Sevilma Olive Oils attracted attention at the Terra Madre Fair, held in Turin, Italy, with its new Presidium range produced from Izmir’s Erkence olives. Sevilma Presidium Olive Oil was showcased at the fair as part of the Southern Turkey Cuisine event and the Slow Olive (Yavaş Zeytin) Anatolivar Project.
Sevilma Olive Oils took part in the Terra Madre Fair, held in Turin, Italy, from 26 to 30 September. The Sevilma and Erkence olive oils, produced from Izmir’s ancient olive-growing regions, were very well received. Sevilma Presidium Olive Oil was showcased at the Southern Turkish Cuisine gathering and during the presentation of the Slow Olive (Yavaş Zeytin) Anatolivar Project. At the event focusing on the cuisine of southern Turkey, Chef Tülay Saygılı’s dishes were met with great acclaim amongst guests from all over the world.
There are very few olive oils that have been awarded the “Presidium” designation by Slow Food. Most of these are produced in Italy, whilst one is produced in Turkey. The key characteristic of the Aegean Ancient Production Basins olive oil, which holds the Presidium title in Turkey, is that it is produced from ancient Anatolian olive varieties that are neither planted nor irrigated, but are grown solely by grafting onto wild olive trees. The designation of the Aegean Ancient Production Basins olive oil as a Presidium was achieved through a joint effort by the Slow Food Mahal community and the Nature School at Seferihisar. Angelo Lo Conte, one of Slow Food’s leading olive oil tasters, also took part in the tasting of the new Erkence Presidium series at Slow Olive, which was produced in accordance with these criteria. Lo Conte noted that the aromas of wild thyme and almonds from the Seferihisar region were very distinct in the Sevilma Presidium series.
Sevilma will very soon be launching its Presidium range—made from early-harvest Erkence and Memecik olives grown in the Aegean’s ancient olive-growing regions—for sale online.
Dr Güven Eken, founder of Sevilma Olive Oils, said: “Terra Madre is not just a trade fair; it is also an international movement launched by Slow Food to ensure the survival of food production in harmony with nature across the globe. Sevilma was established to uphold these values and pass them on to future generations, and this year it has taken its place amongst thousands of other products produced in harmony with nature at Terra Madre. With our Sevilma Presidium, produced from Izmir’s centuries-old Erkence olive trees, we are proud to share this unique flavour, a gift from nature, with the world. ”Terra Madre once again highlights the importance of ancient agricultural cultures that are in harmony with nature. We are delighted to be part of the global Slow Food movement and to produce healthy, delicious food from nature to the table,” he stated.
About Terra Madre
Terra Madre is an international gastronomy event organised by the Slow Food movement. First held in 2004, the event brings together farmers, fishermen, small-scale food producers and chefs from all over the world. The event aims to support agriculture in harmony with nature and traditional food production methods. Held every two years, Terra Madre offers participants five days packed with conferences, workshops, tasting sessions and markets.
About Slow Food
Launched in 1986 by the Italian Carlo Petrini, the Slow Food movement aims to protect traditional and local food cultures in the face of fast-paced consumption habits. The movement promotes the production of healthy, clean and fair food. Slow Food advocates for the protection of local ecosystems and the valuing of every stage of food production, from field to table. This movement emphasises respect for the ecosystem in food production and the support of local producers. Active in over 160 countries worldwide, the Slow Food movement facilitates the exchange of knowledge between food communities and works to prevent the loss of traditional food cultures.
About Slow Olive
As part of the Slow Food movement, Slow Olive aims to promote sustainability in olive and olive oil production and to preserve traditional methods. This initiative highlights the important role of olive trees in the ecosystem and the preservation of local olive varieties. Slow Olive’s primary objective is to promote practices in olive and olive oil production that are in harmony with nature. In this way, the aim is to both protect the ecosystem and provide economic support to local communities. Through the events and workshops it organises, Slow Olive brings together olive producers, chefs and food activists.
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