The oil: The organic cultivation of Moresca and Verdese in our company in Modica gives rise to this decisive oil: Organic (Certified) Medium-light fruity notes of ripe tomato and herbs, round and harmonious with notes of almond and vegetables Perfect with raw and cooked fish About the producer: Ruta is a family. The activity 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 stones and hydraulic presses. Today, his son Giorgio, his wife Anna Valeria and their children carry on the activity with the same passion. Every step is the result of skilled craftsmanship, respecting nature and traditions. Founded in the 1950s, in Castelluccio (Sicily), the olive oil is produced in small quantities, with cold extraction carried out within the first 6-8 hours after harvesting the olives. This is the way to obtain the maximum organoleptic quality even at the cost of losing large quantities of the 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 rise to this decisive oil: Organic (Certified) Medium-light fruity notes of ripe tomato and herbs, round and harmonious with notes of almond and vegetables Perfect with raw and cooked fish About the producer: Ruta is a family. The activity 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 stones and hydraulic presses. Today, his son Giorgio, his wife Anna Valeria and their children carry on the activity with the same passion. Every step is the result of skilled craftsmanship, respecting nature and traditions. Founded in the 1950s, in Castelluccio (Sicily), the olive oil is produced in small quantities, with cold extraction carried out within the first 6-8 hours after harvesting the olives. This is the way to obtain the maximum organoleptic quality even at the cost of losing large quantities of the product. The varieties of olives harvested and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla and Nocellara del Belice.
