The oil: The organic cultivation of Moresca and Verdese in our farm in Modica gives rise to this strong oil: Organic (Certified) with medium to light fruity aromas, notes of ripe tomato and herbs, round and harmonious with aromas 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 search for cultural development of the territory. The founder, Francesco Ruta (Don Ciccio), built the first oil mill with stone mills 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 maximum organoleptic quality even at the cost of losing large quantities of product.
The oil: The organic cultivation of Moresca and Verdese in our farm in Modica gives rise to this strong oil: Organic (Certified) with medium to light fruity aromas, notes of ripe tomato and herbs, round and harmonious with aromas 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 search for cultural development of the territory. The founder, Francesco Ruta (Don Ciccio), built the first oil mill with stone mills 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 maximum organoleptic quality even at the cost of losing large quantities of product.
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