Restaurant-style Italian Bread Dipping Oil is delicious and so easy to make at home. This combination of extra virgin olive oil, herbs and spices is the perfect complement to crusty bread. Serve this olive oil bread dip easy appetizer alongside your favorite Italian recipes at home and you'll feel like you stepped into your favorite Italian restaurant. Buon appetito!
Italian food is deeply comforting but a loaf of crusty bread is my true weakness. Add a glass of wine and a bowl of pasta with meat sauce and I'm in heaven.
Italian Bread Dipping Oil is a staple in many American-Italian restaurants and it's so easy to make at home. Light a few candles, put on some soft music and serve the simple olive oil dip with warm bread before your meal. You'll enjoy a fine-dining experience right in the comfort of your home.
Best of all this olive oil bread dip is simple to make. You will use ingredients that you already have on hand and it only takes about 2 minutes to put together. This easy appetizer is a great addition to your meal no matter if you are cooking for your family, entertaining guests or creating a romantic dinner for two.
Ingredients
- Extra Virgin Olive Oil – Break out your good quality EVOO for this recipe. However, if you prefer a milder taste, use regular olive oil or any light, nurtral flavored oil. When I am splurging, this one is a favorite!
- Garlic – Minced fresh garlic or roasted garlic are perfect. You can substitute garlic powder in a pinch.
- Dried Herbs – Dried basil and dried oregano are classic Italian herbs but you can substitute with other herbs or an Italian seasoning blend.
- Sea Salt – Use sea salt or kosher salt rather than table salt.
- Crushed Red Pepper Flakes - Crushed red pepper flakes adds a little heat. Adjust the amount to control the spiciness.
See recipe card for quantities.
How to Make Italian Bread Dipping Oil
- Combine all ingredients in a medium-sized mixing bowl. Whisk until all is well combined.
- Use immediately or store in a jar or airtight container in the pantry for a few days or keep in the fridge for up to 1 month
Hint: Adjust the amount of crushed red pepper chili flakes to control the spiciness of the dish.
Variations/ Substitutions
- Roasted Garlic - Use roasted garlic cloves instead of fresh garlic for a warm, nutty flavor.
- Fresh Herbs - Use fresh basil and/or fresh rosemary in place of dried herbs. Be sure to mince them well. If you use fresh herbs make sure to keep the dip refrigerated.
- Balsamic- Add a bit of balsamic vinegar or balsamic glaze for a sweet and tangy flavor.
- Cheese – Add a sprinkle of freshly grated parmesan cheese to the bread oil.
- Add Pepper – A light addition of fresh ground black pepper or cayenne pepper adds another dimension of flavor.
Storage
This olive oil bread dip is best enjoyed shortly after it's made. It can be stored in an airtight container in the fridge for up to a month but it's so easy to make, I usually make a fresh batch.
If you do refrigerate leftovers, bring them to room temperature before serving.
Top tips
- Serve at room temperature.
- Use fresh garlic for the best taste.
- Use your best EVOO. This is a time when quality matters so use good olive oil.
- Share in a flat bowl or dish so that there is plenty of room for dipping crusty bread.
- You can skip the crushed red pepper if you don’t want any spice at all. I don’t recommend replacing it with anything else.
- You can use another light oil such as sunflower, avocado, etc. However, do not use vegetable oil or peanut oil as they don’t carry the type of flavor that goes well in this dipping recipe.
- You can really use any crusty fresh bread you prefer with this recipe. Use your favorite bread!
- The best way to serve the oil recipe is in a shallow so you get some seasoning in every bite. Dip the bread and wipe it across the bottom to scoop up spices.
- Be sure to mix the dip from time to time to kick up the spices
FAQ
The olive oil you select will have a strong impact on the flavor of this dipping oil. This is one of those recipes that you want to pull out your high-quality extra virgin olive oil.
You can use any bread or roll with this dipping oil. I prefer to use a nice, crust loaf or baguette as the texture of the bread holds up well to the oil.
Some documents indicate that ancient Romans may have dipped their bread in oil. The modern-day practice of using oil and herbs for bread is largely an American concept that originated in Ameircan-Italian restaurant chains.
More Dipping Sauces You'll Love
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RECIPE
Italian Bread Dipping Oil
Ingredients
- ¾ cup extra virgin olive oil
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- 1 teaspoon crushed red pepper
Instructions
- Combine all ingredients in a medium sized mixing bowl. Whisk until all is well combined. Use immediately or store in a jar or airtight container in the pantry for a few days or can keep in the fridge for up to 1 month.
Notes
- You can skip the crushed red pepper if you don’t want any spice at all. I don’t recommend replacing it with anything else.
- You can use another light oil such as sunflower, avocado, etc. However, do not use vegetable oil or peanut oil as they don’t carry the type of flavor that goes well in this dipping recipe.
- You can really use any bread you prefer with this recipe.
- The best way to serve the oil is in a shallow bowl so you get some seasoning in every bite. Dip the bread and wipe it across the bottom to scoop up spices.
- Be sure to mix the dip from time to time to kick up the spices.
Nutrition
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