Extra Virgin Olive Oil is the purest form of olive oil, extracted during the first cold press of freshly harvested olives. To earn the “extra virgin” title, the oil must maintain an acidity level below 0.8% (which is determined through laboratory testing) ensuring the highest quality, freshness, and flavor.

The acididity level is the primary indicator of the quality of the fruit at the time of milling.

The Durant Olive Mill is the first commercial mill in the state of Oregon, establishing olives as a new agricultural crop for the region.

From tree to table, we do everything we can to ensure that our extra virgin olive oil is as fresh, sound, and flavorful as it can be. We mill the olives on-site in a timely manner, store the oils under a nitrogen cap in stainless steel tanks, and bottle weekly based on demand, limiting the oil’s exposure to oxygen, light, and high temperature.

Want to see us in action? We typically start milling in mid-late October and encourage visitors to witness the process first hand!

Store olive oil in a cool, dark place away from heat, light, and air. A pantry or cupboard is ideal. Keep the bottle tightly sealed when not in use, and avoid storing it near the stove or in direct sunlight. Proper storage helps preserve the oil’s fresh flavor, aroma, and quality.

Olive oil is sensitive to time, light, high temperature, and oxygen.

An unopened bottle of Durant Olive Mill EVOO, stored in a cool, dark place (such as a kitchen cupboard away from your stove, or the refrigerator) can remain defect-free for 18 months-2 years. Once a bottle of our oil is opened, store it away from light and heat, and use it within 1 year.

Absolutely!

Communities throughout the Mediterranean have historically depended on extra virgin olive oil for cooking. It has a smoke point of about 390°F. By comparison, canola oil has a smoke point of 450°F, and clarified butter 425°F.

While you may experience minimal decrease in flavor & health properties, extra virgin olive oil is still worth using. The health-giving properties in EVOO should largely remain intact in regular kitchen cooking, whereas refined cooking oils (most seed, nut and vegetable oils) are stripped of phytonutrients before the oil even hits the pan due to chemical processing.

Try it on everything! Soups, stews, meat, bread, salads, fish, cheese, raw, roasted or steamed veggies; you’ll be amazed at the way a drizzle of high quality EVOO and a pinch of sea salt can elevate just about anything you eat. Don’t be afraid to use it generously!

There are many studies that suggest extra virgin olive oil contributes to lower levels of LDL (bad) cholesterol, improves blood pressure, reduces the risk of heart disease and cancer resulting in better overall health. When combined with the nutritional benefits of a well-balanced diet the health benefits only increase.

A fresh, high quality extra virgin olive oil should be flavorful!

It should have fruity, bitter, and peppery components that vary depending on the olive varietal. Try different olive cultivars and determine which ones resonate with your own palate, and it's a good sign if it makes you cough.

Durant Olive Mill's Extra Virgin Olive Oil lineup is fully Kosher Certified.

Polyphenols are naturally occurring antioxidants found in olives that contribute to the flavor, freshness, quality, and health benefits of extra virgin olive oil. They are responsible for the pleasant bitterness and peppery finish found in true olive oils, while also helping protect the oil over time.

Fused olive oils are created by crushing fresh olives and fresh ingredients together during the milling process, allowing the flavors to naturally combine from the start. Infused olive oils are made by adding flavors to finished olive oil after milling.

At Durant, we make fused olive oils to capture the true essence of the harvest in every bottle.