Exported Tunisian olive oil has proven itself to be highly competitive. It is however promoted solely on the basis of its physical characteristics, and it is only importing countries that point out its symbolic or intangible advantages. This article seeks to put forth the main problems that need to be solved before Tunisian olive oil can effectively use signaling of quality [designation of origin and geographical indication (GI)] as a selling point. These constraints have been established on the basis of information gathered through a survey of exporters. Indeed, exporters agree that the absence of a joint effort to promote Tunisian olive oil, the lack of an acknowledged system for designation of origin, the low level of awareness of the quality of this product, and the scarcity of processing units are all obstacles to signaling the quality of Tunisian olive oil. Policies that focus on quantity will need to be complemented by specific measures based on quality at all levels of the industry if export of this key product is to reach its full potential.