The oil: The Moresca cultivar, with its unmistakable aromatic balance, predominates in the blend dedicated to the founder of our family: Don Ciccio. Green with yellowish reflections. Medium-intense fruity aroma, with clear notes of artichoke and fresh grass and a slight hint of almond. Sharply herbal with floral scents, sweet at first, with a pleasant bitterness and a marked but not excessive spiciness. Quite fluid. Pair it with grilled meat, bruschetta, and vegetables. About the producer: Ruta is a family. The business is built on tradition, renewed from father to son, since 1953. Tradition towards innovation and the search for cultural development of the territory. The founder, Francesco Ruta (Don Ciccio) built the first mill with grindstones and hydraulic presses. Today, his son Giorgio and his wife Anna Valeria, and their children, carry on the business with the same passion. Every step is the result of careful craftsmanship, respecting nature and traditions. Founded in the '50s, in Castelluccio (Sicily), the olive oil is produced in small quantities, from cold pressing performed within the first 6-8 hours after the olives are harvested. This is the way to achieve the highest organoleptic quality even at the cost of losing large quantities of product.
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The oil: The Moresca cultivar, with its unmistakable aromatic balance, predominates in the blend dedicated to the founder of our family: Don Ciccio. Green with yellowish reflections. Medium-intense fruity aroma, with clear notes of artichoke and fresh grass and a slight hint of almond. Sharply herbal with floral scents, sweet at first, with a pleasant bitterness and a marked but not excessive spiciness. Quite fluid. Pair it with grilled meat, bruschetta, and vegetables. About the producer: Ruta is a family. The business is built on tradition, renewed from father to son, since 1953. Tradition towards innovation and the search for cultural development of the territory. The founder, Francesco Ruta (Don Ciccio) built the first mill with grindstones and hydraulic presses. Today, his son Giorgio and his wife Anna Valeria, and their children, carry on the business with the same passion. Every step is the result of careful craftsmanship, respecting nature and traditions. Founded in the '50s, in Castelluccio (Sicily), the olive oil is produced in small quantities, from cold pressing performed within the first 6-8 hours after the olives are harvested. This is the way to achieve the highest organoleptic quality even at the cost of losing large quantities of product.
