THE TUNISIAN OLIVE OIL AT THE NEW YORK TIMES PAGES

In its issue of Wednesday, September 14, 2016, the 'New York Times' (NYT) refers to the growing strength of the production quality of Tunisian olive oil industry. Florence Fabricant, a contributor to the section of US daily food recalls in an article on the Tunisian oil extra virgin olive under the title "An Olive Oil Revolution in Tunisia" (A revolution of olive oil Tunisia), Tunisia had a very noticeable presence at the last edition of the Fancy Food Show in New York (from 26 to 28 June 2016). And noted, also, that for this international fair, which saw the participation of nearly 2,700 exhibitors from more than fifty countries, Tunisia has been focused on promoting her extra olive oil -vierge - since over half of Tunisian exhibitors represented the industry "that exists in this country since Roman times," says the journalist of '' NYT ''. "This business continues Florence Fabricant, experienced in recent times, a significant change: olive cultivation in Tunisia has risen to the upper tier of an industry that runs a high-end product on the European market and American."

The reporter also states: "Although the Tunisian extra-virgin olive oil continues to be exported in bulk in Europe, for 'various anonymous mingling' with other oils, it seems that the international rules of olive production and standards of labeling and certification of olive oil extra virgin, reversed this trend. Thus, 100% of olive oil put into Tunisian labeled bottle is actually produced in Tunisia. "