Extra virgin is the absolute highest grade for olive oil. EVOO is extracted from fresh olives using a mechanical process without the use of excessive heat or any form of additives or solvents. EVOO has to have less than .8% free acidity, produced by the first pressing of the olive fruit.

Premium Extra Virgin Olive Oil (EVOO) can last for a few years because of its high antioxidant properties. However, unlike wine, most olive oils are best used in 24 months, as taste and aromatic characteristics are likely to reduce after that. It will last longer if it’s stored in a dark place away from excess heat. All good oils should clearly state a “best before or expiration” date.We do advise that Olive oil is consumed within 6 months of breaking the seal on the bottle or can for optimum freshness.

Olive oil should be stored in a cool, dark place away from light and heat. When olive oil is exposed to heat, light, and air the valuable nutrients in the oil begin to oxidize and it will begin to lose its fruit flavors. The best containers for olive oil are dark glass or a tin.

Olive oil should not be stored in the refrigerator. When chilled, olive oil will become cloudy and eventually solidify or crystallize. Should this happen, the oil is perfectly fine; just leave the oil at room temperature for a time to restore it to its natural state.

Yes, EVOO is gluten free. It is made only from our organic olives, which are GMO and gluten free.

All our olive oil comes from the Koroneiko olive tree.The Koroneiko olive tree is the most common in Greece and is one of the more unique olive tree varieties because it requires a warm and stable climate, which the Southern Peloponnese is known for. The Koroneiko tree is one of the few olive varieties that produce olive oil that have a two-year shelf life in comparison to most olive tree varieties which have a typical shelf life of 6 to 8 months. It is important to know that many olive oil companies elect to blend different varieties of olive oils in order to increase the shelf life, so the olive oil originating from the Koroneiko olive tree is in high demand. Kasandrinos is 100% extra virgin Koroneiko olive oil.

Yes you can, and we definitely do!

First Cold Pressed refers to the process by which the olive oil is extracted from the olive to create oil.First pressed means the olives were crushed and pressed once. Olives pressed more than once are considered lower quality, and do not qualify as extra virgin.Cold pressed means that no added heat is used when pressing the fruit for the oil. The olives never exceed 80.6 degrees Fahrenheit during the process. Keeping the olives cooler ensures maximum quality oil which is extra virgin.In order for olive oil to be considered extra virgin, it must be first cold pressed. Oil that is “pressed” more than once is known as a refined oil – which goes through a chemical process that lessens and sometimes even destroys the quality of the oil. Common names for these oils would be Pure Olive Oil, Olive Oil, Light Olive Oil.First cold pressed in a way has become a buzz phrase since all extra virgin olive oil has to be first cold pressed to be an extra virgin olive oil.Kasandrinos Extra virgin olive oil on the other hand is pressed only once (first pressed) using no heat or solvents and cold pressed by strictly mechanical means. Kasandrinos carries a higher price tag than other oils you see on the shelf due to being superior quality. Extra virgin olive oil contains the most nutrients, antioxidants and vitamins of any other classification of oil.

Sure! Use it on vegetables, rice, potatoes, in baking, on toast, just about anything! Baked goods will last longer when you substitute olive oil for butter. It is the vitamin E and polyphenols that causes this longer shelf life.

It’s our family name! We are a family owned business owned by Tony Kasandrinos, Effi Kasandrinos and Efrosyni Colati

Olive Oil has been in the family and passed down through generations, & Kasandrinos International was incorporated in 2012.