Oil Karthago is a fully exporting Tunisian company specializing in the packaging and bottling of olive oil with high-tech packaging lines to meet the demands of its customers around the world. We export olive oil packaged in glass, PET or metal cans. The capacities vary from 250 ml to 1 liter for glass bottles, from 1 to 5 liters for PET bottles and from 1 to 10 liters for metal cans. From initial evaluation to continuous improvement, we select the best olives and set ourselves the objective of developing productivity plans and improving the quality of our products to meet our customers’ requirements in terms of quality, costs and deadlines. In order to guarantee a better quality of olive oils, all production processes are regularly subject to quality controls carried out by experts and certified by external certification bodies. The diversity of the varieties of our olives offers a generous palette of authentic flavors for different tastes.
Olive Oil is the only vegetable oil that can be consumed as it is – freshly pressed from the fruit. Following are the various benefits of Extra Virgin Olive Oil :
Relax your Body
Soften your Skin
Cook Healthy Food
And Many More
The Different Types Of Olive Oil
Pomace Oil (poor quality – avoid consumption)
Olive pomace oil has nothing to do with quality olive oil and should be avoided just as much as vegetable oils. Olive pomace oil is extracted from the solid material left after the initial oil extraction.
Refined Olive Oil(poor quality – avoid consumption)
Commonly made from rancid and oxidized olive oil that has been chemically and thermally treated to eliminate unpleasant flavors and to neutralize the free fatty acid content.
Virgin Olive Oil(fair quality)
An unrefined olive oil of lesser quality. While free from chemical refining, virgin olive oil’s acidity levels make it a considerably subpar option to extra virgin olive oil.
Extra Virgin Olive Oil(highest quality rich flavors & aromas)
Extra virgin olive oil is the freshly-squeezed juice of the olive fruit. It has strong flavors and aromas, it is by far the healthier cooking oil and the only that is made without the use of chemical solvents and industrial refining. Producing extra virgin olive oil is more difficult a process than most people realize. Beginning with the care of trees and carefully harvesting and picking the fresh olives, down to thoroughly monitoring every single step of the entire production process.
During the mechanical extraction process, the temperature must be kept below 75 degrees
Fahrenheit at all times. But even after the oil has been bottled, it is important that it is kept away
from heat and light.
True EVOO’s acidity levels cannot be over 0.8% and the lower the acidity the higher the quality. Some
extra virgin olive oils may have as low as 0.1% acidity!
PRODUCTION PROCESS OF OLIVE OIL
The conventional extra virgin olive oil (EVOO) extraction method consists of three main processes,
which are crushing, malaxation, and centrifugation. After washing olive fruits, they are crushed using
a stone-mill, hammers, disc crushers, de-stoning machines, or blades. The purpose of this step is to
facilitate the release of the oil droplets from the Elaioplasts. The minimum size for the continuous
separation process of olive oil is 30 μm, but only 45% of the oil droplets have a diameter greater than
30 μm after crushing increases. This ratio reaches 80% with the formation of larger diameter drops
from the oil droplets by malaxation. Malaxation and crushing are main steps that affect the quality
and yield of oil. See the chart of extra virgin olive oil extraction.
WHY USE OLIVE OIL?
A Culinary Adventure
High-quality extra virgin olive oils are fruity, pleasantly bitter because of the freshness of the olives,
and pungent because of the abundance of nutrients.
Just like wine, there are hundreds of varieties, each with its own unique taste and character. On top
of that, there are thousands of possible variety blends and many naturally infused olive oils to try.
Extra virgin olive oil can be used to elevate your dishes to a whole other level – you just have to pair
the right oil with the right food and discover your own personal favorites.
Olive oil can also be used for every-day cooking AND frying (contrary to popular belief). Remember,
Mediterranean countries have been cooking and frying with olive oil for centuries!
History of Carthage
Carthage was founded as a Phoenician colony near modern Tunis. It was called Kart hadašt, “the new
city”, because it was younger than nearby Utica.
After the fall of its mother-city Tyre in 585, Carthage became the leader of the Phoenician colonies in
the west and founded an informal but powerful empire, which is known for its almost perennial
struggle against the Greeks of Sicily and the Romans. In the First Punic War (264-241; the greatest
war in Antiquity), the Carthaginians lost Sicily to the Romans, and although their general Hannibal
Barca tried to reverse the situation in a Second Punic War, the decline had already started. The
Romans sacked Carthage in 146BCE after a Third Punic War, but later, they refounded the city, which
again became prosperous.