The oil: the Moresca cultivar, with its unmistakable aromatic balance, prevails in the blend dedicated to the ancestor of our family and founder: Don Ciccio. Green with yellowish reflections. Medium-intense fruity aroma, with clear notes of artichoke and fresh grass and a slight almond scent. Definitely herbaceous with floral notes, sweet at first, with a pleasant bitterness and a significant but not excessive spiciness. Quite fluid. Pair it with grilled meat, bruschetta, and vegetables. About the producer: Ruta is a family. The business has been built on tradition, passed down from father to son since 1953. Tradition towards innovation and the pursuit of the cultural development of the territory. The founder, Francesco Ruta (Don Ciccio) built the first mill with stone grinders and hydraulic presses. Today, his son Giorgio, his wife Anna Valeria, and their children continue the business with the same passion. Every step is the result of careful artisanal processing, respecting nature and traditions. Founded in the '50s, in Castelluccio (Sicily), the olive oil is produced in small quantities, through cold extraction carried out within the first 6-8 hours after the olives are harvested. This is the way to achieve the maximum organoleptic quality even at the cost of losing large quantities of the 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 ancestor of our family and founder: Don Ciccio. Green with yellowish reflections. Medium-intense fruity aroma, with clear notes of artichoke and fresh grass and a slight almond scent. Definitely herbaceous with floral notes, sweet at first, with a pleasant bitterness and a significant but not excessive spiciness. Quite fluid. Pair it with grilled meat, bruschetta, and vegetables. About the producer: Ruta is a family. The business has been built on tradition, passed down from father to son since 1953. Tradition towards innovation and the pursuit of the cultural development of the territory. The founder, Francesco Ruta (Don Ciccio) built the first mill with stone grinders and hydraulic presses. Today, his son Giorgio, his wife Anna Valeria, and their children continue the business with the same passion. Every step is the result of careful artisanal processing, respecting nature and traditions. Founded in the '50s, in Castelluccio (Sicily), the olive oil is produced in small quantities, through cold extraction carried out within the first 6-8 hours after the olives are harvested. This is the way to achieve the maximum organoleptic quality even at the cost of losing large quantities of the product. The varieties of olives collected and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla, and Nocellara del Belice.
Price VAT included
