The Family

The first olive mill of Voliotis family started its operation in the village of Agios Vlasios of Pelion in 1969.

Emphasizing at perfect organization and showing respect to the producer and the consumer, Pelion Olive Oil was created. In 1981 the Olive mill moved to new facilities in the area of ​​Ano Lechonia, in a large and renovated area, where the production processes take place, from the collection of oils to the disposal of oil.
Continuing the tradition and constantly investing in new technological equipment, the family has developed healthy working relationships and immediate service with the consumer public, while combining product quality with affordable prices. Adhering to the principles of environmental ethics and responding to new challenges, Voliotis family processes, standardizes and sells olive oil products of excellent quality and taste, with a special aroma and enchanting color.

The Οlive Μill

The mill operates with the most modern operating methods while covering all the latest European Union standards in matters such as Cold Extrusion Heatless (Organic oil), while it also has ISO 9001:2015 & ISO 22000:2010 certifications. Since 2019, new technological equipment has been installed at the mill introducing the refining of oil without water. This achieves even greater durability, nutrition and flavor of the oil, offering new dynamic to family business. In recent years the place is open to public, where visitors can make a tour at the mill and taste the olive oil products, from 08:00 – 22:00 everyday.

Health Claim Award

Unheated olive oil is crucial for the proper functioning of the body, heart, intestines, stomach, mind.

To say an olive oil is unheated and extra virgin must have been produced from high quality olives and harvested at the right time, oiled to be done on the same day, heat treatment with real COLD EXTRACTION without the intervention of water and without refrigeration no treatment step, which in conjunction with hot water burns the polyphenols and drains them into the waste. The Nutritional Value of Unheated Virgin Olive Oil is distinguished by its aroma, color, and taste and its thick texture.Its acidity is particularly low, always below 0.3%. It is rich in sterols (mainly β-sitosterol) and fatty acids, mainly oleic acid (omega-9), linolenic acid (omega-3) and linoleic acid (omega-6). Characteristic is their content of antioxidants, such as tocopherols (vitamin E), vitamin C, carotenoids (β-carotene, xanthophyll), phenols and polyphenols. Olive oil, a substance in virgin olive oil, has been shown to have a broad effect on diseases such as Alzheimer’s, Parkinson’s, heart attack and stroke, rheumatoid arthritis, type II diabetes, and even more stress.

The Recognition

With over 70 years of experience in the production of olive oil, Voliotis family has received many awards and recognition and important distinctions. Since 2015, due to its high quality and rich aroma, “Pelion Olive Oil” has become widely known and actively participates in also Greek and world market. At the same time, the company participates in Greek and international exhibitions, attracting a large number of visitors and representatives, emphasizing at the benefits of olive oil, introducing the taste that Pelion’s soil gives to it.