About Us

Company Profile

ELAION one SA was founded in September 2004 initially as a private enterprise for promoting unique Greek products, specifically extra virgin olive oil and rare and limited varieties of honey. Our company’s main goal is to have complete control of production procedure from the olive tree and the honeycomb to the ready selling product.

We follow all regulations of the international council of olive oil and of the European Union. With 5 - 17 employees (incl. seasonal workers) and headquarters in Athens, we are serving both the domestic and international markets such as Germany, Switzerland, China, Japan and US. Our aim is to keep all the valuable ingredients and nutritional value of olive oil offering a 100% natural product to the consumer.


Exclusive Gifts

Every box is made exclusively, customized with engraved sayings, with a packaging tentively created for a very distinguished clientele.Each gift is a truly unique creation.

The most supreme of elaion and melion products, all of limited availability, are offered to create a unique range of personalized handcrafted gifts.

Early harvest
Olive Oils

Captures their full, strong taste and fruity flavours whilst retains more polyphenols, anti-oxidants, vitamins and minerals.

Supreme Raw
Hellenic Honey

Raw seasonal honey, from only a few rare varieties, depending on each year’s harvest, and of limited availability, in numbered jars of 250 gr.

early harvested
olive oils

Wide range of early harvested olive oils, from limited quantity in numbered bottles first harvest olive oil to organic varieties and to extra virgin olive oils for all food preparation.

Finest Seasonal
Hellenic Honey

Different varieties of seasonal pure honey. A supreme category offers rare and raw varieties of honey in exclusive gifts and the finest category offers a wide range of honey flavors to suit all preferences.

Early harvest olive oil

Early harvest olive oil is a quality above all extra virgin olive oils. Harvesting olives at an early stage of maturity captures their full taste and fruity flavours. Early harvest olive oil has better organoleptic and nutritious properties so remains extra virgin for longer.


Acidity is a direct measure of its quality and reflects the degree of breakdown of the triacylglycerols to free fatty acids. A low acidity of 0,1% - 0,4% max. succeeded through careful handling and production processes.


Olive oil keeps all of its valuable ingredients and aroma. We use gravity as a natural filter which gives time for the microscopic particles of the olive flesh to settle down. (Filtering the oil may remove up to 5% of its flavour and nutritional healthy components).

Cold pressed

Cold pressed refers to olive oil obtained by mechanical pressing and extraction processes. Elaion keeps temperatures under 27oC during malaxation and extraction with constant monitoring with laser meter during all stages of production to ensure a steady temperature.

Salmon recipe

  • Recognising a good quality olive oil is not just for experts. Opening the bottle should free a pleasant fruity smell of freshly mown grass and of countryside after raindrop. When you taste it you should feel a slight and very soft peppery sensation while your full experience should leave you with a lasting flavour of fresh green olives.

  • Place a minute quantity of 5ml of olive oil in a wine glass and after slightly heating the glass amongst your palms to release its aromas, smell to detect the fruitiness and taste to get all the freshness from the juice.

  • Dip a small piece of preferably white and unflavored bread inside the olive oil.
    Taste it and sense the fresh olives, as well as various other essences of green freshly cut fruit that may arise as an aftertaste

  • Bake or boil a potato. Peel it and pour extra virgin olive oil over the hot steaming flesh of the potato which will release all the aromas of the juice.
    Fruitiness and smells of olives, leaves and countryside should arise from a good quality extra virgin olive oil.

With pleasure
of surprising

...those accustomed to excellence