Lesser known outside Northern Africa, preserved—or pickled—lemons are a Tunisian specialty, as prevalent in the kitchen as harissa and couscous. Slice these intensely citrus fruits into thin rounds and serve them with baked fish, or chop and add them to chicken with olives or a pot of fragrant tagine. Visit the farm in Tunisia >
First cold pressed
7 oz (200 g) glass jar
Olive cultivation is a millennia-old practice in Tunisia, where locally pressed oils are gaining prominence on the world stage. Carrying on that rich tradition is Les Moulins Mahjoub, a family-run producer of table olives, olive oils, spreads and sauces that has been farming in Tunisia for generations. Their award-winning products are made the slow way—with organic farming techniques, olives picked by hand, all-natural ingredients and the dedication of a family with deep Tunisian roots.