Highly aromatic and savory, our Wild Fernleaf Dill Olive Oil is a must-have Mediterranean staple. We recommend using it in dressings, marinades, with cucumbers, chopped salads, drizzled over spinach, fish, green beans, poultry, meat, in soups, egg dishes, creamy sauces, aioli or olive oil based mayonnaise, for making tartar sauce, roasted potatoes, potato salad, roasted and fresh vegetables, beans, or for baking delectable herb breads and rolls. It pairs beautifully with our Sicilian Lemon White Balsamic, Oregano White Balsamic, 18 Year Traditional Balsamic, Pomegranate Balsamic, and Champagne Vinegar to name just a few!
Wild Fernleaf Dill Olive Oil
- Vinegar Pairings: Sicilian Lemon, Oregano, Traditional 18 Year Ideas: mix with our Sicilian Lemon WBV or our Oregano WBV and whole grain mustard and use to dress a warm potato salad with hard-boiled egg and fresh herbs; drizzle over sliced cucumber & red onion; use to make an aioli or tartar sauce