The oil: The organic cultivation of Moresca and Verdese in our company in Modica gives life to this decisive oil: Organic (Certified) with medium and light fruity aromas, notes of ripe tomato and herbs, round and harmonious with notes of almond and vegetables. Perfect with raw and cooked fish. 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 cultural development of the territory. The founder, Francesco Ruta (Don Ciccio) built the first mill with grindstones 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 artisanal processing, respecting nature and traditions. Founded in the '50s, in Castelluccio (Sicily), the olive oil is produced in small quantities, through cold extraction carried out within the first 6-8 hours after the harvest of the olives. This is the way to achieve the maximum organoleptic quality even at the cost of losing large quantities of product. The varieties of olives harvested 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 company in Modica gives life to this decisive oil: Organic (Certified) with medium and light fruity aromas, notes of ripe tomato and herbs, round and harmonious with notes of almond and vegetables. Perfect with raw and cooked fish. 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 cultural development of the territory. The founder, Francesco Ruta (Don Ciccio) built the first mill with grindstones 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 artisanal processing, respecting nature and traditions. Founded in the '50s, in Castelluccio (Sicily), the olive oil is produced in small quantities, through cold extraction carried out within the first 6-8 hours after the harvest of the olives. This is the way to achieve the maximum organoleptic quality even at the cost of losing large quantities of product. The varieties of olives harvested and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla, and Nocellara del Belice.
