The Company – XENIOS G.A

Our company operates in the market of agricultural products related to olives and olive oil as well as in tourism enterprises. Our establishments are situated in Monemvasia, Laconia. Our involvement in agricultural field was a follow-up to our activities in hotel industry.

The reason that prompted us to get involved in olive oil production was the excellent quality of olive oil produced in the wider region of Monemvasia and the great demand for it. Our company currently exports olive oil to France and Canada.

Olive Oil Production and Cultivation

Our olive oil comes from olive groves that have been in our family for many generations, which are managed exclusively by us so that we will able to control each and every stage of cultivation and olive oil production. Cultivation is separated into certified organic farming and mild conventional agriculture.
In organic farming natural organic fertilizers are solely used, which come from excrements of sheep grazing in these fields, while at the same time weeds are managed without the use of chemicals and pesticides. The certification body is DIO -Inspection and Certification Organization of Organic Products.
In mild conventional agriculture, we use products certified by agronomists and we strictly abide by the EU directives for the avoidance of harmful effects on human health caused by agriculture. We avoid the use of pesticides throughout the olive oil production.
The varieties we cultivate are Athinoelia and Koroneiki.

Our varieties

Athinoelia: is a variety systematically cultivated only within the area of the Municipality of Monemvasia and in certain areas of our Municipality, it is cultivated exclusively. It is well-known for the strong, aromatic and fruity flavor it enhances to olive oil produced by its pressing. This variety is characterised by early ripening, even though the fruits look almost green and its harvest ends early, between late November and early December. Early harvesting reduces any potential damage inflicted to the fruit by diseases that early autumn rainfall brings, which are considered deteriorating factors of the fruits. As a result, it produces healthy fruits and therefore an olive oil of excellent quality and low acidity, which is rich in antioxidants. Lately, it has been associated with the highest total polyphenol index and it seems to be superior to all other Greek olive oil varieties. This variety is considered difficult to cultivate but it is gaining international recognition due to its qualitative characteristics.

Koroneiki: Koroneiki has been described as Olea europea var. Mastoids and Microcarpa and is also known as Psilolia, Cretan, Ladolia, Koroni, Vatsiki and Lianolia. This variety has many names because it is spread widely to various geographic territories of Greece and because of the different (usually small) size of the fruit, which depending on soil, climate conditions and cultivation practices. Ripening begins in early November and ends in late January, while its harvest might begin after the first ten days of January, avoiding thus attacks by olive fruit flies and damages by early frosts. The recovered olive oil has an intense scent and a sharp flavor.
The natives of Monemvasia, apart from separating the two olive-oil varieties, often mix them together, creating an olive oil unique in flavor and scent.

Οlive Oil Extraction

The quality of olive oil is determined by the olive oil extraction procedure. For every olive oil bottled, we make exclusive use of a cooperating small-scale olive oil mill, where attention is paid to detail. Olives turn into olive oil the same day and in this way, the olive oil extracted is of increased quality.
From the moment the fruits enter the cold extraction machines until the olive oil starts to flow it takes almost half an hour, that is, the minimum time possible. As a result, the oil produced is what we typically describe as natural olive oil juice, rich in scent and flavor. There are certain losses in the olive oil quantity, but we consider this issue of minor importance.


Our olive oil is packaged in bottles of 100ml/3,38oz 250ml/8,45oz and 500ml/16,90oz. There is also the potential of supplying it in various sizes upon request.

Olive oil

An important factor that determines the quality and the lifespan of olive oil is the way it is packaged and the place where it is stored. Our olive oil is filtered immediately and is either bottled within a few days after its production, or it is stored and kept in special stainless-steel tanks, in air-conditioned spaces without natural light infiltrating until bottling.

Take part

The harvesting and oil extraction duration varies slightly each year, but it usually begins in October and lasts until mid-January. If you wish, you can take part in any stage of the oil production, from harvest to oil-extraction and even in bottling if it is concurrent with your visit. You can visit our olive oil mill and standardization facilities all year round, even if no oil extraction takes place. Contact us for further information at