Olives (Olea europaea) are native to Mediterranean Europe, Asia, and Africa. The history of olive production in Tunisia dates back to the 8th century BC. In recent years, Tunisia has become an emerging country in producing high-quality olive oil due to a couple of reasons. The first reason is the diminishing of olive production in Italy due to Xylella fastidiosa, a devastating bacterial disease that has wiped out a large acreage of Italian olive orchards. The second reason is that Tunisia is located near Malta and Sicily in North Africa, where the climatic and soil conditions are favorable for its production. Olive orchards cover about one-third of Tunisia, which plays a significant role in the country’s agricultural economy. The production of olive oil has been doubled since 2019 to ~350,000 metric tons, placing the country second in production after Spain. There are two main olive cultivars in Tunisia, cv. ‘Chetoui’ is planted more in the north. It is very green, with high-quality oil and a grassy taste with a hint of artichoke flavor. The second cultivar, ‘Chemlali’ is more fruity and has hints of green almonds. It goes with everything and is not too dominating in dishes. Chemlali-type olive oil by Tunisia’s Olivko brand was named the best extra-virgin in the world in an award in the United States. There are approximately 2,600 different olive cultivars in the world germplasm collection, but olive genetic resources are poorly exploited and studied. Increasing our knowledge of olive tree genetics is a crucial step for breeding purposes and represents the future of olive growing. Our goal is to train the visiting scholar in the latest genotyping technologies, bioinformatics analysis, and Tunisian olive germplasms in this project.