Four blends of the best oils, among which a PDO Oil and an Organic oil, and five monocultivars, embodying a real journey to the heart of olive-growing Sicily, guaranteed by the Frantoio Oleario Ruta brand and included in a unique product line in the sign of taste and multi-sensory quality: these are our extra-virgin olive oils, the result of a long selection process that is accompanied by expert agronomists and tasters, to create balanced products suitable for all cooking needs, from domestic use to haute cuisine.
In part, they are grown in the 50 hectares of our farms in contrada Graffetta, in Modica, entirely planted with Moresca and Verdese varieties. The remainder come from an excellent selection carried out every year throughout Sicily, after which we bring the olives to our refinery for perfect processing and conservation, according to our highest quality standards.
Our Novello is the latest exclusive product which was introduced some years ago: a gift to those who love the unique aroma of newly refined oil, through which we best inaugurate the harvest season.
Discover them all and choose your favourite!
Don Ciccio
Extra-virgin olive oil
The Moresca cultivar, with its unmistakable aromatic balance, prevails in the blend dedicated to the forefather of our family and founder of our story. Don Ciccio. Every year we integrate the blend with different percentages of Verdese and Biancolilla, to create a powerful and ever elegant oil.
The yellow-green colour reveals a medium or lightly fruity oil, with a sharp herbaceous component, enriched by firm fruity notes of green apple and black pepper. To the taste it is broad and complex, with scents of open-air vegetables and artichokes, a little bitterness and a balanced spiciness.
In the kitchen, it combines well with delicate fish courses and white meat and completes the delicate flavours of vegetable grills, while it brings out the aroma of soups when poured uncooked.
Don Ciccio
Don Ciccio Gold Selection
Extra-virgin olive oil
For the Gold Selection of the Don Ciccio line, which is our most representative one as the name itself suggests, we select carefully the first harvested Moresca olives, with the desire to create a Very balanced oil, with marked multi-sensory properties.
The yellow-green colour reveals a medium or lightly fruity oil, with a sharp herbaceous component immediately pleasing on the nose, enriched by firm fruity notes of green apple and black pepper. To the taste it is broad and complex, with scents of fields of vegetables and artichokes, a little bitterness and a balanced spiciness.
In the kitchen, it combines well with delicate fish courses and white meat and completes the delicate flavours of vegetable grills, while it brings out the aroma of soups when poured uncooked.
Donna Valeria
Extra-virgin olive oil
From the organic farming of Verdese and Biancolilla varieties in our own farm in Modica, we create our Organic Oil Donna Valeria.
Perfect example of the hyblean productive identity, it presents itself as a firm and captivating oil, with fruity notes of green tomato, tomato leaf and grass. Also the colour is mainly green with yellowish tinges. It offers its unique features to the most refined palates, with a great harmony of its intense bitter and spicy notes.
In the kitchen, it combines well with soups of pulses (broad beans, beans and lentils) and is at its best with bruschetta and poured uncooked on roasts and game.
Donna Valeria
Cuore d’Oro
Extra-virgin olive oil
A precious ORGANIC and Hyblean Mountains PDO extra-virgin olive oil, Cuore d’Oro results from a selected blend of olive of Verdese (70%) and other varieties.
Belonging to the category of the medium-light fruity oils, with a sharp bitterness and spiciness, it reveals important olfactory-gustatory scents of green tomato fruit and cut grass. It is an optimally harmonious oil with its intense bitter and spicy notes.
In the kitchen, it combines well with soups of pulses (broad beans, beans and lentils) and is at its best with bruschetta and poured uncooked on roasts and game.
Cuore d’Oro
Biancolilla monocultivar
Monocultivar of Biancolilla olives, that at these altitudes express the best of their content in aromatic substances and polyphenols, this medium-density golden-yellow oil has a sharp herbaceous scent with a harmonious fruity note, a great balance and light spicy notes at the end. The result is an oil of a great harmony, with an almond fruity note.
For its herbaceous scent and unexpected sweetness, it combines perfectly to both raw and cooked fish.
Moresca monocultivar
Monocultivar of Moresca olives, it has a delicate fruity scent, immediately appreciable to the nose, together with artichokes and green almonds scents.
To the taste, it reveals a delicate bitter-spicy note, with an adequate intensity.
Its delicacy makes it perfect as seasoning for light courses as green salads, seafood salads, raw or steamed fish.
Nocellara del Belice monocultivar
Monocultivar of Nocellara del Belice, it reveals immediately an intense-fruity character and a harmonious taste, with artichoke scent.
Perfect as raw seasoning of green and mixed salads, uncooked vegetables and pulses. Perfect with a salmon carpaccio, pasta or rice dishes with tomato, grilled fish, grilled white meats.
Tonda Iblea monocultivar
The queen of Hyblea varieties, Tonda Iblea monocultivar, with its intense fruity notes, expresses its peculiar predominance of the spicy note on the bitter one and the unmistakable scent of green tomato.
The colour of the oil is slightly intense green, with delicate yellow shades and, although its prevailing spicy note, it has a remarkable harmony between olfactory and gustatory notes.
It combines perfectly with soups, pulses and bruschetta, pasta with vegetables or fish, shellfish and crustaceans, baked fish or en papillote.
Verdese monocultivar
The spicy and bitter sensations characteristic of the Verdese variety are really pleasing in this monocultivar that has an olfactory-gustatory persistence that is higher than the other single varieties.
High fluidity. It is perfect for salads and cold dishes and a drop of uncooked oil can enrich soups or meat courses.
