Making Dill Flavored Oil

Making Dill flavored oil at home is easy to do with impressive results. It requires no special equipment and can be done by two processes in short order to make very handy oils for fish and seafood preparations, salad dressings, flavored mayonnaises and to sautee fresh vegetables. Dill's delicate flavor can be a delightful dip by adding dill sprigs to sour cream for raw vegetables. The Dill mayonnaise can be used for refreshing sandwiches, such as the very popular Southern Cucumber Tea Sandwiches, served with mint iced sun tea on a hot summer afternoon!

Re-cycled wine bottles are an excellent choie for the flavored oils. The dark color of the glass helps protect the delicate olive oil from turning rancid.

Cold Method:

This is the easiest and quickest way to make Dill Flavored Oil. The flavor of the finished oil is more delicate than when you make the oil with the hot method, but, the results are identical. The dill will turn the oil a wonderful golden green and impart the delicately familiar flavor of dill.

When buying the oil to be used, try to find oils in beautiful bottles that can be used in the final product. As long as the bottle has at least one smooth side, you should be able to place decorative jar labels on the side to identify the oil.

Equipment Required:

Salad Spinner or clean kitchen towels

Medium bowl

Wooden spoon

Large wide mouth jar

Good quality extra virgin olive oil

Fresh Dill sprigs

1/4 or 1/2 dry measuring cups

2 cup liquid measuring cup

Cheese cloth

Funnel

Ingredients:

1/4 to 1/2 cup of Dill leaves

2 cups of extra virgin olive oil

Method:

1. Pick the freshest herbs, wash and gently spin dry or blot between two kitchen towels to remove as much moisture as possible.

2. Place the Dill leaves in the bowl and crush slightly with the back of the wooden spoon to release plant flavors.

3. Pour half (1 cup) of the oil over the bruised leaves.

4. Stir and crush again slightly to release more of the plant oils.

5. Add remaining cup of oil and stir well to blend.

6. Pour into the large mouth jar and cap tightly.

7. Set on a sunny window sill for two weeks, shaking gently every day or so to mix the flavors.

8. Strain oil slowly through a double layer of cheese cloth set into a large funnel in the opening of a clean decorative bottle and cap tightly.

9. Add a few fresh sprigs of Dill, including a seed head, for decoration and identification purposes and label.

Storage:

Keep the flavored oils out of direct sunlight in a kitchen cupboard or pantry. Oils tend to go rancid if left in the sun too long. The shelf life of flavored oils is approximately six months.

Hot Method:

The hot method requires a little more preparation, but imparts a stronger flavor of Dill into the oil and increases the delicate golden green color of the oil. Be careful, as the oil is hot. Make sure that you allow the oil to cool and the funnel is securely placed on the jar when you slowly pour the oil into it.

Equipment Required:

Medium kitchen bowl

Wooden Spoon

Medium stainless steel or enamel sauce pan

2 cup or larger liquid measuring cup

1/4 or 1/2 cup dry measuring cup

Cheese cloth

Funnel

Decorative bottle

Ingredients:

1/4 to 1/2 cup of fresh chopped Dill

2 cups of extra virgin olive oil

Method:

1. Wash herbs and spin dry or pat between two kitchen towels to remove excess moisture.

2. Pick out tough stems and damaged or discolored leaves.

3. Trim and chop the Dill and measure 1/3 to 1/2 cup, depending on the intensity of the flavor desired.

4. Place chopped Dill into the bowl and crush slightly with the wooden spoon.

5. Pour one cup of the oil into the sauce pan and heat, but do not boil. I like to add a few sprigs of dill in the warming oil to heat slightly. The herbs used for decoration settle to the bottom faster if they are heated slightly.

6. Pour heated oil over the crushed Dill in the bowl and stir with the wooden spoon to mix well.

7. Slowly add remaining oil into the bowl and stir to mix.

8. Once cooled, place the funnel over the mouth of the sterilized decorative bottle.

9. Slowly pour the liquid a little at a time into the funnel lined with a double layer of cheese cloth set on the top of a clean decorative bottle and cap tightly.

10. Add a few fresh sprigs for decoration and identification and label, including the date.

Storage:

Keep the flavored oils out of direct sunlight in a kitchen cupboard or pantry. Oils tend to go rancid if left in the sun too long. The shelf life of flavored oils is approximately six months.

Uses:

Flavored oils can be used in almost every recipe that uses oil, from meat, poultry or fish marinades, sautes, sauces, and salad dressings.