The oil: The Moresca cultivar, with its unmistakable aromatic balance, prevails in the blend dedicated to the patriarch of our family and founder: Don Ciccio. Green with yellowish hues. Medium-intense fruity aroma, with clear notes of artichoke and fresh grass and a slight almond scent. Clearly herbaceous with floral notes, sweet at first, with a pleasant bitterness and significant but not excessive spiciness. Rather fluid. Pairs well with grilled meat, bruschetta, and vegetables. About the producer: Ruta is a family. The business is based on tradition, renewed from father to son since 1953. Tradition towards innovation and research for the cultural development of the territory. The founder, Francesco Ruta (Don Ciccio), built the first mill with stone mills 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 1950s, in Castelluccio (Sicily), the olive oil is produced in small quantities, by cold extraction done within the first 6-8 hours after harvesting the olives. This is the way to achieve the highest organoleptic quality, even at the cost of losing large quantities of product. The varieties of olives collected and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla and Nocellara del Belice.
The oil: The Moresca cultivar, with its unmistakable aromatic balance, prevails in the blend dedicated to the patriarch of our family and founder: Don Ciccio. Green with yellowish hues. Medium-intense fruity aroma, with clear notes of artichoke and fresh grass and a slight almond scent. Clearly herbaceous with floral notes, sweet at first, with a pleasant bitterness and significant but not excessive spiciness. Rather fluid. Pairs well with grilled meat, bruschetta, and vegetables. About the producer: Ruta is a family. The business is based on tradition, renewed from father to son since 1953. Tradition towards innovation and research for the cultural development of the territory. The founder, Francesco Ruta (Don Ciccio), built the first mill with stone mills 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 1950s, in Castelluccio (Sicily), the olive oil is produced in small quantities, by cold extraction done within the first 6-8 hours after harvesting the olives. This is the way to achieve the highest organoleptic quality, even at the cost of losing large quantities of product. The varieties of olives collected and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla and Nocellara del Belice.
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