Frequently Asked Questions about CARTAEA Olive Oil

CARTAEA is a premium Mediterranean olive oil house with Tunisian roots. Each expression is presented with restraint and precision, focusing on origin, season, storage, and sensory profile rather than exaggerated claims.

CARTAEA draws its origin language from Tunisia, around Thuburbo Majus, in a Mediterranean landscape of stone, clay, and light.

Cold pressing or cold extraction generally refers to mechanical extraction at controlled low temperature. For CARTAEA, exact extraction method, temperature, and timing should be supported by mill documentation before being used as batch-specific claims.

To preserve its qualities, store CARTAEA olive oil away from light, heat, and air. A cool, dark place is ideal. Always close the bottle carefully after use to maintain freshness over time.

You can reach us through the contact form available on this website. Each request is read with care, and we aim to respond thoughtfully and within a reasonable timeframe.

The four CARTAEA expressions are presented around distinct sensory profiles. Signature is balanced and versatile, Delicate is softer, Intense is more assertive, and Organic reveals a gentler, more approachable expression.

Chetoui is an olive variety associated with northern Tunisia. It can yield extra virgin olive oil with green, bitter, and peppery notes when fruit quality, extraction, and storage are handled well. Any claim that CARTAEA uses exclusively Chetoui, is hand-harvested, or reaches a specific acidity needs batch proof.

Extra virgin olive oil is the highest category of olive oil, as defined by the European Union and the International Olive Council. It must have free acidity below 0.8% and no organoleptic defects, obtained only by mechanical extraction without chemical solvents. Exact CARTAEA acidity values should be used only with a current lab report.

Organic names a gentle CARTAEA expression made for raw uses, vegetables, white fish, and delicate finishing.

Polyphenols are compounds naturally present in olives and studied in extra virgin olive oil. Their levels vary by variety, harvest timing, extraction, storage, and batch. CARTAEA should not claim a high polyphenol level unless a current lab analysis is available.

CARTAEA olive oil is positioned for finishing, raw use, and gentle cooking. It works with salads, carpaccios, pasta, grilled vegetables, and aged cheeses. For cooked preparations, moderate heat helps preserve aroma.

Tunisia has cultivated olive trees for over 3,000 years, with Carthaginian and Roman heritage deeply linked to olive growing. Today, Tunisia regularly ranks among the world's major olive oil producers and exporters. It is recognized for endemic varieties like Chetoui, which can yield fine extra virgin olive oils rich in phenolic compounds. Its mineral soils, Mediterranean climate, and thermal variations give Tunisian oils a distinctive aromatic profile.

Thuburbo Majus is a historic Roman site in Tunisia, in the Zaghouan region. The name is central to CARTAEA's origin language. Stronger claims about exact groves, soils, microclimate, or cultivation should be supported by producer and origin documents.

CARTAEA welcomes professional inquiries from restaurants, fine food retailers, importers, and distributors seeking premium olive oil. For professional orders, partnerships, or import inquiries, please contact us through the form on this website.