Dill Olive Oil
Dill Olive Oil
Highly aromatic and vibrant, our savory Wild Fernleaf Dill Infused Olive Oil is a must-have Mediterranean staple. Made with the highest quality Certified UP EVOO it's as healthy as it is delicious! We recommend using it in dressings and marinades! Great for making olive oil based mayonnaise or tartar sauce. It is delicious with cucumbers in a chopped salad. Drizzle over spinach, fish, green beans, roasted potatoes, roasted and fresh vegetables, braised white beans, poultry, and meat. Use it in soups, egg dishes, creamy sauces, aioli, potato salad, and for baking delectable herb breads and rolls.
This pairs beautifully with the Eureka Lemon Olive Oil, Sicilian Lemon or Oregano White Balsamics, Champagne Vinegar, and Traditional, Pomegranate, Fig, Dark Chocolate, and Espresso Dark Balsamics. A Loide' favorite- Grapefruit
Steam small purple potatoes or fingerling potatoes and cut into 1/2 inch slices, adding 1 bay leaf to the water. In a large bowl, whisk together 1/4 cup Loide' Dill Olive Oil, 1 tablespoon Loide' A Premium Vinegar, 1 tsp. Dijon mustard, salt and black pepper to taste. Add potatoes, 1/4 cup finally chopped shallot and 2 tablespoon minced flat-leaf parsley. Toss gently to combine. Serves 4-6
1 teaspoon garlic powder, 1/4 cup Loide' Dill Olive Oil, 1/4 cup Loide' Butter Olive Oil, 1/4 cup Loide' Garlic Olive Oil, 1 large bag mini pretzels.
Mix garlic powder into the oils. Pour pretzels into a 1-gallon zip lock type baggie and pour oil mizture into the baggie. Shake to mix Spread the pretzels evenly onto a sheet pan and roast for 20 minutes at 250 degrees. Stir once or twice while roasting.