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 654 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 654 votes (588 ratings without comment)

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Recipe Rating




282 Comments

  1. Jeanne Wocking says:

    5 stars
    Easy and inexpensive. Delicious. My family loved it. I made extra and put it in a jar. Just add olive oil and garlic. Thank you.

    1. Rachel Gurk says:

      So glad you liked it! Thanks for taking the time to leave a review!

  2. JT says:

    Hi! I was really looking forward to this recipe, I made the mix as listed and even followed the oil ratio. The chili flakes in it was a weird addition but I wanted to try it. It was okay, not that great. Did add some balsamic vinegar to it to add some flavor which helped. Then headed to bed, that’s when the problem started, I woke up feeling like the chili flakes got stuck in the back of my throat and breathing in was pain. I ended up having to eat a lot of whipped cream to stop the pain and burning, Im not angry at you I’m angry at the chili flakes (all seasonings were brand new since we just got an apartment) I ended up having to throw out the remaining spice mixture as to not repeat this again. 2/5 would not do again unless its without those chili flakes.

    1. Rachel Gurk says:

      Hi JT – Sorry to hear you had a bad experience with the chili flakes. Have you ever eaten them before? You may want to chat with your doctor about a possible allergy. I love the depth and the slight heat they add to this spice mixture, but there is plenty of flavor without them, so you can definitely still enjoy it that way!

  3. Brock says:

    Hi I’m 14 years old and I’m trying to become a chef. I would like to know how to make rassato and beef Wellington. I like watching Hell’s Kitchen and i would love to know how to make these dishes. Thank you.

    1. Rachel Gurk says:

      That’s so great! I’ll keep those recipe ideas in mind and see what I can do!

  4. B.G. says:

    This recipe was so easy and amazing! I also added it to sauteed pasta and veggies to boost their flavor. Add a bit of balsamic vinegar for bread dipping and voila!

    1. Rachel Gurk says:

      I love adding balsamic to it, too! I’m so glad you liked it, and I love the idea of flavoring pasta and veggies with it.

  5. Captain Jack says:

    It’s delicious.  If I leave out the fresh garlic do you think I could make a large batch of this in December and send a tablespoon packet out in all my Christmas cards?  How quickly would it need to be used?

    1. Rachel Gurk says:

      I think that would work and without the garlic (and I’m assuming you’ll leave the oil out too?), it will keep for a few weeks. Need my address? ;)

    2. martha says:

      you can use dried garlic powder instead

      1. Rachel Gurk says:

        You definitely can! You won’t need a tablespoon though, a teaspoon will be more than enough.

  6. Jeri says:

    I overlooked giving this a rating.  it deserves 5 stars.

    1. Rachel Gurk says:

      Thanks so much!!

  7. Jeri says:

    This is a superb dipping oil.  I’ve made it several times now and each time my husband says how much better it is than store bought dipping oils

    1. Rachel Gurk says:

      I’m so glad you liked it! Thanks for taking the time to leave a comment!

  8. Renee says:

    This mix is excellent!   Thank you so much for sharing.  I love the addition of fresh garlic when serving. It’s so important not to store fresh garlic in oil for more than a couple of days or botulism will develop. 

    1. Rachel Gurk says:

      I’m so glad you like it!

  9. Gail says:

    Would you be able to share the name of a quality EVOO for this recipe? Thx it really sounds yummy.

    1. Rachel Gurk says:

      There are a number of good ones, but I always reach for California Olive Ranch. :)

  10. Debbie says:

    AMAZING. Thanks for the recipe. I made homemade baguettes and used this dipping oil recipe ad it was a huge hit. 

    1. Rachel Gurk says:

      So irresistible, isn’t it? Glad you liked it! Thanks for taking the time to come back and leave a comment!