Domaine Fendri coverage in the Times olive oil review
The Times has just published its olive oil review working together with chef Francesco Mazzeri from the Sartoria restaurant
We are delighted to see the award-winning Domaine Fendri organic extra virgin olive oil from Tunisia featured in the Times olive oil review by chef Francesco Mazzei from the Sartoria restaurant.
Domaine Fendri is a cold extracted organic low-acidity extra virgin olive oil produced from hand-picked chemlali olives from the Centre of Tunisia.
It has won many international awards including a gold medal at BIOL the international organic olive oil competition for 2019.