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Durant Olive Oil — small-batch, stone-milled Oregon olive oil. Bright and balanced with grassy top notes, a mild peppery finish, and a smooth, buttery body. Cold-pressed for flavor and nutrients; made sustainably with artisan care. A versatile pantry staple for cooks who value clean, nuanced, locally sourced olive oil.
Koroneiki: A Greek varietal of olive. Tomato leaf and green tomato are forward aromatically, which is a classic trait of the Koroneiki, with slight notes of green banana, endive, and toasted walnut followed by a medium peppery finish. Enjoy this oil drizzled over grilled meats, roasted red pepper soup, or use in place of a neutral oil in chocolate cake
2024 GOLD MEDAL JOOP Olive Oil Competition
Frantoio: An estate-milled, single Italian varietal extra virgin olive oil. A blend of California & Oregon grown Frantoio olives and milled at our Oregon Olive Mill. A delightful & fragrant oil that starts out smooth & buttery, revealing notes of artichoke & hazelnut with a lingering peppery finish. A pleasantly pungent oil for use in a diverse variety of dishes… drizzle on everything
Arbequina: An estate-milled, single Spanish varietal extra virgin olive oil. This Spanish olive is the most commonly used varietal in olive oil production. Aromas of freshly cut grass, sweet pea, and clove complement a luxurious buttery mouth-feel, with flavors of raw almond, chamomile, and white pepper. Liven up sweet or savory dishes or drizzle with a pinch of salt overripe avocado, seared scallops, raw fennel, or vanilla ice cream.
Durant Olive Oil — small-batch, stone-milled Oregon olive oil. Bright and balanced with grassy top notes, a mild peppery finish, and a smooth, buttery body. Cold-pressed for flavor and nutrients; made sustainably with artisan care. A versatile pantry staple for cooks who value clean, nuanced, locally sourced olive oil.
Koroneiki: A Greek varietal of olive. Tomato leaf and green tomato are forward aromatically, which is a classic trait of the Koroneiki, with slight notes of green banana, endive, and toasted walnut followed by a medium peppery finish. Enjoy this oil drizzled over grilled meats, roasted red pepper soup, or use in place of a neutral oil in chocolate cake
2024 GOLD MEDAL JOOP Olive Oil Competition
Frantoio: An estate-milled, single Italian varietal extra virgin olive oil. A blend of California & Oregon grown Frantoio olives and milled at our Oregon Olive Mill. A delightful & fragrant oil that starts out smooth & buttery, revealing notes of artichoke & hazelnut with a lingering peppery finish. A pleasantly pungent oil for use in a diverse variety of dishes… drizzle on everything
Arbequina: An estate-milled, single Spanish varietal extra virgin olive oil. This Spanish olive is the most commonly used varietal in olive oil production. Aromas of freshly cut grass, sweet pea, and clove complement a luxurious buttery mouth-feel, with flavors of raw almond, chamomile, and white pepper. Liven up sweet or savory dishes or drizzle with a pinch of salt overripe avocado, seared scallops, raw fennel, or vanilla ice cream.
