A good olive oil should be smooth, with little acidity. The olives should be hand-picked at the peak of ripeness, before they turn old, and milled almost immediately after to prevent oxidization. That makes a good olive oil, but what makes a superb olive oil is much the same as what makes a superb wine, the terroir. Tunisia's sun-kissed Mediterranean climate is a prime ground for olive trees, planted and tended there since Roman times, where mild winters and hot and dry summers turn out some of the world's most flavorful olives. There is a wealth of flavors and aromas to be discovered in the fine extra virgin olive oils of North Africa.