Kasandrinos Olive Oil
Kasandrinos Extra Virgin Olive Oil, olive oil so amazing that you will be tempted to sip it from a shot glass like a fine scotch or rare whiskey. This is what Kasandrinos Extra Virgin Olive Oil lovers have done, and you will too.
We are proud to bring our family tradition to you and hope you enjoy our Greek Extra Virgin Olive Oil as much as we do. Kasandrinos Olive Oil compliments the Paleo Diet, Raw Vegan Diet, Mediterranean Diet, and everything else in between.
We look forward to sharing part of Greece with you.
-Tony and Effi Kasandrinos
[toggles title=”Kasandrinos Extra Virgin Olive Oil”]The olive used in our olive oil is the Koroneiki which is grown in the perfectly warm and stable climate of the Southern Peloponnese. The ideal conditions for the cultivation of the olive tree combined with the early harvest and the modern machinery used to press the olives are all instrumental in our quality and authenticity guarantee. Once produced via cold extraction, the Koroneiki offers a very balanced taste that combines a perfect mix of spicy and bitter. Our olives are handpicked from our century-old GMO-free trees and cold pressed with only mechanical pressing methods. Every batch is given a chemical analysis. All olives used in our oil are sustainably sourced from our olive orchards in Laconia Greece and are pressed within 48 hours of harvest.
The 500ml bottle was carefully designed by true Olive Oil lovers. The dark shade of the glass was not chosen simply for aesthetic value, but rather to help minimize exposure to light. Let’s face it, we all know that Olive Oil is preserved best in a cool, dark place like a cupboard. But it is very difficult to remember to store a bottle after each use! Combined with the personalized design of the label, the dark glass will not only keep the oil fresh but will look great on your countertop when you repeatedly forget to store it![/toggles]
Meet the Kasandrinos Family
The Kasandrinos grew up traveling to their family’s village of Niata in Lakonia, Greece. Food, family, and lots of olive oil were always the center of their lives… and they still are! Meet the family whose passion for responsibly-sourced, single-origin olive oil led them to create Kasandrinos.
Founder & CEO
Founder & CFO
|After graduating from the Aquinas Institute, Tony joined the Marine Corps in 1997 and retired from active duty in 2019. Tony currently lives close to family in Las Vegas, Nevada and runs sales and marketing at Kasandrinos full-time with his sister Effi, and cousin Efrosyni. In his free time, he loves traveling, being outdoors, and spending time around the table with friends and family. Tony’s favorite way to eat olive oil is drenched over a horiatik isalad (Greek salad) and lamb chops.||Effi Kasandrinos Booth graduated from the University of Maryland in 2003 and served as an Executive Assistant to multiple investment bankers at JP Morgan from 2003 until 2014. Her love for numbers and for her family brought her to Las Vegas in 2014, where she works as an Executive Assistant to the CFO and General Counsel at the Cosmopolitan Hotel. She a wife and mother of 3 girls: Ava, Ana, and Arya. Effi’s favorite memories of Greece are at the beach and sharing spanakopita around the dinner table.||After graduating from Rochester Institute of Technology with a degree in New Media Design, Efrosyni moved to Virginia for a job at an agency doing UX and UI work. In 2016, she joined cousins Tony and Effi on the Kasandrinos team. Today, Efrosyni lives in Rochester, NY with her fiance Domenico. They’re getting married in one of their favorite places, Monemvasia, Greece this summer. Efrosyni’s favorite memory from Greece is eating meals cooked by her Yiayia.|
You deserve incredible olive oil. Oil from olives soaked in the Grecian sun for months and picked by hand with care. Oil from organic, non-GMO olives, pressed in small batches for taste and freshness… not for mass production.
For us, olive oil isn’t just a heart-healthy kitchen essential. Every bottle of Kasandrinos olive oil is a piece of our homeland, made with economic stability, environmental sustainability, and your health in mind.
A Greek Family Tradition
Olive oil has been a central part of the Kasandrinos family for generations. Kasandrinos babies are even baptized with olive oil from our family’s land. In Greece, it’s customary to grow and press your own olive oil for family and friends. So, even after moving to the U.S., our family made sure to bring enough olive oil to enjoy until the next trip back to our family home in Niata, Greece. It was so much a part of our lives that we never realized most people in the U.S. have been drizzling stale olive oil on their food for decades.
Bringing the best olive oil into the wellness space
Our love language is always food and quality time. So when co-founder Tony Kasandrinos would move to a new city, he always brought his family’s olive oil along. And Tony moved a lot in his 22-year career as an active-duty Marine. Back in 2012, he started gifting bottles to friends at a local CrossFit gym, and they were hooked. Everyone agreed: you couldn’t find olive oil like this in the United States. At the same time, Tony realized just how many olive oil brands were cut with other oils or made from poor-quality olives. With the encouragement of friends and family, Tony and his sister Effi decided to bring a little bit of Greece over to America, and Kasandrinos was formed.
A Growing Community
With Kasandrinos, we took a leap of faith that people stateside would care about the quality of their olive oil. And we were right. More and more health-enthusiasts and foodies started tasting and feeling the difference from our single-origin, small-batch, organic oil. Since then, the team has grown to include our cousin Efrosyni as the Creative Director. We’ve expanded to sell on Amazon. And we’re still proud to sell every bottle of olive oil and vinegar directly to you. No middleman. No bottles sitting on shelves for months. Just fresh, single-origin oil and vinegar, from our family to yours.
Bringing Culture and Tradition to Your Table
The products we bring to your table are more than just food. They’re from the land our family has tended for generations. It’s the olive oil we were raised with. The foods that bring us together. We hope that you’ll taste the care that goes into every bottle. From hand-picking the olives to crushing, bottling, and shipping in a way that nurtures the land and the people who tend it. And most of all, we hope Kasandrinos can bring you a little bit of the country we love to your family’s table.
We're happy to answer questions or help you with your order. Feel free to email us by filling out the form here. Please note, Kasandrinos International is owned to a 3 person, brother/sister/cousin team, Tony Kasandrinos, Effi Booth and Efrosyni Colati.
We strive to answer all emails/calls the same day but it may be later in the evening. Please be patient with us :)
If there is an urgent issue please email us at contact@Kasandrinos.com
Tony and Effi Kasandrinos
Worldwide Shipping Available
Family Owned, Veteran Owned
Why is Kasandrinos Olive Oil different?
Answer: First, it's Extra Virgin. That's important, because Extra Virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives. In chemical terms Extra Virgin olive oil is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams/100 grams and a peroxide value of less than 20 milliequivalent O2. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C).
How does an olive oil become "Extra Virgin?"
Answer: For an olive oil to qualify as "Extra Virgin" the oil must pass both an official chemical test in a laboratory and a sensory evaluation by a trained panel recognized by the (IOC) International Olive Council. The oil must be found to be free from defects while exhibiting some fruitiness.
What kind of olives are used in Kasandrinos Olive Oil?
Answer: Their olives come from a particular variety of olive tree which makes the taste so special: 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% Greek organic extra virgin olive oil.
Can you cook with olive oil?
Answer: It's a common misconception that you can't expose olive oil to heat. Refined olive oil is often placed around 468°F (242°C). This makes it a safe choice for most cooking methods, including most pan frying. Bottom Line: Kasandrinos Extra Virgin Olive Oil's smoke point is somewhere around 375-420°F (190-215°C). This makes it a good choice for most cooking methods. EVOO is suitable for sautés, sauces, marinades, vinaigrettes, in addition to being a great finishing oil. The temperature should be kept below 350 degrees to play it safe.
How many olives are used to make olive oil?
Answer: Olive oil yields vary by variety and harvest conditions. Our average yield is usually about 35 gallons per ton. This equals approx. 7.6 pounds of olives for a 500 ml bottle (about 17 oz).
How should olive oil be stored?
Answer: 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 theGreek organic extra virgin olive 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.
How long does olive oil last?
Answer: As long as it's stored away from heat and light, an unopened bottle of good quality olive oil will be fine for up to two years from the date it was bottled. Once the bottle is opened, it should be used within a few months.
What do you put olive oil on?
Answer: Everything from salads to even finishing ice cream. Drizzle it over salad or mix it into salad dressing. Use in marinades or sauces for meat, fish, poultry, and vegetables. ... Add at the end of cooking for a burst of flavor. Drizzle over cooked pasta or vegetables. Use instead of margarine as a healthy dip for bread.
What is the taste of olive oil?
Answer: The third of the three positive attributes of olive oil, in addition to fruity and pungent, is bitter. Bitterness, like pungency, is also an acquired taste. As anyone who has ever tasted an olive right off the tree can attest, bitter is a prominent taste in fresh olives.
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About Us :
Established in 2010, The Paleo Foundation was first organized for the purpose of improving the tolerability of the paleo diet, and to help adherents easily identify products that met its basic tenets. Since then, thousands of products have been certified through the Certified Paleo, Keto Certified, and lab -tested Grain-Free Gluten-Free certification programs.
100% of Paleo Foundation revenue is generated through certifications. We do not accept donations, corporate sponsorships, or financially benefit from the sales of any certified products, product giveaways, or partnerships with industry contacts or retailers for the purpose of maintaining the integrity of an impartial certification standard.
Each certification program has a different set of standards. Certified Paleo is the Paleo Foundation’s first, most popular, and highest level of certification for Paleo-compliant products. Certified Paleo Products are products that contain Paleo ingredients, but may have some 21st-century processing or packaging methods allowing for shelf stability.
Grain Free Gluten Free Certified products are gluten-free and do not contain any grains of gliadin competitive residues. All Grain-Free Gluten-Free products have undergone two rounds of audits, including lab tests, and a final review to become approved for the Grain-free Gluten-free Certified Program.
The ketogenic diet is a restrictive, demanding diet that can be difficult to maintain, and tolerability of the ketogenic diet is the single most important factor limiting individual acceptance for initiation. Therefore, improving the tolerability of the ketogenic diet is crucial to preventing diet discontinuation, warranting further investigation into methods for improving palatability, improving the availability and convenience of foods that are compliant with the ketogenic diet, as well as addressing cultural and social acceptance.
The Keto Diet product market may be in a unique position to improve tolerability, especially in social and cultural environments that typically feature carbohydrate-rich “special occasion” types of foods. In 2016, the Paleo Foundation launched the world's first Keto Certified program for products with standards that were developed for adherence to a classical ketogenic diet.