Olive Oil Library in Turkey Opens to Celebrate Cultivars and Terroir

The idea for the library emerged from Eken’s enjoyment of tasting oils from different parts of Turkey and the world, and from his growing conviction that this diversity was being overlooked. He first envisioned a one-time gathering of friends around a tasting of oils from across Anatolia and beyond.

Sönmez was also the first to describe the project as a library. The library was established in Seferihisar, near İzmir, an area known for its commitment to local identity and sustainability. The district was the first in Turkey to join the Cittaslow network, which promotes traditional agriculture, local products and a slower, more conscious way of living.

Per to Eken, sevilma’s work is also aligned with the principles of biodiversity and the Slow Food movement through the production of an olive oil recognized as a Presidium. He pointed to a little-known cultivation system in the eastern Aegean, where wild olive trees are cut and grafted with more productive domestic cultivars such as Erkenci or Memecik.

Sevilma selectively sources olives from these landscapes, supporting practices that have endured for generations and helping maintain the ecosystems in which they survive. A bird perches among the trees at Sevilma’s farm in western Anatolia, where biodiversity and traditional olive-growing landscapes shape the producer’s work.

The oils entering the library are selected based on several criteria, with rarity at the top of the list. “We would like to have as many varieties as possible from regions where very unique olive varieties grow,” Eken said. Some oils in the collection, he added, come from groves of only a few hundred trees and may represent some of the last remaining examples of a specific cultivar.

Sevilma worked with local artisans to design and build the space, which as well serves as a showcase for local craftsmanship. Visitors can taste up to ten different olive oils during a visit. “Our experts explain to visitors the regions of origin, the terroirs and the best gastronomic matches for each olive oil,” Eken explained. Another interior view of the Yücel Sönmez Olive Oil Library, where a quiet seating area reflects the project’s emphasis on tasting, learning and contemplation.

Per to Eken, the library is open to other growers as well, reflecting a cooperative spirit. “The whole idea comes from cooperation instead of competition,” he explained. In that sense, the library is intended not as a store but as a place for education and discovery, even though visitors can learn where to buy the oils they taste.

The collection will be continuously updated to reflect new productions and make room for additional local and rare oils. While some entries come from abroad, most are from Anatolia and the wider Turkish olive-growing world.

Olive groves and native vegetation surround Sevilma’s farm in western Anatolia, reflecting the biodiverse landscape that shapes the producer’s work.