{"id":3199,"date":"2025-07-30T10:09:45","date_gmt":"2025-07-30T10:09:45","guid":{"rendered":"https:\/\/sevilma.com\/?p=3199"},"modified":"2025-07-30T10:18:23","modified_gmt":"2025-07-30T10:18:23","slug":"slow-food-presidium-saglikli-ve-lezzetli-yasamin-sirri","status":"publish","type":"post","link":"https:\/\/sevilma.com\/en\/slow-food-presidium-saglikli-ve-lezzetli-yasamin-sirri\/","title":{"rendered":"Slow Food Presidium: The Secret to a Healthy and Delicious Life"},"content":{"rendered":"
\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

By: Saner Erdo\u011fan and Zeynep Payzano\u011flu\u00a0<\/p>\n\n\n\n

Healthy and local food systems have undergone a major transformation under the influence of globalisation and industrialisation. Until very recently, local specialities and traditional production methods were an integral part of our dining tables; today, however, these values are, unfortunately, under threat. <\/p>\n\n\n\n

So what should we do in this situation? This is precisely where, for a healthy and enjoyable life, Slow Food Presidium<\/em> is coming to our rescue.<\/p>\n\n\n\n

What is a Slow Food Presidium?<\/strong><\/p>\n\n\n\n

Launched in 2000 by the Slow Food movement, the Presidium is an international conservation programme that aims to protect local varieties and traditional production methods, empower producer communities and support food systems that are in harmony with nature. The Presidium system promotes production methods that respect nature, whilst also ensuring the preservation of cultural heritage.<\/p>\n\n\n\n

Every food product awarded the Presidium designation is a reflection not only of quality, but also of the culture of production and respect for our planet. No chemical inputs are permitted at any stage of production; instead, the products are crafted by hand in accordance with the principles of local sourcing and transparency.<\/p>\n\n\n\n

The Aegean Ancient Production Basins Natural Extra Virgin Olive Oil, the first and only olive oil Presidium product certified by Slow Food International in Turkey, stands out as a pioneering example that embodies this philosophy. In this ancient production process carried out on the \u0130zmir Peninsula, no agricultural pesticides are used, the trees are not irrigated and the olive groves are not fenced off. As a result, the olive groves continue to thrive as areas of ecological value.<\/p>\n\n\n\n

This form of production, based on agroecological principles, is not merely an agricultural practice; it represents an ancient way of life dedicated to the conservation of soil, water and biodiversity. Slow Food\u2019s \u201cgood, clean, fair<\/em>\u201dThis system, which embodies the principles of production, was also recognised by UNESCO in 2023\u201d Intangible Cultural Heritage<\/em> has been recognised as such and placed under protection.<\/p>\n\n\n\n

The Ercan Baba Olive Oil Mill, where Sevilma is produced, is the only olive oil facility in the Aegean region specialising in the production of Presidium Olive Oil. By choosing Sevilma, you are bringing an additive-free, healthy and delicious olive oil with a high polyphenol profile to your table; moreover, you are contributing to the preservation of a unique cultural and natural heritage recognised by UNESCO. <\/p>\n\n\n\n

There are specific criteria for a product or production system to be included in the Slow Food Presidium scheme:<\/p>\n\n\n\n

    \n
  • Clarity of the Conservation Objective: The conservation of locally produced goods at risk of extinction, traditional production methods, or rural landscapes of biocultural value is essential.\u00a0<\/li>\n\n\n\n
  • \u2060Environmental Sustainability: The use of chemical fertilisers, pesticides and GMOs is prohibited. We respect natural cycles and the changing seasons. This benefits both nature and you healthy living<\/em> means.<\/li>\n\n\n\n
  • Social and Economic Sustainability: The aim is to empower the producer community and ensure they earn a fair income.<\/li>\n\n\n\n
  • Handcrafting and Local Character: The focus is on local, small-scale production rather than industrial production. Products crafted by hand using traditional knowledge and techniques stand out for their quality.<\/li>\n\n\n\n
  • Joint Production Protocol: Each presidium draws up its own protocol, which defines the entire process, from the raw materials of the product to the processing techniques. This ensures transparency and traceability.<\/li>\n<\/ul>\n\n\n\n

    Inspiring Examples of Presidia from Turkey<\/strong><\/p>\n\n\n\n

    With its rich biodiversity and cultural heritage, Turkey is a fantastic region for the Slow Food Presidium. Here are some notable examples from Anatolia:<\/p>\n\n\n\n

    Siyez Bulgur (Kastamonu): Siyez, one of the oldest wheat varieties in Anatolia, is a rare delicacy that is non-genetically modified and requires no chemical inputs. Thanks to its high fibre content and nutritional value, healthy living<\/em> It is an essential source of nutrition.<\/p>\n\n\n\n

    \u2060Bo\u011fatepe Gravyer (Kars): Produced using traditional methods from the raw milk of animals grazing on high-altitude pastures, this cheese leaves a lasting impression on the palate with its unique flavour.<\/p>\n\n\n\n

    Divle Obruk Cheese (Karaman): Made from goat\u2019s and sheep\u2019s milk, this cheese matures in the natural microclimate of Divle Obruk, acquiring its distinctive mouldy aroma.<\/p>\n\n\n\n

    And, the Aegean Ancient Production Basins Presidium Natural Cold-Pressed Olive Oil, proudly produced by Sevilma\u2026<\/p>\n\n\n\n

    \n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n<\/figure>\n\n\n\n

    Ege Kadim \u00dcretim Havzalar\u0131 Nat\u00fcrel S\u0131zma Presidium Zeytinya\u011f\u0131 <\/strong><\/p>\n\n\n\n

    Presidium Olive Oil from the Aegean is rooted in a tradition of olive grafting that dates back thousands of years. In the ancient production regions of the Aegean, wild olive trees growing in harmony with nature\u2019s own rhythm have been grafted onto olive varieties such as Erkence and Memecik for thousands of years\u2026<\/p>\n\n\n\n

    Sevilma goes to great lengths to produce this unique Presidium olive oil from the Erkence variety, which is native to Izmir. Izmir Erkence Presidium Olive Oil has a fruity aroma. Thanks to early harvesting and chemical-free production, polyphenol<\/em> and antioxidant<\/em> is particularly rich in these. As polyphenols and antioxidants help prevent cell damage, they offer protection against certain types of cancer anti-carcinogenic<\/em> may exhibit this property. Oils possessing this property elimination diet <\/em>\u2026is also an important part of their programmes.<\/p>\n\n\n\n

    Dinners of the Future<\/strong><\/p>\n\n\n\n

    The Slow Food Presidium model offers a multi-layered solution to crises such as the loss of biodiversity, cultural erosion and rural impoverishment caused by today\u2019s food systems. This model offers not only a way to preserve the past, but also a unique roadmap for shaping the dining tables of the future.<\/p>\n\n\n\n

    By preserving Anatolia\u2019s time-honoured production methods, supporting local producers and adopting production methods that respect nature, we are creating a better future for both ourselves and our planet, healthy living<\/em> we can create the opportunities.<\/p>\n\n\n\n

    Sevilma Erkence Would you like to discover the secrets to a healthy and delicious life by trying Presidium olive oil? Share your thoughts with us in the comments!<\/p>","protected":false},"excerpt":{"rendered":"

    Yazan: Saner Erdo\u011fan ve Zeynep Payzano\u011flu\u00a0 Sa\u011fl\u0131kl\u0131 ve yerel g\u0131da sistemleri, k\u00fcreselle\u015fmenin ve end\u00fcstrile\u015fmenin etkisiyle b\u00fcy\u00fck bir d\u00f6n\u00fc\u015f\u00fcm ge\u00e7irdi. \u00c7ok yak\u0131n zamana kadar yerel lezzetler ve geleneksel \u00fcretim teknikleri sofralar\u0131m\u0131z\u0131n vazge\u00e7ilmeziyken bug\u00fcn bu de\u011ferler ne yaz\u0131k ki tehdit alt\u0131nda.  Peki bu durumda ne yapmal\u0131y\u0131z? \u0130\u015fte tam da bu noktada sa\u011fl\u0131kl\u0131 ve lezzeli bir ya\u015fam i\u00e7in […]<\/p>\n","protected":false},"author":16,"featured_media":2113,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[1],"tags":[67,66,70,73,47,54,71,46,45,68],"class_list":["post-3199","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-genel","tag-agroecology-coalition","tag-dunya-agroekoloji-birligi","tag-naturel-sizma","tag-salata","tag-sevilma","tag-slow-food","tag-soguk-sikim","tag-somut-olmayan-kulturel-miras","tag-zeytin","tag-zeytinyagi"],"uagb_featured_image_src":{"full":["https:\/\/sevilma.com\/wp-content\/uploads\/s_yz.jpg",2560,1709,false],"thumbnail":["https:\/\/sevilma.com\/wp-content\/uploads\/s_yz-150x150.jpg",150,150,true],"medium":["https:\/\/sevilma.com\/wp-content\/uploads\/s_yz-300x200.jpg",300,200,true],"medium_large":["https:\/\/sevilma.com\/wp-content\/uploads\/s_yz-768x513.jpg",768,513,true],"large":["https:\/\/sevilma.com\/wp-content\/uploads\/s_yz-1024x684.jpg",1024,684,true],"1536x1536":["https:\/\/sevilma.com\/wp-content\/uploads\/s_yz-1536x1025.jpg",1536,1025,true],"2048x2048":["https:\/\/sevilma.com\/wp-content\/uploads\/s_yz-2048x1367.jpg",2048,1367,true],"woocommerce_thumbnail":["https:\/\/sevilma.com\/wp-content\/uploads\/s_yz-600x750.jpg",600,750,true],"woocommerce_single":["https:\/\/sevilma.com\/wp-content\/uploads\/s_yz-900x601.jpg",900,601,true],"woocommerce_gallery_thumbnail":["https:\/\/sevilma.com\/wp-content\/uploads\/s_yz-100x100.jpg",100,100,true]},"uagb_author_info":{"display_name":"Enes Konu\u015f","author_link":"https:\/\/sevilma.com\/en\/author\/enes\/"},"uagb_comment_info":0,"uagb_excerpt":"Yazan: Saner Erdo\u011fan ve Zeynep Payzano\u011flu\u00a0 Sa\u011fl\u0131kl\u0131 ve yerel g\u0131da sistemleri, k\u00fcreselle\u015fmenin ve end\u00fcstrile\u015fmenin etkisiyle b\u00fcy\u00fck bir d\u00f6n\u00fc\u015f\u00fcm ge\u00e7irdi. \u00c7ok yak\u0131n zamana kadar yerel lezzetler ve geleneksel \u00fcretim teknikleri sofralar\u0131m\u0131z\u0131n vazge\u00e7ilmeziyken bug\u00fcn bu de\u011ferler ne yaz\u0131k ki tehdit alt\u0131nda.  Peki bu durumda ne yapmal\u0131y\u0131z? \u0130\u015fte tam da bu noktada sa\u011fl\u0131kl\u0131 ve lezzeli bir ya\u015fam i\u00e7in…","_links":{"self":[{"href":"https:\/\/sevilma.com\/en\/wp-json\/wp\/v2\/posts\/3199","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sevilma.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sevilma.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sevilma.com\/en\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/sevilma.com\/en\/wp-json\/wp\/v2\/comments?post=3199"}],"version-history":[{"count":6,"href":"https:\/\/sevilma.com\/en\/wp-json\/wp\/v2\/posts\/3199\/revisions"}],"predecessor-version":[{"id":3207,"href":"https:\/\/sevilma.com\/en\/wp-json\/wp\/v2\/posts\/3199\/revisions\/3207"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sevilma.com\/en\/wp-json\/wp\/v2\/media\/2113"}],"wp:attachment":[{"href":"https:\/\/sevilma.com\/en\/wp-json\/wp\/v2\/media?parent=3199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sevilma.com\/en\/wp-json\/wp\/v2\/categories?post=3199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sevilma.com\/en\/wp-json\/wp\/v2\/tags?post=3199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}