🫒 Oueslati

Oueslati is a Tunisian oil olive cultivar from Kairouan Governorate in the centre of the country; its synonyms are El Alaa, El Leguim and El Horr. The World Catalogue of Olive Varieties of the International Olive Council (IOC) notes that it was once considered minor, but is now eagerly planted in many parts of Tunisia for the quality of its oil.

Its main areas are Kairouan and Siliana. The tree has low vigour and a spreading, sparse crown; it is self-pollinating and moderately tolerant of drought and salinity. Yields are average and alternate strongly from year to year, on both rain-fed and irrigated land. Cuttings root poorly, so the cultivar is propagated by grafting onto the local cultivar El Horr.

The fruit is small and black when fully ripe. Its oil content reaches 28% on irrigated plots and 31% on rain-fed land at optimal ripeness. The oil is rich in oleic acid (68–76%) and low in palmitic acid (9–12%). The cultivar is susceptible to verticillium wilt but resistant to the olive mite.

Opinions on the oil's taste differ. The IOC catalogue describes it as pungent and bitter with an aroma of green almond, while the 2012 IOC review calls it balanced and fruity, with slight bitterness and a taste of fresh almond. The review lists Oueslati as dual-purpose, but the catalogue gives oil as its only use.

Worth remembering. An almond note is a recognisable trait of Oueslati oil. Set beside Chemlali, Tunisia's most widespread cultivar, whose oil has no more than about 59% oleic acid, Oueslati oil is clearly richer in that acid.