Choosing the Right Olive Oil for Maximum Benefits

Be it for roasted veggies, grilled chicken, salad dressing, sprinkling over crostini, olive oil has long transcended the Tunisian borders and made its mark as a global cooking component. Thus, apart from being a baller ingredient which elevates any and all food, extra virgin olive oil is full of heart-healthy monounsaturated fats, making it one of the finest things for a healthy diet.

extra virgin olive oil

Beware of bargain olive oils

As producers would try to get their product off the shelves, companies often commit fraud to meet the price and the demand ratio. So, while you are in the supermarket, you might see various labels like ‘product of Italy’, packed in USA, and contains oil from Morocco (read as any random country). But the mill-crushed fruits are way different in quality than what the organic products are. When talking about extra virgin olive oil, the acidity should be below 0.8 and the taste should have distinct shades of fruitiness, bitterness and pungency.

healthy foods

Lesser-known health benefits of olive oil

If you are wondering where the polyphenol compounds come from in olive oil, it’s because they are made from a plant. Polyphenols are antioxidants, one of the 30 compounds that are found in olive oil. But if you are buying low-quality, mass-produced oil, it is not going to have a lot of these polyphenol compounds, losing out on a major benefit.  

Choosing the right bottle for extra virgin olive oil is always tricky. Given the various notes, flavors and colors, olive oil is a versatile ingredient.

Taking notes from expert chefs, you can only appreciate the flavor in the best form if you consider olive oil as a fruit juice. Also, similar to craft beers and dark chocolate, olive oil has notes of bitterness. The intense peppery sensation occurs because of oleocanthal, a compound that offers both antioxidant and anti-inflammatory properties.

Extra virgin Olive Oil

Similar to any other fruit extracts, olive oil is also the fresher the better. It is the best when consumed in the first two years. An older bottle probably wouldn’t harm you but slowly degrades from its flavor and health benefits.

Find the oil which is stored in dark and cool place to be sure they are not photo oxidized and has not become rancid.

To taste the authentic Tunisian food cooked in homemade olive oil, contact Fafani foods. They preserve the authentic taste of the Mediterrannean diet using the purest ingredients available. Dial 844-232-1411 or visit to find out more.


Tunisian Food – Interesting Facts and Figures

Tunisia is a traveler’s paradise. A historic crossroads of several civilizations and influences – including Berber, Spanish, and French – Tunisia is a treasure trove of mementoes, photography and extremely delectable cuisines. Concentrating mainly on the Tunisian cuisine, it is startling how the foods stand out with their distinct taste.

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Enlisted below are some of the interesting facts about the local food of Tunisia.

  • Tunisia is Mediterranean, but the cuisine certainly isn’t

Tunisia has a thing for olive oil and sugar. However, with a soaring high rate of heart disease reported in the country, they don’t adhere to the almond and yogurt-laced Mediterranean diet. The basic and staple inclusion of a Tunisian meal is bread with additional carbohydrates like macaroni with potatoes, couscous, deep-fried potatoes and peppers mashed into a paste called kefteji, sandwiches stuffed with French fries and many more ruling the dining table.

  • Heard Harissa? We said Tunisia!!

Tunisia is synonymous with Harissa, which they claim to be way better than its much popular counterpart ketchup. Harissa is a fiery chilli paste which is prepared from red and Serrano peppers, mixed with garlic, coriander, and caraway.

  • Serving Harissa is an art

It is not surprising if you find every meal is served accompanied with a small portion of Harissa. You will find Harissa slathered on your sandwich bread, and you will find it served with anything and everything that you are offered to eat in Tunisia.

Tunisian cuisine_fafani foods

  • Tunisia is for the love of tuna and eggs

Meet tuna fish and eggs – the two diamonds on Tunisia’s culinary crown. It is a must to try both in the same fervor as the Tunisians do.  The best way to savor the combination is with the plat Tunisian – a shallow bowl of grilled vegetable salad, preserved lemons, harissa, chopped cucumbers, and is topped with a poached egg and finished with tuna fish. Another delicacy bringing on the best of tuna and eggs both is called brick a l’oeuf, quite similar to a dumpling. A thin sheet of dough is filled with parsley, tuna fish, potatoes and a raw egg before being deep fried to crispy perfection and served with lemon.

Tunisian Cuisine

While there are several staple foods of Tunisia which are mentioned above, a must add fact is that olive oil is added essentially in all Tunisian cuisine. Fafani Foods is the place where you would find not only organic extra virgin olive oil, but you would also find Harissa and Mashwiya along with some of the classic recipes. Visit them on or call at 844-232-1411 to order your requirements.

How to Make Your Harissa Even Better?

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While making delightful Mediterranean dishes, especially Tunisian cuisine, olive oil plays an important role. When mixed with spicy and aromatic ingredients, a good quality olive oil can make your Tunisian Salad or Harissa even better. Fafani Foods, a trusted name in making quality organic olive oils, can help you in creating the best Mediterranean dishes with purest of ingredients. If you are looking for organic oils, or other cooking essentials for Mediterranean cooking, then approach them. Visit or call 844-232-1411.

What’s Unique About Tunisian Cuisine?

Tunisia is a Mediterranean country tucked between Algeria and Libya which juts out into the sea around 100 miles from Italy. Thanks to its geographic location, it had been a colony for successive waves of Phoenicians, Romans, Vandals, Arabs, Spaniards, Turks and the French – all of these countries contributing to the diverse and savory Tunisian cuisine.


Find below some of the facts about the famous cuisine of Tunisia:

  • The famous couscous is what makes Tunisia popular and unique in the world food map. Couscous is a staple in Tunisian meals and is considered the country’s most famous meal. The best couscous is served in private homes on Sunday.

  • A particular Tunisian spice mix, known is tabil, is used in many dishes. Tabil is made of garlic, cayenne or red pepper, coriander and caraway seeds.
  • Harissa is a very common Tunisian appetizer, and will often be found as a part of every meal. The dish is made of garlic, cumin, olive oil and dried chilli peppers.
  • A popular appetizer, brik is a fried triangle pastry filled with olive oil, parley, egg and tuna and often served with lemon to be squeezed on top.

  • Fruit is heavily consumed in Tunisia as a dessert but there are a variety of honey, nut and pastry sweets that are also considered Tunisian traditional deserts.

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Tunisian Cuisines You Should Not Miss

When in Tunisia, Do Try These Five Dishes

Eating in Tunisia can seem like a strange and exotic experience where majority of the dishes are spicy. Majority of the cuisines are cooked in olive oil as Tunisia is the fourth-largest producer of olive oil in the world. If you are eager to learn more about Tunisian cuisine, visit or call at 844-232-1411 for details.

The Favourites of Tunisian Cuisine

Tunisia is a wonderland for all those who love to discover various global cuisines. With the perfect amalgamation of Arabic cooking and French cuisine, you are in for a treat in Tunisia if you love tasty foods.


Harissa is the most common Tunisian appetizer which often finds its presence as a part of every meal. Made of olive oil, cumin, garlic and dried chilli peppers, Harissa is placed as a complimentary selection in all restaurants along with the other starters such as olives and breads. It’s interesting to note that most restaurants and families have their individual recipe but one of the most common variations involves sprinkling tuna on top of it.

Tunisian cuisine_fafani foods

Speaking of appetizers, michouia is another popular choice for the Tunisian cuisine connoisseur which is more of a mix of cooked vegetables with olives, tuna, boiled eggs, and other embellishments. Salade Tunisienne and chorba (which is a peppery soup) definitely needs special mention as Tunisian appetizers. In its rawest form, the Tunisian salad is quite basic with the main aim is to emphasize on the freshness through its natural ingredients.


If one has to name a single Tunisian cuisine, it is Brik and as the tradition goes, it is a must-have during the second course of Ramadan.

Because of ease of cooking, it has become a popular appetizer. In fact, there’s rarely any bad brik so to speak. It is based on malsouqa, the pastry shell and is hand-made into a thin and circular appetizer. The pastry shell can be filled up either with egg, tuna or parsley, Ingredients such as cheese and capers are also used sometimes to add to the difference of the taste.

Importance of olive oil in the Mediterranean diet

Oleiculture (the word used to describe the production, processing, and marketing of olives) is the main agricultural activity of Tunisia. The country has more than 1 million workers involved in the production of the fruit. Astonishingly, about 80% of the olive oils naturally produced and the majority of Tunisian olive oil farmers do not use pesticides or fertilizers in the cultivation. The Tunisian olives are rich in carotene, lecithin, and polyphenols along with being a rich source of vitamins A and D.

Taste the National Dish

Couscous is Tunisia’s national dish which is essentially semolina granules. As the folks say, this dish dates back to the ancient Berbers, and that couscous is a grain which can be served in 300 different ways. The grains are steamed over and typically served with a stew of with veal, lamb or fish and not to forget the very own harissa which is served along the plate.

Tunisian cuisine

Some commonly served Tunisian cuisines are:

  • Khobz Mella: often served as the ‘must try before you die’ dish, speaks galleons about the popularity of the food. Cooking Khobz Mella is very difficult which is why if you are in Tunisia, do not forget to taste it from the expert chefs.
  • Lamb a la gargoulette: made from lamb, this dish is made in a sizzling pot and follows a old age recipe which is available only in Tunisia.
  • Kefta: it is a fried meaty dish made from minced lamb or meat and mixed with various spices and chopped onions. It is usually served with carrot salad and tomato sauce.
  • Tajine: it has lamb as the main ingredient, and it is a casserole and resembles Italian frittata to a large extent.

When in Tunisia, Do Try These Five Dishes 🍔 🍳

Generally speaking, food is something that allures a tourist the most in a particular new country. Tunisian cuisine is no different on that note. Travelers often find it a reason to come back to Tunisia for the exotic traditional cuisines the country serves, apart from its history, culture and exotic temperatures. Like all countries in the Mediterranean basin, Tunisia offers a “sun cuisine,” based mainly on olive oil, spices, tomatoes, seafood and meat, especially lamb.

tunisian cuisine

Tunisian cuisine has a huge variety, though we are enlisting 5 of them:

 Brik or Breek

One of the most renowned Tunisian dishes, Brik is prepared in a handmade pastry shell with fillings of eggs, parsley and tuna. There are cheese and caper varieties as well. Once the filling is put, the pastry is folded into a triangle, fried to golden perfection in grapeseed oil and garnished with lemon juice.

 Tunisian Couscous

Couscous is the centerpiece of traditional Tunisian cuisine. This staple food, which is derived from semolina, is popular across Northern African and is present on nearly every dinner table in Tunisia. In coastal regions, cooks prefer to serve it with fish, while interior regions opt for lamb, seafood and dried fruit.

Tunisian cuisine

 Tunisian Salad

This is a basic salad in its rawest form possible, where egg and tuna are teamed with chopped tomato, onion and cucumber. Beans, carrots and olives are also added to give an extra dimension to it. This dish emphasizes on freshness through the ingredients and the garnishing part which is done by adding olive oil and lemon added on top.

 Lamb a la Gargoulette

As the name suggests, the main ingredient of the dish is lamb. The most interesting point of this dish is the cooking process that is subject to a medieval manual which is available exclusively in Tunisia. It ultimately presents a concoction that goes inside the dish, made of lamp stewed with peppers, paprika and tomatoes, is totally divine.

 Khobz Mella

This is a dish that “should be tried before you die” and no, we are not overrating it. It is exclusive in its way of preparation that is done by very few people. A flat loaf is place on an open fire in contact with hot sand and embers which is cooked till the crust is crunchy.

If you are interested in more traditional Tunisian cuisine, check out the recipes at Fafani Foods where all the dishes are locally sustained and cooked with old world style. Contact or call at 844-232-1411 for details.

4 Myths You Don’t Know about Olive Oil

It would be the dream of any foodie to dunking the bread in the oily elixir and dripping it enthusiastically on everything that is remotely edible and Tuscany, there are a lot of things you might not know correctly.

If you want to get the myths busted about olive oil, here are some of the points to know:

Virgin olive oil and extra virgin olive oil are nearly similar to quality

Being an industrial product, there is hardly much noticeable difference in Virgin,” “pure,”, “light”, “fine” or whatever is the adjective they merely add to any further quality of the virgin oil.

extra virgin olive oil

  • Look for first cold pressing

Often the Tunisian olive cultivation follows the old world laborious procedure of oil manufacture. So if you are looking for the perfect olive oil taste, first cold pressing label is what you should look for on the bottles. The first olive pressing did produce the best however, in the modern methodology; there is no second pressing and often no hot pressing of extra virgin olive oil.

  • High heat cooking

This is a very common note and almost everyone knows it is not possible to cook in high heat with organic olive oil. This is because it has high polyphenolic content and it makes the extra-virgin oil very stable. For deep frying, 50 or 60F degrees above the ideal temperature works well with olive oil.


  • Color

Unlike what is said, it is there is no perfect shade of the olive oil and it can come in many hues.

  • Follow the ‘Best-by’ dates

When it comes to olive oil, fresh is the best. The harvest date determines the freshness of a product so if you are following a best-by date, try not to surpass it beyond 18 months after bottling.

Bringing three generations of family recipes, the Fafani Family is your one-stop option if you are looking for authentic Tunisian food. Fafani foods have been crafting olives to the purest oil form since the last two decades.

For More Details, Contact At

Fafani Foods
A Division of Gateway Global LLC
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382 NE 191st St # 44113 Miami, FL 33179-3899
Ph: 844-232-1411