We make our single-source olive oil the same way our ancestors did: hand-picked from Old World trees, pressed in small batches and sent straight to your dinner table.

Kasandrinos uses both Koroneiki and Athinolia olives, two of the most antioxidant-rich olives on the planet grown on old-world trees that are hundreds of years old. Koroneiki olives are known as the ‘queen’ of olives. Their trees produce 3 to 5 precious liters of olive oil per harvest. The Athinolia olive is famous for the intensely aromatic and fruity scent it adds to the olive oil. Athinolia olives have the highest polyphenol count of all Greek olive varieties.

Once these tasty olives have ripened to the point of perfect, they are hand-picked with care. Since hand-picking prevents the olives from being damaged during harvesting compared to machines, you get a higher quality of olive oil. What’s more, the traditional method of hand-picking olives is more environmentally friendly and is sustainable for the land.

We prioritize the first cold press within 24 hours of harvest to ensure the highest quality and freshest flavor in every batch. This method preserves the natural antioxidants and nutrients, delivering an exceptional product that meets our commitment to premium olive oil standards.