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. Greenish-yellow with yellowish reflections, medium-intense fruity odor, with clear aromas of artichoke and fresh grass and a light almond scent. Definitely herbaceous with floral aromas, sweet at first, with a pleasant bitterness and 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 seeking the cultural development of the territory. The founder, Francesco Ruta (Don Ciccio), built the first mill with grindstones and hydraulic presses. Today, his son Giorgio, his wife Anna Valeria, and their children continue the activity with the same passion. Every step is the result of careful artisanal processing, respecting nature and traditions. Founded in the 1950s, in Castelluccio (Sicily), the olive oil is produced in small quantities, from cold extraction made within the first 6-8 hours after harvesting the olives. This is the way to achieve 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.
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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. Greenish-yellow with yellowish reflections, medium-intense fruity odor, with clear aromas of artichoke and fresh grass and a light almond scent. Definitely herbaceous with floral aromas, sweet at first, with a pleasant bitterness and 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 seeking the cultural development of the territory. The founder, Francesco Ruta (Don Ciccio), built the first mill with grindstones and hydraulic presses. Today, his son Giorgio, his wife Anna Valeria, and their children continue the activity with the same passion. Every step is the result of careful artisanal processing, respecting nature and traditions. Founded in the 1950s, in Castelluccio (Sicily), the olive oil is produced in small quantities, from cold extraction made within the first 6-8 hours after harvesting the olives. This is the way to achieve 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.
