Dillolía

Dill oil

I've often been served wonderful food with gritty green oil in Iceland - I find it really exciting! Want this too! So I do it myself.


Ingredients

120 ml grape seed oil
60 g dill
20 g parsley


Preparation

Put the oil in a blender with the fresh dill and parsley...

... and mix very, very thoroughly.

Then strain or at least pour through a sieve.

The dill oil should be used within a few days, as it contains fresh herbs that would otherwise spoil.

But I find it simply fascinating in terms of color and taste (like here in the halibut soup)!

[Translated from here.]