The most irresistible Olive oil Bread Dip recipe packed with flavors from the dried and fresh herb.
It’s a simple yet elegant appetizer when paired with our No-knead bread, baguette, or any good artisan bread. This is always the first to go to parties!
The bonus is, it takes 5 minutes and 8 ingredients to make this dipping oil. My son ADORE this restaurant-style olive oil and herb bread dip.
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Whenever we go for lunch or dinner in Olive garden, Carabbas, Buca di Beppo or any nice Italian restaurant, we always wait for them to bring the warm bread and dipping oil. Those bread dips have always been the star of our meal.
If you are like us, who simply love dipping warm crusty bread in herb-infused oil, you no longer have to wait until you go to your favorite Italian restaurant to indulge in dipping oil.
I am sharing my favorite and the best Italian dipping oil recipe with you all. This bread oil takes minutes to prepare.
The flavor combinations of fresh herb, dried herb, garlic, parmesan cheese, and balsamic vinegar are amazing and one that everyone will enjoy.
You can serve olive oil dip with any crusty bread and also it’s a great addition to a cheese board or charcuterie platter.
Why you should try this recipe?
- easy and group-friendly
- It comes together in 5 minutes and everyone loves it
- It looks super fancy and it’s a total flavor bomb
- You can easily swap ingredients based on what you have in the kitchen and fridge
- It’s a great way to start a meal.
Ingredients required
While this recipe only has a handful of ingredients, it is very important to use good quality ingredients. In some recipes, it doesn’t make any difference. But in this recipe, it makes a huge difference.
Extra virgin olive oil – The best oil for dipping bread is extra virgin olive oil. Extra virgin olive oil has a deeper flavor that is more robust and can handle the seasoning and seasonings and herbs mingle well. Always pick good quality, cold-pressed and organic olive oil.
Fresh Garlic – Freshly minced garlic is going to taste best in this recipe. I would not recommend replacing it with Garlic powder in this recipe!
Salt and Pepper – Don’t skimp on the salt and pepper in this recipe!
Italian seasoning and red pepper flakes – Ensure that your Italian seasoning and chili flakes are fresh – they often lose their flavor the longer they have been around.
Parmesan cheese – The quality of Parmesan cheese is also important for this olive oil bread dip. I don’t recommend using the canned kind that doesn’t even require refrigeration sitting on the shelf near the pasta. Use good quality parmesan cheese. Vegetarian parmesan cheese is easily available in whole foods and sprouts.
Balsamic vinegar – Vinegar adds a nice acidity to this simple bread dip. An aged balsamic is my personal favorite in this recipe. You can also use specialty vinegar, preferably dark and thick versions. Apple cider or regular vinegar won’t work here.
Fresh herb – as a fresh herb, I have used fresh basil. Lots of basil is growing in my kitchen garden this time of the year and I always look for ways to use it in recipes. This infused oil recipe is the perfect way to use them. If you don’t have fresh basil, sure you can use dried basil or can substitute it with other herbs like rosemary, thyme, parsley, or even mint. You can also use a combination of your favorite fresh herb.
Step by step process making of your own olive oil dip for bread
Pour olive oil into a small serving bowl or plate.
Add Italian seasoning, garlic, basil, red pepper flakes, black pepper, fresh basil, parmesan cheese, and salt.
Before serving, drizzle balsamic vinegar into the bowl.
Serve with warm crusty bread. Enjoy!
Notes and quick FAQs
- Don’t use a jar of minced garlic. Use fresh cloves and mince them at home. It makes difference.
- Shred your own Parmesan cheese. Pre-shredded cheeses are coated in some weird stuff. So skip pre-shredded.
- Very important – Use the best quality EVOO (Extra virgin olive oil) for the recipe.
- Feel free to adjust any of the spices and herbs to your liking. You can easily play around with this recipe. You will never go wrong.
- Chop basil as finely as possible.
- You can use freshly squeezed lemon juice too.
Are you going to eat this every day? Then it’s not.
“Everything in moderation is good”.
I have used cold-pressed Extra virgin olive oil which is healthier than other regular oil like sunflower oil, canola oil, or vegetable oil. You should include it in your diet.
But olive oil also contains fat so it’s important to take it in a moderate amount.
Plus the great thing about making your olive oil bread dip at home is that you are in control of what goes in it! You always know the quality of ingredients you used.
I recommend using a shallow plate instead of using a dip bowl to serve this bread dipping oil in. This way you can easily control the amount of oil your bread absorbs.
No. For best results (taste and health wise), use extra virgin olive oil.
Now that you have your olive oil, you’ll want to be sure you use the best bread. Artisan bread, crusty no knead bread, sourdough bread and breadsticks works great for this olive oil dip.
This recipe contains regular parmesan cheese. If you want to make this recipe vegan, skip parmesan cheese or use vegan parmesan cheese or nutritional yeast.
Some of my favorite dip collection
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Olive Oil Bread Dip | Bread dipping oil
Ingredients
- ⅓ cup cold-pressed, extra virgin olive oil
- 1 tablespoon fresh finely chopped basil
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon freshly crushed black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon fresh minced garlic
- 2 teaspoon Freshly grated parmesan cheese
- 1 tablespoon aged balsamic vinegar
Some crusty bread for dipping
Instructions
- Pour olive oil into a small serving bowl or plate.
- Add Italian seasoning, garlic, basil, red pepper flakes, black pepper, fresh basil, parmesan cheese and salt.
- Before serving, drizzle balsamic vinegar into the bowl.
- Serve with warm crusty bread. Enjoy!
Video
Notes
- Don’t use a jar of minced garlic. Use fresh cloves and mince them at home. It makes difference.
- Shred your own Parmesan cheese. Pre-shredded cheeses are coated in some weird stuff. So skip pre-shredded.
- Very important – Use the best quality EVOO (Extra virgin olive oil) for the recipe.
- Feel free to adjust any of the spices and herbs to your liking. You can easily play around with this recipe. You will never go wrong.
- Chop basil as finely as possible.
- You can use freshly squeezed lemon juice too.
- For quick FAQs, please read blog post above the recipe card.
Nutrition
Warm regards,
Dhwani.
This is amazing, will definitely make again.
So glad to hear this. Thanks 🙂
What brand of olive oil would you recommend?
I use Kirkland (Costco) brand extra virgin olive oil.
Can we store at room temperature?
No. Since we are using garlic and fresh herbs, it needs to be refrigerated.
What would be the shelf life of this?
4 to 5 days in refrigerator.
Where did you get your bowl and measurement divider from?
From Homegoods.