Bread dipping oil is a flavorful blend of olive oil, olives, herbs and parmesan cheese, perfect for dipping warm, crusty bread. It’s a simple yet elegant appetizer that enhances any meal and every bite is better than the next.
I absolutely love bread dipping oil because even though it’s quick and easy to make, it feels a bit fancy! It’s a crowd-pleaser at gatherings and an easy starter that elevates any meal! It’s perfect for Holidays, gatherings, parties, or just about any occasion!
The combination of olive oil with vinegar, olives and herbs creates an incredibly flavorful dip that’s perfect for dunking warm, crusty bread or my delicious no-knead focaccia. You can even adjust the herbs and spices to suit your preferences, whether you like it garlicky, herby or a bit spicy.
Ingredients you’ll need
This bread dipping oil is SO good, it will definitely wow your guests! Here are the simple ingredients you’ll need to make it:
- Extra virgin olive oil: The base of the dipping oil, offering rich, smooth flavor and heart-healthy fats.
- Balsamic vinegar: Adds a tangy sweetness to balance the richness of the olive oil.
- Olives: I like to use a mix of pitted green olives and Kalamata olives! They provide a briny, savory depth of flavor with a mix of textures.
- Fresh herbs: A mix of fresh parsley leaves, rosemary and basil brightens the oil with fresh, herbal notes.
- Garlic: Adds a bold, aromatic kick to the oil.
- Freshly grated parmesan cheese: Brings a salty, umami richness that elevates the dipping experience.
- Dried herbs: oregano: You will need dried oregano, red pepper flakes, and a pinch of sea salt to bring it all together!
Substitutions and variations
This olive oil bread dip is easily customizable! Here are some suggestions if you’d like to change it up:
- Citrus twist: Add a bit of lemon zest or orange zest for a refreshing, citrusy flavor.
- Truffle oil: For an extra fancy touch, drizzle some truffle oil along with the olive oil.
- Nuts: Add chopped nuts like pine nuts or walnuts for a crunchy texture.
- Sun-dried tomatoes: Try adding chopped sun-dried tomatoes for a burst of flavor and subtle sweetness.
How to make bread dipping oil
- Add the olive oil and balsamic vinegar to a shallow bowl.
- Chop the olives and herbs (parsley, rosemary, and basil) and add to the same bowl.
- Grate in the garlic and parmesan cheese. Add the oregano, red pepper flakes, and a generous pinch of salt. Stir until just combined.
- Serve with toasted crusty bread or fresh homemade focaccia.
Helpful tips
Use high-quality olive oil: The flavor of the olive oil is the foundation of this recipe. Choose a high-quality, extra virgin olive oil for the best taste.
Let it sit: If you have the time, allow the ingredients to sit together for 10-15 minutes before serving. This gives the flavors time to meld.
Chop finely: Finely chop the herbs and olives to ensure even distribution and well-balanced flavor in every bite.
Serve fresh bread: Use crusty, fresh bread like focaccia, baguette or ciabatta for the best dipping experience.
Use a shallow dish: Serve the dipping oil in a shallow dish or platter to make it easy to scoop up with bread.
Don’t over-salt: Since olives and parmesan can be salty, taste the mixture first and add flaky sea salt sparingly.
Frequently asked questions
Can I make bread dipping oil ahead of time?
Yes! You can prepare it a few hours in advance. Store it covered at room temperature or in the fridge. Let it come to room temperature before serving, as the olive oil may solidify when chilled.
What type of bread is best for dipping oil?
Crusty bread like focaccia, ciabatta, baguette or sourdough works wonderfully. The hearty texture holds up well to the oil and soaks up the flavors.
Can I make this without olives?
Yes, you can skip the olives if you prefer. Consider adding a pinch of salt or a splash of lemon juice to balance the flavors.
Bread Dipping Oil
Ingredients
- ½ cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup mixed pitted green olives and kalamata olives
- Small handful of fresh parsley leaves
- 1 sprig of fresh rosemary*
- 4 basil leaves
- 2 cloves garlic
- ¼ cup freshly grated parmesan cheese
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- Pinch flaky sea salt
- Fresh bread for serving
Instructions
- Add the olive oil and balsamic vinegar to a shallow bowl.
- Chop the olives and herbs (parsley, rosemary, and basil) and add to the same bowl.
- Grate in the garlic and parmesan cheese. Add the oregano, red pepper flakes, and a generous pinch of salt. Stir until just combined.
- Serve with toasted crusty bread or my easy fresh homemade focaccia.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving Suggestions
Storage recommendations
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Bring it to room temperature and stir before serving, as the oil may solidify when chilled.
Wonderful. I generally make this recipe and add balsamic glaze. So delicious 😋
Yum that sounds like a delicious addition!
My family loved it!
so happy to hear that, Dan!