From Olives to Oil

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

Dill Extra Virgin Olive Oil

$10.00 – $22.00

Wonderfully fragrant, bright, and delightful, this infused extra virgin olive oil tastes just like the fresh herb. It’s deep, almost anise-like flavor is pleasantly savory. While it is superb for salad dressings, finishing creamy soups, or to flavor your favorite Scandinavian-inspired dishes, we also love this Dill oil in fish, chicken, and lamb marinades. However, to really enjoy it’s flavor in its unadulterated state, be sure to drizzle it over poached salmon.

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.

Additional information

Size

4oz, 12.7oz

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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