Our family’s roots in the town of Tebourba, in Tunisia’s Medjerda valley, go back to the 18th century. The region itself has been renowned for the richness and quality of its soil for over two thousand years, since the time of the Roman Empire. Then as now, grains were grown in large quantities, olive harvests were abundant, and market gardening was highly developed, with a huge variety of fruit and vegetables. No wonder we can cultivate this magnificent medley of produce on our farms. A Mahjoub
The slow road to success
Every winter we repeat the same actions, the very same rituals in our mill in Tebourba. We have been the custodians of this living heritage for more than a century, passing it on from generation to generation.
The extra virgin olive oil from Les Moulins Mahjoub is the product of the slow, rhythmic movement of our granite millstones and the gentle progress of the first cold pressing, which delivers this liquid gold drop by precious drop.
Organic, the obvious choice
Choosing to go organic on our farms was the obvious thing to do. We believe that people’s health depends on the health of the earth. We don’t just look after our own fields, we take care of entire ecosystems, because agricultural activity cannot be removed from its context. Quite the opposite: we have come to realise that the resulting biodiversity, growing day by day, is our precious ally.
Our vegetable gardens
All our vegetables are grown on the El Mehrine farm, including tomatoes, artichokes, garlic, onions and of course peppers, not least the Baklouti, the key ingredient in harissa. We offer various varieties of this 100% Tunisian condiment, all based on traditional recipes, in our harissa collection.
Ears of wheat among the olive trees
Like the olive tree, durum wheat has been a part of our diet since ancient times. In Tunisia and our closest neighbouring countries, when we think of durum wheat, we immediately think of semolina, especially couscous, which has been a central part of Berber cuisine for millennia. Les Moulins Mahjoub produce couscous, including our speciality, M’hamsa, which is made from semolina, salt and extra virgin olive oil.
A cornucopia
Since the dawn of time, orchards have been synonymous with Eden, while the dense canopy of trees such as figs or mulberries provides cooling shade. Spring, summer, autumn and winter all yield their fruits: strawberries, apricots, mulberries, pomegranates, lemons, oranges and grapefruit, to name but some. Bitter oranges, or bigarades, exude the fragrance of their flowers – the same blossom that gives us Neroli, a perfume inextricably linked with Tunisia.
Field to jar
Picked at dawn, prepared in the afternoon. We are committed to providing only the freshest produce – all the fruit and vegetables we harvest are processed the same day. Our artisan workshops stand on the slopes of El Mehrine, in the midst of our gardens and orchards. That is how we can guarantee that the contents of a jar from Les Moulins Mahjoub have been selected at the peak of ripeness, offering the perfect flavour sensation in every mouthful.
The wisdom of time
We haven't invented anything new. The culinary traditions of the southern Mediterranean, particularly those of the Berber culture, are alive and well. They are nourished by the fundamental elements: the sun’s fire, and water, often with the addition of a little salt from the sea. But there’s one more essential element: time. For these natural transformations to take place, time is key. Think of the days and nights it takes to dry tomatoes or peppers, or the long months of preparation behind table olives or preserved lemons.
Berber know-how in heritage
Proudly handmade in Tunisia -
Proudly handmade in Tunisia -
Proudly handmade in Tunisia -
Proudly handmade in Tunisia -
Proudly handmade in Tunisia -
Proudly handmade in Tunisia -
Proudly handmade in Tunisia -
Proudly handmade in Tunisia -
Proudly handmade in Tunisia -
Proudly handmade in Tunisia -
All of Les Moulins Mahjoub products, are organic and vegan produced using traditional farming methods and processed with no additives and no artificial processes.
Apricot
Apricot Jam (30g • 240g) Long grown in Tunisia around the town of Tebourba, whole pieces of this fruit have been preserved through a delicate canning process. Fruit jams from Les Moulins Mahjoub are subtly sweet and more fruit-forward which translates into less sugar being added.
Artichoke
Artichokes in Extra Virgin Olive Oil (200g • 300g • 640g) Artichokes are an important staple of the Mediterranean cuisine and can still be found growing wild in Tunisia. Les Moulins Mahjoub artichokes hearts are carefully preserved in extra virgin olive oil.
Artichoke Leaves H’rouss Style (185g) SOFI Silver Outstanding 2010 H’rouss translates to “lightly chopped.” This mix of artichoke petals and hearts is chopped together, and then in a traditional Berber method, preserved in extra virgin olive oil.
Artichoke stalks (200g • 300g • 600g) The unknown flavor of artichoke! The stems located at the base of the artichoke are carefully selected and peeled. After cooking, they are preserved in extra virgin olive oil. A unique texture and flavor, a Les Moulins Mahjoub signature product.
Artichoke Spread (185g • 340g • 670g)
SOFI Silver Outstanding 2010
This puree of fresh artichoke hearts is blended with extra virgin olive oil to create a rich spread that tastes like fresh steamed artichokes.
Capers
Wild Mountain Capers in Sea Salt (100g • 500g • 4kg) Capers are the flower buds of a native Mediterranean bush that grows in the mountain’s slopes around Tebourba. Unlike most commercial capers that are packed in brine, Les Moulins Mahjoub’s capers are dried in sea salt to preserve their distinct flavor.
Chutney’s
Artichoke & Sevilla Orange chutney (210g • 340g • 700g) Oranges and artichokes are a classic combination in Tunisia. The combination is vast and deliciously indulgent. Ideal among others with cheese.
Lemon & Fig chutney (210g • 340g • 700g). Fig and preserved lemon are the two protagonists of this chutney. The basic flavors are inspired by famous chutney and, equally, by basic ingredients of Berber cuisine. The square of flavors here is made up of the sweetness of the fig, and the acid and salty of the preserved lemon, not to mention the spicy contribution of the baklouti pepper. On the sweet side, you also must reckon with the caramelized onions. Sun-dried tomatoes and vinegar reinforce the base notes.
Chili
Baklouti chili flakes (70g)
Baklouti peppers harvested at the peak of their maturity and dried in the sun to be reduced to small flakes. Heated in olive oil at the start of preparations, they constitute one of the aromatic base notes of Tunisian cuisine. The originality of these flakes lies in the fact that they contain almost no seeds.
Fig
Fig Jam (30g • 240g) As history suggests, figs thrive in the Mediterranean environment, and whole pieces of this fruit have been preserved through a delicate canning process.
Garlic
Sundried garlic spread in extra virgin olive oil (210g • 700g) SOFI Silver Oustanding 2010 This is one of the most flavorful products in our collection. Because the garlic that we grow, which we then dry in the sun, after several months becomes a unique ingredient. Each garlic clove is then peeled by hand. According to a family recipe, it is placed in extra virgin olive oil, that it absorbs like a sponge.
Grapefruit
Grapefruit marmalade (30g • 240g) Warm Mediterranean sun nurtures the citrus of Tunisia and produces concentrated and beautifully fragrant fruit.
Harissa collection SOFI Silver Oustanding 2010
Tunisian Traditional Harissa (185g • 340g • 700g) Great Taste 2021
Traditional harissa is made from sun-dried chili peppers ground with dried garlic, carraway, salt, coriander, and extra virgin olive oil. This Tunisian condiment adds a smoky heat and spice to enhance almost any dish.
Baklouti harissa (185g • 340 • 700g) Baklouti Harissa is made from red baklouti peppers, Mahjoub EVOO, garlic, salt, coriander, and caraway seeds —all organic. Baklouti peppers are a traditional pepper used in Tunisian cuisine.
Tunisian sweet pepper harissa (200g • 340g • 700g) In Tunisia, sweet pepper harissa is known as Piment H’rouss, meaning lightly crushed fresh peppers.
Tunisian Sundried Tomato harissa (185g • 340g • 700g) Sundried tomatoes are then chopped and blended with extra virgin olive oil and fresh chilies to create a sweet and spicy spread with just enough acid to balance it.
Tunisian harissa lemon, mint & capers (200g • 340g • 700g) An original harissa that combines salted wild capers, preserved lemon and dried mint. Add to that a supple and silky texture and you will have a harissa that will meet all the appetites of adults and children. A magnificent aromatic palette to discover in preparations but also quite simply with bread and a drizzle of extra virgin olive oil.
Lemon
Lemon marmalade (30g • 240g) The marmalades from Les Moulins Mahjoub are subtly sweet and fruit forward, which translates into less sugar being added. Like all our fruits and vegetables, what is picked in the morning is prepared in the pot the same evening.
Natural preserved lemons (200g • 400g) No other ingredient, apart from Harissa, exemplifies Tunisian cooking as well as preserved lemons. These lemons are preserved whole.
Natural Preserved Lemon Slices (150g) Your favorite lemons are sliced in a smaller jar for easy use, then preserved – while Les Moulins Mahjoub add a mild red pepper to the jar to create an additional layer of flavor.
Mint
Sun-dried mint (30g) Cultivated in our fields and orchards, this mint offers a delicate freshness which is reflected in many dishes of Tunisian cuisine: salads, preparations of lamb or poultry meat… For even more freshness, combine it with preserved lemon!
M’Hamsa Hand-rolled Whole Wheat Couscous (275g • 500g • 8 kg) Great Taste 2021
In Tunisia, this product is called M’hamsa, which translates into sun-dried wheat grains. Made from a North African crushed durum wheat semolina, M’hamsa is produced in the traditional Berber method. Production begins by mixing semolina with olive oil, water, and salt, which is then pushed through screens or a sieve to create small grains, then these are left 12 days in the sun to dry. Olive oil and sun preserve the hand-rolled grains. Making couscous by hand is a tradition passed down from mother to daughter or daughter-in-law. In the past, groups of women came together to make large batches of couscous grains over several days.
Mulberry
Wild mulberry jam (30g • 240g) Rich in antioxidants, these wild mulberries from Tunisia are also a good source of magnesium, potassium, iron, calcium, vitamin C, and fiber. Like all Les Moulins Mahjoub jams and marmalades, this preparation is not very sweet.
Olive oil
Olive oil (25cl • 50cl • 1L • 3L)
Nestled in the fertile Mejerda Valley of the south Mediterranean, women farmers handpick Chetoui olives from unspoiled sun-soaked Tunisian land. Stone milling and decanting a la feuille (by hand) creates an elegant oil for both cooking and finishing. Soft and clean on the palate, this unfiltered oil first cold press is the color of green apples with aromas of freshly picked vegetables, and a gentle lingering finish.
Olives
Natural Meski Olives Lemon & Fennel (125g • 200g • 400g • 4.3kg) This plump green olive variety, known for its meaty flesh, is native to Tunisia. To preserve the integrity of the fruit in the process of debittering, instead of crushing the olives, we carefully open each olive with a slight incision by hand. Once they are cured for a minimum of 9 months, the olives are bottled in brine with a slice of lemon and a branch of wild fennel.
Natural Meski Olives & Garlic & Wild Herbs (200g • 300g • 400g • 6.2kg) This plump green olive variety, known for its meaty flesh, is native to Tunisia. To preserve the integrity of the fruit in the process of debittering, instead of crushing the olives, we carefully open each olive with a slight incision by hand. Once they are cured for a minimum of nine months, the olives are bottled in Mahjoub Extra Virgin Olive Oil, garlic, thyme, and rosemary.
Natural Meski Olives & Harissa (200g • 300g • 400g • 6.2kg) This plump green olive variety, known for its meaty flesh, is native to Tunisia. To preserve the integrity of the fruit in the process of debittering, instead of crushing the olives, we carefully open each olive with a slight incision by hand. Once they are cured for a minimum of nine months, the olives are bottled in Mahjoub Extra Virgin Olive Oil and Harissa.
Natural Sahli Olives (125g • 200g • 400g • 4.3kg) SOFI Silver Outstanding 2002 & 2009 Native to Tunisia, these tiny, dark violet-colored olives are hand-picked, placed in a natural brine, and allowed to soak for nine months. The resulting olives have a firm flesh and light salt content.
Natural Black Olive Spread (200g • 340g • 640g) SOFI Silver Outstanding 2010 This olive spread is made with two varieties of olives that are native to Tunisia. Sahli black olives and a small percentage of Meski green olives are pitted and crushed to form a fine paste. This paste is mixed with extra virgin olive oil to produce a rich and intense spread.
Orange
Bitter orange marmalade (30g • 265g) Great Taste 2018 Made from the Sevilla variety of orange, whose flowers are highly prized around the world for their delicate fragrance and are distilled to produce orange flower water. The oranges in this product grow from flowers mistakenly missed during an early harvest for the flower water.The preserved orange slices can be described as a cross between a marmalade and jam. They have a truly unique and delicate taste and aroma.
Pepper
Sweet grilled pepper (185g) Each sweet pepper is grilled over an olive wood fire. Stripped of their field dress, tail, and seeds, they are immediately plunged into extra virgin olive oil, adding a few cloves of garlic and caper buds. Their taste is refined in the jar with the help of extra virgin olive oil.
Shak-shuka
Shak-shuka (200g • 340g • 700g) Great Taste 2020 Shak-Shuka is a traditional North African dish originating in Tunisia. It means “mixture” or “shaken” in the Tunisian dialect of Arabic. Three simple ingredients (tomatoes, peppers, and onions) are lovingly cooked down, their flavors building into the ultimate comfort food that awakens memories and unites friends and family.
Strawberry
Strawberry jam (30g • 240g)
The Mejerda Valley in Tunisia is where some of the sweetest strawberries grow and where whole pieces of this fruit are preserved through a delicate canning process.
Tomatoes
Sundried Tomatoes (200g • 340g • 700g) Great Taste 2021 Dried in the hot summer months, these tomatoes are then individually layered in glass jars and covered with extra virgin olive oil. It takes 14 to 15 kilos of fresh tomatoes to make 1 kilo of sundried tomatoes. The fact to use olive oil means that once the tomatoes are gone, there is still a jar of flavored oil to enjoy.
Sundried tomato spread in extra virgin olive oil (200g • 340g • 700g) SOFI Silver Outstanding 2010 A spread consisting of sun-dried tomatoes blended with olive oil. Sun-dried tomato spread is an ideal complement to black olive spread for antipasti. It can also be used to flavour sauces, either on its own or in combination.
Tomato Sauces
Passata (340g • 630g)
Our Les Moulins Mahjoub organic tomato passata is made from 100% tomatoes, produced in an artisanal way without any additives. The singularity that this basic product envelops is deduced from the kitchen where it intervenes but is more explicitly clarified by other multiple and varied combinations. It is not a matter of adding it, it is a question of interpreting it.
Tomato Sauce – Artichokes & preserved lemon (200g • 340g • 680g) Tunisia is closer to Italy than one might think, and tomato-based sauces are a traditional Tunisian accompaniment to couscous. This version includes tomatoes, artichokes, and preserved lemon
Tomato Sauce – Meski olives, preserved lemon & capers (200g • 340g • 680g) This version includes tomatoes, green olives, pickled lemon, and wild mountain capers in sea salt. This ready-made sauce goes well with pasta, couscous and a pizza base.
Tomato Sauce – Sahli olives & artichokes (200g • 340g • 680g) Great Taste 2020 This version includes tomatoes, artichokes, harissa, and black olives. When the pasta is ready to be served, heat the Sahli Olives & Artichokes tomato sauce in a large pan, add a little pasta cooking water, and coat the pasta in the sauce.
Tomato Sauce – Wild mountain capers (200g • 340g • 680g) SOFI Finalist 2016 This version includes tomato passata, a little harissa and all the aromatic depth of wild capers with sea salt.
