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!
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.
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.
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.
Want to take this oil mixture to the next level?
Try adding:
– a splash of really good balsamic vinegar
– freshly grated Parmesan cheese
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
Bread Dipping Oil Recipe | Restaurant-Style
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 EXCEPT olive oil, garlic, and parmesan cheese (see note about garlic).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
- 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 and freshly grated garlic.1 tablespoon (2-3 large cloves) minced garlic – use fresh, not the refrigerated kind in a jar!, Extra virgin olive oil, Grated Parmesan cheese, optional
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Please make bread suggestions. Thanks
ALL BREAD. Haha just kidding (sort of). I love this with a crusty italian or french bread, sourdough, or my dutch oven bread.
Also you might add about half those red pepper flakes and/ or black pepper I just almost choked when I tried this. Don’t get me wrong it’s good but very strong!
You didn’t put all the seasoning in, did you? You’re only supposed to use 1 tablespoon per ½ cup of oil.
Your recipe doesn’t say what to do with the three cloves of fresh garlic. I imagine at the end putt them but that is very vague.
You’re right, sorry about that! I clarified it a bit.
Ever tried using this on angel hair pasta as a olive oil sauce for angel hair and sauteed shrimp.
No but I bet it would be fantastic!!!
This is my new bowl licking addiction.
Yesss!!! It’s so good, isn’t it?
Made this last night to accompany my fresh baked soughdough bread and it was a huge hit!
Thank you for leaving a review!
Excellent with fresh milled flour focaccia bread, but I add it to many foods to elevate with an herbal kick, like baked chicken, pizza, meatballs.
Yum! Thanks for sharing!
This was very, very good. Used it as a bread dip for egg & onion rolls. I also dipped some of my steak into it. I didn’t have fresh garlic, had to use the minced jar kind. Still turned out fantastic.
I’m so happy you liked it! I bet it was great with steak. Thanks for sharing a review!
Finally got around to making this. It was great. Cut down on the oregano and fresh garlic and bit, everything else stayed the same. Delicious! Thank you!
Happy to hear that! Thank you for leaving a reivew!