It is obtained 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 composition of these soils defines the oil’s balanced and silky texture.

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

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

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

It is unfiltered; natural sediment and slight cloudiness indicate the lively character of the olive oil.

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.