The process to transform olive into oil is done as follows : crushing of the fruits, pressing of the obtained paste, decantation of water obtention of famous nectar. "The return to the nature " The search for the authentic supports a product as rich and as tasty as the olive or its oil, fruit of the ancestral gestures. Product running, wonder product, olive oil is the most appreciated from oils.
In kitchen it is used for the hot dishes as well as for the cold dishes. In Tunisia, it accompanies a simple end by bread to soften the slices of bread with harissa. it raises the seasoning of all salads and scents fish as well as the traditional dishes.