This recipe requires preparation in advance!

A recent visit to Nik and Edwina's Cookbook recipes tempted me to add this recipe. We always grow dill in the conservatory otherwise the slugs decimate it, however, because of the heat it tends to go to seed quickly. This seems a great way to use the herb before this happens.

The oil can be stored for up to 2 months in the refrigerator.

Dill oil recipe
Calories per serving:48
Ready in:5 minutes
Prep. time:5 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:7th November 2012

Best recipe review

It was lovely


Went nicely as a salad dressing. Really easy to make; it's growing the dill that is the hard part!

Paul R Smith

Freshly strimmed!


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • to every 60 ml (4 tablespoons) of Olive oil
  • add 20 g fresh dill leaves (include the stems)


  1. Add the olive oil and the dill leaves to a food processor with a metal blade.
  2. Blitz until the leaves have been liquidised.
  3. Leave for up to 24 hours then strain through a cheese-cloth or similar.
  4. Store in a sealed jar in the refrigerator for up to 2 months


Servings: 10 - Makes 60 ml of dill oil

Serving suggestion

Goes brilliantly with:


I'm tempted to try the same approach with fennel - watch this space.

Chef's notes

I made my first batch with some rather miserable looking dill. It's been growing in a very hot conservatory and was rather yellowish and leggy. I hacked about 40 grams of dill, more stems than leaves, and picked out any straw-like pieces. After adding 8 tablespoons of olive oil it looked as though it could do with a little more oil, so I did a Jamie Oliver and added a few slugs more. It's now in the fridge, which smells like a freshly trimmed lawn. I think it could go rather well with the frozen Ikea gravadlax we have somewhere.

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