Frequently Asked Questions


How do I open a business account?

For individualized care, please select the Merchant Account tab at the top of the page and a Tassos Concierge will direct you through the few, easy steps to opening a business account. 

What are the benefits of opening a Rewards Program account?

Our website provides one-stop shopping for the Tassos® family of products. You will enjoy deep savings by registering and joining our Tassos Traveler Rewards Program, formerly named the Tassos Loyalty Program. 

It’s quite simple - the more you choose Tassos®, the more you save. Members who are signed into their Tassos® account are eligible for the flat-rate shipping of $9.99, percentage discounts, and special prices on promotional items.

Can I ship to multiple addresses?

Yes, you can ship to multiple addresses.

What is the value of each reward point?

100 reward points is equivalent to $1.  Reward points can be redeemed and applied toward purchases when you shop (no cash value). 

Do my reward points have an expiration date?

No, there is no expiration date.


  1. Are your products safe for people with gluten and peanut/nut allergies?

All Tassos® products are naturally gluten free being that they are either fruits or vegetables. We do not use any ingredients with gluten, nor do our products come into contact with foods that contain gluten.

The only nut we use is the almond in our almond-stuffed olive. These olives are hand stuffed in a restricted area, and they are pasteurized on a specific production line. No other Tassos® foods come in contact with this nut or its dust.

All other Tassos® products are produced on equipment in manufacturing facilities dedicated to gluten-, peanut- and nut-free foods.

Tassos® products are also non-GMO and are free of additives, chemicals, synthetic pesticides, and artificial coloring.

  1. My olives have gone past the Best Before Date. Should I throw them away?

All our products carry a Best Before Date (BBD). Rather than being an expiration date, it represents the date before which the product retains all of its original taste and nutritional values. After the BBD, these qualities may begin to decline, but the product is still good to eat.  Too much food is wasted and our landfills are full of unnecessary waste.  Please check the quality of any product before discarding based on a BBD.

Request your copy of our Handy Storage Guide by requesting through Contact Us or

  1. There is no date on my product. Is it still good to consume?

Please select Contact Us and select on of the very easy ways to contact one of our representatives who will be able to tell you the Best Before Date (BBD) from the code on the jar, if available. Again, the BBD is not an expiration date and in all likelihood the product is perfectly tasty and good to eat. If the taste, color or smell is off, do as you do with all other food; by abiding by the saying, “When in doubt, throw it out.”

  1. How can I get Tassos® products in the store where I shop?

We count on our loyal customers to notify their grocery stores and clubs of their preferences. Buyers really do read your customer comments!

There are few ways to make your wishes known. Many stores have customer comment cards where you can express your desire for Tassos® products. You also can make a comment on the store’s Facebook page. But you can request letter that you can directly drop off at your grocery store during your next shopping trip by emailing us at

Share these tips with your family and friends; just a few loyal customers can change a store’s offerings.

  1. Where do you ship?

We ship to all states within the contiguous United States in addition to Alaska and Hawaii. At this time, we do not ship to outer U.S. territories, or internationally. We will be shipping to Canada in the near future. Please sign up for our Newsletter to be notified as soon as we offer this service.

  1. Is there any alcohol in your olive brine with wine vinegar?

All vinegars (white, wine, or balsamic) start from a weak alcohol source. In both our wine and balsamic vinegars, most, but not all, of the alcohol molecules present during the fermentation process are broken down. Regardless of the process used to make a vinegar, there will remain a small traceable amount. Because vinegar is not an alcoholic product, commercial vinegars do not require a label that lists this percentage.

For those avoiding alcohol due to medical, ethical, or religious reasons, our olive brines with wine vinegar are pasteurized at over 160°, the temperature required to evaporate alcohol. Our balsamic vinegars are not pasteurized, so there is no way to gauge their trace alcohol amount.

  1. I bought a jar of olives, and they were not as good as other jars I have bought. Why the difference in quality?

Our goal is for each of our olives to be superior in texture and rich in flavor. We want to know if one of our jars has fallen short of our standards. As with other agricultural crops, our olives are influenced by the weather and climate during their growing season, like other crops, not all olives on the tree reach ripeness at the same time. We select only the best from the year’s crop based on size and texture.

If you find the variation from one jar to the next unacceptable, we want to make it right. Please Contact Us and let us know.

  1. I bought both your sundried tomatoes and fire-roasted sweet peppers. Do I need to refrigerate them after opening?

Both of these products require refrigeration after opening. The United States Department of Agriculture (USDA) recommends consuming all products termed soft vegetables in about two weeks. Because both of these vegetables are packed in either Tassos® Extra Virgin Olive Oil or vegetable oil, once opened and refrigerated, they frequently have a much longer shelf life. Always keep the tomatoes and peppers submerged in their brine.

Refrigeration may solidify both these oils, causing the oil to thicken and become white. While this is perfectly safe to eat, we recommend bringing the jar back to room temperature to reliquify the oil. If a white film develops that does not dissipate at room temperature, mold may have developed; we would then advise you to discard this product.

For easy, delicious dishes using both of these products, click on the Recipes. 

  1. There appears to be mold growing on the brine; is that what it is, and if not, how can I avoid throwing away a perfectly good food?

There are probably two common and harmless processes going on.

  1. A natural part of the curing (fermentation) process has created a film across the top of the brine. This is harmless; simply spoon it off, and the olives are perfectly fine to eat.
  2. All olives release small amounts of their oil into the brine, and several of our brines contain olive or vegetable oil. Once refrigerated, the oil will thicken and become opaque. Once the jar is returned to room temperature, this will dissipate. If you don’t want to wait for it to return to room temperature, just spoon it off.

However, a brine doesn’t guarantee that food will not spoil. All foods can be inadvertently exposed to contaminants that are naturally part of our environment, particularly mold spores. Please dispose of food with a film or growth that looks like mold. If you’re not sure, follow the age-old adage, “When in doubt, throw it out.”

We do not use preservatives, chemicals, additives or dyes in our products. Please email us at and request a copy of our Handy Storage Guide for olives and brined vegetables.


How can I use the brine?

You can use all of our brines! An important point—always keep olives, tomatoes, and peppers submerged below the brine line to stop spoilage. We have brines with and without our American Heart Association® certified Extra Virgin Olive Oil, that are all wonderful in everything from drinks to soups.

Contact Us and request your copy of Don’t Toss That Liquid for tips on how you can use our products the way they are intended to be --- all consumable.

Can I freeze your unstuffed olives?

Yes, whether pitted or whole, you may freeze them. There may be some minor texture changes from the impact of freezing.   If this occurs and the consequence is not pleasing, simply use the defrosted olives in cooking, such as in olive bread, pizza, pasta sauces and any texture changes will not be noticeable. See our Recipes page for lots of ideas for cooking with olives.

The key to freezing olives is to remove them from the brine, gently rinse in cold water, then remove and dry.  Put them in a freezable container and date.  They are a good frozen for up to six months.  You don’t want to refreeze olives, so put them in portion sized, freezer sturdy containers.  When ready to defrost, simply put them in your refrigerator overnight.

Our booklet, Don’t Toss that Liquid! may be requested at Contact Us as our brine is a very versatile seasoning. 

Can I freeze your stuffed olives?

Yes and No.  Freezing olives stuffed with cheeses can change the texture of the cheeses dramatically, making them dry and unpleasant.  Olives with stuffings such as pimiento, garlic and jalapenos will be fine but again, with all freezing there may be some texture changes.  Follow the same steps outlined above for freezing pitted and whole olives for freezing stuffed olives.

Our booklet, Don’t Toss that Liquid! may be requested at Contact Us because the brine is a very versatile seasoning. 

Can I freeze your Extra Virgin Olive Oil?

Yes.  Freezing will not affect its composition and keeps the oils essential fatty acids and antioxidants intact.  Extra Virgin Olive Oil is composed of many amazing fatty acids and plant antioxidants that freeze at different temperatures.  Until it freezes completely, you will notice cloudy droplets and/or small lumps form. This is a totally natural process and is no need for concern.

A very popular way to freeze Extra Virgin Olive Oil is in small single-use quantities. Herbed Olive Oil Ice Cubes  are very popular and you may read about how to make on our Recipes page.  Once frozen, transfer them to an air-tight container in your freezer.

When you have purchased a too large bottle or tin of Extra Virgin Olive Oil, freezing will retain its health benefits longer.  But once thawed, you will need to use in one day, so again, we recommend freezing in portion sizes as you cannot refreeze or refrigerate as it will no longer be healthy.  Because of this, an alternative is to simply refrigerate your olive oil.  This too will maintain the flavor and the nutritional qualities.

You never want to store olive oil in plastic, and that goes for freezing. Glass is non-toxic. It does not absorb smells or discolor.  Glass makes it an excellent storage option for food but does tend to break when frozen, so we recommend freezing olive oil in tempered glass, glass labeled safe for freezing and canning glass jars are perfect for long-term freezing.

Do the cheeses that are used to stuff your olives and peppers contain animal rennet?

We do not use any animal rennet.  All the cheeses we use for stuffing our olives and peppers are perfectly suitable for vegetarians that consume cheese.

What is the Omega-9, antioxidant, and polyphenol contents of your olive oils?

Even though the polyphenol content in all Extra Virgin Olive Oils varies from harvest to harvest, our oils come from olive trees grown on the Greek island of Crete. The biogeography of this island is conducive to producing olives with exceptionally high polyphenol and antioxidant content and up to 85% omega-9 total fat content.

Extra Virgin Olive Oil contains the highest content of omega-9 (monounsaturated fatty acids, including oleic acid) among all natural plant oils. We know that omega-3 is an important essential fatty acid in our diets; however, without adequate omega-9, omega-3 will not convert readily into components for the body to use.

The United States Food and Drug Administration (FDA) has approved a qualified health claim on olive oil labels stating that the oil supports heart health and reduces the risk of coronary heart disease due to its unsaturated fat content. In fact, our Extra Virgin Olive Oils are American Heart Association certified.

The European Food Safety Authority, in Commission Regulation (EU) No 432/2012, approved the health claim that olive oil polyphenols are natural health-protective antioxidants that contribute to the protection of blood lipids from oxidative stress. For olive oils to make this claim, each 20 g of olive oil must include at least 5 mg of hydroxytyrosol—a phenolic compound—and its derivatives, and the label must state that the beneficial effect is obtained with a daily intake of 20 g. Our Extra Virgin Olive Oil far exceeds this level of polyphenols.

Read our short blog posts on why our Cretan produced Extra Virgin Olive Oils are ultra-healthy and request a copy of Let's Get Cooking with Extra Virgin Olive Oil through Contact Us or


Email us at and a Tassos Concierge is available to help you.