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).
- 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
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!
Perfect dipping oil! Made this for a fresh loaf of sourdough bread. Fastest loaf gone! With the remaining mix, I brushed it on my chicken breast and broiled it. Delicious!! I plan to use this mix as my base for white pizza. So versatile and delicious!
Oh yum, the base for white pizza! Genius. I need to make that happen ASAP. Glad you enjoyed the recipe, I appreciate you taking the time to leave a review!
Even loosely followed this is an excellent recipe. I didn’t want to make quite this much, but halving it wasn’t super simple….point being, as long as you are hitting the primary flavors and all these spices, it is still delish! Thank you! P.S. I used avocado oil as that is all I had. Very good.
You’re very right! I’m glad you like it. Thanks for leaving a review!
So if waiting to add garlic, is it still 2-3 cloves every time?
Measure garlic with your heart! Haha but seriously, yes that is correct. It’s garlicky though, so feel free to scale back.
Have you considered adding roasted garlic instead of raw?
Yes – that would be delicious! Roasted garlic makes everything better. ;) You’d want to add it immediately before serving rather than storing the mix with it included.
Absolutely delicious!!
Thank you so much!
I tried it and it was fantastic! My family loved it! Thank you for the tips ! Love and respect from Egypt ❤️
Thank you so much for leaving a review!
My entire family LOVES this!! It really is sooo good and easy to make!!!!! I make it ALL the time apon request.lol
That makes me so happy!
Excellent
Thank you!
I used to manage an italian restaurant called Bertuccis. We served rolls with an olive oil dip and everyone loved it. I made YOUR recipe and it is different but just as good! Just had some. I love that you told us how to make it and store it for later use. That was super helpful! THANK YOU!!!
You’re so welcome! Thank you for the kind comment!
What was bertuccis recipe I use to eat there at white marsh mall area in Maryland was so good
I of course refrigerated because I added the garlic but now it’s hardened because of the oil. Do I just let it thaw out? This is so delicious thank you so much!
Yes just let it sit at room temp for 15 min or so – it liquidizes pretty quickly.