Women Owned. Family Operated. Hand Harvested.
We’re named after Damya, the legendary Berber warrior queen who once ruled Northwest Africa with power and pride. Her legacy lives on in every bottle of our extra virgin olive oil—harvested today by a team of skilled indigenous Berber women who’ve inherited generations of sustainable, organic farming wisdom.
Our family has been cultivating and extracting olive oil for generations—and the process hasn’t changed much: pick with care, extract with purpose, and let the flavor of Tunisia speak for itself.
Hand Harvested
Our olive oil is harvested by a skilled team of indigenous Berber women. These women carry centuries of knowledge in their hands, cultivating the land using organic and biodynamic methods that respect nature—and elevate flavor.
Grown Under the Tunisian Sun
Tunisia is one of the world’s top olive oil producers, but its oils are still a well-kept secret. The unique semi-arid climate, wild native varietals, and mineral-rich soil create oils that are grassy, buttery, and just a little wild.
Our olives are grown organically—most on our family’s grove, others on the land of trusted local growers who share our commitment to clean farming. Nothing added. Nothing blended. Just pure, golden oil the way it’s meant to be!
Made for Everyday Indulgence
We believe cooking should be joyful—and your olive oil should make you feel something. DAMYA turns weekday meals into love letters. Pour it on roasted veg. Swirl it into soups. Finish your eggs like you mean it. Our oils are crafted to elevate every dish, from the humblest slice of toast to your Saturday dinner party showstopper.
Pour Generously...
From breakfast eggs to slow-roasted lamb—see how this oil shows up.
Starter or aperitif? We let you choose how to serve our classic recipe for bruschetta. We love the contrast between the crispy bread rubbed with garlic, the softness of the burrata and the tang ...
Bruschetta with Buratta and Tomato Confit
This fresh and crunchy Tunisian salad is a cold starter that belongs to my Tunisian culinary heritage. Composed of raw vegetables, cut into small cubes, this salad is particularly appreciated in...
Crunchy Tunisian Salad
In the summer, I like to eat beef carpaccio quite often. It's so expensive in the restaurants, and we don't really know how it's prepared. So, on Sunday mornings, I prepare my carpaccio at home ...
