Kofinas Dill infused extra virgin olive oil in a green glass bottle with a fresh dill sprig

Dill Infused Extra Virgin Olive Oil

250 ml (8.5 oz)
$17.00
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Kofinas Dill infused extra virgin olive oil in a green glass bottle with a fresh dill sprig
  • Kofinas Dill infused extra virgin olive oil in a green glass bottle with a fresh dill sprig
  • Kofinas Dill infused olive oil bottle beside a raw salmon fillet and fresh dill on a dark background
  • Kofinas infused olive oil bottle lying on fresh dill with red chili peppers
  • Back label of Kofinas Dill infused olive oil with nutrition facts and dill listed in ingredients
Dill Infused Extra Virgin Olive Oil

Dill Infused Extra Virgin Olive Oil

Real dried dill infused in single origin Koroneiki EVOO from Crete's Messara Valley. Bright, herby flavor for seafood, potatoes & vegetables. Shop today.

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Description

Our Dill Infused Olive Oil is a bright, herbaceous dill olive oil made by infusing our Cretan EVOO base with dry dill. Delicate and aromatic, it is a natural fit for seafood, light salads, and classic Mediterranean preparations.


  • DRY DILL, CLEAN INFUSION

    Made with dry dill infused directly into our EVOO base. No artificial flavoring, no blending with other oils.

  •  
    PAIRS WITH

    A natural match for our Pomegranate Greek Balsamic or Traditional White Balsamic Vinegar.

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How to use

Best used as a finishing oil or salad dressing where its herbal character is the centerpiece.

  • SEAFOOD & POTATOES: Drizzle over baked or grilled fish, oven-roasted potatoes, and casseroles. Excellent as a light dressing for potato or cucumber salad.
  • SALAD DRESSING: Whisk with our Traditional White Balsamic Vinegar for a clean, herbaceous vinaigrette. Works well with greens, grains, and light protein dishes.
Pairing Suggestions

From Crete, With Love

Started by our yiayia in her sun-drenched Cretan groves, Kofinas olive oil carries three generations of family tradition. Made for the meals that matter, it transforms everyday cooking into moments of Mediterranean warmth that gather everyone around the table.

Meet the family behind it

Visit our Montgomery store or stop by Findlay Market on Saturdays to taste our oils and ask questions.

Market-House Stall 119 1801
Race Street Cincinnati, OH 45202

8210 Market Place Lane
Cincinnati, OH 45242

Exterior of Findlay Market in Cincinnati with shops and arches

ULTRA-LOW ACIDITY

Our oil has 0.2%-0.4% acidity (well below the 0.8% extra virgin standard). This ultra-low acidity preserves powerful polyphenol antioxidants, delivering superior flavor and anti-inflammatory benefits.

COLD-PRESSED WITHIN HOURS

Hand-picked at dawn when polyphenols peak, then cold-pressed below 27°C within hours. This immediate pressing preserves delicate flavors and antioxidants—the way our family has done it for generations.

FROM OUR GROVES TO YOUR TABLE

Every bottle comes from our family estate in Crete, where we've grown Koroneiki olives for three generations. Not factory-made, just oil crafted with devotion by a family who prioritizes quality above all.

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Why Kofinas Stands Apart

Not all olive oil is created equal. Here's what makes ours different.
Store-Bought Why It Matters

Polyphenol (Antioxidant) Content

 Average of 100-250mg/kg Greater than 600mg/kg polyphenol content Polyphenols fight inflammation and reduce therisk of chronic disease

Acidity Level

 Between 0.8 and 1.0% Standard 0.2-0.4%5× purer Lower acidity means purer taste & longer shelf life

Freshness

 Older, unknown harvest date Always the freshest harvest Newest harvest means peak flavor and health benefits

Single Origin

 Sometimes. Often blended from multiple sources Always fron Stavies, Crete. 100% Koroneiki Blends often combine leftover,low-quality olives

Most Asked Questions

READ ALL FAQ
Should I store my olive oil in the refrigerator so that it lasts longer?

This is not at all necessary. A dark place without moisture is the optimal location to store your oil. Keep your extra bottles of Mt. Kofinas olive oil in a cool, dark place like a pantry closet. Sunlight and moisture are two things that can harm your olive oil. However, olive oil can be used as a natural preservative. By its nature, olive oil is fairly stable and certainly is delicious for many years.
 I forgot my olive oil in my freezing car overnight and now the olive oil is cloudy white. Did my olive oil spoil?

No, it just turned to a solid. After being in room temperature for a while it will return to it’s original state. Trust us, it will still taste great.
There’s pulp at the bottom of my olive oil, does this mean that it went bad?

No, our olive oil is natural and unfiltered so with time the fruit particles may settle. Mix the oil by tipping the bottle before using so it is evenly dispersed.
Can I cook with the olive oil?

Yes, people have been cooking with olive oil for thousands of years. As part of the Mediterranean diet this is the main ingredient and cooking method of most dishes. It also gives a great taste to the food and helps infuse flavors.
Can I fry with olive oil?

Yes, it is actually a great oil to use because it stands up well since the smoking temperature (380˚F – 400˚F) is above the ideal frying temperature (350˚F-365˚F). The reason olive oil is not commonly used in frying is based on cost. Out of the available oils, olive oil is among the most expensive, but also the most delicious.
If I fry with olive oil, will the olive oil change from a “good fat” to a “bad fat” ?

Extra virgin olive oil is a great source of poly-unsaturated fats. Simply frying with olive oil will not change the chemical composition. Your extra virgin olive oil will NOT change into a saturated fat, or a trans fat.

Dill Olive Oil for Everyday Mediterranean Cooking

Learn More

Bright, herby, and ready for everyday cooking, our Dill Infused Olive Oil brings the clean flavor of dried dill together with our single-origin and monovarietal Koroneiki EVOO from the Messara Valley. It is a must-have Mediterranean staple for salad dressings, fish, oven-roasted potatoes, and casseroles. Pour generously, enjoy often, and add this dill oil to your kitchen lineup today.

What Makes Kofina's Dill Infused Olive Oil Different

Every bottle starts with our single-origin Cretan EVOO, hand-harvested by our family in Crete and cold-pressed below 80°F within hours of picking. The base oil meets the highest quality standards for extra virgin olive oil, with 500mg/kg and above polyphenols and 0.2% to 0.3% acidity. Four generations of the Manousakis-Semertzides family stand behind every batch.

The dill infusion happens in small batches at our Cincinnati kitchen using dry dill, never fresh. Dry dill gives a more concentrated, consistent flavor through the year and keeps the oil clean and clear. Fresh herbs can wilt fast and lose punch, but dry dill holds steady from the first pour to the last.

The flavor is bright and herbaceous with a tangy dill finish and an almost anise like flavor underneath. It is highly aromatic, pleasantly savory, and never heavy. The Koroneiki base keeps it smooth, with that fresh, grassy depth that makes dill olive oil sing on a plate.

How to Use Dill Infused Olive Oil

This is one of those oils that earns its spot on the counter. It works for everyday meals and shines in dishes where dill is the star.

Here are the dishes where this dill infused oil really delivers:

  • Salad dressings with cucumbers, chopped salads, and feta
  • Fish like poached salmon, baked cod, or grilled trout
  • Oven roasted potatoes and creamy potato salad
  • Casseroles with chicken, vegetables, or rice
  • Lamb marinades with garlic and lemon
  • Tartar sauce and dill aioli for fried fish or burgers
  • Roasted and fresh vegetables like carrots, beets, and zucchini
  • Finishing creamy soups like potato leek or cucumber yogurt
  • Baking delectable herb breads and dinner rolls
  • Drizzled over chicken, poultry, or eggs at the table

It also belongs in your favorite Scandinavian inspired dishes. Think gravlax, dilled potatoes, or open-faced sandwiches with cream cheese and smoked salmon. Reach for our infused olive oil collection when you want more flavor variety in your cooking.

Pairs Beautifully with Our Balsamic Vinegars

Two balsamics work especially well with dill olive oil, each for different dishes. The pomegranate brings a tart, fruity edge. The white traditional brings a clean, balanced sweetness.

Mix two parts dill oil with one part vinegar for a quick dressing or marinade. Both pairings work raw on salads or as a finishing drizzle on warm food.

Shop our full balsamic vinegar collection to find your favorite match, or order online and visit us at 8210 Market Place Lane, Cincinnati, OH 45242 to taste before you buy.

Frequently Asked Questions

What is dill olive oil used for?
Dill olive oil is used for salad dressings, fish like poached salmon, oven roasted potatoes, casseroles, tartar sauce, and dill aioli. It is also great for baking herb breads, finishing creamy soups, and drizzling over chicken or roasted vegetables. Anywhere fresh dill belongs, this dill oil works.

What does dill infused olive oil taste like?
It tastes bright, herbaceous, and clean with a tangy dill finish and a soft, almost anise like flavor. The Koroneiki EVOO base adds a smooth, fresh, peppery note underneath. It is aromatic without being heavy.

What balsamic vinegar pairs best with dill olive oil?
Two balsamics from our best-selling olive oils and vinegars stand out. Traditional style white balsamic gives you a clean, sweet-tart base that lets the dill flavor lead, making it the easy pick for everyday dressings. Pomegranate Greek balsamic vinegar brings tart fruit notes that play off the herbal edge of dill, which works well when you want a bolder finish. A simple two-part oil to one part vinegar ratio works for either pairing.

How long does dill infused olive oil last?
Unopened, it stays fresh for 18 to 24 months. Once opened, you have 9 to 12 months of peak flavor and full health benefits. Keep it in a cool, dark spot away from moisture, which is the main thing to watch out for with any olive oil.

Can I cook with dill infused olive oil?
Yes. Our smoke point sits at 375 to 405°F, which covers sautéing, roasting, baking, and most stovetop cooking. Use it for fish, potatoes, vegetables, herb breads, or finishing soups right off the heat. EVOO is an everyday cooking oil, not just a finishing oil.