Many give the Fazari family credit for having optimally exploited the productive capacity of these huge olive trees, after having adjusted their structure, through careful and systemic pruning, also increasing their landscape value. The olives from which the MICU extra virgin olive oil was produced were in perfect health and yielded an exceptional oil with a medium fruitiness, pronounced herbaceous hints and a distinct tomato note with a hint of spiciness and a very balanced bitterness. Enjoying it deeply and pouring a few drops of it over hot boiled potatoes or a plate of beans, even cold ones, or over an oily fish, will express the pinnacle of flavour, transforming the pleasantness of the meal into poetry.