The oil: The organic cultivation of Moresca and Verdese in our farm in Modica gives life to this strong oil: Organic (Certified) fruity aromas from medium to light 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 research 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. Every step is the result of careful craftsmanship, respecting nature and traditions. Founded in the 1950s, in Castelluccio (Sicily), olive oil is produced in small quantities, from cold extraction done within the first 6-8 hours after the olives are harvested. 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 collected 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 farm in Modica gives life to this strong oil: Organic (Certified) fruity aromas from medium to light 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 research 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. Every step is the result of careful craftsmanship, respecting nature and traditions. Founded in the 1950s, in Castelluccio (Sicily), olive oil is produced in small quantities, from cold extraction done within the first 6-8 hours after the olives are harvested. 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 collected and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla, and Nocellara del Belice.
