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Hand-harvested from our family's Koroneiki groves and cold-pressed within hours for exceptional purity. With 0.2-0.4% acidity (five times purer than industry standard), this is olive oil the way it's meant to taste.
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Extra Virgin Olive Oil -
Wild Orange Infused -
Spicy Garlic Infused -
Mediterranean Herb Infused -
Lime Cilantro Infused -
Curated Gift Sets for Every Occasion
Beautifully packaged sets for housewarmings, holidays, and anyone who appreciates quality. Ships gift-ready.
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Lemon Zest Infused Olive Oil -
Garlic Mediterranean Infused -
Dill Infused -
Chipotle Infused -
Certified Organic EVOO -
Butter Infused -
Basil Infused -
Raspberry Aged Dark Balsamic Vinegar -
Traditional Style Aged Dark Balsamic Vinegar -
Traditional Style White Balsamic Vinegar -
Mango White Balsamic Vinegar -
Champagne White Balsamic Vinegar -
Greek Balsamic Vinegar -
Greek Balsamic Vinegar Honey Infused -
Greek Balsamic Vinegar Pomegranate Infused -
Greek Balsamic Vinegar Fig Infused -
Greek Balsamic Vinegar with Strawberry -
Greek Fig Balsamic Glaze -
Garlic Cilantro Aged Dark Balsamic Vinegar
Trusted by Thousands of Home Cooks
Don't just take our word for it, see why families across America choose Kofinas for authentic Greek flavor.
Just found this business here in Cinci so went over and dropped in the store today. Nick was right there, totally enthusiastic to talk about the quality products and offered me a sample of the extra-virgin oil from a freshly opened bottle. I found the quality to be exceptional, even better than artisanal oil one can find in the rural Peloponnese. How fortunate we locals are to have this so close at hand!
~ Bill Mulert
I discovered this olive oil several years algo while visiting a friend in Covington, KY. For years, I have made her buy it for me and ship it to me (or picked it up when I’ve visited again). I live in Atlanta, Georgia and am overjoyed that I can now order it online! The best avocado is toast is avocado mixed with Citrus Infused Olive Oil and some salt! I also use it sauteing vegetables.
~ Meredith Burke Hammons
So impressed with Kofinas! I found a balsamic vinegar while I was in Greece and assumed once I returned to the states that I’d never have it again. I searched online and Kofinas had it in stock. I ordered a case and it was shipped out in less than a day! Their prompt service and great selection are amazing! Thank you!!!
~ Katie Gaddy
Most Asked Questions
Should I store my olive oil in the refrigerator so that it lasts longer?
This is not at all necessary. A dark place without moisture is the optimal location to store your oil. Keep your extra bottles of Mt. Kofinas olive oil in a cool, dark place like a pantry closet. Sunlight and moisture are two things that can harm your olive oil. However, olive oil can be used as a natural preservative. By its nature, olive oil is fairly stable and certainly is delicious for many years.
I forgot my olive oil in my freezing car overnight and now the olive oil is cloudy white. Did my olive oil spoil?
No, it just turned to a solid. After being in room temperature for a while it will return to it’s original state. Trust us, it will still taste great.
There’s pulp at the bottom of my olive oil, does this mean that it went bad?
No, our olive oil is natural and unfiltered so with time the fruit particles may settle. Mix the oil by tipping the bottle before using so it is evenly dispersed.
Can I cook with the olive oil?
Yes, people have been cooking with olive oil for thousands of years. As part of the Mediterranean diet this is the main ingredient and cooking method of most dishes. It also gives a great taste to the food and helps infuse flavors.
Can I fry with olive oil?
Yes, it is actually a great oil to use because it stands up well since the smoking temperature (380˚F – 400˚F) is above the ideal frying temperature (350˚F-365˚F). The reason olive oil is not commonly used in frying is based on cost. Out of the available oils, olive oil is among the most expensive, but also the most delicious.
If I fry with olive oil, will the olive oil change from a “good fat” to a “bad fat” ?
Extra virgin olive oil is a great source of poly-unsaturated fats. Simply frying with olive oil will not change the chemical composition. Your extra virgin olive oil will NOT change into a saturated fat, or a trans fat.
