The oil: The organic cultivation of Moresca and Verdese in our company in Modica brings this robust oil to life: Organic (Certified) Medium light fruity aromas, notes of ripe tomato and herbs, round and harmonious with aromas of almond and vegetables. Perfect with raw and cooked fish. Producer information: Ruta is a family. The business is based 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, his wife Anna Valeria, and their children carry on the business with the same passion. Every step is the result of careful craftsmanship, in respect of nature and traditions. Founded in the 1950s, in Castelluccio (Sicily), the olive oil is produced in small quantities, by 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.
Price VAT included
The oil: The organic cultivation of Moresca and Verdese in our company in Modica brings this robust oil to life: Organic (Certified) Medium light fruity aromas, notes of ripe tomato and herbs, round and harmonious with aromas of almond and vegetables. Perfect with raw and cooked fish. Producer information: Ruta is a family. The business is based 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, his wife Anna Valeria, and their children carry on the business with the same passion. Every step is the result of careful craftsmanship, in respect of nature and traditions. Founded in the 1950s, in Castelluccio (Sicily), the olive oil is produced in small quantities, by 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.
