Bread Dipping Oil

This easy homemade bread dipping oil recipe is bursting with bold Italian herbs, fresh garlic, and rich extra virgin olive oil, just like the kind you get at a cozy Italian restaurant. Ready in just 2 minutes, it’s the perfect sidekick for slices of warm, crusty bread.

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Ingredients Notes

• Extra Virgin Olive Oil: Use high-quality oil for the best flavor. Cold-pressed or unfiltered varieties have a more robust taste. Flavored oils (like garlic or rosemary) also work, just reduce the dried herbs slightly to keep the balance.
• Garlic (Minced or Grated): You can substitute garlic powder (use about ¼ teaspoon per clove) but fresh garlic cloves are best for bold flavor and brightness. Roasted garlic works for a milder, sweeter taste.
• Fresh Chopped Parsley: No fresh parsley? Use dried parsley instead, just use ⅓ of the amount (1 tsp dried = 1 tbsp fresh).
• Dried Oregano Leaves: For that classic Italian flavor.
• Dried Basil Leaves: Fresh basil adds a sweet, herby note; perfect for dipping oils.
• Crushed Red Pepper Flakes: Adds heat. Omit or reduce if you’re spice-sensitive.
• Dried Rosemary: A little goes a long way to help round out the herbal flavor.
• Freshly Ground Black Pepper: Adds warmth and depth; use freshly cracked if possible.
• Salt: Use kosher salt or regular table salt. Add after mixing the oil and herbs. Start small, then adjust to taste.

See the recipe card for full information on ingredients and quantities.

How to Make Bread Dipping Oil

1. Mix the ingredients: In a small bowl, combine the herbs and seasonings.
2. Add the oil: Pour the olive oil over the seasonings and stir until well combined.
3. Season to taste: Add a pinch of salt to the oil mixture, then taste and adjust as needed.
4. Serve: Enjoy right away with warm, crusty bread.

Storage and Shelf Life

• Store: If made with only dried herbs, keep in an airtight container in the refrigerator for up to 1 week. If your recipe includes fresh garlic or fresh herbs, store leftovers in the fridge and use within 2–3 days to prevent spoilage.
• Reheat: Olive oil solidifies when chilled. Let it come to room temperature before serving to return to a liquid state.
• Freeze: Freezing is not recommended. It changes the texture and dulls the flavor of both the oil and herbs.

What to Serve with Bread Dipping Oil

Round out your appetizer spread or snack board with these tasty pairings:

• Fried Ravioli – Crispy on the outside, cheesy on the inside; perfect for dipping.
• Pull-Apart Pizza Bread – A fun, shareable dish loaded with cheese and herbs.
• Baked Brie Appetizer – Creamy, melty brie pairs beautifully with herbed olive oil.
• Easy Hummus – Add variety with another crowd-pleasing spread.
• Sourdough Discard Rolls – Homemade and crusty; ideal for soaking up every drop of dipping oil.

If you’ve tried this Bread Dipping Oil Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

5 from 1 vote

Bread Dipping Oil

Author — Jennifer Fishkind

Serves — 4

This quick and easy bread dipping oil is loaded with garlic, herbs, and bold olive oil flavor. Perfect for pairing with crusty bread or serving on a charcuterie board.

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Total Time 2 minutes mins

Ingredients

 

• ▢ ⅓ cup extra virgin olive oil room temperature
• ▢ 1 teaspoon garlic cloves minced or finely grated
• ▢ 1 teaspoon fresh chopped parsley
• ▢ ½ teaspoon dried oregano leaves
• ▢ ½ teaspoon dried basil leaves
• ▢ ½ teaspoon crushed red pepper flakes omit for spice sensitive palettes
• ▢ ½ teaspoon dried rosemary
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ Salt to taste

Instructions

 

• In a small serving bowl, combine the minced garlic, fresh parsley, oregano, basil, red pepper flakes, black pepper, and rosemary.
  1 teaspoon garlic cloves, 1 teaspoon fresh chopped parsley, ½ teaspoon dried oregano leaves, ½ teaspoon dried basil leaves, ½ teaspoon crushed red pepper flakes, ¼ teaspoon freshly ground black pepper, ½ teaspoon dried rosemary
• Add the olive oil over the seasonings and gently mix until well combined.
  ⅓ cup extra virgin olive oil
• Add a pinch of salt, then taste the mixture. Adjust by adding more salt, a little at a time, until it reaches your desired flavor.
  Salt to taste
• Serve with your favorite warmed, crusty bread, such as a baguette or sourdough.

Jenn’s Notes

Storage : 

• Store: If made with only dried herbs, keep in an airtight container in the refrigerator for up to 1 week. If your recipe includes fresh garlic or fresh herbs, store leftovers in the fridge and use within 2–3 days to prevent spoilage.
• Reheat: Olive oil solidifies when chilled. Let it come to room temperature before serving to return to a liquid state.
• Freeze: Freezing is not recommended. It changes the texture and dulls the flavor of both the oil and herbs.

Tips:

• Add richness with 1–2 tablespoons of freshly grated Parmesan cheese.
• Drizzle over roasted veggies, pasta, or even grilled meats for extra flavor.
• Coat chicken, shrimp, or veggies and let sit for 30 minutes before cooking.
• Add a splash of lemon juice, lemon zest, or balsamic vinegar to balance the oil and create a flavorful olive oil and balsamic vinegar bread dip–inspired dressing.
• Serve it savory with finely chopped sun-dried tomatoes. They bring a sweet, tangy depth that pairs beautifully with the herbs.
• Try adding fresh rosemary or thyme for extra brightness.
• Finely chopped sun-dried tomatoes bring a sweet, tangy depth that pairs beautifully with the herbs.

Nutrition Info

Calories: 162kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 5mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 83IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 0.4mg

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