The oil: The organic cultivation of Moresca and Verdese in our farm in Modica gives life to this strong oil: organic (certified) with medium intensity fruity scents. Notes of ripe tomato and herbs, rounded and harmonious with hints of almond and vegetables. Perfect with raw and cooked fish. Information 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 and his wife Anna Valeria, and their children, continue the business with the same passion. Every step is the result of careful artisanal processing, respecting nature and traditions. Founded in the 50s, in Castelluccio (Sicily), the olive oil is produced in small quantities, through cold extraction performed within the first 6-8 hours from the olive harvest. This is the way to obtain 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 in our farm in Modica gives life to this strong oil: organic (certified) with medium intensity fruity scents. Notes of ripe tomato and herbs, rounded and harmonious with hints of almond and vegetables. Perfect with raw and cooked fish. Information 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 and his wife Anna Valeria, and their children, continue the business with the same passion. Every step is the result of careful artisanal processing, respecting nature and traditions. Founded in the 50s, in Castelluccio (Sicily), the olive oil is produced in small quantities, through cold extraction performed within the first 6-8 hours from the olive harvest. This is the way to obtain 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.
