Wild Fernleaf (Anithos) Dill Infused Olive Oil Recipes
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Wild Fernleaf (Anithos) Dill Infused 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 Extra Virgin Olive Oil, it is as healthy as it is delicious.
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 Extra Virgin Olive Oil, it is as healthy as it is delicious.
Pairings:
Try pairing Dill Infused Olive Oil with the following for a dynamite salad dressing or marinade:
Try pairing Dill Infused Olive Oil with the following for a dynamite salad dressing or marinade:
- Honey Ginger White Balsamic
Common Uses:
We recommend using it in dressings, marinades, with cucumbers, chopped salads, drizzled over spinach, fish, green beans, poultry, meats and in soups and egg dishes. Try this oil in creamy sauces, aioli or olive oil-based mayonnaise. Great for making tartar sauce, roasted potatoes, potato salad and on fresh vegetables. Replace the vegetable oil in recipes for delectable herb breads and rolls!
We recommend using it in dressings, marinades, with cucumbers, chopped salads, drizzled over spinach, fish, green beans, poultry, meats and in soups and egg dishes. Try this oil in creamy sauces, aioli or olive oil-based mayonnaise. Great for making tartar sauce, roasted potatoes, potato salad and on fresh vegetables. Replace the vegetable oil in recipes for delectable herb breads and rolls!
Our Recipes:
Grilled Wild Salmon & Asparagus in Dill Olive Oil-Lemon Cream Sauce over Dill Infused Pappardelle
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Ingredients:
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Ingredients for Fresh Dill Infused Pappardelle Pasta:
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Directions for Fresh Dill Infused Pappardelle Pasta:
In a large bowl or the bowl of a food processor, mix together the flour. Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and dill if using. Begin incorporating the flour into the eggs a little at a time, mixing until a very loose messy dough forms. If using a food processor, blend until a shaggy dough forms, and either case finish by kneading the dough by hand until a smooth dough forms. Wrap the dough and allow to rest at room temperature for 1 hour. Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes
In a large bowl or the bowl of a food processor, mix together the flour. Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and dill if using. Begin incorporating the flour into the eggs a little at a time, mixing until a very loose messy dough forms. If using a food processor, blend until a shaggy dough forms, and either case finish by kneading the dough by hand until a smooth dough forms. Wrap the dough and allow to rest at room temperature for 1 hour. Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes
Directions:
Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to error on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.
Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. If using the fresh pasta recipe below, cook for two minutes and drain well.
In a saute pan, heat two tablespoon dill olive oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.
To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.
Enjoy!!!
Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to error on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.
Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. If using the fresh pasta recipe below, cook for two minutes and drain well.
In a saute pan, heat two tablespoon dill olive oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.
To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.
Enjoy!!!
No Cook Bulgar Salad W/ Mediterranean Vegetables & Lemony-Dill Vinaigrette
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Ingredients:
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Directions:
Soak the Bulgar in very hot water (enough to cover the Bulgar by 1") along with a tablespoon of salt for 30 minutes. Drain and rinse with cold water until completely cooled and drained. Fluff and set aside. Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator. In a large bowl, combine the completely drained and cooled Bulgar with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.
Serves 4 as a main course or 6 as a side
Enjoy!!
Soak the Bulgar in very hot water (enough to cover the Bulgar by 1") along with a tablespoon of salt for 30 minutes. Drain and rinse with cold water until completely cooled and drained. Fluff and set aside. Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator. In a large bowl, combine the completely drained and cooled Bulgar with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.
Serves 4 as a main course or 6 as a side
Enjoy!!