What would be the Gulf of Diano without the oil of its olives? It would still be a great place, of course, but Diano's oil is the "added value" of every beach lunch, every moonlight dinner, every snack on the hills. Extra virgin olive oil, of course, the perfumed juice of variegated olives that are harvested on red and yellow bunches and then crushed in the buttons, crushed mills. It is difficult to summarize what is olive cultivation in Liguria, an ancient art handed down in the countryside.

There are 6 varieties of local olive: so it comes the Ligurian extra virgin olive oil, fragrant and fruity, with a hint of pine nuts or raw artichoke. These features have earned the DOP, the Protected Designation of Origin, under which there are three geographical indications: Riviera dei Fiori, Riviera del Ponente Savona and Riviera di Levante.

In Diano Marina extra virgin oil is produced in local mills thanks to an excellent production of olives “Taggiasche”.

The “Taggiasca” olive, typical of the Western Riviera, is a particularly popular and qualitatively valuable variety: it produces a renowned extra virgin olive oil, but not lonly: taggiasche olives, although small, are very tasty preserved in brine or chopped in the form of soft cream.