The oil: The organic cultivation of Moresca and Verdese in our company in Modica gives life to this robust oil: Organic (Certified) Fruity scents of medium lightness 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 the search for the cultural development of the territory. The founder, Francesco Ruta (Don Ciccio) built the first mill with stones and hydraulic presses. Today, his son Giorgio, his wife Anna Valeria and their children carry on the business with the same passion. Each step is the result of careful craftsmanship, respecting nature and traditions. Founded in the 1950s, in Castelluccio (Sicily), the extra virgin oil is produced in small quantities, through cold extraction performed within the first 6-8 hours from the harvest of the olives. This is the way to achieve 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 robust oil: Organic (Certified) Fruity scents of medium lightness 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 the search for the cultural development of the territory. The founder, Francesco Ruta (Don Ciccio) built the first mill with stones and hydraulic presses. Today, his son Giorgio, his wife Anna Valeria and their children carry on the business with the same passion. Each step is the result of careful craftsmanship, respecting nature and traditions. Founded in the 1950s, in Castelluccio (Sicily), the extra virgin oil is produced in small quantities, through cold extraction performed within the first 6-8 hours from the harvest of the olives. This is the way to achieve 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.
