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 hints of artichoke and fresh grass and a slight almond scent. Definitely herbal with floral notes, sweet at first, with a pleasant bitterness and significant yet 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 seeking the cultural development of the area. The founder, Francesco Ruta (Don Ciccio) built the first mill with grinders 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, 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 harvesting the olives. This is the way to achieve the highest organoleptic quality even at the cost of losing large quantities of the product. The varieties of olives gathered 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 hints of artichoke and fresh grass and a slight almond scent. Definitely herbal with floral notes, sweet at first, with a pleasant bitterness and significant yet 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 seeking the cultural development of the area. The founder, Francesco Ruta (Don Ciccio) built the first mill with grinders 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, 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 harvesting the olives. This is the way to achieve the highest organoleptic quality even at the cost of losing large quantities of the product. The varieties of olives gathered and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla, and Nocellara del Belice.
