The oil: The organic cultivation of Moresca and Verdese in our company in Modica gives life to this decisive oil: organic (certified) with medium intensity fruity aromas. Notes of ripe tomato and herbs, round and harmonious with scents of almond and vegetables. Perfect with raw and cooked fish. Who is the producer: Ruta is a family. The business is built on tradition, renewed from father to son, since 1953. Tradition towards innovation and pursuit of 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, along with their children, continue the business with the same passion. Every step is the result of careful craftsmanship, respecting nature and traditions. Founded in the 1950s, in Castelluccio (Sicily), the olive oil is produced in small quantities, using 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 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 intensity fruity aromas. Notes of ripe tomato and herbs, round and harmonious with scents of almond and vegetables. Perfect with raw and cooked fish. Who is the producer: Ruta is a family. The business is built on tradition, renewed from father to son, since 1953. Tradition towards innovation and pursuit of 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, along with their children, continue the business with the same passion. Every step is the result of careful craftsmanship, respecting nature and traditions. Founded in the 1950s, in Castelluccio (Sicily), the olive oil is produced in small quantities, using 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 harvested and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla and Nocellara del Belice.
