The oil: The organic cultivation of Moresca and Verdese on our farm in Modica gives life to this bold oil: Organic (Certified) with medium and light fruity aromas of ripe tomato and herbs, round and harmonious with notes of almond and vegetables perfect for raw and cooked fish. Producer information: Ruta is a family. The business is built on tradition, passed down from father to son since 1953. Tradition towards innovation and the pursuit of 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 careful artisanal processing, respecting 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 product. The varieties of olives collected and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla, and Nocellara del Belice.
Price VAT included
The oil: The organic cultivation of Moresca and Verdese on our farm in Modica gives life to this bold oil: Organic (Certified) with medium and light fruity aromas of ripe tomato and herbs, round and harmonious with notes of almond and vegetables perfect for raw and cooked fish. Producer information: Ruta is a family. The business is built on tradition, passed down from father to son since 1953. Tradition towards innovation and the pursuit of 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 careful artisanal processing, respecting 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 product. The varieties of olives collected and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla, and Nocellara del Belice.
