Inguana olive growing occupies those lands less suitable for more productive crops such as horticultural and fruit crops. The varieties are: Taggiasca , Lavagnina , Razzola , Pignola , Colombaia , Rossese , Lantesca , Merlina and Mortina . The Ligurian extra virgin olive oil is born from the first pressing of the olives of local varieties of olive trees. Ligurian oil is awarded the Protected Designation of Origin for the rivieras . Its organoleptic qualities, which make it unique, are the following: fragrant, round oil, with a not very intense fruity and tending to nuanced sweet, with an aftertaste of pine nut or raw artichoke, with possible slight perception of bitter and / or spicy.