Olive oil glossary

Every technical term of olive oil and bulk export, defined simply.

Quality & analyses 23

Cold extraction: A mechanical oil separation process carried out at controlled temperature (usually ≤27 °C) to preserve aromas and polyphenols. A regulated mention, a mark of quality on an extra virgin. · See also : Première pression, Polyphénols, Vierge extra
DAG (diacylglycerols): The diacylglycerol ratio measuring the freshness of an olive oil. Under voluntary standards (Australia, California), a fresh oil shows a level ≥35%. It declines with hydrolysis and ageing. · See also : PPP, Acidité libre, DLUO
Ethyl esters (FAEE): Compounds arising from the fermentation of olives, indicating fruit quality at milling. Extra virgin threshold ≤35 mg/kg. Low values reflect healthy, freshly pressed olives. · See also : Acidité libre, Extraction à froid, COA
Extra virgin (EVOO): The premium category of olive oil: acidity ≤0.80%, peroxide ≤20, positive fruitiness and no sensory defect. Obtained by mechanical processes only. It is the top-of-range benchmark. · See also : Vierge, Acidité libre, Extraction à froid
First pressing: A mention indicating that the oil comes from the first mechanical pressing of the olives, without a second treatment. Now largely symbolic with continuous systems, it remains a quality benchmark for the buyer. · See also : Extraction à froid, Vierge extra
Fraud (blended oil): Adulteration consisting in blending a virgin olive oil with refined, pomace or other oils. Detected by the COA (stigmastadienes, waxes, ΔK) and the sensory panel. · See also : Stigmastadiènes, Cires, Panel sensoriel COI
Free acidity: Free fatty acid content expressed as a percentage of oleic acid. An indicator of fruit degradation. It must remain ≤0.80% for an extra virgin olive oil. · See also : Vierge extra, Indice de peroxyde, COA
Hydroxytyrosol: The major polyphenol of olive oil, with strong antioxidant power. Together with its derivatives, it must reach 250 mg/kg to justify the European health claim on the protection of blood lipids. · See also : Polyphénols, EFSA
IOC sensory panel: A jury of approved tasters that assesses the fruitiness and defects of an olive oil according to the IOC method. Its verdict is essential to officially classify an oil into a commercial category. · See also : Médiane des défauts, Médiane du fruité, COI
K232: Ultraviolet absorbance at 232 nm, revealing primary oxidation. For an extra virgin, the value must remain ≤2.50. Required by the EU, optional in the IOC trade standard. · See also : K270, ΔK, Indice de peroxyde
K270: UV absorbance at 270 nm signalling secondary oxidation and the possible presence of refined oil. Extra virgin threshold ≤0.22. A high value betrays an aged or adulterated oil. · See also : K232, ΔK, Stigmastadiènes
Lampante: A virgin olive oil of lower quality (acidity >2.0% or marked defects). Not marketable as is in the EU: it must be refined before any human consumption. · See also : Vierge, Raffinée, Grignon
Median of defects (Md): The score assigned by an approved sensory panel to the perceived defects (rancid, musty, fusty, winey). It must be zero for an extra virgin and ≤3.5 for a virgin according to the IOC standard. · See also : Médiane du fruité, Panel sensoriel, Lampante
Median of fruitiness (Mf): The intensity of fruitiness measured by the IOC sensory panel. It must be greater than zero for an oil to be classified as virgin or extra virgin. Zero fruitiness closes access to these categories. · See also : Médiane des défauts, Panel sensoriel, Vierge extra
Peroxide value: Measure of the primary oxidation of the oil, in milliequivalents of oxygen per kilogram (mEq O₂/kg). A freshness marker: threshold ≤20 for virgin and extra virgin oils. · See also : Acidité libre, K270, COA
Polyphenols: The natural antioxidant compounds of olive oil, linked to bitterness, pungency and preservation. A high level (≥250 mg/kg of hydroxytyrosol) opens up the EFSA health claim. Chetoui is rich in them. · See also : Hydroxytyrosol, EFSA, Chetoui
Pomace: The solid residue of extraction (skins, pulp, stones) from which pomace oil is drawn by solvent, refined before use. Its presence in a virgin oil is a fraud detected via the waxes. · See also : Lampante, Raffinée, Cires
PPP (pyropheophytins): Pyropheophytins, markers of ageing and heat exposure. Under voluntary freshness standards, they must remain ≤17%. A high level signals an old or heated oil. · See also : DAG, DLUO, Indice de peroxyde
Refined: Olive oil industrially treated (neutralisation, bleaching, deodorisation) to make it consumable from lampante or pomace oil. It loses aromas and polyphenols and is not virgin. · See also : Lampante, Grignon, Stigmastadiènes
Stigmastadienes: Hydrocarbons that trace the presence of refined oil in a virgin oil. Purity threshold ≤0.05 mg/kg. Any higher value betrays a fraudulent blend with deodorised oil. · See also : ΔK, Cires, Fraude
Virgin: The olive oil category tolerating an acidity ≤2.0%, a peroxide ≤20 and slight sensory defects (Md ≤3.5). Marketable, it sits just below extra virgin. · See also : Vierge extra, Lampante, Acidité libre
Waxes: Waxy esters whose content (C42+C44+C46) allows the presence of pomace oil to be detected. Usual threshold ≤150 mg/kg for a virgin oil. Beyond that, a blend with pomace oil is suspected. · See also : Grignon, Stigmastadiènes, Fraude
ΔK (Delta-K): Calculated difference between neighbouring UV absorbances, a marker of added refined oil. For an extra virgin, the ΔK must remain ≤0.01. An anomaly reveals a blend or fraud. · See also : K232, K270, Stigmastadiènes

Certifications normes 22

AOC / PDO: Controlled designation of origin (national) and protected (EU) guaranteeing that an oil comes from a delimited area with specific know-how. Official signs that enhance origin and terroir. · See also : IGP, Terroir
BRCGS: A British food safety standard (Global Standard) expected by British and international chains. Like IFS, it conditions access to private label and to retail chains. · See also : IFS Food, MDD, Marque blanche
CCPB: An organic and food quality certification body operating in Tunisia. An alternative to Ecocert for the audit and issuance of the organic certification applicable to olive oil export. · See also : Ecocert, Bio (UE 2018/848)
Codex Alimentarius: A collection of international food standards from the FAO/WHO, including the STAN 33-1981 standard on olive oils. Serves as a reference in many countries for quality thresholds and labelling. · See also : COI, Norme COI/T.15/NC
Ecocert: An organic farming certification body present in Tunisia (Sfax). It audits and issues EU organic certification, opening access to the European market for Tunisian organic olive oil. · See also : Bio (UE 2018/848), USDA NOP, CCPB
EFSA: The European Food Safety Authority. It underpins the health claim (regulation 432/2012) authorising the promotion of olive oil polyphenols from 250 mg/kg of hydroxytyrosol and its derivatives. · See also : Polyphénols, Hydroxytyrosol
EU Regulation 2022/2104: The European regulation governing the marketing standards for olive oil in the EU (designations, categories, labelling). It updates the framework applicable to oils sold on the European market. · See also : Règlement UE 2568/91, Étiquetage réglementaire
EU Regulation 2568/91: The European regulation setting the characteristics of olive oils and their analysis methods. The historical basis of quality control in the EU, supplemented and updated by later regulations. · See also : Règlement UE 2022/2104, Norme COI/T.15/NC
FDA: The US Food and Drug Administration. Any plant exporting to the United States must register with it (free) and designate a US agent; to this are added the FSVP and the prior notice before each shipment. · See also : FSMA, FSVP, USDA NOP
FSMA: The Food Safety Modernization Act: US food safety law focused on prevention. It imposes on importers obligations to verify foreign suppliers, including the FSVP. · See also : FDA, FSVP
FSVP: The Foreign Supplier Verification Program: a US program requiring the importer to verify that their foreign supplier complies with FDA standards. A prerequisite for legally importing olive oil into the United States. · See also : FDA, FSMA
GLOBALG.A.P: An international standard of good agricultural practices covering the upstream stage (orchard, harvest). Often required by retailers, it attests to the health and environmental control of olive production. · See also : Bio (UE 2018/848), ISO 22000, IFS Food
HACCP: The hazard analysis and critical control point method, the foundation of food safety. It identifies and controls the risks of the olive process and underpins the ISO 22000, IFS and BRCGS certifications. · See also : ISO 22000, IFS Food, BRCGS
Halal: A certification of compliance with Muslim dietary rules. Not mandatory for a 100% vegetable olive oil; it should be claimed only if the label voluntarily appears on the packaging. · See also : Kosher, GAFTA, Étiquetage réglementaire
IFS Food: A food safety and quality standard required by European retail chains. Almost mandatory for private label, its audit usually costs €4,000 to 7,000. · See also : BRCGS, MDD, Marque blanche
IOC: International Olive Council, an intergovernmental body that sets the trade standard for olive oil, accredits laboratories and panels, and publishes global production and trade data. · See also : Norme COI/T.15/NC, Codex Alimentarius, Panel sensoriel COI
IOC/T.15/NC standard: The IOC trade standard (Rev. 20-21) that defines the olive oil categories and their quality and purity criteria. The international reference for classifying and marketing an oil. · See also : COI, Codex Alimentarius, Règlement UE 2568/91
ISO 22000: The international food safety management standard. It structures hazard control throughout the chain, from the fruit to the packaged oil, and reassures B2B buyers. · See also : HACCP, IFS Food, BRCGS
Kosher: A certification attesting compliance with Jewish dietary rules, issued by a rabbinical body. Optional for olive oil, it opens niche markets; its cost is high. · See also : Halal, Étiquetage réglementaire
Organic (EU 2018/848): The European certification of organic production: cultivation without synthetic pesticides or fertilisers, controlled by an approved body. It concerns the agricultural process, not a chemical test of the oil. · See also : Ecocert, USDA NOP, GLOBALG.A.P
PGI: Protected geographical indication: a European sign linking a product to a geographical area for at least one production stage. Less demanding than PDO, it enhances the oil's territorial roots. · See also : AOC / AOP, Terroir
USDA NOP: The National Organic Program of the US Department of Agriculture: the organic standard required to sell an organic olive oil in the United States. Distinct from EU organic, it involves a dedicated certification. · See also : Bio (UE 2018/848), Ecocert, FDA

Commerce incoterms 19

Air waybill: Air Waybill (AWB): a transport document for a shipment by air, reserved for small volumes or samples of olive oil. Unlike the B/L, it is not a negotiable title of ownership. · See also : Connaissement (B/L), Échantillon
Bill of lading (B/L): Bill of Lading: a sea transport document issued by the carrier, serving as a receipt for the goods, proof of the contract and title of ownership. Often required endorsed to release payment. · See also : Facture commerciale, Lettre de crédit, Transitaire
Certificate of origin: A document attesting the country of origin of the goods, required at customs clearance. The Arab certificate of origin opens the zero GAFTA duty; the EUR.1 opens the tariff preference toward the European Union. · See also : EUR.1, GAFTA, Facture commerciale
CFR: Cost and Freight: the seller pays the sea freight up to the arrival port, but the risk passes to the buyer at loading. Like CIF, but without the insurance borne by the seller. · See also : CIF, FOB, Incoterm
CIF: Cost, Insurance and Freight: the seller pays the freight and minimum insurance up to the arrival port, with the risk passing to the buyer at loading. It provides a port-delivered price convenient for the buyer. · See also : CFR, FOB, Incoterm
Commercial invoice: The final document required at customs clearance, detailing the goods, value, incoterm, origin and parties. A central piece of the export file, it must be consistent with the B/L and the packing list. · See also : Facture proforma, Connaissement (B/L), Packing list
DAP: Delivered At Place: the seller delivers the goods to an agreed place in the buyer's country, ready to be unloaded, excluding import clearance. An incoterm reserved for trusting relationships. · See also : DDP, CIF, Incoterm
DDP: Delivered Duty Paid: the seller delivers cleared and duty-paid at the buyer's premises, bearing all import costs and duties. The most committing incoterm, to be avoided with an unknown customer. · See also : DAP, EXW, Incoterm
EUR.1: A movement certificate attesting the preferential Tunisian origin on export to the EU. It allows you to benefit from the tariff treatment of the association agreement, notably within the duty-free quota. · See also : Certificat d'origine, Contingent tarifaire (TRQ), SICAD
EXW: Ex Works: the incoterm where the seller makes the goods available at their premises, with the buyer taking on all transport, risks and export clearance from that point. · See also : FOB, Incoterm, DDP
FOB: Free On Board: the incoterm where the seller delivers the goods loaded on board at the departure port (Radès or Sfax) and the buyer then bears freight, insurance and risks. The recommended standard for a first export. · See also : CIF, EXW, Incoterm
GAFTA: Greater Arab Free Trade Area: the Arab free trade zone. With an Arab certificate of origin, Tunisian olive oil circulates there at zero duty, versus 5% for non-member countries in the Gulf. · See also : Certificat d'origine, Halal
GSP: Generalised System of Preferences: a reduction or exemption of duties granted by a developed country to imports from developing countries, subject to conditions of origin and direct shipment. · See also : MFN / NPF, Certificat d'origine
HS 1509: The Harmonized System heading designating olive oil and its fractions. The 1509 code (with sub-headings by category) determines the customs tariff applicable in each importing country. · See also : MFN / NPF, Contingent tarifaire (TRQ)
Incoterm: An international trade rule (ICC Incoterms) defining which of the seller or the buyer bears the costs, risks and formalities at each stage of transport. A wrong choice can wipe out the margin. · See also : FOB, CIF, DDP
MFN: Most Favoured Nation duty: the standard customs tariff a country applies by default to its WTO partners, in the absence of a preferential agreement or quota. · See also : SPG, Contingent tarifaire (TRQ), HS / SH 1509
Packing list: A packing list detailing the contents, number of units, gross and net weight, and dimensions of each package. A mandatory document at customs clearance, it facilitates the physical inspection of the cargo. · See also : Facture commerciale, Connaissement (B/L)
Proforma invoice: A preliminary document describing the goods, the price, the incoterm and the terms, sent before the firm order. It serves as the basis for negotiation, for opening a letter of credit and for the deposit. · See also : Facture commerciale, Lettre de crédit, Incoterm
Tariff quota (TRQ): A volume of imports authorised at reduced or zero duty. The EU grants Tunisia a quota of about 56,700 tonnes/year at 0% (TRQ 09.4032), exhausted every year, to be requested early via SICAD. · See also : EUR.1, SICAD, MFN / NPF

Negociation 12

Co-packing: The outsourcing of olive oil packaging to a contractor who bottles and labels on behalf of a principal. An operational pillar of private label and OEM projects. · See also : OEM, Marque blanche / private label, MDD (marque de distributeur)
Deposit: A sum paid at the order (often 30%) that commits the buyer and secures the seller before mobilising a container. The balance is settled against documents or via a letter of credit. · See also : Lettre de crédit, COTUNACE, Plancher de prix
Floor price: The minimum price below which an exporter refuses to sell, calculated from their costs and target margin. Knowing it before negotiating avoids giving in too low under the buyer's pressure. · See also : Marge, Tolérance, Incoterm
Landed cost: The total cost of goods delivered to the buyer: price, freight, insurance, customs duties, VAT and destination fees. This is the real basis for comparison between origins, beyond the ex-works price alone. · See also : Incoterm, Contingent tarifaire (TRQ), MFN / NPF
Letter of credit (LC): A bank undertaking to pay the seller against the presentation of compliant documents. A confirmed LC adds the guarantee of a second bank: it is the safest instrument for a first export or a risky market. · See also : Acompte, COTUNACE, Connaissement (B/L)
Margin: The difference between the selling price and the cost price. An industry benchmark: bulk export historically yields little (~4% net), whereas the brand or packaged product aims for around 30%. · See also : Plancher de prix, Vrac, Conditionné
MOQ: Minimum Order Quantity: the minimum order volume accepted by the supplier. In bulk, it often corresponds to a flexitank, two IBCs or a container; it is higher for customised private label. · See also : Flexitank, Conteneur 20'/40', Marque blanche / private label
OEM: Original Equipment Manufacturer: in olive oil, refers to production on behalf of a principal who markets under their own brand. An operational synonym for private label. · See also : Marque blanche / private label, MDD (marque de distributeur), Co-packing
Private label (retailer brand): A product sold under a retailer's brand rather than the manufacturer's. Its listing almost always requires an IFS or BRCGS certification with the purchasing group. · See also : Marque blanche, IFS Food, OEM
Private label / white label: The supply of olive oil packaged under the customer's label and brand, rather than the producer's. The preferred route for distributors and emerging brands, framed by a confidentiality clause. · See also : MDD (marque de distributeur), OEM, MOQ
Sample: A representative draw from a batch sent to the buyer before ordering, with its certificate of analysis. It validates the quality and serves as a contractual reference in the event of a dispute when the container arrives. · See also : COA, Tolérance, Easy Export
Tolerance: The deviation allowed in the contract between the oil ordered and delivered: a margin on acidity, peroxide, weight or quantity (for example ±5%). It prevents disputes linked to the natural variations of the product. · See also : Plancher de prix, COA, Échantillon

Logistique 16

20'/40' container: The standard sea transport unit. A 20' holds about 22,000 litres of oil in a flexitank (close to 20 tonnes); the 40' doubles the usable volume. The basis for calculating fill and freight. · See also : Flexitank, FCL, Densité (0,913)
Demurrage: Penalties charged when the container remains immobilised beyond the free period granted at the port or at the customer's. The handling at Radès requires setting aside a provision. · See also : THC, Transitaire, Port de Radès
Density (0.913): The density of olive oil: about 0.913 kg per litre. A useful constant for converting €/litre prices into €/kg and estimating the net weight loaded in a container or a flexitank. · See also : Conteneur 20'/40', Flexitank
Drum: A metal drum of 200 to 216 litres for transporting olive oil, loaded at around forty units per 20' container. Suited to small batches and premium oils requiring good protection. · See also : IBC, Flexitank, Semi-vrac
FCL: Full Container Load: the shipment of a full container dedicated to a single shipper. The preferred mode for bulk or high-volume olive oil, it optimises the cost per tonne and limits handling. · See also : LCL, Conteneur 20'/40', Fret
Flexitank: A flexible bladder of about 22,000 litres fitted inside a 20' container to transport bulk olive oil. The cheapest solution per tonne for large volumes, single-use. · See also : IBC, Fût, Conteneur 20'/40'
Freight: The cost of transporting the goods, mainly by sea for olive oil. It varies greatly depending on the destination and the line; FOPRODEX subsidises part of it (50% by sea, excluding FR/IT/ES). · See also : Transitaire, FOPRODEX, Landed cost (coût rendu)
Freight forwarder: A provider who arranges the international transport and customs formalities on behalf of the shipper. It books the freight, prepares the documents and coordinates door-to-door or port-to-port delivery. · See also : Connaissement (B/L), Fret, THC
IBC: Intermediate Bulk Container: a reusable 1,000-litre tank, loaded at around twenty units per 20' container. Facilitates splitting and handling, at a cost per tonne higher than the flexitank. · See also : Flexitank, Fût, Semi-vrac
LCL: Less than Container Load: the consolidation of several shipments in a single shared container. Suited to small batches or start-up orders, it costs more per unit than a full container. · See also : FCL, Conteneur 20'/40', Transitaire
Phytosanitary certificate: An official document attesting the health compliance of a plant product for export, required by certain importing countries. It accompanies the olive oil export file according to the destination regulations. · See also : Certificat d'origine, Documents d'export
Port of Radès: The main commercial port of Tunisia, near Tunis, a major departure point for containerised olive oil exports. Its handling times condition the shipping calendar and the demurrage provisions. · See also : Port de Sfax, Surestaries, Transitaire
Port of Sfax: The port of southern Tunisia, at the heart of the olive-growing region (Chemlali). Used for olive oil export, it offers an alternative to Radès depending on the mill's location and the target destination. · See also : Port de Radès, Chemlali, Transitaire
Semi-bulk: An intermediate mode between full bulk and retail packaging: delivery in IBCs or drums intended for a bottler or processor who then repackages under their own brand. · See also : IBC, Fût, Vrac
Tank: A large-capacity container (iso-tank or tanker truck) for transporting bulk olive oil on certain routes. An alternative to the flexitank depending on the destination, the line and the volume to ship. · See also : Flexitank, Semi-vrac, Fret
THC: Terminal Handling Charges: port handling fees charged for loading or unloading a container at the terminal. To be included in the landed cost calculation depending on the chosen incoterm. · See also : Surestaries, Fret, Landed cost (coût rendu)

Institutions tunisie 12

API: The Agency for the Promotion of Industry and Innovation in Tunisia. It supports the creation and development of industrial companies, including olive oil packaging units intended for export. · See also : CEPEX, Agrément export
CEPEX: The Tunisian Export Promotion Centre. It supports exporters (trade fairs, pavilions, market information) and manages support schemes such as FOPRODEX for olive oil. · See also : FOPRODEX, Tasdir+, ONAGRI
COTUNACE: The Tunisian company for foreign trade insurance. It covers export non-payment risk (usual indemnification 80-90%) for a premium on the order of 0.1 to 0.6% of turnover. · See also : Lettre de crédit (LC), Acompte, Rapatriement des recettes
Easy Export: A Tunisian scheme (CEPEX and the Post Office) reducing the cost of export postal shipments by about 50%. Useful for sending olive oil samples to international prospects. · See also : Tasdir+, FOPRODEX, Échantillon
Export approval: The mandatory authorisation issued by the ONH to export olive oil from Tunisia, based on specifications. Without it, you can export only under a partner's approval, through a commission contract. · See also : ONH, SICAD, Rapatriement des recettes
FOPRODEX: The Tunisian Export Promotion Fund. It subsidises part of the freight (50% by sea excluding FR/IT/ES, 70% by air) and of trade fairs (35 to 80%) for olive oil, both packaged and bulk. · See also : CEPEX, Tasdir+, Fret
ONAGRI: The Tunisian National Observatory of Agriculture. It publishes data and analyses on production, prices and agricultural exports, including olive oil, useful for tracking the campaign and the market. · See also : ONH, CEPEX, Campagne oléicole
ONH: The National Oil Office: a Tunisian public body that regulates the sector and issues the mandatory export approval. It requires a quality analysis per batch before shipment of olive oil. · See also : Agrément export, ONAGRI, COA
Repatriation of proceeds: The Tunisian regulatory obligation to repatriate the currency from export sales within a set period. It governs the banking domiciliation and the payment tracking of each export transaction. · See also : COTUNACE, Lettre de crédit (LC), Agrément export
SICAD: The Tunisian system for managing export certificates to the EU within the duty-free tariff quota. Applications must be submitted early, as the quota is exhausted every year. · See also : Contingent tarifaire (TRQ), EUR.1, ONH
Tasdir+: A Tunisian export support program financing up to 50% of prospecting and marketing expenses, capped at $50,000, on the basis of an approved business plan. Complements FOPRODEX. · See also : FOPRODEX, CEPEX, Easy Export
TMM: The Money Market Rate, the reference policy rate in Tunisia. It determines the cost of credit, notably export credits often indexed to TMM + 2 to 4 points. · See also : COTUNACE, Rapatriement des recettes

Varietes terroir 13

Arbequina: A Spanish and New World variety yielding a mild, mildly bitter and fruity oil. Appreciated for its smooth taste, it lends itself to intensive cultivation and mass-market profiles. · See also : Picual, Koroneiki, Monovariétal
Blend: An oil combining several varieties to balance aromas, pungency and stability, or to smooth a consistent profile from one campaign to the next. A common practice in private label and for large volumes. · See also : Monovariétal, Chemlali, Chetoui
Chemlali: The dominant olive variety of southern Tunisia (Sfax region), representing most of the orchard. It yields a mild, fruity and fluid oil, suited to a mass-market profile and large volumes. · See also : Chetoui, Oueslati, Port de Sfax
Chetoui: An olive variety of northern Tunisia (Béja region). It produces a pungent, bitter oil, rich in polyphenols and with good preservation, often beyond the EFSA threshold of 250 mg/kg. · See also : Chemlali, Polyphénols, EFSA
Coratina: An Italian variety from Apulia (Bari region) producing a pungent and bitter oil, very rich in polyphenols. Emblematic of a more expensive Italy, which also bottles Tunisian oil. · See also : Picual, Koroneiki, Chetoui
Koroneiki: A Greek variety renowned for its fruity oil rich in polyphenols. Also grown in the New World, it serves as a premium benchmark in comparisons of origins and aromatic profiles. · See also : Picual, Coratina, Polyphénols
Olive campaign: The annual cycle of harvesting and milling olives, in Tunisia from October to December. It sets the pace of availability, freshness and prices; buying early guarantees access to the new vintage. · See also : Récolte, Vrac, Terroir
Oueslati: An olive variety of central Tunisia yielding a balanced and aromatic oil, regularly awarded in international competitions. It enriches the Tunisian varietal offering beyond Chemlali and Chetoui. · See also : Chemlali, Chetoui, Monovariétal
Picual: A flagship Spanish variety (Jaén region), very widespread worldwide. It yields a stable, bitter and robust oil, geared toward volume. A benchmark for comparison against Tunisian varieties. · See also : Koroneiki, Arbequina, Coratina
Sahli: A Tunisian olive variety grown notably in the coastal areas of the Sahel. Less common in export, it contributes to the diversity of blends and aromatic profiles of Tunisian oil. · See also : Chemlali, Zalmati, Assemblage
Single-variety: An olive oil made from a single variety (for example 100% Chetoui). It expresses a distinctive and traceable aromatic profile, an argument for differentiation and premium on niche markets. · See also : Assemblage, Chetoui, Terroir
Terroir: The set of soil, climate and know-how factors that shape the character of an oil. The Tunisian terroir, with its often thousand-year-old olive trees and its low-intensity cultivation, feeds the origin story. · See also : Monovariétal, AOC / AOP, Campagne oléicole
Zalmati: An olive variety of southern Tunisia (Zarzis/Medenine region). Suited to arid climates, it contributes to the olive production of the South and to the varietal palette of Tunisian oils. · See also : Chemlali, Sahli, Terroir

Marche 8

Best-before date: The best-before date: the period during which the oil retains its qualities. Some markets require a minimum residual shelf life on arrival. · See also : DAG, PPP, Conservation
Bulk: Olive oil sold unpackaged, in flexitank, IBC or drums, intended for bottling or processing. It represents most of Tunisian exports: volume and cash flow, but low margin. · See also : Conditionné, Flexitank, Semi-vrac
Buying culture: The way buyers in a country negotiate and decide: channels, pace, documentary requirements, relationship. Understanding it allows the exporter to adapt their offer and communication to each market. · See also : MFN / NPF, Étiquetage réglementaire, GAFTA
COA: Certificate of Analysis: an IOC-approved laboratory report detailing, per batch, acidity, peroxide, K232/K270, ΔK and sometimes polyphenols. A key document for selling and importing without dispute. · See also : Acidité libre, Panel sensoriel COI, ONH
Harvest: The picking of olives, in Tunisia from October to December, followed by rapid milling to preserve quality. The harvest timing influences the yield, the bitterness and the polyphenol content. · See also : Campagne oléicole, Extraction à froid, Polyphénols
NYIOOC: The New York International Olive Oil Competition, the leading global olive oil competition. Tunisian oils are regularly awarded there, a quality mark valuable for export. · See also : Vierge extra, Polyphénols, Terroir
Packaged: Olive oil sold in retail packaging (bottle, can, PET) ready for distribution. A higher-value-added segment than bulk, it carries the brand, the premium and a significantly higher margin. · See also : Vrac, Marque blanche / private label, Marge
Regulatory labelling: The set of mandatory mentions specific to each market (language, category, origin, dates, nutrition). A labelling error blocks goods at customs: the artwork must be adapted country by country before shipment. · See also : Culture d'achat, Halal, Règlement UE 2022/2104