About Us
Inspiration
About Us
Welcome to Sevilma's world of nature-to-table, clean, healthy and fair products!
Sevilma is the fruit of a family farm that has been going on for 250 years. We established Ercan Baba Farm and olive oil factory in Seferihisar by combining our more than two centuries of farming experience in Gallipoli Çanakkale with the olive culture of the Aegean region. Our aim is to keep the fertility civilization of Anatolia alive and bring it to you.
Guided by this spirit and values, we produce cold pressed and 100% pure “slow olive oil” in our olive oil factory at Ercan Baba Farm. Moreover, we are preparing to bring you many other products from nature to the table.
The biggest feature that distinguishes Sevilma from other oils is that it transforms olive races, which are separate fruits with different flavors, into oil without mixing them together. We bottle the oils pressed in our factory without mixing them with each other and bring you pure olive oil from a “single source” with a specific geographical location and race.
Slow Olive Oil Sevilma brings the very different flavors of Anatolian olive breeds to your home.
With Sevilma, discover the completely different flavors of oils obtained from olives such as Erkence, Memecik and Trilye and make them an integral part of your table.
Bon Appetit!
Our Principles
Slow Olive Oil
Slow Olive Oil is a concept that defines delicious and high quality olive oils that protect human health and nature at the same time. Although this concept sounds like a newly produced definition, in fact, its roots go back centuries.
It is estimated that olives were first domesticated 12 thousand years ago in Anatolia, in the Eastern Mediterranean. These ancient olive groves, which are also pastures, still exist today. Goats and sheep graze in them. Many plant and animal species live in these areas. People who have been producing here with the same methods for thousands of years continue to produce with the awareness that they are not the owners of nature, but only a part of it. Slow Olive Oil Sevilma is produced in these olive groves, which are the best example of human cooperation with nature.
The olive groves where Slow Olive Oil is produced are more than just agricultural fields, they are olive forests in which many living creatures live together in harmony.
Sevilma Slow Olive Oil, which is rooted in this vast culture in the Eastern Mediterranean and Aegean, is obtained from olives produced in accordance with the criteria determined after years of research. These criteria, which are gathered under five main headings, include a meticulous evaluation process that includes all the processes from the olive seed to the oil on our tables.
Sevilma bottles the oil of Anatolian olives, each of which is a separate fruit with different flavors, without mixing them together. It allows you to discover the very different flavors of all races such as Erkence, Memecik and Trilye.
Criteria for Slow Olive Oil
Criteria for trees
- The olive tree must be a local variety of the region
- The olive grove should preferably face south
Criteria for the care of the olive grove
- No irrigation of the olive grove
- Olives do not come into contact with chemical poisons
- Not using chemical fertilizers in olive groves
Biodiversity
- There is no wire around the olive grove, so that wild animals are free to roam
- Protecting the ecosystem integrity of olive trees
- Caring for olives in a way that does not reduce the use of biodiversity trees
Harvest
- Not damaging the tree while picking olives
- Transportation of olives to the oil mill in materials that allow air and prevent crushing
Pressing and Bottling
- Pressing the olives in a short time after harvesting, not waiting
- Cold pressing
- Squeezing the oil under high hygienic conditions
- Eliminating any possibility that may reduce olive oil quality during pressing
- Storing the oil in a dark, cool environment and in warehouses that will not reduce its quality
- Bottling the oils of different olive varieties without mixing them with each other
- There are no uninsured workers in olive oil production.