• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Email Series!

5 Time and Stress Saving Cooking Secrets

Free email series of my best tips!

Visit my other Site: Pancake Recipes
  • About
  • Contact
  • Free Email Series!

    5 Time and Stress Saving Cooking Secrets

    Free email series of my best tips!

  • Visit my other Site: Pancake Recipes

Rachel Cooks®

Easy Healthy-ish Recipes

  • Recipe Index
  • The Basics
  • Free Meal Plans

Dinner Made Easy:

Slow Cooker

5 Ingredients

Grilling

Make Ahead

Sheet Pan

Tacos

Pizza

Home Recipes by Ease of Preparation 30 Minutes or Less
30 30 Minutes or Less GF Gluten-Free

Bread Dipping Oil Recipe | Restaurant-Style

4.46
/5
10 minutes mins
214 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 04/29/2019Updated: 04/13/2021

This post may contain affiliate links. Please read my disclosure policy.

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! 

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.

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

  • 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!

Overhead view of bread dipping oil and bread on a wooden surface.
Recipe

Get the Recipe: Bread Dipping Oil Recipe | Restaurant-Style

4.46 from 574 votes
Prep Time: 10 minutes mins
Total Time: 10 minutes mins
7 tablespoons dry mix
Print Rate Recipe
Prevent your screen from going dark
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! (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.

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.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Free email series

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!

FREE BONUS!

You May Also Like...

  • Maple-Stout Quick Bread
  • Chive Bread on RachelCooks.com
    Chive Bread Recipe
  • Loaf of healthy banana bread, partially cut into slices.
    Healthy Banana Bread
  • Healthy pumpkin bread, partially sliced.
    Healthy Pumpkin Bread Recipe
Image of bbq ribs in a metal basket with blue towel and beer in background.
Previous Post
Instant Pot Ribs – fall off the bone!
Pizza pasta being scooped from a pan with a wooden spoon.
Next Post
Pizza Pasta – 1 pan, 20 minutes

Reader Interactions

Leave a Review Cancel reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Drop files here

  1. Anne Fescada says

    March 10, 2023 at 10:55 pm

    5 stars
    This is absolutely fantastic! Reminds me of what we’ve had in upscale Italian restaurants. I pretty much only cook with fresh herbs, because they just taste better, but tonight I used my dried herbs, and it turned out a SO delish! My wife absolutely loved it.

    So… I read through the reviews about this being bitter. It’s not at all from your olive oil or old spices, as much as it is from the quality of the spice. Unfortunately, both, DRIED thyme and rosemary, can taste bitter from the bottle, due to tiny pieces of stem/bark being left on the leaves/nettles while processing. It leaves you with this… slightly unpleasant, bitterness, but it would literally only be overpowering if one, say… used ALL this spice in a half cup of olive oil.

    I’ve been guilty of not reading a recipe ALL the way through, even as a chef, and thoroughly effing it up, but ya know, we’re all grownups. We take responsibility, laugh it off and not blame the writer of the recipe, or post trashy things about them on their site. Obnoxious.

    Anyway, we loved it, and I’ve already saved your recipe for next time! Thank you so much!

    Reply
    • Rachel Gurk says

      March 12, 2023 at 9:52 am

      Yes! Great points. Thank you for the kind comment, and I’m glad you liked the recipe. ❤️

      Reply
  2. Lorelei Jennifer Kahn says

    March 5, 2023 at 10:38 am

    5 stars
    I read the comments about it being better. The secret is using light tasting olive oil. When you do that this is absolutely perfect.

    Reply
    • Lorelei Jennifer Kahn says

      March 5, 2023 at 10:39 am

      Oops. Bitter. Not better.

      Reply
  3. Ttbluebird says

    March 5, 2023 at 8:30 am

    5 stars
    Excellent flavor!!

    Reply
    • Rachel Gurk says

      March 9, 2023 at 12:03 pm

      Thank you so much!

      Reply
  4. Erik Bakken says

    February 25, 2023 at 3:48 pm

    2 stars
    We found it to be overly bitter. I followed the recipe correctly and used just the tablespoon in the 1/2 cup oil. Sorry but our spices are fresh as is the oil. Just not for us. Now I’ve got a pile of it sitting in our fridge that I don’t know what to do with. I should remember to read the whole recipe before I start. Had I done so I wouldn’t have gotten to the end to read “now just use a tiny bit of this and hope that you can find a use for the rest in a few days.”

    Reply
    • Rachel Gurk says

      March 2, 2023 at 8:04 am

      Thanks for your feedback.

      Reply
  5. Cheryl says

    February 20, 2023 at 12:33 pm

    5 stars
    Hi Rachel. I stepped out of my comfort zone and made this. Yes, spices and oil even intimidated me. I know nothing about spices and for that matter cooking. But I’m learning. I love dips and dressings but hate how commercially made ones left me feeling. So………..I tried this and it’s really good. Especially topped with Parmesan. I need something to dip my sprouted grain bread and this is perfect. One thing though, what is giving it the slight bitter taste and how can I cover that up a bit for this bottle and then going forward when I make it again. Thank you so much

    Reply
    • Rachel Gurk says

      February 24, 2023 at 6:48 am

      Hmm, I feel like the bitterness may be coming from either slightly old spices and/or old/rancid oil. I’ve never experienced a bitter flavor in this, sot that’s the only thing I can think of.

      Reply
  6. Kimberly says

    February 11, 2023 at 4:51 pm

    I haven’t tried this yet but wondered if it could be served from a cruet?

    Reply
    • Rachel Gurk says

      February 13, 2023 at 12:41 pm

      Possibly, but it would need a fairly large opening to let the herbs out.

      Reply
  7. Alex says

    February 8, 2023 at 9:21 am

    1 star
    This was terrible. My husband and I both agree it tasted rancid or very bitter. I’m not a fan of thyme and it is extremely strong in the recipe. Maybe go without. I did a small shake of red pepper flakes and it didn’t make it spicy. But really overall this is wayyy too overly spiced. I used a whole quart of beritolli olive oil and it was still too overpowering. I ended up filtering my oil out so it wasn’t completely wasted but this is not restaurant quality at all. Felt more like trailer park throw together spices and hope it turns out. It definitely did not turn out. Sorry.

    Reply
    • Alex says

      February 8, 2023 at 9:23 am

      Maybe do what Louise did with some vinegar, Italian seasoning, a dash of sugar too.

      Reply
    • Rachel Gurk says

      February 8, 2023 at 10:55 am

      Hi – Is there a possibility that you used ALL of this mix? You’re only supposed to use 1 tablespoon of the mixture per ½ cup of oil. If you used all of the mixture, it would definitely be overly spiced.

      I feel like “Felt more like trailer park throw together spices and hope it turns out” is sort of uncalled for (we thoroughly test our recipes and I’ve personally made this one many times) and seeing as there are many many positive reviews on this recipe, I’m wondering if something could have gone wrong on your end.

      Perhaps some of your spices were rancid? Did you use fresh garlic? Was your oil old?

      Reply
  8. Renee says

    February 7, 2023 at 7:36 pm

    5 stars
    This is a very good mix. I added more powdered garlic rather than fresh garlic. Grated Parmesan is a must to mix in the olive oil. thanks for sharing Rachel.

    Reply
    • Rachel Gurk says

      February 8, 2023 at 10:56 am

      So glad you liked it. Thanks for the review!

      Reply
  9. Louise Lawson says

    January 28, 2023 at 9:18 pm

    5 stars
    This was absolutely delicious. I used Italian seasoning blend so I cheated a little bit. I used dehydrated garlic and fresh parmesan and the olive oil that you recommended. I also used
    fresh ground pepper and a splash of white balsamic vinegar. I had it with fresh focaccia bread and it was outstanding.

    Reply
    • Rachel Gurk says

      January 31, 2023 at 12:22 pm

      So glad you enjoyed! Thanks for sharing a photo!

      Reply
  10. Kathy says

    January 23, 2023 at 11:34 am

    How much dry dip would you recommend for serving 10 people? Is it 1 Tbl of dry mix to 1/2 c of EVO?

    Reply
    • Rachel Gurk says

      January 25, 2023 at 6:52 pm

      Yes – one tablespoon of mix to ½ cup of EVOO is correct. It depends on how big of eaters you’re serving and what else is being served, but I will say it’s easy to eat a lot of this! I’d plan on at minimum 2 tablespoons of dip per person.

      Reply
  11. Dave says

    December 31, 2022 at 6:43 pm

    5 stars
    Awesome just made another batch for New Years

    Reply
    • Rachel Gurk says

      January 3, 2023 at 10:38 am

      Isn’t it just the best? I made it on Christmas Eve.

      Reply
  12. Naomi Morales says

    December 28, 2022 at 11:02 am

    Bread dipping oil recipe

    Reply
    • Rachel Gurk says

      January 3, 2023 at 10:44 am

      :)

      Reply
  13. EILeen says

    December 24, 2022 at 11:29 am

    5 stars
    I very seldom rate a recipe it this was awesome. Been making bread dip for a while but this was the best. Got many compliments and request for the recipe.

    Reply
    • Rachel Gurk says

      January 3, 2023 at 10:49 am

      Ahh thank you so much! Really appreciate you taking the time!

      Reply
  14. Mary Ann Corson says

    December 15, 2022 at 9:52 pm

    I have tried to find good olive oil but I have not find it yet. What brand olive oils do you usually have for bread dipping oil?

    Reply
    • Rachel Gurk says

      December 19, 2022 at 8:02 am

      I like California Olive Ranch but there are lots of great options. Look for one that’s labeled extra virgin.

      Reply
      • L kramer says

        December 21, 2022 at 11:47 am

        What olive oil should I use?
        Extra virgin olive oil for cooking or for sautéing/marinating

        Reply
        • Rachel Gurk says

          December 22, 2022 at 3:06 pm

          Use an olive oil that you’d just for a salad dressing – a high quality, flavorful extra virgin olive oil is what you’re looking for with this recipe.

          Reply
  15. Clara says

    December 15, 2022 at 7:42 pm

    5 stars
    Delicious! I mixed all the dry ingredients a few days ago and kept it in the pantry.
    Yesterday I made up the tablespoon of mix with olive oil, parmesan cheese and minced garlic then served with crusty bread. We had other nibbles as well but this dipping sauce disappeared before I could blink. I quickly had to mix up another batch.

    Reply
    • Rachel Gurk says

      December 19, 2022 at 8:06 am

      So glad you enjoyed it!

      Reply
Older Comments
Newer Comments

Primary Sidebar

Welcome!

Hi, I'm Rachel! Life can be complicated, cooking shouldn't be! I believe that you can put a delicious meal on the table without stressing. It's possible, and I'm here to help. Have a seat at my table...let's chat, eat, and have fun! Read more...

Air Fryer Instant Pot 30 Minutes One Pan Gluten-Free Dairy-Free Slow Cooker Vegetarian 5 Ingredients

Trending

Cooked salmon fillet on a grey-toned plate with cooked asparagus spears. The salmon is being flaked with a fork.

Air Fryer Salmon Recipe

Pizza pasta being scooped from a pan with a wooden spoon.

Pizza Pasta – 1 pan, 20 minutes

Image of a giant bowl of spaghetti with turkey meatballs.

Baked Turkey Meatballs

Asparagus Panzanella Salad

Seasonal

Cilantro lime rice in a bowl garnished with a lime wedge.

Cilantro Lime Rice

Round white bowl filled with guacamole, one chip dipped in.

How to Make Guacamole

Pico de gallo in a white bowl.

The Best Pico de Gallo

Overhead view of jar of taco seasoning with a wooden spoon in it.

Homemade Taco Seasoning

Opens in a new window Opens an external site Opens an external site in a new window
Free Bonus!

5 Cooking Secrets to Save Time & Stress

Free email series of my best tips and recipes!

Featured On:

Back to Top
  • About
  • Contact
  • Press
  • Work with Me
  • Privacy
  • Accessibility
© 2023 Rachel Cooks®
Site Credits Designed by Melissa Rose Design Developed by Once Coupled