This variety is matured slowly and harvested from late December to early January. Its fruit is of small size with oval shape. It can be cultivated at a high altitude, even at 1,000 meters. It produces a relatively small fruit and combines fruity taste with bitterness and spicy sensation. Athenolia oil is of excellent quality with low acidity. The combination of climate, soil and fine varieties of Athenolia ensures the production of olive oil of superior quality with a golden-green color and fruity aroma. Its production is done by natural methods.