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Durant Estate Blend Extra Virgin Olive Oil
Durant Estate Blend Extra Virgin Olive Oil

Durant Estate Blend Extra Virgin Olive Oil

Produced by Durant — producer profile

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Verification
Expected
Expected from 2024 release · lab verified
Award Record
Not found
No award data found
Phenols
553.3 mg/kg
Expected from 2024 release
Latest Release
2025
2 releases recorded
LeccinoArbequinaKoroneikiPicual

estate-blend

Harvested in autumn from estate-grown Leccino, Arbequina, Koroneiki, and Picual olives in Dayton, Oregon. Milled and blended at Durant Olive Mill. Gold Medal, 2024 and Silver Medal, 2022 and 2025 New York International Olive Oil Competition; 2024 Good Food Award; and recognised at the 2023 Japan Olive Oil Prize.

Evidence over time

Release History

2025
Varieties
Leccino Arbequina Koroneiki Picual
Phenols (Est.)
~553.3 mg/kg
Estimated based on historical data.
2024 Verified
Harvested: 1 November 2024
Producer Notes

Displays notes of artichoke, raw almond, and arugula with herbaceous and pungent qualities. Suitable for finishing and dressing raw vegetables and a variety of dishes.

Varieties
Leccino Arbequina Koroneiki Picual
Phenols
553.3 mg/kg
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.
FFA
0.18%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
3.96
Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.
2008
Producer established

Durant was established in 2008.

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Sensory Profile & Character

Sensory Profile

Fruitiness 4.6
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.4
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 6
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
fresh almond butter herbs smooth green apple banana

Estimated Based on profiles for: Leccino, Arbequina, Koroneiki, Picual .

Freshness & season

Harvest freshness

The harvest date is disclosed on the bottle or product information, making the release easier to date and compare.

Why choose it

Choose a recent, clearly dated release when you want the most vivid expression of its aromas and flavour.

Worth knowing

A harvest date does not reveal how the oil was stored, so date is an important signal rather than a guarantee of condition.

Product informationHarvest date disclosed
Place & provenance

Sense of place

The oil is listed as coming from a single estate in Willamette Valley, Oregon, United States, giving it a specific farm origin.

Why choose it

Choose a clearly identified origin when local identity, traceability and connection to a particular growing area matter to you.

Worth knowing

Origin can make an oil distinctive, but does not by itself guarantee quality or a particular flavour.

Listed originWillamette Valley, Oregon, United StatesSingle estate
Harvest & milling

How it was made

The olives are listed as being milled at the producing estate or farm.

Why choose it

These practices may appeal when you value hands-on harvesting, cooler fruit handling or direct estate control over milling.

Worth knowing

They describe production methods, not elapsed harvest-to-mill time or proof that the finished oil is fresher or better.

Product informationProcessed on-site
Olive composition

Blend

The latest release lists Leccino, Arbequina, Koroneiki, Picual.

Why choose it

A blend can combine complementary cultivar traits and offer a broader flavour profile.

Worth knowing

The listed varieties do not reveal their proportions or prove a particular blending intention.

Release dataLeccinoArbequinaKoroneikiPicual

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