The variety Athinolia is also known as Matsolua, Mourtolia and Tsounati.
It is famous for its intense aromatic and fruity scent it adds to the olive oil produced by its extraction. It matures early despite the fact that olives are nowadays harvested almost green, thus its harvest ends quite early, at about the end of November to the beginning of December. Its early harvest reduces the percentage of the attacks of the fruit by mycological diseases that may result due to the first autumn rainfalls, which are a deterioration factor of the olives’ quality. As a result, this variety produces healthy fruit and by extension olive oil of low acidity and excellent quality.
Lately it has been connected with the highest indicators in content of total polyphenols and it seems to be superior compared to all other Greek varieties.