The oil: The organic cultivation of Moresca and Verdese in our farm in Modica gives life to this decisive oil: Biological (Certified) Medium to light fruity scents. Notes of ripe tomato and herbs, round and harmonious with almond and vegetable scents. Perfect with raw and cooked fish. 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 of 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, 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.
Spedizione pari a €8,99, gratuita a partire da €0,00
Prezzo IVA inclusa
The oil: The organic cultivation of Moresca and Verdese in our farm in Modica gives life to this decisive oil: Biological (Certified) Medium to light fruity scents. Notes of ripe tomato and herbs, round and harmonious with almond and vegetable scents. Perfect with raw and cooked fish. 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 of 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, 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.
