The oil: The Moresca cultivar, with its unmistakable aromatic balance, prevails in the blend dedicated to the grandfather 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. Clearly herbal 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 is built on tradition, renewed from father to son, since 1953. Tradition towards innovation and the search for the 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, his wife Anna Valeria and their children carry on the business with the same passion. Every step is the result of artisanal care, respecting nature and traditions. Founded in the 1950s, in Castelluccio (Sicily), the extra virgin olive oil is produced in small quantities, by cold extraction carried out 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. The varieties of olives collected 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 grandfather 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. Clearly herbal 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 is built on tradition, renewed from father to son, since 1953. Tradition towards innovation and the search for the 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, his wife Anna Valeria and their children carry on the business with the same passion. Every step is the result of artisanal care, respecting nature and traditions. Founded in the 1950s, in Castelluccio (Sicily), the extra virgin olive oil is produced in small quantities, by cold extraction carried out 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. The varieties of olives collected and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla and Nocellara del Belice.
