The oil: The organic cultivation of Moresca and Verdese in our company in Modica gives life to this strong oil: Organic (Certified) medium-light fruity scents Notes of ripe tomato and herbs, round and harmonious with almond and vegetable fragrances 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 the cultural development of the territory. The founder, Francesco Ruta (Don Ciccio) built the first mill with stone mills and hydraulic presses. Today, his son Giorgio and his wife Anna Valeria, and their children, carry on 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, from cold extraction carried out within the first 6-8 hours after the olives are harvested. This is the way to achieve the maximum 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 gives life to this strong oil: Organic (Certified) medium-light fruity scents Notes of ripe tomato and herbs, round and harmonious with almond and vegetable fragrances 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 the cultural development of the territory. The founder, Francesco Ruta (Don Ciccio) built the first mill with stone mills and hydraulic presses. Today, his son Giorgio and his wife Anna Valeria, and their children, carry on 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, from cold extraction carried out within the first 6-8 hours after the olives are harvested. This is the way to achieve the maximum organoleptic quality even at the cost of losing large quantities of product.
