The Story of the Konstantis Family
Our family has been dedicated to olive oil production for five generations. Our first olive mill was established in 1897 as an animal-powered single-stone mill with a double wooden press.
Remaining faithful to traditional production methods, we introduced a three-stone olive mill in 1910. By the mid-20th century, the adoption of diesel-powered machinery led to the operation of our first licensed centrifugal olive mill in 1940.
In 1975, we transitioned to an electrically powered facility. Since then, two further complete upgrades of our equipment have followed, the most recent in 2024.
Olive Cultivation and Olive Oil Production in Corfu
The presence of the olive tree in Corfu dates back to Omiros’ Odyssey. Centuries later, during Venetian rule (1386–1797), the planting of olive trees and the grafting of wild trees to make them productive became mandatory. At the same time, the felling of olive trees and the export of olive oil outside the Most Serene Republic of Venice were prohibited, leading to a significant increase in olive oil production during the 15th and 16th centuries.
In the following centuries and until the early 19th century, olive cultivation and olive oil production declined. However, the sector experienced a revival after the union of the Ionian Islands with Greece in 1864.
The following decade (1865–1875) marked the beginning of the industrialization of the island’s secondary production sector. In 1924, the Anonymous Company of Corfu Olive Oil Industry was established, focusing on the standardization and production of olive-based products.
The 1970s and 1980s saw olive oil production gradually overshadowed by the rapid growth of tourism, as many locals turned to the tourism industry. In recent years, however, the sector has steadily regained its former importance and value. New generations of producers, inheritors and custodians of this long-standing tradition, are embracing modern technologies and cultivation practices to produce high-quality olive oil. As a result, Corfu olive oil continues to gain recognition and appreciation both in Greece and internationally.
Our Vision
ENŌTIS envisions elevating and promoting authentic Corfiot olive oil, establishing it as a product of exceptional quality, distinctive character, and outstanding nutritional value. Our ambition is to position Corfu’s olive oil where it truly belongs, among the finest olive oils in Greece and on the international gastronomic stage, while contributing to the preservation and promotion of the island’s unique identity and cultural heritage.
At the same time, with the establishment of our Museum in 2022, we made it a priority to enhance the cultural and social value of the local community and the wider region, through an experience that connects olive oil production with the land and its traditions.
The Olive Groves
Our family began with approximately 250 olive trees in the village of Vistonas, where our roots lie. Today, we cultivate more than 4,000 trees, spread across an area of around 300 stremmata (approx. 74 acres) in the surrounding region.
Around 80% of these trees belong to the local Lianolia variety of Corfu, which is cultivated in Corfu, the rest of the Ionian Islands, and along the coastal areas of Epirus. It is a small-fruited variety with a relatively high resistance to low temperatures. The island’s climate, characterized by high humidity and frequent rainfall during the winter months, is highly favorable for the fruiting and development of the trees.
Production and ENŌTIS
ENŌTIS© olive oils meet all required standards at every stage of production. Olive harvesting is carried out either by hand or using modern equipment, while production takes place within a short timeframe (usually within 24 hours) using the “cold extraction” method, which ensures excellent flavor and high product quality.
The ENŌTIS© trademark and brand name were officially registered in 2019. In addition, the company is certified according to ISO 22000:2018 for the bottling of Extra Virgin and Virgin Olive Oil.
