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 Fruity aroma of medium intensity, with clear notes of artichoke and fresh grass and a slight almond scent. Clear of grass with floral hints, sweet at first, with a pleasant bitterness and a significant but not excessive spiciness. Quite fluid. Pair it with grilled meats, 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 grinders and hydraulic presses. Today, his son Giorgio and his wife Anna Valeria, along with their children, continue 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 extraction made within the first 6-8 hours after the olives are harvested. This is the way to achieve maximum organoleptic quality even at the cost of losing large quantities of the product. The varieties of olives harvested 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 Fruity aroma of medium intensity, with clear notes of artichoke and fresh grass and a slight almond scent. Clear of grass with floral hints, sweet at first, with a pleasant bitterness and a significant but not excessive spiciness. Quite fluid. Pair it with grilled meats, 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 grinders and hydraulic presses. Today, his son Giorgio and his wife Anna Valeria, along with their children, continue 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 extraction made within the first 6-8 hours after the olives are harvested. This is the way to achieve maximum organoleptic quality even at the cost of losing large quantities of the product. The varieties of olives harvested and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla, and Nocellara del Belice.
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