Semi-preserved vegetable products cover products such as table olives, capers, artichokes, pickles, cayenne pepper, green pepper, lemon (limoun) and any other salting products such as wild onions in brine and others.
The semi-preserved vegetable products sector comprises 27 organized units. However, in practice, the number of units operating in this sector is much greater if the informal segment is taken into account. Most units proceed traditionally and are poorly structured.
Table olive is the main product of the semi-preserved activity because of the large quantities processed.
The average national agricultural production of table olives over the past 5 years is about 8000T/year with a record figure of 10 150 tonnes in 2012.
Depending on the type of treatment, the degree of maturity or the variety of olive used, or the type of process used, a wide range of table olives can be distinguished:
- Natural olives in brine called “aouame”. In this case the fermentation is longer and can reach 6 months before placing on the market.
- Crushed natural green olives in brine.
- Natural olives in brine
- Green olives “confite”
- Pitted olives
- Sliced olives
- Olive paste (tapenade)
- Other various specialties
Marketing is carried out in bulk in drums of high capacity or in plastic buckets of several capacities (especially for catering), or in glass jars and other packaging (metal box, plastic bag).
Table olive varieties in Tunisia:
Tunisia has a rich heritage of table olive varieties. The Meski variety is the most important with 56% of plantations, followed by picholine (14%) and Beldi (11%). Other varieties include Besbessi and Sahli.
MESKI
It is the most cultivated variety of table olive in Tunisia and the most popular in cannery. The fruits are slightly elongated and of a color that turns to pale yellow with an attractive exterior appearance. The fruit is fleshy with a low degree of bitterness, easily preparing for processing in cannery thanks to its detachable core and size (4.5 gr on average). This is a variety that accomodates different prepartion methods: natural or confite, crushed, natural black or blackened by oxydation.
PICHOLINE
Variety of French origin, introduced since colonial times in Tunisia. It is a double-purpose variety (table olive and oil extraction with an oil yield of 16 to 18%). It is characterized by the elongated shape of its fruits and by its small core. It is fleshy and tasteful and perfectly adapts to conservation, especially in green olives. Its fruits are relatively small. The average weight of the fruit is about 3.7 grams.
BESBESSI
This variety is found in the regions of Zaghouan, Mornag, Tébourba and in some olive groves in Kairouan and Cap Bon. It is known as a pollinating variety of the MESKI variety. The fruit is quite large, and can reach 10 grams. Its pulp is quite thick with a rather large and adherent core.
MARSALINE
It’s a local variety which looks like Meski’s variety, with a more rounded shape and a speckled pulp. The fruit’s weight can reach 7 grams, with a detachable core, which make it easy to stuff. At maturity, fruits become purple.
BAROUNI
This variety is located in the regions of Grombalia and Tébourba and some olive groves in the Sahel. The fruit is very large and can exceed 13 grams with a large, rough core and many deep furrows. It has a fine taste.
MANZANILLE
Spanish variety introduced in 1970. It adapted to Tunisian conditions and began to form whole orchards and became familiar to some processors. The fruit is medium in size (5gr) and its flesh is relatively thick and whitish in colour. The skin colour changes from yellowish green to shiny black at full maturity. The core has a rough surface and adheres to the pulp. This variety is considered as a dual purpose variety for its high oil level. It’s harvested in autumn.
LUQUES
It is a French variety very famous for the succulent taste of its fruits. The nucleus is crescent-shaped and more pointed than that of the Picholine. The average weight of this variety is of the order of 4 grams and it is poorly prepared for the pitting. It is not very fertile for problems of autosterility and it is also sensitive to the olive fly (Dacus). Its harvest begins in mid-October.
ASCOLANA
It is an Italian variety. It was represented by a few ecotypes scattered at the beginning of the 20th century but began to be successful in the new orchards after its introduction by the Tunisian Olive Institute since 1986 where it gave full satisfaction. It’s a very productive variety (early entry into production and no alternation), it is harvested from mid-September. It requires special caution while picking, given the faragilty of its mature fruits. It has big fruits, about 4 grams. The pulp/core ratio is quite high with an easy detachable core. It perfectly suits the development of black olives, but it resents the alkali treatment.
LIMI
It’s an uncommon local variety. We can find few specimens of it in Zaghouan and the Cap Bon. It has big fruits with a lemon shape, from which the variety takes its name. The pulp/core ratio seems to be satisfactory and it has a firm flesh. The core is relatively smooth and is easily seperated from the pulp.
BIDHH’MAM
It’s a local variety located in the Sahel, the Cap Bon and the Jerid’s oasis. It has a big fruit, its weigh can reach 15 grams. It has thick core and flesh. The fruits are better suited to the preparation with salt without water. The production of this variety is low and irregular.
SEVILLANE
It is a large fruit variety. The pulp/core ratio is lower than that of the MESKI and PICHOLINE varieties. The average fruit weight is about 4.8 grams. This variety is harvested at the end of October.
