Beyond Organic: How We Farm with the Earth, Not Against It.
At DAMYA, we believe better farming makes better food. Our olive groves are tended using biodynamic® and regenerative methods that protect the soil, honor natural cycles, and create healthier fruit—without synthetic shortcuts. It’s farming that gives back to the land, so the land keeps giving.
What is Biodynamic®
Biodynamic® means we go a step farther than organic – not only do we omit pesticides, chemicals, or GMOs, but we meet the highest standards of sustainable, green farming: certified Biodynamic® by Demeter International. This means we meet adhere to regenerative farming methods to cultivate a healthier environment; We leave the soil better than we found it.
Regenerative Farming
Like our Tunisian Berber ancestors, we follow a lunar farming calendar; 10 percent of our farm is dedicated to regenerative agriculture, where we do crop rotations with Almond, Prickly Pear, Beans, Tomatoes, and Cucumbers, and we make our own compost from the sheep and chicken that live on our farmland.
Our Purpose
Damya is the first, best, and only Biodynamic® Olive Oil of Tunisia. In fact, we have the ability to produce more biodynamic Olive Oil than anywhere else in the world. With Biodynamic® farming, we believe that the farmer is a custodian of the earth and every living being serves a purpose.
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 ...
