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!
I cannot tell you how many times I have made this and sent it to friends! I make the entire recipe using only garlic powder (no fresh garlic) and no Parmesan. I add about 1 cup of olive oil and 1 cup of balsamic (I like it tart!) and have a dipping sauce on hand all the time. Everyone who tries it asks for the recipe.
I often make it with garlic powder too because I like a more mild garlic flavor. So glad you like this! Have you tried it with an aged balsamic? I’m obsessed with Fustini’s 18 Year Balsamic. It’s SO good.
Well, I definitely missed the part about only adding a tablespoon to the oil and saving the rest but it was still delicious! Can’t wait to try it the right way, thank you!!
Not great, can’t quite find the words to describe why.
I’m sorry to hear that! We love this recipe. Did you add too much to your oil? A little goes a long way.
Best recipe so far!!
Ahhh thank you so much!
Just before my wife left for the gym today, she tried a bite of my Italian flat bread. “Yum! Now I want some dipping oil!” So while she’s away, here I am. Ready in no time and delicious! I can’t wait to surprise my wife when she returns.
Btw Rachel, just below your video, in the description, you say, “If you want to make it a meal in and of itself… you find me judging.” I am confident you accidentally omitted the word “won’t.”
I most definitely did mean to include to word “won’t” in there! Thank you so much for pointing that out. I hope your wife loves it – so nice of you!
Excellent! Seriously could not stop eating it! Baked a Focaccia for my son’s family and took this with it. It’s a keeper! Thank you so much 5+
You’re so welcome! I’m glad you like it! Thank you for taking the time to leave a review!
Excellent! Only because I am a whimp, I reduced the red pepper flakes and pepper. Bought a loaf of salty bread to go with it and my friends joined me in going ga-ga over it. This recipe is a keeper! Eat your heart out gourmet Italian restaurants!
Your comment brought a smile to my face! I’m so happy you liked it. :)
Gi,
I’m intrigued as to what kind of salty bread you used? We love this dipping oil!
Thanks!
Love this dipping oil!! It was shot with family!
Also used it on chicken tenders. Roasted in oven and set it on pasta
It was wonderful. I have been looking for a dipping oil for a long time. Usually underwhelmed not so in this case.
So glad to hear it! I’m so happy you like it. Thanks for leaving a review!
This is my favorite recipe hands down! Simply the best!!
Oh thank you so much! I’m glad you like it so much!
Can I store the dry mix + garlic in the fridge? Or are we supposed to store the dry mix + garlic + olive oil in the fridge? Thanks!
I like to just store the dry mix in my pantry and then add garlic and oil to a small amount of it when ready to serve. If you add the garlic, I’d store in the fridge. Sometimes I just use garlic powder instead of garlic, and then you can store on the counter/pantry.
So good— I find it’s best after sitting for two hours at least so the herbal flavors infuse the oil. Red pepper flakes add such a great, subtle heat. Saves well and I cannot stop eating it.
I agree – I love letting it infuse a little too!
What brand of EVOO do you recommend?
Any brand of high-quality extra virgin olive oil will work. I personally use California Olive Ranch pretty often!
What type of bread would you recommend to go with this oil drip?
Any type, honestly! It’s so good! French, Italian, sourdough, and ciabatta are all great choices. Anything that will soak up the oil is great.