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Olearia Ruisi

A  Family  Passion

Olive Oil History



Glass bottles and aluminium cans of Extra Virgin Olive Oil of PDO Sicilian cultivar Nocellara del Belice



SP17, 91028 Partanna

Trapani, Italy


Olives cold extracted through mechanical processes only from certified infrastructures


Homer was used to call it “the golden liquid”, athletes ritually rubbed it all over their bodies in the Ancient Greece, its branches and leaves have crowned heads of the most glorious and victorious men in Olympic Games as well as bloody battles…

There is a strong debate about where and when domestication of the olive has started, but a certain fact is that for thousands of years the oil and the olive tree represent more than food for Mediterranean people: a medicine, an ointment for the skin, a great decorative element, a symbol of wealth, power, glory and peace, and moreover it is also mentioned both in the history books and in the sacred texts, like the Bible and the Gospels.


Its cultivation has ancient origins, approximately starting from the fifth century A.C. in the Middle East in the areas now occupied by Syria, Israel and Palestine, which is where stretched the Ancient Mesopotamia, the so-called “Fertile Crescent” who has seen first the birth of agriculture and livestock.

Thanks to maritime trade, the oil cultivation techniques spread in Ancient Egypt, where despite the prevalence of the African desert the ground was made fertile by recurring floodings of the Nile, and then in Greece, where the oil has begun to be used for the production of perfumes, balms and ointments products.


Later, with the expansion of the Greek colonies, the oil spread consequently in Italy, Spain, France and North Africa, at the time of the Great Roman Empire, and the Romans has been able to enhance the food use of the olive oil, since it was going to enrich the fat and flavor of polenta, vegetables and grains that constituted the staple food of both Patrizi and Plebei throughout the period of the Empire, making the oil very soon one of the most popular consumer goods.

Nowadays, Italy comes in the second place in Europe and in the world as country producer of olive oil, with 41 PDOs recognized by the European Union.


About Us

Olearia Ruisi was founded in 2009 on the land handed down from generation to generation by Ruisi family and located in a district of Partanna, a small town in the province of Trapani.

The Extra Virgin Olive Oil is the big family passion and its production is aimed to capture and bring out the best expressions of the magnificent Sicilian territory. With the commitment that sets us apart in land exploitation and preservation of the landscape and nature, we have chosen to dedicate exclusively to the production of our oil the family properties of Partanna. Through our oils we are happy to help consolidate and spread the culture of high quality extra virgin olive oil, both in the kitchen and at the table.

The territory is surrounded by a landscape strongly characterized by large expanses of majestic olive trees and our products reflect the superior quality of this extra virgin olive oil, obtained directly from high quality olives of Nocellara del Belice and through the process of cold extraction.

The passion and dedication of Ruisi family are undoubtedly the extraordinarily important elements in the company, because they represent the values ​​at the basis of our working philosophy. These vaues, combined with the uniqueness of the Valle del Belice, allow Olearia Ruisi to offer its customers an élite extra virgin olive oil within the national scene.

High quality, a pleasant aroma and strong taste are the features that our company wants to deliver on our consumers' tables, to whose demands is always reserved great sensitivity and attention by all the members of Olearia Ruisi.



Olearia Ruisi is part of the well-known Sicilian and National excellence for the extra virgin olive oil cultivation Belice Valley, that is a territory of the western Sicily where food and agricultural productions are one of the main economic resources nowadays.


Awarded the Protected Designation of Origin (PDO), this charming valley encompasses the municipalities of Castelvetrano, Campobello di Mazara, Montevago Partanna, Poggioreale, Salaparuta and Santa Margherita di Belice and Santa Ninfa.


In this area, developed around the banks of river Belice between the provinces of Trapani and Agrigento, is rich in history, culture, nature and folk and gastronomic traditions.


Passed by the splendor of the greek domain to those Norman, Arabic and finally the Spanish, the Belice Valley offers many traces of these historical periods both from an architectural point of view, evidenced by the multitude of archaeological sites in the area (first of all the one of the Greek city Selinunte), and as it regards the traditions, of which stands out the agro-food production and the olive cultivation.


The latter in particular dates back to early Greek settlements and the emergence of Selinunte, where ancient stone mills dating back to the fifth century A.C. were found and where, according to the famous Roman writer Pliny the Elder, it has been developed a flourishing trade to the Mediterranean Sea and the Magna Grecia.


The morphology of the territory and the mild climate during all seasons of the year (with temperatures rarely below 10°), enriched by the predominant Mediterranean vegetation, create a favorable environment for the cultivation of the olive, which plant is well known for its longevity and it is not affected even by the summer heat due to the proximity of Sicily to Africa, because olive plant doesn’t need big water availability.


All these factors give rise to a unique oil with an intense and inimitable taste, belonging to one of the most famous Italian cultivars such as Nocellara del Belice.


Olearia Ruisi pays great attention to the different stages of olive oil production, from harvesting to milling and to the bottling storage, taking care with great professionalism of the all supply chain that brings the product from the producer to the consumer's table.


As can be seen from the above slides, the harvesting takes place throught mechanical methods by means of suitable instruments, such as shakers and harvesters tires, that beating the branches of the olive trees cause the fall of the olives from the same and their collection inside big nets placed on the ground beneath the trees.


The olives are harvested in large crates and transported to the oil mill, where they are weighed, defoliated, washed and placed in special machines that provide to break them, rattle them off, brake them and the last mechanical process is the oil extraction and separation: it’s important to emphasize that these processes take place all in the same day, in order to guarantee and preserve the highest quality and authenticity of the product, which must have certain organoleptic characteristics that are submitted to the consideration of a special examination board.


In addition to the production chain, notable is the work done by the company for the package design, for which Olearia Ruisi have carefully selected graphics, labelers, printers and all external collaborators who have made possible the creation and implementation of a unique and captivating concept, capable of transmitting the values ​​of quality and elegance to our products.



The peculiar quality of this cultivar is due to both natural factors, such as climate and geo-morphological characteristics, and human factors, as production techniques handed down over time, craftsmanship and savoir-faire, which combined allow to obtain a product that can’t be imitated outside this productive zone.


In addition to the proven quality of our raw material, packaging plays a key role, because design and graphic look help to define a unique and elite positioning of our products, creating a perfect synergy between high quality and elegance but without neglecting the practicality of use, as evidenced by the different formats proposed by Olearia Ruisi that can satisfy the needs of our customers.


Extra virgin olive oil produced from 100% Italian olives from the single cultivar Nocellara del Belice PDO, cold extracted, harvested and processed by mechanical processes and bottled in precious glass bottles equipped with a locking system who avoids topping up and it is aimed at preserving the quality of our oil. The elegant packaging makes our oil a decorative element of the tables of both restaurants and houses of our customers. The main characteristics of our oil are the intense aroma and the unique flavor, that make it a perfect match for every dish.


Extra virgin olive oil produced from 100% Italian olives from the single cultivar Nocellara del Belice PDO, cold extracted, harvested and processed by mechanical processes and kept in cans equipped with a locking system who avoids topping up and it is aimed at preserving the quality of our oil. The practical packaging allows great versatility in the kitchens of our consumers. The main characteristics of our oil are the intense aroma and the unique flavor, that make it a perfect match for every dish.

PRICE LIST         


Bottle 0,5 LT                    € 11,50


Aluminium Can 3 LT       € 44,90



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Registered Office: Via Felice Casati, 20  20124  Milano (MI)  Italy

Commercial Location: Loc. Frassino, SP 17  91028 Partanna (TR)  Italy

P. IVA : 02288370964

Fiscal Code : 00908020621

+39 331 4665172    +39 366 3387571

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