Frequently Asked Questions
- Product & Order
- About Olive Oil
- Producer & Collaboration
Where do your olive oils come from?
We currently work with producers from the Ayvalık and Gömeç regions. Our vision is to gradually include oils from other areas such as Edremit, Hatay, and Mardin in our collection.
When will my order arrive?
After your order is confirmed, it will be delivered to the cargo company within 3-7 business days at the latest.
Who is responsible for the shipping cost?
The shipping cost is the responsibility of the buyer.
Do I have a right of withdrawal?
Yes. You have the right of withdrawal within 14 days from the date you receive the product without giving any reason. However, since it is a food product, the right of withdrawal does not apply to opened or damaged packaging.
How can I return the product?
You need to send the product you wish to return along with its original packaging and invoice. The return shipping cost is covered by us. You can make a free return via UPS or Kolay Gelsin. After the product reaches us, your refund will be processed within 14 days at the latest.
Does the color of olive oil determine its quality?
No. The color of olive oil can range from green to golden yellow. This variation depends on the olive variety, harvest time, and production method. Color alone is not an indicator of quality. The main factors determining quality are low acidity, freshness, and sensory characteristics.
Does olive oil solidifying in the refrigerator indicate quality?
Olive oil solidifies or becomes cloudy at low temperatures (especially in the refrigerator). This is due to the natural composition of the oil and is not an indication of spoilage or adulteration. However, solidification alone is not proof of quality either. Both high-quality and lower-quality oils can solidify. What matters are the production process, analysis values, and freshness.
How should I store olive oil?
Store olive oil in a cool, dry place away from sunlight. Direct light and high temperatures can spoil the taste and nutritional value of the oil. Make sure to tightly close the bottle cap.
What is polyphenol?
Polyphenols are natural antioxidants found in olive oil. They are beneficial compounds for health and are also responsible for the bitterness and pungency characteristics of olive oil.
What is oleic acid?
Oleic acid is the most important fatty acid in olive oil. It is known for its positive effects on heart and vascular health. It is also the compound that gives olive oil its "monounsaturated fat" characteristic.
Why do some olive oils cause a burning sensation in the throat?
A slight burning sensation in the throat is an indication that the oil is fresh and high in polyphenol content. This characteristic is especially pronounced in early harvest extra virgin olive oils.
What does "acılık" mean?
In olive oil, mild bitterness comes from the phenolic compounds it contains and is a characteristic feature of high-quality oils. This bitterness felt in the mouth is actually a sign of a healthy oil.
How do you work with producers?
Keyana establishes fair and transparent collaborations with producers. Our most important criteria are quality, trust, and sustainable production.
I am a producer; can I work with you?
Yes. You can contact us to explore collaboration opportunities. We especially aim to partner with producers who perform proper analyses and maintain clean production.
Do you export?
Yes. We aim to introduce Turkish olive oil to global markets and continue to expand our export vision.
