Bread Dipping Oil Recipe | Restaurant-Style
Posted: 04/29/2019
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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!
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
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
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!
Ingredients
- 1 tablespoon (2-3 large cloves) minced garlic - use fresh, not the refrigerated kind in a jar!
- 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.
- When ready to use, mix 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.
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.
- Nutrition information for dry mix only and does not include olive oil or cheese.
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.
Sharon says
I dipped triscuits in this and ohhhhhh my! Thanks for the recipe.
Rachel Gurk says
Yummy! Glad you liked it, thanks for taking the time to leave a comment!
Tammi says
This is really good! I’m terrible at measuring and following recipes. I usually look at a recipe to get a basic idea, then do it my own way. But this time, I had all of the ingredients on hand… so I followed it exactly. It’s as yummy as I’ve had at any Italian restaurant…if not better.
Put it this way, I ate so much bread and dipping oil….I was too full to eat the spaghetti I made for my family.
Rachel Gurk says
Hahah yeah this will definitely get you to eat lots and lots of bread! I’m so glad you liked it…thanks for taking the time to leave a comment!
Dareria says
What brand of olive oil would you suggest?
Rachel Gurk says
Any good extra virgin olive oil will work!
Joe says
WOW! This is good. It’ll be even better tomorrow with a fine wine, beside a beautiful mountain lake, and the woman of my dreams.
Thank You!
Rachel Gurk says
So glad you liked it! That sounds like a wonderful day/evening!
Michelle says
I loved this dipping sauce. I went to an Italian restaurant and was obsessed with the dipping sauce. I found this recipe and I went to the market right away to get the ingredients. It was sooo delicious!!! The only thing is that it had a little too much salt for my taste. Other than that it was very good. My kids loved it.
Rachel Gurk says
I’m so glad you like this recipe! Thank you for taking the time to leave a comment!
george says
how much oil to use?
Rachel Gurk says
I recommend mixing 1 tablespoon of the spice mixture mixture with about 1/2 cup of olive oil.
Raymond Fuller says
Can you use just a jar if Italian seasoning and mix with olive oil??
Rachel Gurk says
You could, but the flavors will be different and it won’t taste as good. :)
Julianna says
If I make up this recipe without the garlic (with the intention of storing it and adding the garlic when making individual portions), how much garlic should I add to an individual portion?
Rachel Gurk says
That’s a really great question! One small clove should work (or half a large clove, but who wants to do that). It depends on how much garlic you like. It would also taste okay with just the garlic powder that’s already in there, or a little extra garlic powder. It won’t be exactly the same, but it’s a great shortcut.
BJ says
My family loved this. Said it was the best they ever had. Instead of placing the extra seasoning in the fridge, I put it in the freezer. I take it out as needed. I even use it to sprinkle on toasted garlic bread.
Rachel Gurk says
Oh that is genius!!! So smart! Glad you all like this!
Heidi says
I do not like olive oil (green olives, no no no) I made this with a canola oil & it was perfect
Rachel Gurk says
I don’t like olives but I love olive oil! I’m glad to hear it worked with canola, too. Thanks for taking the time to leave a comment!
Paige says
Best Focaccia bread I have ever made!! It was so fluffy and I didn’t even let it rise for the second time! Thank you for this recipe!
Rachel Gurk says
So happy to hear it!
Tonie Canales says
Hi! Would you mind sharing the recipe for your awesome Focaccia bread? Sounds so good!! Thanks!
Lynn says
Very good – less salt though!
Rachel Gurk says
I’m glad you liked it! Thanks for the feedback! :)
Mary Compton says
I made this today because I was making pull apart pepperoni bread and I needed dipping oil to put the dough balls in. I couldn’t find any flavored dipping oil in the store so I decided to see online what I could make. I used this recipe with the oil and then tossed all the dough in it and then layered my bundt pan and followed the directions for the pull apart pepperoni bread. This oil recipe provided so much flavor. My family loved it and I know it was a success because of this recipe!! Will definitely use again!!
Rachel Gurk says
Oh yum, that sounds amazing! Seriously craving that now!
Neve says
Can I use fresh herbs instead?
Rachel Gurk says
You can if you plan to use it right away or in 1-2 days…store it in the fridge. :)
Donna Denay says
I was Wondering Whats the best bread to dig in the oil.
Rachel Gurk says
Any crusty or soft bakery bread you like! Really up to you!
Tonya says
OMG I love this stuff from Carraba’s… I love it so much that one year for my birthday my bestie bought me a pint of it from our local restaurant with like 5 loaves of their bread and some of their olive oil!!! I had some of the herb mixture left over so I put it on some pork chops and grilled them!!! They were amazing!!! Thanks so much for sharing this recipe… I’ll be making this for sure!!!
Rachel Gurk says
Wow, I bet it was good on pork chops – what a great idea!! I hope this tastes just like it for you! I think it’s pretty close! I hope you love it…thanks for leaving a comment!
denise says
sounds perfect–just need a loaf of bread
Rachel Gurk says
Yes! Make it a big, extra crusty one!