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 hints, sweet at first, with a pleasant bitterness and significant spiciness, but not excessive. 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 grinding stones 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 processing, in respect of nature and traditions. Founded in the 1950s, 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 maximum organoleptic quality, even at the cost of losing large quantities of product. The varieties of olives harvested and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla, and Nocellara del Belice.
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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 hints, sweet at first, with a pleasant bitterness and significant spiciness, but not excessive. 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 grinding stones 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 processing, in respect of nature and traditions. Founded in the 1950s, 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 maximum organoleptic quality, even at the cost of losing large quantities of product. The varieties of olives harvested and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla, and Nocellara del Belice.
