From Olives to Oil

Dill Extra Virgin Olive Oil


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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Dill Quick Bread


  • 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


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.