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Durant Tuscan Extra Virgin Olive Oil
Durant Tuscan Extra Virgin Olive Oil

Durant Tuscan 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
294.3 mg/kg
Expected from 2024 release
Latest Release
2025
2 releases recorded
FrantoioLeccinoPendolino

Harvested from Durant's estate groves in Oregon's Willamette Valley, this extra virgin olive oil blends Frantoio, Leccino, and Pendolino olives. Cold-extracted within hours of harvest. Suitable for finishing savoury dishes. Acidity typically ≤0.2%.

Evidence over time

Release History

2025
Producer Notes

Aromas of chard and ripe black olive are rounded out by a buttery palate with flavors of unripe avocado, nettle, green tea, and toasted pine nut. This would make a vibrant pesto and is appropriate for finishing savory pasta sauces, herbed corona beans, and roasted meats.

Varieties
Frantoio Leccino Pendolino
Phenols (Est.)
~294.3 mg/kg
Estimated based on historical data.
2024 Verified
Harvested: 1 November 2024
Producer Notes

Displays aromas of chard and ripe black olive. The palate presents flavours of unripe avocado, nettle, green tea, and toasted pine nut.

Varieties
Frantoio Leccino Pendolino
Phenols
294.3 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
0.28%
Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.
Peroxide
5.06
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 4.2
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 2.9
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 4.7
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.
artichoke fresh herbs green apple almond pepper fresh almond

Estimated Based on profiles for: Frantoio, Leccino, Pendolino .

Place & provenance

Sense of place

This oil is listed as originating in Willamette Valley, Oregon, United States.

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 States
Olive composition

Blend

The latest release lists Frantoio, Leccino, Pendolino.

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 dataFrantoioLeccinoPendolino

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