I have some Tunisian olive oil that I enjoy very much, and I am interested in learning more about it, but with respect, there's no reason presented why Tunisians or the Tunisian name would be less involved in counterfeiting that Greeks, Italians, Californians, etc.

Because we only produce olive oil in Tunisia and actually import other types of oil. It does not make sense economically to mix it with something that's not cheaper.

There is also nothing preventing intermediate distributors outside Tunisia from blending and repackaging that oil with cheaper oils. Or from such scoundrels from outright lying about the country of origin.

No one has come up with an unbreakable or unforgeable supply chain for these goods, which is why counterfeiting is still such a problem.

I am sure that Tunisian olive oil is delicious (I've been to Morocco where it was also great, but not Tunisia - yet!) The problem for anyone who isn't there in person is not knowing if it's been mixed with less-delicious oil from somewhere else while it was being shipped. Here in the US I tend to stick to oil from California, which is less likely to have been tampered with (since it didn't travel as far, or pass through as many hands).

I think this is mostly FUD. Olive oil gets botteled, sealed and branded before getting shipped to USA. When it's sold in bulk, you will find origins other than Tunisia on the bottle. Olive oil is like wine, every territory has it's own flavour. I'm sure some people will like the taste of Californian olive oil, while others will like the Tunisian olive oil

Yes, that makes sense, if it was shipped in the bottle it should be fine I'm sure.

Checks out. Organic Tunisian olive oil in one liter glass bottles is all I buy, all the way up here in Finland, and it's both the highest quality and cheapest, oddly enough.