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Dino Abbo is a family-owned company that owns several properties in the Imperia region (totaling approximately 9,000 trees). Thanks to these properties, the majority of the oil produced comes from olives grown on the company’s own lands. The production takes place entirely at the company’s olive mill, following a process deeply rooted in tradition and carried out with respect for the environment and consumer health, ensuring a natural and high-quality product.


From the constant commitment to ensuring consumers very high levels of quality, our products are born and are characterized by the great care placed at every stage of the processing process, from production to transformation and packaging. Excellence is at the heart of our efforts.


We are in the small and ancient Ligurian village of Lucinasco, in the hinterland of Imperia, one of the most important centers for the production of Extra Virgin Olive Oil from Taggiasca olives, the only olive variety present in our region.


Our Extra Virgin Olive Oil, with its variable sweetness combined with a slight spicy note, is the perfect seasoning for fish dishes, both freshwater and sea. It can be used for preparing sauces or poured directly onto the finished dish. It is ideal for light salads as it allows the natural nuances of vegetable flavors to shine through. Pâtés, spread on slices of toasted bread or crostini, already make a quick and flavorful appetizer suitable for all occasions.


One of the most typical recipes from our coastal villages, with a very ancient history dating back to the 1300s, is the Sardenaira. It is a focaccia filled with tomatoes, sardines from our sea, Taggiasca olives, and garlic. We also call it Pissalandrea to remember the illustrious name of Andrea Doria. Another dish that represents our land is the Panissa, a very simple and flavorful recipe made with chickpea flour and water. Once cooked, it is left to solidify, then cut into small strips to be served on slices of bread.