Kasandrinos

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.

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.

Kasandrinos

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About the Brand

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.

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.

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Certified Products

Organic Extra Virgin Olive Oil Kasandrinos

NUTRITION FACTS

FAQ

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).

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.

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.

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.

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).

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.