The oil: The Moresca cultivar, with its unmistakable aromatic balance, prevails in the blend dedicated to the founder of our family: Don Ciccio. Green with yellowish reflections. Medium-intense fruity aroma, with clear notes of artichoke and fresh grass and a slight almond scent. Clearly herbaceous with floral notes, sweet at first, with a pleasant bitterness and significant but not excessive spiciness. Rigorously fluid. Pair it with grilled meat, bruschetta, and vegetables. About the producer: Ruta is a family. The business is based 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 and his wife Anna Valeria, and their children, carry on 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 oil is produced in small quantities, from cold extraction performed 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 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 founder of our family: Don Ciccio. Green with yellowish reflections. Medium-intense fruity aroma, with clear notes of artichoke and fresh grass and a slight almond scent. Clearly herbaceous with floral notes, sweet at first, with a pleasant bitterness and significant but not excessive spiciness. Rigorously fluid. Pair it with grilled meat, bruschetta, and vegetables. About the producer: Ruta is a family. The business is based 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 and his wife Anna Valeria, and their children, carry on 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 oil is produced in small quantities, from cold extraction performed 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 collected and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla, and Nocellara del Belice.
