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The oil: The Moresca cultivar, with its unmistakable aromatic balance, prevails in the blend dedicated to the forefather of our family and founder: Don Ciccio. Green with yellowish tinges. Medium-intense fruity smell, with clear scents of artichoke and fresh grass and a light smell of almond. Sharply herbaceous with floral scents, sweet at the beginning, with a pleasant bitterness and a significant but not excessive spiciness. Quite fluid. Pair it with grilled meat, bruschetta and vegetables. About the producer: Ruta is a family. The activity is built on tradition, renewed from father to son since 1953. Tradition towards innovation and research into the cultural development of the territory. The founder, Francesco Ruta (Don Ciccio), built the first oil mill with grindstones and hydraulic presses. Today, his son Giorgio and 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 50s in Castelluccio (Sicily), olive oil is produced in small quantities, from cold extraction performed within the first 6–8 hours after olive collection. This is the way to achieve the highest organoleptic quality, even at the cost of losing a large quantity of the product. The varieties of olives harvested and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla and Nocellara del Belice.
Price including VAT
The oil: The Moresca cultivar, with its unmistakable aromatic balance, prevails in the blend dedicated to the forefather of our family and founder: Don Ciccio. Green with yellowish tinges. Medium-intense fruity smell, with clear scents of artichoke and fresh grass and a light smell of almond. Sharply herbaceous with floral scents, sweet at the beginning, with a pleasant bitterness and a significant but not excessive spiciness. Quite fluid. Pair it with grilled meat, bruschetta and vegetables. About the producer: Ruta is a family. The activity is built on tradition, renewed from father to son since 1953. Tradition towards innovation and research into the cultural development of the territory. The founder, Francesco Ruta (Don Ciccio), built the first oil mill with grindstones and hydraulic presses. Today, his son Giorgio and 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 50s in Castelluccio (Sicily), olive oil is produced in small quantities, from cold extraction performed within the first 6–8 hours after olive collection. This is the way to achieve the highest organoleptic quality, even at the cost of losing a large quantity of the product. The varieties of olives harvested and pressed are: Moresca, Verdese, Tonda Iblea, Biancolilla and Nocellara del Belice.
