Bread dipping oil is a restaurant-style appetizer that is simple and easy to make. Best enjoyed with crusty bread like a baguette or any other artisan bread and a glass of red wine.
If you like this infused oil, you’ll love basil oil. You can drizzle it over egg toast, salad, soups, grilled meat, fish, or even a sandwich.
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Olive oil bread dip
This bread dipping oil will give you the feel of being in a fancy Italian restaurant dipping crusty bread into olive oil bread dip and a glass of red wine! It’s the simplest yet elegant appetizer. A perfect start to a fancy meal needs a loaf of any bread and this olive oil bread dip. It’s so irresistible; you won’t stop dipping the bread in it.
Relaxing on your porch with dipping oil, bread, and a glass of red wine in the afternoon is my favorite way to enjoy this dip.
Herb-infused garlicky flavored olive oil along with balsamic glaze and parmesan make it the most flavorful dip. Oh, the balsamic glaze in the dip! It’s a beautiful balance of sweet, salty and tangy. I also make basil infused oil which you can drizzle over almost everything!
It’s so easy to make at home using pantry staples in 5 minutes. Bread dipping oil is a great addition to a charcuterie platter.
Ingredients
Here’s what you’ll need-
- Extra virgin olive oil
- Garlic
- Dried rosemary
- Dried thyme
- Dried parsley
- Dried oregano
- Dried basil
- Balsamic glaze
- Pepper
- Kosher salt
- Red chili flakes
- Parmesan
All ingredient’s exact measurements are mentioned in the recipe card below.
Extra virgin olive oil – use good quality EVOO.
Garlic – fresh minced garlic.
Herbs – dried herbs like dried rosemary, dried thyme, dried parsley, dried oregano, and dried basil. If you choose to use fresh herbs use 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs.
Balsamic glaze – adjust the quantity of balsamic glaze as per your taste preference. I’m obsessed with balsamic glaze, I used 1 tablespoon of balsamic glaze.
You can use balsamic vinegar instead of balsamic glaze. Apple cider vinegar won’t work.
To substitute balsamic vinegar freshly squeezed lemon juice.
Red chili flakes – add a bit of heat. It’s optional.
Parmesan – use a good quality parmesan cheese block and grate it yourself. I don’t recommend using pre-grated cheese from the store.
How to make it
Add garlic, dried herbs, pepper, salt, red chili flakes, EVOO, balsamic glaze, and parmesan cheese.
Mix well. You can pour more EVOO into the mix if you wish.
Serve it with crusty bread to dip. Enjoy with a glass of red wine.
Choosing the right olive oil
You want to choose good quality extra virgin olive oil brand that you like. I prefer cold-pressed EVOO. It’s got a mellow taste and it’s best for this recipe.
What to serve with bread dipping oil
This dip pairs beautifully with any artisan crusty bread-like baguette. You can also pair it with focaccia, bread dough bread, and fresh bread.
Breads that have crusty outer, the ones you can tear and enjoy are the best kind of bread to be served with olive oil bread dip.
The non-crusty bread that can be paired with this dip is naan, pita bread, and dinner rolls.
Tips for success
- Quality extra virgin olive oil. You want to choose good quality extra virgin olive oil brand that you like. I prefer cold-pressed EVOO. It’s got a mellow taste and it’s best for this recipe.
- Fresh garlic. Use fresh garlic and mince it. Do not go for jarred garlic or garlic powder. The fresh garlic flavor is simply unbeatable.
- Grate cheese from the block. Always buy a Parmesan cheese block and grate it yourself. Pre-grated cheese from store usually have chemicals to keep it lumping together and it does melt well.
- Adjust to your taste. Feel free to adjust the quantity of dried herbs to your liking. Feel free to increase your favorite herbs or skip the herb that isn’t your favorite.
Common questions
No. There is no substitute for extra virgin olive oil. You must use a premium quality brand of EVOO for the best taste.
Yes sure you can make this dip ahead of time. It can be stored in a clean dry airtight container for about a week.
Storing in the refrigerator will thicken or solidify the oil, bring it to room temperature before serving; allowing it to come to room temperature will liquefy it again.
If you do not want to store the oil in the fridge, you can store it on the counter but skip adding fresh garlic to the oil. When ready to serve simply mix in fresh minced garlic to oil and enjoy. If you skip adding fresh garlic (or other fresh ingredients) to the dip, it can be stored at room temperature on the counter for 2-3 weeks. Just make sure it is stored properly and keep checking for any mold.
There are numerous ways to use this dip besides dipping crusty bread in it. I’d like to drizzle this oil over my salad and dip vegetable sticks like carrot sticks, cucumber, celery, and cheese cubes. You can also drizzle it over tomato salad or marinate tomatoes in it.
MORE APPETIZER DIPS
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📋Bread Dipping Oil (Olive Oil Bread Dip)
Ingredients
- ½ cup extra virgin olive oil
- 1 clove garlic minced
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 tablespoon balsamic glaze
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon kosher salt
- ½ teaspoon red chili flakes
- ¼ cup Parmesan
Instructions
- Add garlic, dried herbs, pepper, salt, red chili flakes, EVOO, balsamic glaze, and parmesan cheese.
- Mix well. Serve it with crusty bread to dip.
- Enjoy with a glass of red wine.
Video
Notes
Nutrition
Recipe Notes
- Quality extra virgin olive oil. You want to choose good quality extra virgin olive oil brand that you like. I prefer cold-pressed EVOO. It’s got a mellow taste and it’s best for this recipe.
- Fresh garlic. Use fresh garlic and mince it. Do not go for jarred garlic or garlic powder. The fresh garlic flavor is simply unbeatable.
- Grate cheese from the block. Always buy a Parmesan cheese block and grate it yourself. Pre-grated cheese from store usually have chemicals to keep it lumping together and it does melt well.
- Adjust to your taste. Feel free to adjust the quantity of dried herbs to your liking. Feel free to increase your favorite herbs or skip the herb that isn’t your favorite.
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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