Frequently Asked Questions

This is the list. If the answer to your question is not found below, then please e-mail me and I'll post the answer here for every one to see and to share. Sharing is a good thing.


“How do you use your tapenade?” asks Sue Clark, North Carolina

The possible uses for Tassos® Tapenades (or bruschetta) are only limited by your imagination, but here are few ideas:

Breakfast: Add it to your favorite salsa and kick up the flavor of huevos rancheros.

Lunch: Add it to an ordinary sandwich to create a Muffaletta.

Dinner: Add it to a basic red sauce to kick up the flavor of your pasta.

You could also very simply dress up a cracker or chip as an appetizer. Who doesn't like to Scoop and Dip?

But here are a few more creative ideas: use it as a stuffing or add it to your own stuffing recipe for your main dish of beef, pork or poultry. Mixing into your rice side dish pairs nicely with a main dish of fish. There are several flavors of Tassos® Bruschettas from which to choose. But if you have a recipe, send it to us. If I post your recipe, then I'll send you a Tassos® T-shirt as my way of saying "thank you!" 


“Why is your olive oil green?” asks Bree Williams, Illinois

Tassos® Olive Oil is green because we press the unripe koroneiki olive to create our estate bottled olive oils. The unripe (green) olive is full of chlorophyll and phytonutrients. Chlorophyll is found in all green flora and is what is used by flora to harvest the energy from the sunlight. 5 kilos of koroneiki olives go into producing 1 Liter of Tassos® Olive Oil, and that's a lot of phytonutrients! Additionally, since the chlorophyll reacts to light, this is the primary reason why we bottle in green tinted glass, that is to protect the chlorophyll and other Phyto-nutrients in our olive oil from the reaction to light. Additionally, you might also be interested in reading our tips to selecting an olive oil and reading how to properly store your olive oil.


"Are your olive oils made from Kalamata Olives?"

No. The best Kalamata Olives are for eating and we put those olives in our jars (you should try them). Our olive oils are made from the unripe koreneki olive. When harvested, the olive is about the size of your pinky finger and packed full of the good stuff. We press 5 kilos of koroneki olives to make one Liter of our Olive Oil. Skip the Kalamata Olive Oil, and save the olives for your plate where they belong. I'll try and snap a picture of a koroneki olive next time I am in Greece.


"Do your olives with Wine Vinegar in the Brine contain alcohol?"

If you are you looking for a cocktail, then I suggest you buy a bottle of your favorite spirits. And when you do, please think about our stuffed olives as a very tasty garnish (pimento stuffed are classic, but I prefer the garlic stuffed myself. Crunch!) That being said, the brine has wine vinegar, not wine. Vinegar is not considered to be alcoholic, as the alcohol in wine" is consumed during the fermentation process, which is how you end up with vinegar.


"Should I refrigerate?"

Refrigeration never hurt anyone. Even if it has olive oil as an ingredient (a "no go" zone for our premium bottles of E.V.O.O.), you can refrigerate if you'd like, depending on how long you plan to keep the product. That being said, the label of each product should indicate if you need to refrigerate that product. If the label doesn't say "please refrigerate after opening", then you don't need to refrigerate the product. If it says you need to refrigerate,...well, you get the idea.


"I used to buy your products, but I can't find it anymore. Where can I buy your products?"

Right here. On this site. If the exact product you want isn't here, then we don't carry it in stock anywhere. However, we may have an item very similar to what you purchased in the past. Take a look at the product pages to see what we have. (But please feel free to talk to your local grocer, price club, market, etc. about restocking your favorite product back into the store nearest you. Generally, a little note to the Manager goes a long way.)  


Storing Your Olive Oil

When storing your olive oil remember this: Air tight, out of sight and cool, not cold.

Air-tight: Minimize your olive oil's exposure to air. That is why every bottle of Tassos® olive oil comes with its own cap. Imagine that. Even our 3 Liter Tin has a pour spout that closes up with a cap and is perfect for portioning into fancy decanters for the kitchen or table.

Out of Sight: Keep your olive oil in a dark place as sunlight does terrible things to olive oil. That's why we shield our Tassos® olive oil with tinted green glass, but our 3 Liter Tin doesn't let any light in at all.

Cool, not cold: Not too hot (above 72 degrees F) and not too cold (below 47 degrees F). That's why we ship in heated containers over the colder months of the year. It should go without saying that the refrigerator is a "no go" zone. Below the kitchen sink should be just right (and easy to get to)! 


Selecting Your Olive Oil

In my travels around the world, it seems everybody has been interested in Tassos® Olive Oil and in olive oil in general. What makes one olive oil better than the other? How do I know which Olive Oil is right for me? I will tell you what I've told them....

Olive Oil is a very complex juice. That's right, it's a juice. In fact, it's a fruit juice. And while it would take a talented chemist, with a fairly sophisticated lab, to reveal all the important characteristics of any one olive oil, here are some things you can look for when selecting your olive oil, without having a Ph.D. in science, just by looking at the bottle.

First: Acidity

The Oleic Acidity of any Extra Virgin Olive Oil should be printed on the label. The lower the acidity the better the olive oil is for you (the more antioxidants). The Oleic Acidity of Extra Virgin Olive Oil ranges from 0% to 1%. Tassos® Extra Virgin Olive Oil is bottled at no more than .05%.

Second: Age

As the oil ages, oleic acidity tends to creep up. How fast it creeps depends on how the oil is stored. So, try and get the freshest bottle you can find. Our best before date should give you an indication. Properly stored (see post on Storing Your Olive Oil) olive oil can last a very, very long time, but should be consumed within about 2 years from pressing for maximum flavor. That being said, if it takes you 2 years to use 17 oz of olive oil, you probably don't like olive oil very much. Please don't call us and ask, "We've had this bottle of olive oil for 6 years, is it any good?" Throw it away and spend the money you save from not calling us on something you really want.

Third: Clarity

Olive Oil should be free from any clouds or sediment (unless you're looking for an unfiltered olive oil). As an olive oil sits, any sediment will settle to the bottom. Simply, tip the bottle upside down and see what happens.

If you see a black cloud (or plume), then that means the oil is poorly filtered. That black cloud you see is dirt. It's not going to hurt you, but it's not the bottle you want.

If you see a white cloud (or plume), then that means the oil has been frozen. The white cloud you see is Stearin, a wax sometimes used to make candles. It's not going to hurt you, and if you are going to add a lot of heat to the oil it will dissolve, but it's not the bottle you want.

If you see nothing (e.g., no plumes or clouds) and the oil maintains its clarity, this is the bottle you want.

Fourth: Origin

By law, the origin of any olive oil is to be published on the bottle. Some olive oils are blended from oils of various different qualities and from various different countries. Tassos® Olive Oil is 100% estate bottled in Crete, Greece, and never blended. What goes into our bottles is the very best of our press and so is very consistent from one bottle to the next bottle in any given year.

Fifth: Color

Color doesn't really matter. Our olive oil is green, but being green doesn't make it necessarily better than a yellow olive oil. What I can tell you is that our olive oil is green because we use very immature olives (the concentration of chlorophyll is what gives it its green color). That being said, the darker green the Olive Oil is the more likely to be of higher quality than yellow olive oils. This is because most lighter color olive oils (from yellow to white) generally include refined oils (olives that have been heated to extract the maximum quantity of juice). In some countries outside of the USA, it is against the law to sell these refined olive oils as food. Personally, I would skip the "Pure, Light, or Extra-light" Olive oils. Incidentally, this also relates to the importance of "First Cold Pressed" or "Cold Extraction." When heat is added to the pressing of olives, the heat burns off the flavor and aroma of the olive oil. The bottle you want should say "First Cold Pressed" or more correctly, "Cold Extracted," since these days, no one has "presses" in the traditional sense.

But the Most Important thing is:

Taste. The olive oil that has the best taste for you is the olive oil that has the best taste. Just because one bottle is more expensive than another doesn't mean you should "prefer" that oil. Don't let anyone get snooty about his or her olive oil with you. Olive Oil is a lot like any other food or wine and is a matter of personal preference. Tassos® offers four qualities of Olive Oil.


Are your olive oils made from Kalamata Olives?

No. The best Kalamata Olives are for eating and we put those olives in our jars (you should try them). Our olive oils are made from the unripe koreneki olive. When harvested, the olive is about the size of your pinky finger and packed full of the good stuff. We press 5kilosofkoronekiolivestomakeone Liter of our Olive Oil. Skip the Kalamata Olive Oil, and save the olives for your plate where they belong. I'll try and snap apictureofakoronekiolivenexttimeI am in Greece.


Do your olives with Wine Vinegar in the Brine contain alcohol?

If you are you looking for a cocktail, then I suggest you buy a bottle of your favorite spirits. And when you do, please think about our stuffed olives as a very tasty garnish (pimento stuffed are classic, but I prefer the garlic stuffed myself. Crunch!) That being said, the brine has wine vinegar, not wine. Vinegar is not considered to be alcoholic, as the alcohol in wine" is consumed during the fermentation process, which is how you end up with vinegar.


Should I refrigerate?

Refrigeration never hurt anyone. Even if it has olive oil as an ingredient (a "no go" zone for our premium bottles of E.V.O.O.), you can refrigerate if you'd like, depending on how long you plan to keep the product. That being said, the label of each product should indicate if you need to refrigerate that product. If the label doesn't say "please refrigerate after opening", then you don't need to refrigerate the product. If it says you need to refrigerate,...well, you get the idea.


What is the shelf life of Tassos Olives and  Bruschettas?

36 months from packaging.  There is a best before the date listed on all Tassos products to ensure our customers eat our products at their peak of flavor.


What is the shelf life of Tassos Olive Oils?

24 months from bottling.  There is a best before the date listed on all Tassos productsto ensure our customers eat our products at their peak of flavor.


Are Tassos products Kosher?

Our products are kosher but we do not have them certified as such.


Where do the Tassos Kalamata and Stuffed Olives come from?

Mainland Greece, different olives come from different regions.  Our Kalamata olives come from the Kalamata region of Greece while our Halkidikis olives come from the northern region of Greece called Thessaloniki.


Where do the Tassos Olive Oil olives come from?

The island of Crete, Greece.


What is the alcohol content of your red wine vinegars both in the olives and vinegar alone?

Very very minimal, the natural process of vinegar creates a small alcohol content.


What forms of payment are accepted?

Paypal, Amex, Visa, MasterCard, Discover.


Where can I purchase Tassos incredible products?

You can purchase directly from us at www.tassos.com, at club stores across the country or a grocer near you, if you are located in the great Chicagoland area or Wisonsin.


© 2017 The Tassos Group, LLC | 2575 White Oak Circle, Aurora, IL 60502 | Phone: 1-800-482-7767 | Email: Customer_Service@tassos.com