The only bread dipping oil recipe you’re ever going to need, and it’s made with just six ingredients! Get ready to elevate your appetizer game with this simple yet flavorful recipe that will have everyone reaching for seconds.
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This simple dipping oil has been a staple on my table for as long as I can remember. It’s garlicky, tangy, herby, a touch spicy and salty … in other words, perfection. It’s the kind of dip that’ll have you reaching for slice after slice of bread, and loving every delicious bite.
The beauty of this recipe is that it doesn’t have to be heated up, doesn’t require any kitchen equipment (other than a shallow plate or bowl), and is easy to toss into a container and take to-go for your potluck, gameday party or holiday gathering.
Whether you’re hosting a casual get-together or treating yourself to a solo dining experience, this flavorful olive oil dip is the perfect complement to your favorite crusty bread. Or, take it to the next level by serving it alongside homemade Parmesan Black Pepper Focaccia and a Caprese Salad with Burrata!
- Extra-virgin olive oil (EVOO): Choose a high-quality EVOO for the best flavor. My favorite brand is Kosterina.
- Balsamic vinegar: Adds a tangy sweetness.
- Garlic: Freshly minced is best. It infuses the oil with a pungent aroma and savory flavor far better than pre-minced or garlic powder.
- Fresh parsley: Chop it finely to add a fresh, herbaceous flavor to your dipping oil.
- Crushed red pepper flakes: These fiery flakes add a subtle spicy kick to each bite. Not a fan of spice? Just leave them out!
- Large-flake sea salt: Because the flakes are larger, it’s easier to control the amount of salt you add, plus they add a satisfying crunch to each bite. Sprinkle it lightly and adjust according to your taste preferences.
Kelly’s Note: To make this restaurant-style bread dipping oil truly restaurant-worthy, start with the best extra-virgin olive oil and balsamic vinegar you can find. The quality of these ingredients will make a big difference in the final flavor.
See the recipe card for full information on ingredients and quantities.
The best olive oil dip in just three simple steps.
- Add the olive oil and balsamic vinegar to a small bowl or shallow plate.
- Next, add the minced garlic and finely chopped parsley.
- Lastly, add as much crushed red pepper flakes and sea salt as your palate desires.
Stir the ingredients together until well combined and dig in! Warm, crusty ciabatta rolls are my favorite for dipping, but anything with a good, sturdy texture that can hold up to the oil without falling apart will do the trick.
- When adding the crushed red pepper flakes, start with a small pinch and gradually increase until you reach your desired level of spiciness. Taste as you go to ensure it doesn’t become too spicy for your preference.
- While parsley is classic, you can mix things up by adding other fresh herbs like basil, thyme or even rosemary.
- Don’t have fresh herbs on hand? No problem! Just swap in 2 teaspoons of dried oregano or Italian seasoning instead.
- Use leftovers as a salad dressing!
Recipe Variation: Cacio e Pepe Dipping Oil
Cacio e Pepe Dipping Oil, with all the roasted garlic! If there’s one thing I love more than the classic dipping oil I shared above, it’s this cheesy, peppery, garlicky version. Save this recipe for easy snacking!
- 1 head roasted garlic*
- 2/3 cup EVOO
- ⅓ cup grated Parm
- Freshly cracked black pepper
*To roast a head of garlic: Halve it width-wise, drizzle with EVOO, sprinkle with salt and pepper, put on top and then wrap tightly in foil. Roast at 400F for 30-40 minutes.
Now that you’ve mastered the art of dipping oil for bread, it’s time to enjoy it to the fullest. Here are a few delicious ways to savor this simple appetizer:
- Serve alongside a loaf of crusty bread, ciabatta buns or no-yeast focaccia bread for a simple yet delicious appetizer.
- Drizzle over roasted potatoes or grilled veggies to add a burst of flavor to your favorite side dishes.
- Pair with a selection of cured meats, cheeses and olives for the ultimate Mediterranean-inspired charcuterie platter.
So go ahead, pour yourself a glass of wine, tear off a hunk of bread, and indulge in the simple pleasure of Italian bread dipping oil.
FAQs
Since this olive oil dip recipe uses fresh herbs and garlic, it’s best to store it in an airtight container in the refrigerator and use it within 3-4 days to keep it fresh and safe. To extend the shelf life, skip the fresh garlic and herbs, and add them just before serving. That’s my usual go-to method.
You sure can! Just mix it up and store it in the fridge for up to 24 hours ahead of time. Let it come to room temperature before serving so the flavors are at their best.
You can, but fresh garlic gives a much better flavor. If you must use garlic powder, start with ¼ teaspoon and adjust to taste.
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Ingredients
- 1/4 cup extra virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 4 cloves garlic, minced
- 2 tablespoons finely chopped fresh parsley
- Crushed red pepper flakes, to taste
- Large-flake sea salt, to taste
Instructions
- In a small mixing bowl or shallow plate, add the olive oil and balsamic vinegar.
- Add the minced garlic and chopped parsley.
- Add a sprinkle of crushed red pepper flakes for a hint of heat, and season to taste with large-flake sea salt.
- Stir the ingredients together until well combined and serve with your favorite crusty bread.
Kelly’s Notes
- When adding the crushed red pepper flakes, start with a small pinch and gradually increase until you reach your desired level of spiciness. Taste as you go to ensure it doesn’t become too spicy for your preference.
- While parsley is classic, you can mix things up by adding other fresh herbs like basil, thyme or even rosemary.
- Don’t have fresh herbs on hand? No problem! Just swap in 2 teaspoons of dried oregano or Italian seasoning instead.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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This was outstanding!!! Made one of those take and bake loaves from the supermarket and served it with this. Everyone asked for the recipe!
I’m so glad you enjoyed it, Kayla!
Kelly, I am unable to digest onions and sometimes fresh garlic. I keep both onion and garlic powders on hand, and I also have garlic infused olive oil (Trader Joe’s). I always wonder if I could substitute the garlic infused olive when your recipes call for EVOO and fresh garlic? I do substitute items to my liking, but I guess I want your blessing. Thank you.
You can absolutely make those changes!