A Comparative Phytochemical Analysis of Olive Oils Derived From Two Underexplored Tunisian Cultivars: Chemchali and Fougi

Abstract This study represents the first comprehensive investigation into the valorization of two rare olive cultivars, Chemchali and Fougi, cultivated in southern Tunisia. The main objectives were to assess the quality of their virgin olive oils (VOOs) by analyzing their chemical composition, sensory profile, quality indices, and physicochemical properties and to compare them to other VOOs from local well‐known varieties. These two VOOs demonstrated prominent physicochemical characteristics, including free acidity levels below 0.3%, peroxide values under 10 meq O₂/kg, and