How Two Ancient Olive Trees in Molise Help Fund Meals in New York

With their fruit, Francesco Travaglini produces the extra virgin olive oil name Pressure. The revenues from its disposal support Refettorio in Harlem, a New York City neighborhood outreach that provides food to vulnerable people.

Thanks to a collaboration between Parco dei Buoi, Italian food importer Gustiamo. The culinary and cultural collective Ghetto Gastro , 150 bottles of this high-quality product are marketed at a premium price to supply the community kitchen with roughly 2,000 meals every year—each bottle providing the equivalent of at least a dozen meals. See Also: Rome's Olive Oil Production on Public Farm Supports Community, Sustainability Refettorio in Harlem is part of the non-profit cultural project Food For Soul, which chef Massimo Bottura and Lara Gilmore founded to combat food waste and promote social inclusion.

The Pressure initiative started four years ago when Gustiamo’s founder, Beatrice Ughi, organized a visit to Travaglini’s holding with a group of guests, including chef Pierre Serrao. Also known as Chef P, he is co-founder of the collective Ghetto Gastro, which brings together food experts and enthusiasts, artists, entrepreneurs and activists. Peppino brought the money to his town, where he purchased books and stationery for the schoolchildren and food for those in need.

See Also: In Molise, Olive Tree Adoption Supports Health Research “It was there that we decided to use the Lions’ olive oil for a good cause,” Travaglini told reporters. He added that Peppino later graduated with a food science and technology degree, became a researcher, and worked with key Italian companies.

Then, he returned to Africa, working as a professor at a leading university and operating in the food industry. Peppino’s initiative generated much empathy among the group.

We are very selective about the products we offer through Gustiamo and the people we collaborate with. If more opportunities like this arise, we would be thrilled to be part of them.” Produced in the company-owned mill at Parco dei Buoi, Pressure is a monovarietal of Saligna di Larino, an autochthonous olive variety mainly used as a pollinator of Gentile di Larino. The company, which is certified organic and practices regenerative farming , cultivates these and other native olive varieties.

Frantoio, Moraiolo and Leccino complete the main orchard composition, which contains about 2,000 trees. Another 1,200 have been added in recent weeks to grow production and enhance biodiversity. In addition to extra virgin olive oil, the holding produces asparagus and fruit, including apricots, plums and peaches. “The contrada of Carpineto, where the Lions are located, is dotted with centuries-old olive trees,” Travaglini explained. “Given their age, these groves have an extensive planting layout.