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Bread Dipping Oil Recipe | Restaurant-Style

4.43
/5
10 mins
182 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 04/29/2019Updated: 04/13/2021

This post may contain affiliate links. Please read my disclosure policy.

This is the most irresistible restaurant-style bread dipping oil recipe! You'll feel like you're at a fancy Italian restaurant and you won't be able to stop dipping! 

This is the most irresistible restaurant-style bread dipping oil recipe! You’ll feel like you’re at a fancy Italian restaurant and you won’t be able to stop dipping! 

Overhead view of bread dipping oil and bread on a wooden surface.

Give me a loaf of bread that’s the perfect balance of crusty and soft, and this bread dipping oil, and I’m a happy girl. Throw in a glass of wine and you’re pretty much making all my dreams come true.

I mean, this stuff is absolutely irresistible. Someone asked me to develop a recipe for this, quite some time ago now…and I did…and then I sat on the floor of my studio after I photographed it and ate bite after bite…after bite. It’s garlicky, herby, a little spicy, a little salty, and 100% amazing. 

Overhead view of olive oil, herbs, and spices and bread on a wooden cutting board.

Drizzle over some incredible extra virgin olive oil and you have the perfect precursor to pretty much any meal. I mean…if you want to make it a meal in and of itself, you won’t find me judging. You’ll probably find me saying, “Could you please pass me the bread?”

This bread dipping oil is the best concoction of herbs, garlic, and of course, rich, flavorful olive oil. It makes a lot, but it stores well in the fridge for about a week. If you want to extend the shelf life further, leave out the fresh garlic and just add that when you’re ready to use it. That’s what I typically do. 

Dried herbs and spices in a small square white bowl with a decorative measuring spoon.

What Is in this bread Dipping Oil?

So much great stuff! It all works together so well for the perfect bite with every dip of bread.

  • garlic, of course!
  • oregano
  • basil
  • parsley
  • onion powder
  • cracked black pepper
  • red pepper flakes
  • thyme
  • rosemary
  • garlic powder
  • and of course, the star, olive oil! Try to find a really rich, bold, extra virgin olive oil.
Overhead view of bread dipping oil and bread on a wooden surface.

Want to take this oil mixture to the next level? 

Try adding:

– a splash of really good balsamic vinegar

– freshly grated Parmesan cheese

Round wooden cutting board with a small bowl of olive oil and seasonings, and a loaf of bread.

This bread dipping oil goes great with

  • Chicken Marsala Pasta (one pan!)
  • Instant Pot Pasta with Spinach, Sausage, and Tomatoes
  • Instant Pot Spaghetti
  • One Pan Rigatoni with Creamy Red Wine Tomato Sauce
  • Chicken Tuscan Pasta Bake

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Overhead view of bread dipping oil and bread on a wooden surface.
Recipe

Get the Recipe: Bread Dipping Oil Recipe | Restaurant-Style

4.43 from 510 votes
Prep Time: 10 mins
Total Time: 10 mins
7 tablespoons dry mix
Print Rate Recipe
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This is the most irresistible restaurant-style bread dipping oil recipe! You'll feel like you're at a fancy Italian restaurant and you won't be able to stop dipping! 

Ingredients

  • 1 tablespoon (2-3 large cloves) minced garlic - use fresh, not the refrigerated kind in a jar! (SEE NOTE)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 2 teaspoons onion powder
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons red pepper flakes
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • Extra virgin olive oil
  • Grated Parmesan cheese, optional

Instructions

  • Mix all ingredients together in a small bowl (see note about garlic).
  • When ready to use, mix ONLY 1 tablespoon of mixture with about 1/2 cup of olive oil. If desired, add 1 tablespoon freshly grated Parmesan cheese.
  • Store remaining mixture in fridge for up to a week (unless you didn't use fresh garlic, then you can store dry herb/spice mixture in your pantry for up to 6 months).

Notes

  • If you'd like to store this mix longer, leave out the fresh garlic and just add it when you're ready to serve. If you do this, you don't need to refrigerate the mixture and it will keep for up to 6 months in your pantry.
  • For a more mild garlic flavor, omit fresh garlic and increase garlic powder to 1 teaspoon.
  • Nutrition information is for dry mix only and does not include olive oil or cheese.
  • This is also really good with some high quality balsamic mixed in.

Nutrition Information

Serving: 1g, Calories: 6kcal, Carbohydrates: 1g, Sodium: 228mg, Fiber: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Harriet Browder says

    March 23, 2023 at 3:30 pm

    5 stars
    First time making this and it’s wonderful. I used mostly fresh herbs. I’m trying to incorporate more olive oil as it is so healthy and the older I get, the more healthy I need help with. Anyway, I say, when you get home from work, make yourself a nice drink or a glass of wine. Pour yourself up a saucer of of this delightful dip, slice up some crusty bread, plop down in a comfy glider, put your feet up and dip away. Enjoy the evening sunset if you have a view. Every bite makes you healthier and healthier. About to indulge right now. After all, when you’re retired, any time is Olive Oil Dipping Spice time.

    Reply
    • Rachel Gurk says

      March 28, 2023 at 8:58 am

      Yes that sounds absolutely divine! Thanks for taking the time to leave a review, Harriet, it means a lot!

      Reply
  2. Shabnam says

    March 12, 2023 at 2:11 pm

    Hello,
    You mentioned dried herbal like thyme, parsley…
    Can we use the fresh one instead? Or it should be dried only? I thought the fresh one might have a better smell and taste.
    Would you mind if you let me know?
    Thank you

    Reply
    • Rachel Gurk says

      March 15, 2023 at 9:52 am

      You can use fresh, but you’ll have to adjust the measurements significantly. This makes a larger batch so you can store it and use it a few times, and the fresh herbs won’t keep in the same way.

      Reply
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