Berlin
Born
I was born in Berlin, into a family of engineers and farmers — a combination that taught me early on that you can hold the rigour of engineering and the love of the land at once.
Malek
Coming home.
I know every tree. Which ones give early, which ones prefer a dry year, which ones my great-grandfather planted with his own hands.
Hkeima
Childhood
I grew up between wood-fired méchouis and long family tables, in a grove my great-grandfather planted and my grandfather, then my father, kept alive. Two hundred years of it.
2012
Coming home
After ten years in Berlin, I came back to Tunisia. Not out of nostalgia, but out of something deeper: the certainty that the best was still to be made here.
2021
Taking over
My father handed me the family grove. Creating Jemolio was a way to honour that inheritance without freezing it: years of training in tasting, and a long search for packaging that protects every drop the way it deserves.
IVMay 2026
Tunis
Forty hours of training in the sensory analysis of virgin olive oils, run by the International Olive Council with the Mediterranean Agronomic Institute of Zaragoza and Tunisia’s Office National de l’Huile (ONH). A palate trained by the same method as a professional panel.
Today
Gharess Chogran Hkeima
This is not just olive oil. It is four generations of know-how, a generous piece of land, and one conviction: the Mediterranean deserves better than a supermarket shelf.
The case, a page in the family hand, the copper of the kitchen.
What I pass on
Honour it, don’t freeze it.
Jemolio is my way of sharing a little of the Mediterranean culture I grew up in — a culture of generosity, of connection, and of good food straight from the source.
What I taste
On the nose, in the mouth.
Freshly cut grass and olive leaf on the nose. In the mouth it is round, with a quiet bitterness and a small peppery edge that arrives at the end and never takes over.
Profile established using the International Olive Council method
Pairings
Rawa tomato salad with sea salt, grilled vegetables, steamed fish with lemon
In the morningfried eggs cooked in the Chemleli, a slice of country bread
To surprisea few drops over vanilla ice cream, with a pinch of sea salt
At the table