A few years ago, during our annual trip to the olive harvest, we were resting under two ancient trees on Francesco Travaglini’s Parco dei Buoi farm in Molise. Basking in their shade, an idea began to take shape. What if the oil from these two 500+ year old trees could be something more? Ylenia Granitto tells the story of what happened next in her piece for the Olive Oil Times: How Two Ancient Olive Trees in Molise Help Fund Meals in New York.
Thanks to a collaboration between ourselves, Parco dei Buoi, Ghetto Gastro, and Massimo Bottura’s non-profit Food for Soul, PRESSURE extra virgin olive oil was born.
“The extra virgin olive oil was named Pressure, a word that can be understood from various perspectives, from olive pressing to the effort required to create a positive social impact.”
An Extra Virgin Olive Oil with Social Impact
We had brought Chef Pierre Serrao, co-founder of Ghetto Gastro, along with us to Molise to help out with the harvest and see how things are done on an Italian olive farm.
“Serrao came up with the idea to support Refettorio, and I much appreciated that, since it is a place that promotes social cohesion and dignity based on the concept that solidarity can be made without forgetting quality” – Francesco Travaglini in the Olive Oil Times
Refettorio Harlem sure is a special place. Located in the historic Emanuel AME Church on W 119th street in NYC’s Harlem neighborhood, they cook and serve thousands of people using ingredients that would otherwise go to waste. And this isn’t a soup kitchen: each nourishing, multi-course meal is expertly prepared and served at community tables with respect and dignity.
“Refettorio does outstanding work in Harlem, bringing dignity to the act of eating together, serving high-quality meals and promoting food reuse” – Beatrice Ughi for the Olive Oil Times
Back in Molise, Francesco Travaglini presses the oil from the two magnificent Leone di Carpineto trees on his farm, and we fly it to the US right after the harvest. Now in its fourth edition, this olive oil has directly funded approximately 2000 meals per year at Food for Soul’s Refettorio Harlem. Francesco is proud of what these two trees have done for communities across the ocean. In fact, earlier this year in Rome, Parco dei Buoi received the prestigious Evoluzione Olio award for social commitment thanks to what the PRESSURE initiave has achieved.
“These two majestic trees are not only an emblem of our land, they also show how good can beget good. We are happy to be the first link in a virtuous chain that has a strong symbolic value, as it demonstrates how we all can do much with little, but above all that outstanding results can be achieved if we act together.” – Francesco Travaglini for the Olive Oil Times
We’re so proud to make this project happen! You can support this project by purchasing a bottle of PRESSURE extra virgin olive oil here.