Byrsa Golden Extra virgin olive oil is our pride. Our company sells two olive oil varieties. Both varieties come from the authentic Tunisian olive varieties, Chetwi and Chemlali.

Byrsa Golden  Chetwi is a strong intense taste olive oil which is ideal for dipping, dressing salads and giving a final chef like touch to your dishes.

Byrsa Golden Chemlali is tender sweet fruity oil that has less intense taste ideal for seasoning pasta, cooking sauces and flavoring both sweet and spicy recipes.

Hajri Mediterranean Flavors Export manages the entire olive oil production cycle: from growing up trees in organic areas to pressing and bottling olive oil.

The main process of producing extra virgin olive oil is based on Hajri family’s know-how, which has been carefully passed from ancestors to today’s generation. Around 20 per cent of the company’s olive oil is sourced from the owners’ olive orchards which are set in a well-known Berberian (Amazighan) village “Sidi Jdidi”. The rest of the products are collected from local small farmers, in all, count almost million olive trees.

All our ripe olives are picked by hand. The harvest starts in October and continues to mid February depending on the right maturity. All collected olives are carefully sorted, water washed and start being pressed on the same day of collection.

Oil extraction is always done by exclusively cold mechanical action with a strong consideration to the temperature control guidelines to obtain the cold pressed extra virgin olive oil with its authentic taste...

Our company has a capacity of producing about 500 tons of extra virgin olive oil and bottling more than 700 tons of olive oil per year. It also produces “light” olive oil used either for cooking or pickling/ preserving which is healthier alternative than other vegetable oils.

Thanks to the favorable locations of the olive groves set on peninsula hills, our products have many awards and international prizes for its genuine authentic mild taste full of fresh fruity flavors. Each olive tree is wisely planted to be exposed to the sun all over the year. That makes olives ripen from early October to the last days of February, during this period of time all our olives are manually harvested and carefully pressed the same day to preserve its freshness and guarantee our quality to give chefs’ highly recommended taste to your cuisines. Extra virgin olive oil is a source of many vitamins such as vitamin A and vitamin E plus the polyphenols, natural bioactive compounds with antioxidant properties. Polyphenols are very healthy because they combat oxidative stress.

Hydroxytyrosol and Oleocanthal are both abundant polyphenols which are present in olive oil.

Hydroxytyrosol and Oleocanthal have antioxidant, anti-inflammatory, cancer-fighting, neuroprotective, and antimicrobial properties.

One research suggests that olive oil’s beneficial fats support the central nervous system, helping nerves function properly and increasing levels of the mood-supporting neurotransmitter serotonin. Extra virgin olive oil supports a healthy gut microbiome and a healthy immune system.

Olive oil is very nutritious, and has unique special flavor, versatility, and head-to-toe health benefits. Thanks to its antioxidant levels and monounsaturated fatty acids, olive oil reduces risk of cardiovascular diseases and hypertension. This golden liquid is naturally high oleic. Olive oil is the main source of Oleic acid which has been found to lower LDL cholesterol, protect HDL “good cholesterol” and enable an improvement of the glycemia. Specialists study “Mediterranean diet” and find out that the regular use of olive oil in the kitchen satisfies quickly one’s hunger and leads to fewer total calories ingested at the mealtime.