The Capano family is a noble family from Puglia, the South of Italy. They have produced olive oil for generations with passion, love and dedication. The Capano Olive Oil is produced by olives harvested from three woods of the province North of Bari, the region capital of Puglia and freshly pressed in local mills with traditional methods.
History Capano Olive Oil
The first notes from the Capano family date back to 1300. Just after Manfreddi, son of emperor Frederic II lost the kingdom and his life to the French, Louis Anjou. They were soldiers of the Pope following the French to conquer the kingdom of Napels.
The Capano’s were soldiers under command of the prince of San Severino, they were a family already known at the beginning of Christianity, after the collapse of the Roman Empire.
In 1327 there are documents that an old castle in the village of Pollica was sold to the San Severino family and given to the Capano family as premium. Castello means ‘many hectares of land in the surroundings’.
Pollica is still now a small town with a beautiful view on the Tirenum Sea high in the hills facing the South. This is ideal to grow olive trees on quickly sloping lands to the sea side and exposed to South.
From this beginning, the Capano family started to produce olive oil which at the time was indispensable for every day life. More than just condiment, olive oil was a perfect conservative for food preparation and saving. Meat, fish, vegetables, eggs where kept fresh in the olive oil like we still do now.
The Taste of Capano Olive Oil
The quality of the taste comes out from the number of other components of the product. These components are the “poliphenols”: small and composite intrusions between the molecules of oleic acid, that provide the full flavor of this condiment.
Poliphenols add the following flavors to the Capano Olive Oil:
A touch of bitter almonds and delicate spice
‘You must try it in order to believe how much the life around a dinner table can change using this unique condiment’
Extra Vergine Olive Oil
The word “Vergine” in Italian means untouched. “Extra Vergine” is almost an exaggeration: “guaranteed that it is untouched”. For the olive oil, untouched simply means without any contamination or degeneration by chemical agents or even chemical processes, just as it is produced by the trees.
Capano Olive Oil, produced and bottled in Corato, North of Bari, has an acidity of less than 0.2% which makes this product an original “Olio Extravergine di Oliva” and a perfect companion of the human health other than of an infinity of fine dishes and tasty food.
‘The olives are harvested from the woods of the province North of Bari, Italy and freshly pressed in local mills with traditional methods’
• An olive oil labeled as “Olio Extra Vergine di Oliva” in Italy, is guaranteed to be fresh, natural and pressed without any contamination and free of chemical acidity.
• The full 98% of the olive oil bottled and labeled as “Olio Extra Vergine di Oliva”, if made in Italy, means that it is composed of olive oil pressed and delivered to the market uncontaminated and pure.
• To get an olive oil to be labelled as “Extra Vergine”, the producer in Italy must press the olives so that the acidity of the resulting oil remains below 0,8%. It means that the olives can wait no more than a couple of days after the harvest before they will be pressed. The acidity of the “Olio Extra Vergine di Oliva Capano” is guaranteed to measure an acidity lower than 0,5%. The olives are pressed no later than just one day after the harvest.
Some of the health benefits of an Extra Vergine Olive Oil:
- better elasticity for the arteries,
- a higher blood’s fluidity,
- and a higher resistance to mutations in the cell’s structure.