Durant Frantoio Extra Virgin Olive Oil

Name: Durant Frantoio Extra Virgin Olive Oil
Brand: durant

2025 release 2 releases on record

Buy now Available

Verification

Listed

Evidence pending

Best Award

Not listed

Award data absent

Phenols

—

Antioxidant marker

Freshness

—

FFA shown when known

Frantoio Monovarietal

Single-varietal extra virgin olive oil produced from Frantoio olives grown in California and Oregon, milled at Durant's Oregon Olive Mill in the Willamette Valley. Early harvest, cold extracted with a low free fatty acid content. Suitable for a range of savoury applications. Food Aliance Certified.

Sensory: Lab Profile

Flavor & Structure

Sensory Profile

Fruitiness 4.3

Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.

Bitterness 3.1

Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.

Pungency 3.5

Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.

Polyphenols 7

Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.

artichoke fresh herbs green apple almond pepper

Estimated Based on profiles for: Frantoio .

Evidence over time

Release History

2 releases

2025

Buy Batch

Varieties

Frantoio

Phenols (Est.)

~445.7 mg/kg

Estimated based on historical data.

2024 Verified

Released November 2024

Producer Notes

The oil has a smooth, buttery texture with artichoke and hazelnut notes, ending in a persistent peppery finish, and it comes from an early 2024 harvest.

Harvest Type

Early Harvest

Varieties

Frantoio

Phenols

445.7 mg/kg ♥

FFA

0.33%

Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.

Peroxide

4.94

Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.