Are you looking for a famous Sicilian oil? Discover Capel Venere

We can define it as a "famous Sicilian oil" because the evo Capel Venere IGP from Oleificio Trainito has been proclaimed "90 piece of Italian food and wine" by the authoritative Epulae, the International Food and Wine Academy, an association recognized by the Italian President of the Republic

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Famous Sicilian oil ... yes, but also good

Capel Venere extra virgin olive oil was therefore the protagonist of the ambitious “90’s piece of Italian food and wine”, a great recognition that makes it now a famous Sicilian oil

But if it is the extra virgin olive oil that becomes famous, the owner of the oil mill, Salvatore Trainito, must be given the right merits.

Humble person, workaholic, passionate, a man who, thanks to intelligence and stubbornness, affirmed his desire for realization in a difficult project in which standing out was not easy at all.

It doesn’t happen every day to be able to write about such an interesting and eager character: with his uncompromising and rigorous personality, with himself and others, he has been able to realize fascinating projects that have a single common denominator: passion and love for their land.

Salvatore Trainito, has a successful entrepreneurial history from the creation of the Spa known as “Fonte acqua di Santa Rosalia”, then sold to the international giant Nestlé, to the project for the construction of the Castronovo di Sicilia pear thigh consortium, interesting because it aims to build several cold rooms in order to allow the marketing period of pirus communis to be extended until the Christmas holidays.

And again OPOL dei Monti Sicani and del Vallone or a consortium that aims to promote and market the oil of the hills of the large territory of central Sicily.

…And recently the oil mill which, in terms of size and technology used, is at the forefront of the entire territory of the island and places the Trainito oil mill among the pearls of oil mills in Sicily.

A famous Sicilian oil can only stand out for its organoleptic and health qualities and for its ability to enhance flavors in the kitchen

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What makes our Sicilian oil famous

he organoleptic qualities, first of all.

Acidity. Capel Venere olive oil has an acidity value of 0.20 gr. on 100 gr of oleic acid.

The acidity of olive oil measures the quantity of free fatty acids present in the oil expressed as a percentage. Fatty acids are mainly present as triglycerides: three fatty acids linked to a glycerol molecule. In fruit and oil, the breaking of the bond between glycerol and one or more fatty acid chains leads to the release of the fatty acid. Free acidity is the parameter that quantifies the amount of free fatty acids present in the oil, the determined value attributes quality to the product. To be classified, the acidity of the oil must be less than 0.80, the limit set by European and international legislation. The low acidity value defines the quality of, proving that it comes from the extraction of intact and healthy olives, harvested with a traditional manual system, transported with care and cold worked with high precision and care. The percentage of oleic acidity of the oil contained between 0.01 and 0.3 determines a better quality in the extra virgin, as it is rich in properties and health benefits, above all in favor of the cardiovascular system with an antioxidant effect. The balanced consumption in the diet keeps bad cholesterol low and in hypertensive it reduces blood pressure.

The Capel Venere oil with the acidity parameter of 0.20 gr on 100 gr. guarantees the consumer the quality of the product, the genuineness, the purity, the integrity of its organoleptic properties and the fragrance of Sicilian oil. The oil is guaranteed because it is extracted from olives coming from the management of the Grotte di Capel Venere farm. Olive groves located in the hilly south-east of Sicily in the hilly area of the Sicani Mountains at 500/600 meters above sea level of the Municipality of Castronovo di Sicilia (PA) and of the Municipality of Cammarata (AG), Fertile territories of Sicily, where 8,000 years BC settled the Sicani, who in addition to devoting themselves to sheep farming and wheat over time have dedicated themselves to the care of the olive tree, these majestic trees, which have produced yellow gold for man and for his life. The Capel Venere extra virgin olive oil is an organic and IGP (Protected Geographical Indication) production, prized reserved for connoisseurs of “good oil”, subjected to the strict control of the IGP production regulations. The Capel Venere oil ensures consumers the benefits of its many health aspects.

Peroxides. The value of the peroxides is the quantity of substances present in the olive oil expressed in thousand-equivalents of active oxygen per kg., Unit of measurement Meq / Kg, which indicate the oxidative state.

The limit set by European and international legislation is Meq / kg 20 for the recognition of excellent product quality extra virgin olive oil. Capelvenere extra virgin olive oil has the number of peroxides Meq / kg 1.6 out of 20 Meq / kg. the low number of peroxides means that the oil is of excellent quality. If the number of peroxides is high, it means that the oxidation of the oil is already taking place. The result of the analysis of peroxides Meq / kg 1.6 on 20 Meq / kg. it is an exceptional parameter to evaluate the good condition of the oil and the integrity of the olives from which it was extracted, which indicate the right time of maturation, the method of harvesting, transport from the fields, the care of processing and storage under nitrogen. Capelvenere oil guarantees its consumers the quality and conservation over time of the product for the treatments applied throughout the entire production cycle, the processes of which are subject to verification by the Soil and Health Control and Certification Body. subject accredited and authorized by MI.PAAFT – ICQRF Uff. VICO 1 n. 003440 of 07/03/2019.

Polyphenols are molecules with antioxidant properties contained in extra virgin olive oil.

They are natural vegetable organic substances necessary in human nutrition. They are distinguished – in lipophilic phenols (present in vegetable oils and fats) – in tocopherols (present with vitamin E content) – hydrophilic phenols (present in extra virgin olive oil with health properties). The unit of measurement of polyphenols is Mg / Kg. The value of the parameter for the recognition of extra virgin olive oil, provided for by European and international legislation, is Mg / Kg> 100. The Capel Venere oil on the label has Mg / Kg 280> 200, that is 140> 100. The polyphenols they are natural antioxidants of extra virgin olive oil. The higher value than the 100 limit means that the oil is of excellent quality. The concentration of polyphenols decreases with the passage of time, but it all depends on the method of conservation that must take place away from light and heat. The function of peroxides inside the human body is to help keep cells healthy, through various actions: Polyphenols in humans fight cellular aging, perform protective functions from external agents in the human body. They are anti-inflammatory and antiviral, they fight the vascularization of abnormal cells produced by the human body. Some polyphenols have actions on the metabolism as they inhibit the storage of fat in the cells and increase the basal metabolism.


The examination of an oil is also subjected to a verification of the ultraviolet spectrophotometry, which allows to obtain other indications to define its quality, the state of conservation and the modifications induced by technological processes. Ultraviolet spectrophotometry offers an effective diagnostic tool for unraveling sophistications, such as the addition of refined or seed oils, to the product. Other methods to analyze the extra virgin olive oil are: olfactory tasting, sensory analysis, which is performed by tasters, who analyze the oil, starting from an olfactory tasting to get to the tasting and then to the visual examination for the evaluation of positive and negative attributes. To these evaluation methods is also added the chemical analysis, necessary to define the actual quality of the product based on the objective evaluation parameters of K 232, K270 and delta K.

The K 232

is a parameter that measures the absorption of light ultraviolet at a wavelength of 232 nanometers and indicates whether the structure of the oil has changed as a result of oxidation. This parameter can increase if the olives when the oil is extracted in the mill are excessively ripe, damaged or attacked by the fly and if during the processing the phase of kneading of the olives takes place in non-optimal conditions, or, if there is a fraudulent addition. of rectified oil. The maximum limit recognized by European and international legislation is 2.50. The Capel Venere oil on the label has the K232 unit of measurement with a value of 1.85 <2.5. Lower than the limit set by the regulations in force.

The K 270

is a parameter that does not present profound differences compared to the K 232, but is part of the various spectrophotometry tests to analyze the reaction of the oil at a given wavelength. The K 270 measures the absorption of ultraviolet light at a wavelength of 270 nanometers. In this case, the secondary oxidation state of each model is verified, ie any transformation of the oil structure following the formation of the double bonds. Very often it can happen that even triple or quadruple bonds are generated, capable of compromising the taste and quality of the oil itself and no longer making it extra virgin. The value can also increase following prolonged storage. According to European and international legislation, the maximum value of K270 of extra virgin olive oil is 0.22. The Capel Venere oil on the label has a value of 0.12 <0.22. Result below the limit set by current legislation on the matter. Delta K is a parameter that monitors the secondary oxidation state of extra virgin olive oil. In this circumstance, the possible absorption of ultraviolet light is analyzed at a wave frequency that is approximately 268 nanometers. While with K 270 the state of secondary oxidation was indicated, that is to say whether the structure of the oil had changed further after the formation of the double bonds (in technical terms, if even triple conjugated bonds were formed), with oa rectification , relating to the duration of conservation and the formation of multiple bonds that can transform the physiognomy of the oil. According to European and international legislation, the maximum value for extra virgin olive oil is 0.01. The Capel Venere oil on the label has a value of 0.00 <0.01. Result below the limit set by current legislation on the matter. 

The health properties that have allowed us to make Capel Venere a famous Sicilian oil.

The extra virgin olive oil is rich in omega 3 and omega 6, polyunsaturated fats, considered essential to the human body and its diet. There are large quantities of tocophenols and phenolic compounds that perform antioxidant, antimicrobial, anti-inflammatory and anti-carcinoma actions; while vitamin E, polyphenols, phytosterols, chlorophylls and carotenoids counteract the activity of free radicals, slowing down cell aging.

Fights hypertension. It prevents the problems of hypertension and coronary diseases, such as atherosclerosis and myocardial infarction. Thanks to the action of unsaturated acids, such as oleic acid, it lowers the level of LDL, the “bad” cholesterol without affecting the levels of HDL, the “good cholesterol” that cleans the arteries.

It prevents diabetes by reducing the level of glucose in the blood. Helps prevent colon and breast cancers, protects against the formation of gallstones, stimulating the secretion of bile. Vitamin D – stimulates the formation of bone substances in elderly people, favoring the intake of calcium. 

Combining Capelvenere extra virgin olive oil in the kitchen

Capel Venere extra virgin olive oil has been subjected to sensory analysis by the Regional Institute of Wine and Oil of the Sicilian Region to carry out its organoleptic evaluation. From the sensory analyzes it emerges that it can be classified as a “balanced oil characterized by medium green fruitiness, medium bitterness, medium spicy”.

A famous Sicilian oil should guarantee versatility in the kitchen and enhance the flavors: Capel Venere PGI succeeds in full.

It is an oil that in the kitchen can be combined with a variety of Sicilian dishes and also typical of the various Regions to enhance the taste of the different specialties. The best coupling of the oil to the dishes must take into account the results of the organoleptic evaluations carried out in the sensory analysis and choose the type of dish most suitable for it so that it can bring out its natural qualities and properties in order to give flavor and aroma to the same.

Extra virgin olive oil is extracted from numerous Sicilian cultivars and is easily combined with typical Sicilian dishes, such as caponata made with aubergines, enriched with olives, capers and anchovies. Raw, it is a good sauce for fish-based appetizers, classic seafood delicacies, seasoned and prepared with extra virgin olive oil.

A Sicilian delicacy where extra virgin olive oil finds excellent use is Sicilian bread seasoned with: sardines, cheeses, onion, anchovy olives, oregano and tomato, all heated in the oven, possibly with wood.

Maidenhair extra virgin olive oil is successfully paired with the sauce of pasta with sardines.

Original dish from the Palermo area between Baghera and Cefalù, spread for its taste throughout the island. Pasta with sardines is an ancient maritime tradition for its preparation using “poor” ingredients, it is a first course prepared with capers, wild fennel, pepper, pine nuts and raisins.

Use of extra virgin olive oil in the preparation of pasta alla norma

The origin of pasta alla norma is attributed to Catania. Today the typical dish belongs to the oldest Sicilian gastronomic tradition. The name has been attributed as a culinary homage to the most beautiful work of the composer Vincenzo Bellini.

Extra virgin olive oil also finds success in Northern dishes.

The Bolognese lasagna is an example. Fresh pasta accompanied by one of the best known condiments in the world where oil plays its big part. The recipe for lasagna al forno alla bolognese provides a sauce made from a sautéed celery, onion and carrot with extra virgin olive oil, to which finely chopped beef and often small additions of pork and concentrated tomato are then added.

The Plate of TROFIE AL PESTO. Trofie al pesto are one of the most envied Italian dishes in the history of cooking, the basil-based sauce is the true gastronomic flag of Liguria, which annually organizes the World Championship that rewards those who are capable of making the best pesto. In addition to the handmade trofie, the recipe includes extra virgin olive oil, hand-pounded basil, pine nuts, Parmigiano Reggiano, Pecorino DOP and garlic.

The Milanese risotto. The Milanese risotto recognized worldwide as saffron risotto par excellence. The ingredients to make this delicious dish are rice, grated cheese, extra virgin olive oil, veal marrow, onion broth and saffron.

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