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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"A man's nature runs either to herbs, or to weeds; therefore let him seasonably water the one, and destroy the other."
-Francis Bacon, Philosopher

The refrigerator light goes on...

Simple, fresh and great for you, this makes a fantastic garnish for almost anything: fish, chicken, pork or even grilled vegetables.

Olive Oil - Choices

There are whole books written on how to choose olive oil. The Italian Culinary Institute has a course on tasting olive oils that is modeled on wine tasting. You can even join an Olive Oil of the Month club.

Oil is pressed in most temperate countries, but those around the Mediterranean Sea dominate with over 90% of production. There is great variety in olive oils based primarily on the climate where the olives are grown. Much of the oil imported to the U.S. comes from Italy, so I will use it as an example of how the differences in climate can affect the pressed oil.

Tuscan olive oils have been the gold standard for Italian olive oils. Because of the cooler northern climates, olives are picked before they are ripe, giving them a younger, herbaceous flavor. It is, however, the slight pepper undertone that is most characteristic of these oils.

In the south of Italy, the longer season offers an olive that can be fully ripened and is less bright and green in flavor. Traditionally, the growers in the south sold olives that were overripe and were made into lesser quality olive oils.

Sicily produces excellent quality olive oils. Many of these are grown, pressed and bottled in Tuscan style, but the southern oils are generally softer in their flavor with mellow buttery characteristics.

The Greeks have almost 20% of Mediterranean olive oil production. Spain is the largest producer of oil at almost 30% of total world production.

 

Dill Oil

Servings = 8 | Serving size =about 1 1/2 teaspoons

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

This recipe keeps well in the refrigerator for about a week. Reheat in the microwave for 5 seconds at a time until just warm.

1/4 cup	extra virgin olive oil
1/2 cup	fresh dill leaves

Place the oil in a small skillet over medium heat.

Heat only until slightly warm.

Place the dill in the warm oil and let stand for about 20 minutes.

Place the olive oil and dill in a blender or mini chopper and process until smooth.

Chill.