Dhaouadi Bio Oil SA

Company Description

Dhaouadi Bio Oil SA is specialized in food products (100% natural extravirgin olive oil). The DHBO company is specialized in packaging andmarketing of olive oil in Tunisia. The objective of our company isto value extra virgin olive oil from the northern region ofTunisia, with high quality, very low acidity and fruity flavor.Dhaouadi BIO OIL is a food-processing industry, storage andpackaging of oils and fats (mainly from the Tunisian organic oliveoil and abioticOurPhilosophyDhaouadi Bio Oil is born, there are more than 5 years, aprofessional team work, with the intention to occupy a privilegedplace in the olive sector. That is why, from our inception, we setourselves at the outset the highest standards and the highestquality level : both in the selection of the raw material and themost appropriate developed technological equipment for a perfectstorage and packaging of our products.OurOlivesThe CHETOUIThe variety of "Chetoui" in north of Tunisia (Jendouba, Siliana,Zaghouan, Bizerte), is the second main variety of olive oil, itdominates the olive groves of northern Tunisia. In the governorateof Nabeul, there is another variety whose olives are larger thanthose of Chtoui called Chaabi (from chaab = people). Molecularcharacterization that could discriminate between these twovarieties and confirm if it is synonym or homonym is underway.Chtoui Olive is of medium size with an average weight of 2.8 g anda P / N ratio which averaged value of 7 to maturity.The oil of this variety has a percentage of saturated fatty acidsmuch lower than that of the oil from the Chemlali in Sfax, whichmakes it less soapy. The I / O is from 6.8 to maturity andrepresents an average of oleic acid 70% of total fatty acids.Moreover, the oil of this variety keeps the same time stabilityduring the period of maturation of the olives. At the sensorylevel, olives of Chtoui give a fruity oil with intense aromas ofgreen almond accompanied by a bitter and pungent taste perceivedwith medium to high intensity. The intensity of the bitterness downduring the maturation of the olives, but is still noticeable.