Voliotis Family Olive Press

The Roots in Agios Vlasios The story of the Voliotis Family business began in 1969 in the mountain village of Agios Vlasios. Founded by Evangelos Voliotis, the original press was a small, community-focused operation that served the local farmers of the upper Pelion slopes. In those early years, the production was entirely manual and localized, relying on the traditional methods of stone grinding and mat pressing that had been used in the region for centuries.

The Move to Ano Lechonia As the reputation of Pelion olive oil grew, so did the need for expansion. In 1981, the family made the strategic decision to relocate their operations to Ano Lechonia, a village closer to the sea and the main road network of Volos. This move allowed for a massive modernization of their facilities, transitioning from a village press to a standardizing unit capable of processing larger volumes while maintaining the high quality of the oil.

The Struggle for Quality Throughout the 1990s and 2000s, the Voliotis family focused intensely on refining the quality of their product. They moved away from bulk production to specialize in Extra Virgin Olive Oil (EVOO) and organic varieties. This was a period of investing in cold-extraction technology, which ensures that the oil retains its nutritional value and distinct flavor profile, a commitment that set the stage for their later international success.

International Recognition The dedication to excellence eventually paid off on the global stage. The olive oils produced here, particularly those from the local Amfissa olive variety, began winning prestigious awards. They have received Gold Awards at competitions such as the London International Olive Oil Competitions (IOOC) and health claim awards at the Olympia Health & Nutrition Awards. These accolades transformed the humble family press into a brand recognized for producing “medicinal grade” olive oil rich in polyphenols.

Voliotis Today: The Museum and Brand In the present day, the facility has evolved into a major tourist destination in Western Pelion. The family has created a “visitable” olive mill that welcomes thousands of visitors annually to learn about the production process. They have successfully branded their specific “Black Rock” and “Agoureleo” (early harvest) oils as premium export products, proving that a traditional family business can compete in the modern luxury food market while keeping its roots firmly planted in the village of Ano Lechonia.