There are several oil mills that produce extra virgin olive oil in Gargnano, which is obtained through the low temperature mechanical pressing of ancient Lake Garda olive varietals.  The most noted types are: the Gargnà, an olive so linked to the area that its name in dialect reflects the name of the Gargnano Municipality; the Casaliva, which is especially sought-after and valued for its fruity flavor; and the Leccino, Frantoio, Raza and Minìol Pendolino varieties.

The olives, harvested in the early autumn and pressed within a few hours of being picked, are processed according to specific regulations that safeguard their chemical and organoleptic characteristics, thereby guaranteeing a genuine, high-quality product.