A Legacy from the Heart of the Olive Tree

Our story begins on a land where olive cultivation dates back to the Carthaginian era, where our family’s roots have been deeply anchored in this soil for over a thousand years. Across generations, we have cared for ancient olive trees passed down as a living heritage. These timeless trees, shaped by nature and enriched by tradition, yield an oil unique in its character.

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The Collection

750 ml · 250 ml

Glass Bottles

Elegant dark glass bottles, each distinguished by its own colour identity — expressing a different harvest, grove, or intensity of flavor. Available in 750 ml and 250 ml.

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Tips & Notes

Everything Worth Knowing

Six short, specific things about extra virgin olive oil — how to read it, taste it, keep it, and use it well. Pick one.

Tips & Notes

Varieties and Packaging Colors

Every Qarthajanna label carries a color, and the color is never decorative. Purple marks our Chetoui, pressed in the highlands of northern Tunisia — a color chosen for strength and luxury. Yellow marks filtered Chemlali from the Tunisian Sahel, standing for clarity. Green marks unfiltered Chemlali, also from the Sahel, standing for nature and freshness.

Reading the color first tells you the variety and the filtration before you’ve even turned the bottle around.

Purple — Chetoui, from northern Tunisia’s highlands
Yellow — filtered Chemlali, from the Sahel
Green — unfiltered Chemlali, from the Sahel

Tips & Notes

Green vs. Yellow Oil, Filtered vs. Unfiltered

Green oil comes from unripe olives, picked early. It carries a stronger bitterness and pungency, is rich in polyphenols, and is best suited to raw consumption. Yellow oil comes from ripe olives — a balanced, pleasant taste suited to everyday eating and cooking.

Unfiltered oil still holds a trace of olive pulp and water droplets, giving it a fresher, fruitier character — available only early in the season. Filtered oil has been cleared of all sediment: clear, with a smoother, more stable taste, a longer shelf life, and better suited to cooking.

Green, early-picked — stronger, rich in polyphenols
Yellow, ripe — balanced, for daily use
Unfiltered — fresher, fruitier, early-season only
Filtered — clear, stable, longer shelf life

Tips & Notes

How to Preserve Quality for as Long as Possible

Light, heat, air, and odors are the main enemies of olive oil. Avoid exposing the oil to light or storing it in transparent bottles — opaque packaging helps preserve its quality. Keep it away from heat sources or warm environments; air exposure speeds up oxidation and alters both taste and aroma.

Keep the oil away from strong or persistent odors nearby, too. Poor storage conditions can cause it to turn lighter in color or develop reddish tones — both signs the oil has aged before its time.

Store away from light — opaque packaging, never clear glass
Keep away from heat sources and warm rooms
Air exposure accelerates oxidation
Keep away from strong, persistent odors

Tips & Notes

Frying

Olive oil is well suited to frying. It can be reused up to five times, as long as the temperature never exceeds 180°C — past that point the oil begins to break down and lose what makes it worth cooking with.

Suited to frying
Reusable up to 5 times
Keep temperature at or below 180°C

Tips & Notes

Soaking

Soaking figs, garlic, chili, rosemary, and other ingredients in the oil adds flavor and extra benefit — and helps preserve them for a long time.

Figs, garlic, chili, rosemary — all take well to infusion
Adds flavor and extra benefit
Preserves the ingredients for a long time

Tips & Notes

Your Guide to Choosing the Oil

Color is not an indicator of quality — it follows harvest time and variety, not merit. What matters is on the label: the olive variety, the country of origin, and whether it’s marked "extra virgin" with its acidity level clearly stated, with no mention of a blend or refined oil.

Look for the "cold-pressed" indication and the harvest season, which can differ from the bottling date — traceability is what lets you follow the product back to where it came from. Opaque packaging helps preserve the oil’s value and benefits. With experience, tasting and smelling become the best ways to know an oil’s authenticity.

Color is not a quality indicator
Check: variety, origin, "extra virgin" + acidity
Check: "cold-pressed" and harvest season
Opaque packaging + traceability