Are you sick and tired of using that old, stale, oxidized grocery story olive oil?

Want the FRESH stuff?

(we have it)

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.

Ancient Trees, An Ancient Process

The secret to excellent olive oil is simplicity. And that means starting with the best olives. Most of our trees are hundreds (even thousands) of years old, which means more flavorful fruit. And a taste that stands the test of time. Kasandrinos' ancient olive trees take two things to thrive: water and sunshine. No pesticides, herbicides, or fertilizers. Ever.

Scientifically-Backed Quality

There’s only one real way to know if your olive oil is good or not a chemical analysis. And every batch of Kasandrinos olive oil goes through two independent, third-party tests for quality and

HAND PICKED &

FRESH DIRECT TO CUSTOMER

PICKED BY HAND

Mechanical harvesting may be more efficient, but machines can damage olive trees and bruise the olives, which leads to a lower quality oil. Tractors and other mechanical processing vehicles also damage the soil, disrupting the ecosystem that feeds back into healthy land and healthy trees. For these reasons, we pick and sort our olives by hand.

FAMILY OWNED

Our olives come from our family’s land. So, we’re dedicated stewards of the land our ancestors left us. Not only does the Kasandrinos process make better-tasting oil, but it also creates a smaller carbon footprint and preserves the land our ancestors left us. Not only that — nothing in the olive oil-making process is wasted. Leaves and debris are turned into goat food. And the pulp from the olives is turned into sustainable