Slideshow
الفيرمة el-firma is how Tunisians say “the farm.” Ours is in Jemmel.
We’re not a brand that found producers. We’re producers who founded a brand.
Hamdi Douss Founder · Third generation
Three generations. One town.
The first grove
Our family plants its first olive trees in Jemmel, Tunisia.
The first mill in the region
Our grandfather opened the region's first mill in Jemmal.
Organic farming
Our father brought local farmers into organic farming, building today's certified cooperative.
Pioneering co-crushed olive oils
We began pioneering co-crushing methods, pressing fresh fruits and herbs together with olives, never infusing finished oil.
Our bottling facility opens
We opened our own bottling facility, bringing another stage of production under our care.
From Tunisia to your table
From our family mill and more than 200 farming families in Tunisia, FIRMA olive oils are now available to customers in the United States.
Picked at sunrise. Pressed by sunset.
Every hour after an olive leaves the branch matters. That is why our olives are pressed within hours of harvest — never days later.
Less water. More character.
Our growers dry-farm their olive trees. No irrigation; the roots grow deep into the soil to find their own water. The yield is smaller, but the fruit develops remarkable intensity, character and concentration.
200+ farming families. One mill.
Every harvest comes to our mill in Jemmel and follows the same process — from grove to press to bottle.
PROOF, NOT PROMISES
What's on the bottle matters.
Recognized standards, verified certifications and transparent sourcing. Quality you can actually check.
View the official certification document.
OPEN DOCUMENT ↗The certification document is not currently available for viewing.
