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Bread Dipping Oil Recipe | Restaurant-Style

4.43
/5
10 mins
166 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

4.43 from 490 votes
Prep Time: 10 mins
Total Time: 10 mins
7 tablespoons dry mix
Print Rate Recipe
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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! 

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.

© Author: Rachel Gurk
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  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
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