The Lavagnina cultivar is native to Liguria, especially the areas of Tigullio Gulf and Paradise Gulf. Probably, this variety comes from the Taggiasca one since they look similar indeed. Its drupes have an ovoid shape and, once ripened, a purplish-black colour.
Lavagnina fruits are used for both table olives and oil production. The oil has a sweet aroma with spicy and bitter notes, hints of almonds and pine nut.