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.
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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

Recipe

Bread Dipping Oil Recipe | Restaurant-Style

4.48 from 651 votes
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 7 tablespoons dry mix
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! 
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Ingredients 

Instructions 

  • Mix all ingredients together in a small bowl EXCEPT olive oil, garlic, and parmesan cheese (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.

Video

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.48 from 651 votes (588 ratings without comment)

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261 Comments

  1. L. Santoni says:

    Clearly, you are not Italian if you butchered the recipe that bad. That’s not even close to an Italian recipe. Gross. Really? Oil with sugar, cinnamon, and cumin? Something is wrong with your taste buds. Yuck! :) Seriously. LOL!

    1. Rachel Gurk says:

      Ha! I thought it was an interesting choice as well, but to each their own…

  2. Zoe Fleming says:

    5 stars
    I am in love. Having said that it looked like 2 tsp would be ALOT of red pepper I cut it to 1. That was wise. Still hot but delicious. I’m from New Orleans Orleans and love spice and heat, but 2 tap would have been death imo.

    1. Rachel Gurk says:

      Thank you for the feedback! I’m glad you liked it!

  3. Misty says:

    5 stars
    This recipe is a family favorite!
    My first time making it, I didn’t realize the difference in the saltiness of reg. salt vs. kosher salt; using regular salt it was very salty. :)

    The next time I just decreased the salt.
    Finally, I bought kosher salt and it is perfect.

    1. Rachel Gurk says:

      I’m so glad you like it! Thank you for sharing your experience!

  4. Diane Matthewman says:

    5 stars
    This truly was the best dipping oil I have ever made, and I have made a lot! Thank you so much for sharing this recipe! It is the only one I will ever use from now on. My husband was very happy!

    1. Rachel Gurk says:

      This comment makes me so happy – I’m so happy you like it – thank you for leaving a review!

  5. Braden Howard says:

    5 stars
    I made this I loved but I added some ingredients to make it better
    Tajin
    Cumin
    Cinnamon
    Sugar
    Sooo much better

    1. Rachel Gurk says:

      Interesting additions!

    2. Raymond says:

      You made a chef’s dipping sauce and loved it. But you added sugar, cinnamon, and a Mexican spice ( which has additional salt) to a savory Italian recipe. What you did was created your own recipe, and insulted the original chef.