Huile d'olive extra vierge pour un mois de consommation quotidienne

BYZANTA stands for 100% single-variety extra virgin olive oil from Tunisia.

We use only Chemlali olives, known for their naturally mild and balanced flavor.

The olives are hand-harvested and cold-extracted to preserve freshness and nutrients.

Every batch is independently laboratory tested according to EU Regulation 2022/2104 to ensure purity and low acidity.

No blends. No mass production.

Just one variety, one origin, full traceability.

Our Chemlali olives grow in family-owned groves near Sfax (ancient Syphax), Tunisia, one of the country’s most important olive-growing regions.

The dry, mineral-rich soil and Mediterranean climate give the olives their smooth, slightly fruity profile with very low bitterness.

Harvest season runs from October to January, and the olives are processed immediately after picking to maintain quality and freshness.

Yes.

Each production batch is independently tested for:

• acidity level
• peroxide value
• freshness indicators
• sensory quality

Our olive oil meets strict extra virgin standards and typically achieves an acidity of around 0.18%.

Because quality should be measurable.

Absolutely.

Thanks to ist natural stability and balanced flavor, BYZANTA is ideal for:

Frying and sautéing

Baking and grilling

Salads and finishing dishes

One oil. Everyday use.

The term “extra virgin olive oil” is legally defined and represents the highest quality grade of olive oil.

For an olive oil to qualify as extra virgin:

It must be mechanically extracted at temperatures below 27°C (cold extraction) to protect nutrients and flavor.

It must be free from sensory defects – clean, fresh, and fruity in taste.

It must have an acidity level below 0.8%.

BYZANTA olive oil typically reaches a naturally low acidity of around 0.18%, depending on harvest timing and seasonal conditions.

Every batch is independently laboratory tested according to EU Regulation 2022/2104.

Quality isn’t claimed. It’s measured.

There are two traditional ways to separate oil from olive paste:

Pressing (traditional mechanical pressing)

Centrifugation (modern cold extraction)

Both methods must remain below 27°C to qualify as extra virgin.

BYZANTA uses modern cold extraction via decanter centrifuge, which is considered the most gentle and hygienic method. It preserves aroma, antioxidants, and natural freshness.

After extraction, the oil is stored in temperature-controlled stainless steel tanks to protect it from light and oxidation.

Technology serving tradition.