<p>Levels of organochlorine pesticides (OCPs) and polychlorinated biphenyls (PCBs) were measured in several brands of pasteurized Tunisian butter (PTB) and sampled in two different seasons. Regional distribution of organochlorine compounds (OCs) was conveniently estimated by collecting traditional Tunisian butter (TTB) from different governorates randomly selected from the representative districts of the country. All analyzed samples contained quantifiable amounts of the most examined chemicals in the two kinds of butter. Total OCP levels in the TTB ranged from 0.45 to 21.69 ng g^− 1 fat and were generally higher than those in PTB, varying from 2.91 to 15.00 ng g^− 1 fat. The sum of PCB concentrations is significantly higher in TTB (median: 24.71 ng g^− 1 fat) than in PTB (median: 15.23 ng g^− 1 fat). A seasonal variation in contamination status was observed, with high levels found in spring when green forages dominated cow diets. The coastal regions, particularly the governorate of Bizerte, have the highest levels of OCs. Residues of OCPs are related to current or historical use in agriculture and other anthropogenic sources, while the spatial distribution of PCBs is largely influenced by local emissions from existing and disposed equipment. Estimated daily intakes (EDIs) are considerably lower than acceptable daily intakes (ADIs) and only one composite sample had HCB level that exceeded the EU maximum residue limits (MRLs). According to health risk assessments, eating Tunisian butter does not pose obvious cancer risks or other health problems. However, PTB consumption appears to be safer than TTB with respect to OCs contamination, particularly in coastal regions.</p>