.png){kind=small}
.png){kind=small}
The traditional underground oil mills unique to the island of Djerba, which can be utilized in the valorization of the island's tangible and intangible heritage, have been inaugurated as part of a new cultural and culinary circuit by the Djerba Management Organisation (DMO). This initiative is carried out under the "Promotion of Sustainable Tourism" project implemented by the Ministry of Tourism, with the support of GIZ, and jointly funded by the German Federal Ministry for Economic Cooperation and Development (BMZ) and the European Union under its "Tounes Wijhetouna" program.
This circuit offers visitors the opportunity to explore an oil mill with significant historical and cultural value, the "Fessili" oil mill, complemented by additional animated activities aimed at enhancing the visitor's experience.
"The creation of this new circuit will positively impact the economic development of these regions through tourist visits and the creation of a dynamic environment around the oil mills," stated Mr. Hamda Abdellaoui, Executive Director of DMO Djerba, during the project's kickoff ceremony on March 1, 2024.
The underground "Fessili" oil mill, owned by the municipality of Midoun following a donation by the "Fessili" family, has undergone modifications as part of its operation, delegated to DMO Djerba.
To enhance its attractiveness, the visit includes on-site participatory activities at various levels. These include animations by local women and men showcasing products from local craftsmanship. Mobile workshops offered in parallel provide specific experiences in a friendly atmosphere.
The "Gourmet Workshop," for example, aims to introduce the flavors of typical Djerba cuisine. It is led by local young chefs and mixologists, showcasing regional meals and drinks.
The second workshop allows participants to learn the production of soap based on olive oil. This "Cosmetic Workshop" focuses on initiating the use of raw materials, highlighting their various benefits.
Thirdly, the "Oleological Workshop" aims to introduce participants to distinguishing different types of olive oils through tasting or sensory analysis and their health benefits.
Additionally, during the harvest seasons (November to March), tourists will also have the opportunity to participate in the ceremonial olive picking, allowing them to discover local life and connect with the island's inhabitants.
To assist tourists, whether in groups or individuals, around twenty guides have been specifically trained for this product.
This project, promoting the cultural heritage of Djerba through the valorization of ancestral professions related to olive oil, will help preserve the underground oil mill in the proposed circuit and encourage owners of other similarly neglected oil mills to renovate and utilize them to safeguard this heritage. These mills are often found in the countryside or in places not included in traditional circuits, contributing to the integration of these unexplored regions of the island. This new dynamic will bring about new business opportunities for the inhabitants of these inland areas (craftsmanship, sale of local products, grocery stores, shops, etc.).
The theme of olive oil continues the continuity of the cookbook "Djerba, l’île aux saveurs," which includes 30 typical Djerbian recipes with a presentation of island culinary traditions and their stories. This book was created and published by DMO Djerba as part of the "Tounes Wijhetouna" program funded by the European Union and the "Destination Sud-Est Tunisie" project funded by SECO and implemented by Swisscontact, in partnership with the Ministry of Tourism and Handicrafts and the National Office of Tunisian Tourism.