From Olives to Oil

A sign that says, " a olives to oil ".
A bottle of olive oil sitting on top of a table.

Dilly Lemon Extra Virgin Olive Oil

$20.00

An excellent combination of dill and lemon, this EVOO is perfect for steamed rice, pork, poultry, fish, cucumbers or roasted potatoes.  It is also great in an olive oil base mayonnaise, aioli or tarter sauce.  This pairing will bring new life to all your entrees calling for citrus flavor

Less than .2% acidity

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Description

Excellent Complements

  • Vinaigrettes
  • Marinades for Fish, Chicken, & Lamb
  • Pasta & Grains
  • Leafy/Winter Greens
  • Legumes
  • Summer/Winter Squash
  • Eggs
  • Tomatoes
  • Cucumbers
  • Potatoes
  • Sweet Potatoes
  • Celery Root
  • Radishes
  • Feta

  • Ideas for Use

    • Pair with Grilled Lemon to dress a tomato, cucumber, and red onion salad. Finish with crumbled feta cheese.
    • Use to prepare the most delicious homemade mayonnaise or tartar sauce.
    • Drizzle over vegetables before grilling, or use to sauté greens or vegetables.
    • Combine with your favorite wine vinegar and some Dijon mustard and use to dress potato salad.
    • Brush over grilled crostini and top with smoked salmon and crème fraîche or sour cream; sprinkle with chopped chives and dill.
    • Drizzle over fluffy omelettes or scrambled eggs.
    • Pair with  White Balsamic and use to dress farro chick pea salad.
    • Use to poach salmon.
    • For a healthy side, drizzle it over baked sweet potatoes.

Recipe

Dill Quick Bread

Ingredients

  • 6 T FROM OLIVES TO OIL® Dill EVOO, divided
  • 1 T FROM OLIVES TO OIL® White Balsamic Vinegar
  • 1 cup milk, room temperature
  • 1 egg, room temperature
  • 2 cups flour
  • 1 ½ t baking powder
  • ½ t baking soda
  • 1 T sugar
  • 1 t FROM OLIVES TO OIL® Rosemary Garlic Seasoning Blend
  • ½ t dill weed
  • 1 T dried onion flakes
  • 1 cup grated sharp cheddar cheese

Directions

Preheat oven to 350.  Combine the milk and white balsamic vinegar and let sit a few minutes to thicken up.  Add egg and ¼ cup dill oil and whisk to combine.  In a large mixing bowl, combine flour, sugar, baking powder, soda, spices and cheese.  Whisk briefly to combine.  Add wet ingredients to dry and stir with a wooden spoon until just combined.  Spread into a 9 x 5 loaf pan and bake 40-45 minutes until golden brown and cooked through.  Remove from oven and drizzle with the remaining 2 T dill EVOO.

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