Region: Mejerda Valley

This plump green olive variety, known for its meaty flesh, is native to Tunisia. To preserve the integrity of the fruit in the process of debittering, instead of crushing the olives, the Mahjoubs carefully open each olive with a slight incision by hand. Once they are cured for a minimum of nine months, the olives are bottled in brine…

Native to Tunisia, these tiny, dark violet colored olives are hand-picked, placed in a natural brine, and allowed to soak for nine months. The resulting olives have a firm flesh and light salt content. As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or artificial processes. This…

In Tunisia, this product is called M’hamsa, which translates into sun-dried wheat grains. Made from a North African semolina made from crushed durum wheat, M’hamsa is produced in the traditional Berber method. Production begins by mixing semolina with olive oil, water, and salt, which is then pushed through screens or a sieve to create small…

In Tunisia, this product is called M’hamsa, which translates into sun-dried wheat grains. Made from a North African semolina made from crushed durum wheat, M’hamsa is produced in the traditional Berber method. Production begins by mixing semolina with olive oil, water, and salt, which is then pushed through screens or a sieve to create small…

The Mahjoub family uses Chetoui olives grown in the Mejerda Valley of northern Tunisia. In contrast to current methods of mass-production, these olives are crushed in small batches using a pair of ancient granite millstones. Finally, the olive liquid is skimmed off the top by hand in a process called a la feuille. The finished…

The Mahjoub chutneys are prepared as a tribute to the sweet and salty flavors of Mediterranean cooking. The Sevilla orange variety is renowned for its sweet aroma, so much so that it is used to produce orange flower water. Orange and artichokes are a classic Tunisian pairing. As with all of the Mahjoub products, these…

The Mahjoub chutneys are prepared as a tribute to the sweet and salty flavors of Mediterranean cooking. Both lemons and figs are prominent in Tunisian cuisine, (each Tunisian family has one or two lemon trees in their garden and figs have an ancient and storied history in the region.) As with all of the Mahjoub…

As history suggests, figs thrive in the Mediterranean environment, and whole pieces of this fruit have been preserved through a delicate canning process. As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or artificial processes. This product is organic.

Long grown in Tunisia around the town of Tebourba, whole pieces of this fruit have been preserved through a delicate canning process. As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or artificial processes.

Rich in antioxidants, these wild mulberries from Tunisia are also a good source of magnesium, potassium, iron, calcium, vitamin C, and fiber. As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or artificial processes.