 The research optimizes the extraction process of natural colorant from kermis oak fruits using response surface methodology and Minitab, finding that the optimum conditions are 72 degrees Celsius temperature, 70-minute time, and 2G mass. The extracted dye is identified by freer transform infrared spectroscopy, and its coloring ability is tested on wool and cotton fabrics, resulting in red-yellow coordinates in the CIE lab color space. This article was authored by Nareddin Barker, Adelma Foudi, and Mohamed Faroukmeni.