Α) Athinolia: Athinolia was firstly described by Anagnostopoulos in 1930 as Olea europea var. Mamillaris sub. Minima. This variety is also known as Tsounati at area of Chania. Its common name is Mastoidis (Mastoid). It is a variety systematically cultivated only at the Municipality of Monemvasia and in certain areas exclusively. 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.

Β) Koroneiki: This variety has been described by Eyelpides and Krimba as Olea europea var. Mastoids and by Anagnostopoulos as Olea europaea var. Microcarpa. The same variety is known as Psilolia, Kritikia, Ladolia, Koroni, Vatsiki and Lianolia. Its many names are due to its wide spread around all the geographical departments of the country and the various sizes (usually small) of the fruit that varies according to the soil and climatologic conditions, as well as the care during cultivation. Its maturation begins early in November and ends late in December while its harvest may begin after the first ten days of January, thus avoiding the early attack by olive flies and the early frosts.
The recovered olive oil is the finest among all varieties with excellent intense scent and sharp flavour.