Olive Auction built this page from public records so buyers can find the estate. Its own people can claim it at no cost — complete the story, list lots, answer buyers.
After a claim, we confirm by emailEverything here comes from public sources — award lists, certification registers, the territory inventories. The rest of the story — the family, the grove, the real age of the trees, this year's lab sheet — only the mill can tell, and it is the part buyers bid on.
Les Moulins Mahjoub mills at Tebourba, in Tunisia's Medjerda valley, and dates the business to 1896; the family puts its own roots in the town in the 18th century, on ground worked for grain, olives and market vegetables since Roman times. The winter routine has changed little. Chetoui olives are picked by hand from late autumn as they turn from green to black, crushed under granite millstones, and pressed cold in scourtins, natural-fibre mats stacked in a vertical press. The oil is then separated a la feuille, lifted by hand off the vegetable water instead of spun out in a centrifuge, a method anchored on the farm by ancient mill stones that Majid Mahjoub's parents unearthed there and that the family dates to Carthaginian times. What comes off is unfiltered, first cold press, the colour of a green apple, and goes into 25 cl, 50 cl, one-litre and three-litre formats.
The whole range, oil and preserves alike, is published as organic and vegan, a choice the family ties to soil health rather than to its own fields alone. Majid Mahjoub speaks for the business publicly and Ghazi Mahjoub is recorded as agricultural manager; four generations are recorded on the land, with bees kept as bioindicators, olive water returned to the groves and fava beans turned in between harvests. Table olives are cured in salt and time alone, Meski hand-incised, Sahli small and dark, both nine months in natural brine; the producer's listing credits those Sahli olives with SOFI Silver Outstanding awards in 2002 and 2009.
From the public record: moulinsmahjoub.com · rogerscollection.us
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