Fun fact: Tunisia is in the top 5 largest olive oil producing counties in the world next to Spain, Greece, Italy and Turkey! Today we visited les Moulins Mahjoub an olive oil press run by the Tunisian Mahjoub family in their olive grove. When we arrived at the processing plant we were all surprised at how incredibly manual the entire process of producing extra virgin olive oil was and few of us had any idea of the scale of the operation. Les Moulins Mahjoub is an extremely unique producer as it combines local and timeless craftmanship and the modernity of production standards to create an extremely high quality and high-end product that I must say tasted phenomenal! The olive oil is sold both domestically and across counties in the Middle East, Europe and in the US – we were all surprised and excited to hear that they distribute at a few of our local NYC spots – Dean & Deluca, Whole Foods and have a special relationship with Le Pain Quotidien. We got to tour the processing plant, the olive fields, as well as the packaging plant and then enjoy an amazing lunch made with all the ingredients fresh from the farm. The tour started with the processing plan where we saw the olives being crushed, sorted, and squeezed into baskets to press the olive oil out. After that we wondered out into the olive tree field where groups of 4-5 women were singing and climbing ladders to pick the olives off the trees and have them fall into a net where they were collected and then placed into baskets. We were extremely lucky this year as the weather was 20 degrees celsius and sunny and we were wearing t-shirts and shorts as Professor Jedidi said that in previous years it had been raining and they were unable to visit the fields. The women picking the olives were extremely warm and welcoming and we learned shortly after work on the farm all year even though the picking is only seasonal from October – January.
We were extremely surprised to hear that the majority of Tunisian olive oil is sent to Europe for anonymous blending and to be rebranded. Although last year marked a decline in olive oil production (https://www.oliveoiltimes.com/olive-oil-business/tunisian-olive-oil-production-55-percent/54746) the Mahjoub family seemed optimistic about 2018 production.
CBS students are now educated consumers of olive oil as we know that while many olive oil producers make “extra virgin olive oil” only a few actually don’t mix the oil with water, use manual presses and pick by hand which makes all the difference in taste!
Tonight, we are off to Professor Jedidi favorite dinner and drinks spot that we have been hearing about for the six weeks leading up to the trip! We are looking forward to a live band, Magon (the best Tunisian red wine) and of course an amazing meal after our olive oil filled day.
-Sarah Spear ‘18