Presentation at YALE School of Public Health

Sigri of Lesvos: The Ambassador of Greek EVOO in America

We are proud that our exceptional project has been making waves around the world   

Recently, our CEO Antonis Tirpintiris presented this groundbreaking project at Yale University’s School of Public Health.
Titled “At the Crossroads of Climate Crisis, Biodiversity, Sustainable Agriculture, Nutrition and Public Health” the presentation showcased our prototype model of sustainable olive cultivation that not only has a positive environmental impact, but also creates biodiversity on once-barren land in Sigri, Lesvos.

The two-day event, titled “Olive Oil – Environment – Mediterranean Diet and Health“, was held at the iconic Woolsey Hall in Yale’s School of Public Health. The presentation was attended by Antonis Tirpintiris, entrepreneur and mechanical engineer from the National Technical University of Athens, and the Professor Antonia Trichopoulou, along with honored guests from Yale University, including Professor Vassilis Vassiliou, the Chair of the Department of Health and Environment.

Antonis Tirpintiris delivered a compelling presentation on the sustainable approach to olive cultivation. His discourse commenced by highlighting the numerous unfortunate aspects of today’s environmental catastrophe. However, he went on to elucidate that his ultimate objective is to showcase that where there is a will, there is always a way.
“We can restore nature where it is destroyed and create ecosystems even in deserted places”, he states and supports his statement with actions.
In his presentation, he provided a comprehensive overview of the sustainable agricultural practices employed in the cultivation of olives and all other trees of Faros Estate, in Sigri, Lesvos island. He elaborated on several techniques such as the use of self-produced compost to nourish the trees, the application of green and dry fertilization and the strategic planting of trees in terraced formations on the slopes of the estate. He proceeded to outline the optimal production parameters of the prototype Olive Mill built on the estate. These parameters include the recognition of the degree of ripeness and variety of the olives, the maintenance of a consistent cooling process throughout the production process, and the minimum amount of water utilized, throughout the entire process. All parameters employed ensure the preservation of the valuable nutritional attributes, and the excellent organoleptic profile of the Extra Virgin Olive Oil the company produces. Subsequently, a comprehensive overview of the numerous benefits of EVOO was provided.
“We support and work along with our local community by contributing to the economic & social development of the village. Our goal is to set the pace for all olive professionals, and our olive oil to be the exemplar of organoleptic and nutritional quality”, Mr Tirpintiris describes.

This project represents a paradigm shift in the olive oil industry, poised to revolutionize the sector while simultaneously having a positive impact on the environment and public health.
The broad aim is to promote a sustainable approach to olive cultivation, thereby paving the way for a greener future.

Ms. Antonia Trichopoulou, member of the Academy of Athens, and Assistant Professor of the Yale School of Public Health, delivered a presentation on the topic titled “From the Mediterranean to the Planetary Diet: Dietary Patterns and Health.” During her discourse, she highlighted the crucial role played by the Mediterranean diet in promoting both health and environmental well-being. Specifically, she expounded on how this diet is conducive to longevity, wellness, and ecological sustainability of the planet.

The two presentations drew significant interest from a diverse audience, including students, professors, university representatives, and entrepreneurs who possess a deep understanding and appreciation for the importance of human and planetary health. Moreover, the olive oil tasting, conducted by the esteemed Professor of the Yale School of Public Health and certified olive oil sommelier, Mr. Tassos Kyriakidis, was conducted with exceptional attention to detail. The sensory analysis of the extra virgin olive oils’ aromatic and taste profiles was comprehensive and thorough.

It is worth noting the exceptional hospitality extended to us during our visit, which far exceeded our expectations. Both Dr. Vassilis Vassiliou and Dr. Rafi Taherian, Associate Vice President of Yale Hospitality, provided us with an extraordinary experience. They treated us to a highly inspired Mediterranean meal in the iconic and imposing dining space shared by UC Berkeley and Yale University. The dining hall is architecturally and aesthetically structured to provide a warm and impressive atmosphere that facilitates communication and collaboration among students during meals.

During our visit, we were introduced to the exclusive adoption of the Mediterranean diet and the use of extra virgin olive oil in the kitchens and dining tables of all the universities affiliated with Yale. The level of service and care we received was exceptional, characterized by impeccable welcome, courteousness, and 7-star care. This level of professionalism extends to all areas of teaching and learning.

It is difficult to express the grandeur and historical significance of Woolsey Hall, the venue for the presentation on the environmental aspects of our Sigri Olive Mill and the panel discussion on “Olive Oil and its Biocultural Dimensions in the Mediterranean Diet.”

The event was an unforgettable journey that offered valuable experiences, knowledge-sharing, effective communication, and a deep appreciation for the importance of public health and the environment, which are fundamental aspects of our Planet as our collective home !

The video presented along with Antonis Tirpintiris’ presentation is available on YouTube