Sicilian oil, pure and healthy, like "Capel Venere".

The good Sicilian oil? Our extra virgin olive oil comes from olive groves that extend over a hilly area between Castronovo di Sicilia (PA) and Cammarata (AG), the mild temperature of the territory favors the life and productivity of the plants and the distance from the coastal strip south and north preserves the olive trees from the hot sirocco winds and cold north winds. Only in this way can produce the good "Sicilian oil" be born

olio siciliano, olio puro

Pure & Sicilian

 Capel Venere fully represents the concept of “good Sicilian oil”, it is produced with olives from recognized IGP and Organic crops.

Careful pruning, fertilization and harvesting at the right time when the veraison changes the color of the fruit determine the quality of the olives, the phenolic substances, the low acidity and enhance the organoleptic aspect.

In order to protect its customers and to maintain the high quality of its Sicilian oil, the Oil Mill Trainito aims to always adopt the following minimum rules:

  • Use only fresh, healthy olives, at the right degree of ripeness
  • Collect the olives directly from the tree, without damage the branches
  • Choose rigid and perforated boxes for transport
  • Do not let more than 24 hours pass between the olive harvest and the oil extraction
  • Ensure that the olives are properly defoliated and washed before pressing
  • Carry out a processing cycle in which no temperature is never exceeded 27 degrees Minimize the exposure to oxygen of the oil and olive paste
  • Carry out the sensory analysis of the oil in addition to the laboratory ones
  • Store the oil in suitable containers, made of stainless steel, under nitrogen head Pack the oil in dark glass containers to protect it from light

Extra virgin olive oil is considered as a f armaco, drinking a tablespoon of oil in the morning on an empty stomach is a panacea for the body.

This is what Good Sicilian Oil is for us

Capel Venere is our Sicilian oil, strictly extra virgin olive oil IGP Sicilia, cold extracted from our multicultivar Biancolilla, Nocellara del Belice, Cerasuola and Coratina

The cultivars from which we cold extract the Sicilian IGP "Capel Venere" extra virgin oil

Extra virgin olive oil from the Biancolilla Cultivar

The characteristics of the Biancolilla cultivar

The Biancolilla cultivar is an older variety among those existing in Italian olive groves. It is an indigenous Sicilian cultivar many attribute that it originates from the Caltabellotta area in the Agrigento area.

The denomination of the Biancolilla cultivar derives from the fact that during the ripening phase the drupes change from the typical green color of the unripe fruit to a shade of red tending to purplish. Biancolilla olive trees are self-fertile species, that is, they do not require pollination by other cultivars.

It is often used as a pollinator for Nocellara del Belice, which is instead a sterile plant. It is frequently associated with other cultivars, such as Cerasuola and Nocellara del Messina or Belice, as pollinators and which significantly influence the flavors of the oil obtained from it.

It is mainly cultivated in Western Sicily (Palermo and Agrigento). The cultivation goes to high hilly land with scarce availability of water. It is a plant that takes root easily in arid soils.

Morphological characteristics of Sicilian oil from biancolilla cultivar.

Biancolilla olive trees are majestic trees. It is a very vigorous plant, with a very wide trunk and the crown tends to widen in height and width. The foliage has a not very harmonious development and the trees of this cultivar tend to have empty spaces between the fronds. The tree has a remarkable strength of the branches.

The number of flowers of the biancolilla is relatively low, while the dark green leaf with a lanceolate shape measures on average from five to seven centimeters in length and around one centimeter in width.

The drupe of this cultivar reaches a maximum of four grams in weight and assumes a largely asymmetrical elliptical shape with a pointed apex and rounded base. The surface of the fruit has rare large lenticels.

This variety produces every other year and has a yield that can reach a maximum of 20%, probably due to the fact that the pulp of the fruit is not very consistent. Biancolilla, being a cultivar suitable for hilly areas, tolerates low temperatures and frosts well and resists cycloconio well. However, it is quite exposed to attacks of mange and fly from olive trees.

Organoleptic characteristics

This cultivar is disposable, in fact it is not used for table consumption but is highly appreciated for oil production. Biancolilla extra virgin olive oil is considered very valuable and is in great demand for sale. From the extraction of the olives of this cultivar, a typical Sicilian oil is obtained that contains many flavors typical of Sicilian food production.

Green or straw yellow in color with vaguely golden hues. This Sicilian oil in fact is characterized by a light fruity, slightly spicy and very aromatic, in which the fragrances of almond, tomato and artichoke are perceived combined with the flavors of fresh grass and green olive.

There may be other olfactory differences based on the subtype of the cultivar or according to the pollinators adopted.

Biancolilla is often used both for the production of mono varietal extra virgin olive oil and in blends, in order to cushion the flavor of other varieties of oils. In the kitchen, the oil of the biancolilla cultivar is excellent for seasoning fish and vegetable dishes and can also be used for making desserts, as it effectively replaces butter and seed oil

Sicilian oil from Nocellar del Belice cultivar

The characteristics of the Nocellar del Belice cultivar

The Nocellara del Belice is a very valuable cultivar and is one of the most respected Sicilian indigenous varieties.

In 1998 it obtained a DOP certification. It has been present in the Sicilian territory for many centuries ago, probably since the times of Magna Graecia. This cultivar is excellent for the production of extra virgin olive oil and for the consumption of table olives favored by the very large size.

Nocellara trees are not very large, they adapt to the most varied environmental conditions. It is a self-incompatible variety and various other cultivars are used for pollination.

The ripening period is late, this olive tree goes into production early and has a very good level of productivity. It is not subject to alternation and has a medium – high oil yield.

It is a very sensitive plant to mange, lead pain, verticillosis and peacock’s eye, it resists attacks from the fly. Cultivation is widespread in the province of Trapani and its easy adaptability has allowed it to take root in the provinces of Palermo and Agrigento.

Morphological characteristics

The Nocellara tree has a medium vigor, an expanded habit and a medium-expanded crown. During the settling, the drupes darken and gradually take on a color that approaches violet.

The fruit tends to have a spherical and symmetrical shape with a round apex, rounded base and the presence of umbo. These are very large olives with a weight that often exceeds six grams and rarely falls below four grams, the surface is also dotted with large lenticels.

Nocellara is an excellent olive and with the passage of time the sale of Sicilian oil from this cultivar has become very profitable.

Organoleptic and nutritional aspects of Sicilian oil produced with Nocellara del Belice cultivar

The oil obtained from the extraction of Nocellara has a color that can range from yellow to intense green and a very low acidity that is constantly kept below 0.5% . On the nose the extra virgin olive oil shows a medium intensity olive fruitiness, accompanied by notes of almond, green tomato, artichoke and sometimes aromatic herbs.

The taste is bitter, slightly spicy and with a hint of sweet. In the kitchen, this oil gives its best both raw (for dressing soups, vegetables and salads) and cooked (in the preparation of roasts and fried foods, both meat and fish) thanks to the fact that its smoke point it is higher than other types of oils.

The table olives, on the other hand, can be prepared both black and green with the brine methods with the so-called Sevillian method. The polyphenol content is high and therefore the consumption of this oil favors the reduction of the risk of cardiovascular diseases, while the high content of highly digestible fats favors the reduction of cholesterol and blood sugar.

Extra virgin olive oil from Cerasuola cultivar

 General characteristics of the Cerasuola cultivar

The cerasuola is one of the most widespread cultivars throughout the Sicilian territory. The production areas of this variety are extended on the western side of the region in particular Trapani, Palermo and Agrigento. It is also called Ogliara.

These olives have an oil vocation and thanks to the ratio between pulp and stone the yield is quite high, as it can even reach 20%. It is a plant that resists drought and the ability to thrive in poor soils.

Morphological characteristics of the Cerasuola

the cherry tree is characterized by medium vigor and upright posture (ie the branches tend to extend upwards mainly). It has a medium-dense crown. The lanceolate and asymmetrical leaf tends to be longer than the average and is longitudinally curved downwards. Flowering takes place between the end of April and mid-May, while the harvesting period is between October and December and this operation is of particular importance in determining the taste of the oil.

Cerasuola olives are large in size as they can exceed three or seven grams in weight without falling below four grams. The shape of the drupes is elliptical, with a round apex, without umbo and with a rounded base, while the color in the ripening phase turns entirely to black or purplish. The surface of the epicarp shows the presence of numerous large-sized lenticels.

Organoleptic and nutritional characteristics of the extra virgin olive oil Cerasuola

The characteristics of the oil of the cerasuola cultivar vary according to the ripening phase in which the harvest is carried out. Soil and cultivation method can also be influential.

The oil of the cerasuola cultivar determines a medium and intense fruity aroma on the nose, with sensations of fresh grass and in some cases of tomato, artichoke and thistle. When the ripening of the olives is advanced, the fruit is more pronounced and a very aromatic tone of ripe tomato and thyme peeps out.

The taste prevails between bitter and spicy, but there is a hint of sweetness. The color is yellow-green. This oil retains its taste quality very well over time and has a very beneficial nutritional content for the body due to the presence of beta – carotene, unsaturated fats and tocopherols which perform an action against blood cholesterol, as well as antioxidant and in defense of cardiovascular diseases, cancer and against cellular aging.

On the other hand, Cerasuola olives are also rich in vegetable fats and therefore are not suitable for those who observe a low-calorie diet or for those suffering from arterial hypertension.

In the kitchen, the extra virgin olive oil of this cultivar is widely used for seasoning meat dishes, both boiled and grilled or for soups and salads, therefore it is good for both raw and cooked foods and is therefore very required in the sale of extra virgin olive oil to the public.

Coratina cultivar oil

Characteristics of the Coratina cultivar

The Coratina olive is one of the most interesting varieties in the panorama of Apulian olives and gives life to an extra virgin olive oil of exceptional quality, the olive takes its name from the city of Corato, a village in the province of Bari, Coratina is one of the oldest and longest-lived Apulian olive varieties.

Today it is also cultivated throughout Sicily and in other areas of southern Italy. Coratina extra virgin olive oil is in great demand, but the plant also adapts easily to various types of soil, even the most calcareous ones. For this reason, the Coratina olive tree is a very resistant variety and is particularly suitable for organic cultivation without the use of chemicals.

The Coratina olive tree is recognizable by its medium size, its foliage with short and very expanded branches. Coratina trees have a high oil yield ranging from 20 to 25%. In Sicily, the Coratina olive is generally harvested between November and mid-December. On average, the coratina weighs about 4 grams and has a slightly asymmetrical oval shape.

At the time of ripening (veraison) it changes from a color tending to yellow to a purplish black and is sensitive to cold unlike the plant which is resistant.

Organoleptic properties of Sicilian Coratina extra virgin olive oil

The Coratina extra virgin olive oil has a fruity, spicy and bitter scent. These are qualities that determine its excellence in terms of taste, organoleptic and health.

For this reason Coratina extra virgin olive oil is sought after and appreciated but was once used mostly to reinforce weaker oils as it is tasty, vigorous and genuine. Coratina oil is rich in polyphenols and naturally has low peroxide values and very low acidity values (below 0.2%), which means that it preserves all the organoleptic qualities and an excellent extra virgin oil making it a food. healthy.

The very intense and fruity flavor has a bitter note due to the high concentration of oleuropein and is made spicy (the classic pinch in the throat) by the high concentration of polyphenols, which on average is about 560 m2 / kg.

The presence of polyphenols and the levels of peroxides and acidity are the characteristics that objectively determine the quality of an extra virgin olive oil: In this sense, Sicilian Coratina olive oils are exceptional.

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