Durant at Red Ridge Farms | Durant Vineyards - Rooted in the Landscape of the West

Wine • Olive Oil • Nursery

Open 10am – 4pm Daily

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Deck your house for the holidays, Durant at Red Ri

Deck your house for the holidays, Durant at Red Ridge Farms style! Our nursery specialist is busy building unique and gorgeous holiday planters & wreaths daily.

Visit the farm for wine and olive oil tasting, shop, and decorate for the holidays all in one stop!

Bundles of fresh-cut greens & Durant olive branches are also available for those DIY holiday projects.

The Farm Shop is open 10-4 daily.

www.durantoregon.com

#durantnursery #plantsofdurant #durantoregon #nursery #holidays #holidaydecor #oregonolives #oregonwinecountry #dundeeoregon #portlandoregon #willamettevalley #mcminnvilleoregon

It’s our final week of Olio Nuovo festival 2023!

It’s our final week of Olio Nuovo festival 2023! In celebration of our month long olive harvest celebration and the outstanding Oregon culinary community we belong to, @portlandsaltco @redhillsmarket @providorepdx will be featuring offerings with our Durant Olio Nuovo straight out of our new mill. We encourage you to visit and try each of them!

FEATURED VENDOR | @portlandsaltco
LOCATION | Olio Nuovo Festival Vendor Nov 25 & 26
RECIPE | Baked Feta with Za'atar Garlic & Olives

INGREDIENTS
* 8 ounces block of feta cheese, preferably in brine
* 6 ounces pitted olives, a mix of Castelvetrano and Kalamata is great
* 4 garlic cloves, smashed and peeled
* ⅓ cup Durant olive oil
* 2 teaspoons za’atar
* 2-3 fresh thyme sprigs
* A few pieces of lemon peel
* 1 teaspoon crushed red pepper flakes (optional
* 1 tablespoon honey, or more to taste
* ½ lemon, cut into wedges
* A baguette, crusty bread or crackers, for serving

INSTRUCTIONS
* Preheat oven to 375°F. Whisk together the olive oil, zaatar, crushed red pepper flakes, and lemon peel.
* Place the olives, smashed garlic, thyme leaves and lemon wedges to the prepared marinade. Mix together until evenly coated.
* Pat the block of feta dry with a kitchen towel or paper towel, and place in the center of a small baking dish. Surround the block of Feta with the Za’atar Olives and Garlic, ensuring you coat the top of the Feta well with olive oil marinade.
* Bake until the feta is softened and the oil is bubbling. Carefully pull out of the oven and drizzle the feta and olives with honey.
* Broil for about 3-5 minutes, or until the feta is golden and charred on the edges.
* Drizzle more honey to taste over the feta, sprinkle some flakey salt, and serve immediately with crusty bread or crackers.

FEATURED RESTAURANT | @redhillsmarket
LOCATION | Dundee, Oregon
OFFERING | Italian White Bean Escarole Soup & Bruschetta with house-made ricotta, fresh herbs, garlic, preserved kumquats & a generous Durant Olio Nuovo drizzle

FEATURED MARKET | @providorepdx
LOCATION | Portland, Oregon
OFFERING | Olio Nuovo Brownie with Beldi Olives • Olio Nuovo Lemon Tart • Bittersweet Chocolate Budino with Olio Nuovo Garnish

Continued in comments-

Support local this holiday season and spend Small

Support local this holiday season and spend Small Business Saturday with Durant during the last weekend of our 2023 Olio Nuovo Festival! 🫒💚🥂

@portlandsaltco
@roughcutsoapco
@danssmokedsalmon
@steelportkknifeco
@live.edge.woods
@soupmeetssoul
@woodenheartkitchen
@summoncoffee

www.durantoregon.com

#durantolivemill #durantvineyards #durantolionuovofestival #durantnursery #drinkdurant #olionuovo #festival #fallfestival #oregonolives #oregonwinecountry #oregonwine #dundeehills #traveldundee #traveloregon #visitmcminnville #travelportland #willamettevalley #daytonoregon #portlandoregon #dundeeoregon #mcminnvilleoregon #oregonexplored

Hello all! As I write this we are in the closing

Hello all!

As I write this we are in the closing days of Harvest 2023. All the grapes are in and wines have been tucked away in barrel. Olive harvest and milling is still going fast and furious, yet the finish line is in sight and we hope to wrap up by the first of December. The temperatures are definitely getting chilly at night and we are crossing our fingers to get the fruit in before a hard freeze brings it all to a screeching halt.

As always, I am so thankful for my amazing team. Their dedication, hard work, talent, and ingenuity take us places that I certainly could not have imagined. They are the anchor and success of the business, far more than my parents and I.

This was our 50th year of farming in the Dundee Hills and five generations in Yamhill County. I am SO thankful to my parents. Their vision, dedication, hard work, and just plain grit is what launched our family business. They certainly did not envision what is here today, but that doesn’t matter. They just knew that with hard work, partnership, and commitment a great journey was to be found.

And finally, I am grateful for you - our loyal customers and quite frankly, our friends. Your commitment to us is only matched by our commitment to you. You inspire us daily to deliver only the best products and experiences. Thank you so much for your support and patronage.

I hope you all have a wonderful Thanksgiving with family and friends.

Cheers!
K. Paul Durant

Just in time for the Holidays! This side dish wil

Just in time for the Holidays! This side dish will be a hit on your Thanksgiving table 🦃

RECIPE | Roasted Fall Vegetables Agrodolce
FEATURING | @seasonalmontana
CHEF | OWNER | Melissa Harrison

Ingredients
* 3 pounds mixed autumnal vegetables, cut into 1-inch pieces* (about 10 cups)
* Note - Use a medley of your favorite root vegetables. I love to use Purple Japanese Sweet Potatoes, Sweet Potatoes, Red Onion, Purple Carrot, Orange Carrot, Parsnip, Turnip, Yellow Beet and Rutabaga
* 3 Tablespoons Durant Extra Virgin Olive Oil
* Sea salt and freshly ground black pepper
* 4 Tablespoons pure maple syrup
* 1 red Fresno Chile, thinly sliced - optional! Use your favorite Chile or without so it is kid friendly.
* ½ cup Durant Balsamic Vinegar or Durant Balsamic Fig Vinegar, Pomegranate Vinegar or Blackberry Roasted Pepper Vinegar
* Heavy Pinch of sea salt
* Juice of 1 lemon

Instructions
1. Preheat the oven to 500 degrees or the highest Broil setting
2. Place the vegetables on the sheet tray. The purple carrot and purple sweet potato will bleed their color onto the other vegetables so I like to separate them on the sheet tray into sections. Toss each vegetable section lightly to coat with the oil. Sprinkle each vegetable section with sea salt and cracked black pepper.
3. Roast until tender and golden brown, about 30 - 45 minutes. Checking the vegetables regular and eventually toss them all together. Since your temperature is at the highest setting, watch your vegetables carefully. Taste each type of vegetable to make sure it is done to your liking.
4. Meanwhile, in a small saucepan, bring the maple syrup, Chile (optional), Durant vinegar and lemon juice to boil.
5. Reduce the heat and simmer until the mixture is syrupy and coats the back of a tasting spoon. This will take about 20 minutes. Just before serving, spoon the Agrodolce over the cooked vegetables. Gently toss and taste for seasoning. I love to finish this dish with Durant Fleur De Sel Sea Salt. Serves: 4-6

To purchase all of the featured Durant products used in the recipe; The Farm Shop in Dayton, Oregon is open 10-4 daily -or- head to our website anytime.

www.durantoregon.com

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