Bread Dipping Oil

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Restaurant-style Bread Dipping Oil easily made at home in just 10 minutes! This olive oil dip for bread is perfect served with crusty Italian bread for a quick and easy impressive appetizer or snack.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Italian

Keyword: bread dipping oil, Olive oil dip for bread

Servings: (½ cup total)

Ingredients

2 tablespoons finely minced fresh parsley (or ½ tablespoon dried)
1½ teaspoons finely minced fresh thyme (or ½ teaspoon dried)
1½ teaspoons finely minced fresh oregano (or ½ teaspoon dried)
1/4 teaspoon black pepper
1/4 teaspoon coarse salt
⅛-¼ teaspoon red pepper flakes
2 small cloves finely minced garlic (or ¼ teaspoon garlic powder)
1 tablespoon unsalted butter melted
2 teaspoons balsamic vinegar
1 teaspoon fresh lemon juice
½ cup extra-virgin olive oil
1 to 2 tablespoons freshly grated Parmesan cheese for serving, optional
warm crusty bread or focaccia for dipping

Instructions

Add all the ingredients (except the Parmesan) to a small jar, fasten tightly with the lid and shake vigorously to incorporate.
Transfer the oil mixture to a shallow condiment bowl and sprinkle the Parmesan over the surface.
Enjoy with crusty bread for dipping!

Notes

Fresh vs. dried herbs and garlic. I prefer fresh herbs and garlic because I think they deliver the best flavor, but I've made this many times using dried herbs and garlic powder to save on time and it's great, too.

Storage. Store leftovers in an airtight container in the fridge for up to 3 days. The mixture can solidify in the fridge, just let stand 30 minutes and give it a good shake before serving again. (If you'd like to store the mixture longer, you'll need to use dried herbs and garlic powder instead of fresh, then store in a little container and add the wet ingredients when you're ready to serve. The mixture of dried ingredients will keep for up to 4 months in a tightly sealed container in your pantry.)

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