Her tree is like the oil she produces: benign, not much wild, and somewhat delicate. Anyway, I think it may be better to leave aside the agricultural details and pass on to what you might find more interesting: her oil.
It does not exceed in bitterness, spiciness or flavors, nor does it have an electric green colour like some of its peers, but is a perfect match for any kind of delicate dishes. It does not impone itself on the tastes, but rather accompany them and enhance them in a diminutive, understated way. In few words, if you need the double bass of the olive oils, with the busa you can't go wrong!
