It is produced from Ayvalık variety olives grown in the olive groves along the coastline stretching from Ayvalık to Burhaniye, nurtured by the clean air of the Kazdağları Mountains. The mineral-rich soil of these lands gives the oil its balanced and silky texture.

The olives are handpicked early and processed using cold pressing at temperatures below 27°C. This preserves the fresh fruity aroma and low acidity.

On the nose, green herb and almond notes are detected, while the palate reveals a delicate spiciness and a long finish. It stands out with its natural flavor in everyday meals, salads, and cold dishes.

Free Fatty Acid: 0.35% (expressed as Oleic Acid)
The acidity level may show slight variations over time depending on storage conditions, light exposure, and temperature.

All Keyana olive oils are produced during the early harvest period using cold pressing at temperatures below 27°C.
In our production process, we support women entrepreneurs and collaborate with local producers from Ayvalık to Burhaniye. View the Analysis Report.