The oil: The organic cultivation of Moresca and Verdese in our company in Modica gives rise to this strong oil: Organic (Certified) Medium-light fruity Notes of ripe tomato and herbs, round and harmonious with scents of almond and vegetables Excellent with raw and cooked fish About the producer: Ruta is a family. The activity 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, carry on the activity with the same passion. Every step is the result of artisanal care, respecting nature and traditions. Founded in the 1950s, in Castelluccio (Sicily), the olive oil is produced in small quantities, from cold pressing carried out within the first 6-8 hours after the harvest of the olives. This is the way to achieve the highest organoleptic quality even at the cost of losing large quantities of the product.
The oil: The organic cultivation of Moresca and Verdese in our company in Modica gives rise to this strong oil: Organic (Certified) Medium-light fruity Notes of ripe tomato and herbs, round and harmonious with scents of almond and vegetables Excellent with raw and cooked fish About the producer: Ruta is a family. The activity 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, carry on the activity with the same passion. Every step is the result of artisanal care, respecting nature and traditions. Founded in the 1950s, in Castelluccio (Sicily), the olive oil is produced in small quantities, from cold pressing carried out within the first 6-8 hours after the harvest of the olives. This is the way to achieve the highest organoleptic quality even at the cost of losing large quantities of the product.
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