerte, Tunis hinterland)
Fruit	Larger, later ripening
Profile	Signature — artichoke, green almond, high pungency
Strength	High polyphenols, good oxidative stability

Oueslati

The elegance of the highlands

Associated particularly with Oueslatia, Siliana and the central regions, Oueslati is one of Tunisia’s distinctive secondary varieties. The International Olive Council describes it as an emblematic variety of central Tunisia, with high oil content and an early ripening profile.

Its oils are often described as balanced and fruity, with fresh-almond characteristics and moderate bitterness

Terroir	Central highlands (Kairouan, Siliana)
Profile	Balanced — aromatic, moderate bitterness
Role	Frequently a blending component for balance