From Olives to Oil

Dill Extra Virgin Olive Oil

$18.00

This olive oil has outstanding flavor. Perfect for seafood, salads, potatoes and all green vegetables. Combine with FROM OLIVES TO OIL white balsamic to make mayonnaise.

Less than .2% acidity

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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.