Kaia

Tunisia is now the second largest olive oil country in the world – but the vast majority of this oil is sold in bulk to industrial companies, where it is then blended to create an oil which is standardised in flavour, and low in cost.

Sarah Ben Romadane wanted to change this and create an oil that reflected the terroir of the land and the rural communities who sustain it. KAIA, founded during lockdown by Sarah after she returned to her parent’s farm during the covid pandemic, but it is the result of over five generations of dedication to olive cultivation in the central-eastern region of Mahdia, Tunisia.

The family has a long history of growing olive oil – it was Sarah’s great, great, great grandfather who was the first Tunisian to export local olive oil to the United States where it won prizes. However, in the years past, they were not selling oil under their own name – but rather distributing in bulk.

The oil is produced from organic Chemlali olives and harvested at just the right level of ripeness, this oil is a perfect balance between bold and smooth flavours, with vegetal and nutty notes and a subtle peppery finish. A team of 50 women work on the land during harvest, using their knowledge gained passed down from generations. They work together to celebrate their culture and champion their land while empowering the local community with the hopes for a more equitable future.