It is produced from Ayvalık variety olives grown in the olive groves along the coastline extending from Ayvalık to Burhaniye, nurtured by the clean air of Kazdağları. The mineral-rich nature of these soils defines the oil’s balanced and silky texture.

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

On the nose, it offers notes of green grass and almond; 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 value may show slight variations over time depending on storage conditions, light, 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.