The Domat variety, cultivated in the fertile lands of Ayvalık and Burhaniye, is distinguished by its robust structure and pronounced aromatic profile. Olives harvested during the early season are cold-pressed on the same day at temperatures below 27°C.

Domat has a distinctive and vibrant flavor profile. On the nose, notes of artichoke, green almond, and fresh grass are present; on the palate, a pronounced body is felt.

Free Fatty Acid: 0.32% (expressed as Oleic Acid)
The acid level may vary over time depending on storage conditions.

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.