Hello,
I’m really excited as I write this. I’m also a bit embarrassed…
I’m absolutely thrilled because we’ve finally succeeded in a project we’ve been working on with my friends for a long time. At our business, where we’ve worked tirelessly to ensure everything is done properly and with integrity, we’ve embarked on a long journey to discover the diverse range of olive oils from Anatolia. Today, we are thrilled to present some of these oils to you as part of Sevilma’s 2025 collection.
I feel just as embarrassed because this culinary heritage we are presenting to you is not, in fact, something that belongs to us. This collection is the fruit of the hard work of thousands of producers who lived throughout Anatolia’s millennia-long history—people whose names, faces and even whereabouts we do not know. Sevilma is the result of a unique collective endeavour established by humankind and nature within the bountiful civilisation of Anatolia. For this reason, I feel somewhat overwhelmed by the weight of our endeavour to safeguard this vast heritage—whose strength lies in its anonymity—and I feel a sense of humility about this.
Sevilma, in support of Anatolia’s unique heritage…
For within this memory lie marvellous flavours, dazzling colours and indescribable emotions. This feast was experienced with such great humility that Anatolia never wasted time striving to show itself off. This has ensured that it has always remained at the heart of life, enabling it to bring forth what is most delicious and authentic, rather than bearing the exhausting burden of having to explain itself. In this way, a marvellous culture of abundance has accumulated, one that has attracted little attention from anyone other than those who live within it.
Sevilma is all about this heritage, because if it remains unnoticed for much longer, this culture may be lost. In doing so, just like in Anatolia, we devote all our time to creating the most delicious and authentic dishes.
In this year’s collection, you’ll discover the flavours of different districts and olive varieties from Izmir and Manisa. Each of these oils, which are cold-pressed, low in acidity and high in polyphenols, carries the character of the region where it was produced. If you ask me which one is the tastiest, I cannot give a single answer that applies to everyone. However, I know very well that they are all authentic and pure.
You can find the one you find most delicious by reading between the lines of the descriptions we’ve written for each olive oil, or simply by trying them out. Seferihisar, Çeşme, Manisa Saruhanlı… Erkence, Trilye, Uslu… Each one lends a distinct flavour to the dish you use it in. The flavour of an olive oil can change completely depending on whether it is used in raw dishes or when cooking with olive oil. I highly recommend you explore this variety, which, when combined, forms a veritable library of olive oils.
Our product catalogue from here You can view the Sevilma 2025 Collection by visiting our online shop you can discover.
Sevilma is also on the side of nature…
Because we cannot produce wholesome, delicious food in a place where nature’s health has been compromised. We regard all living beings in an olive grove as partners in our production. We recognise their right to life. That is why we believe in agroecological production, which Anatolia describes in three words: “for the wolf, the bird and the soil”. This year, we decided to work towards our goal alongside similar organisations around the world, and we became the first food producer from Turkey to join both the World Agroecology Alliance and Agroecology Europe.
Furthermore, we are a natural part of the global Slow Food movement, which opposes fast food. In 2025, our Sevilma Olive Grove was recognised as Turkey’s first Slow Food Farm. We continue to work tirelessly to produce the Aegean Ancient Production Basins Olive Oil, which is based on the grafted olive culture and has been awarded the Slow Food Presidium designation. This year, our collection features three different Presidium olive oils: Delice, Teos and İzmir Erkence…
Sevilma is also on the side of the future…
Before establishing the Ercan Baba Olive Oil Mill in 2018, where Sevilma is produced, we had realised just how long a history olive cultivation based on grafting in the Aegean (that is, the grafting of wild olive trees onto local varieties) had, but that it was on the verge of disappearing. Sevilma was established precisely to preserve this cultural heritage. The Seferihisar Nature School team worked alongside experts from the Ministry of Culture during this process, and the Aegean’s ancient olive-growing culture was inscribed on the UNESCO List of Intangible Cultural Heritage in 2023. The primary purpose of Sevilma’s establishment is to pass on this cultural heritage—which, in its current form, is more of a craft than mere agricultural production—to future generations.
We are dedicated to this cause by producing authentic, pure olive oil from the evergreen trees of the Aegean and by sharing it with others. For us, every bottle of Sevilma is not only a delicious and healthy olive oil, but also a unique part of our natural and cultural heritage.
We’d be delighted if you’d join us on our journey of flavours, from nature to the table…
You can discover the Sevilma 2025 Collection by visiting our online shop:
https://sevilma.com/magaza/
May it be a treat and bring you good health.
Dr Güven Eken
Founder of Sevilma
3 June 2025, Izmir
Türkçe 
English (UK)