This Bread Dipping Oil is one of those simple little things that somehow feel special every time you make it. It’s loaded with fresh garlic, herbs, olives, and sun-dried tomatoes, combined in good extra virgin olive oil, so every dip is packed with flavor.
Have it ready in just a few minutes or even a few days ahead and enjoy it with any crusty bread you love, such as focaccia or sourdough. So yummy!
Are you searching for more fancy and easy-to-make appetizers for the holidays or any gathering? Then why don’t you try these: Olive Tapenade Recipe, Spiced Nuts or our Loaded Hummus.
Why I Love This Recipe
- So easy to make
- A crowd pleaser for any time
- Amazing flavors
- Healthy fresh ingredients
- Versatile and easy to make it your own
Helpful Items for This Recipe
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Sanniti Whole Castelvetrano Olives – 20.5 Ounce Jar
Dipping Oil Ingredients
Recipe Ingredients
Extra virgin olive oil – The olive oil you use for this recipe is key; use the best quality you can get.
Fresh garlic – It infuses the olive oil and adds a deep taste in every bite; don’t omit it.
Castelvetrano and Kalamata olives – We use both as their flavor profiles differ and provide a nice color contrast. But you can definitely go with just one of them if desired. Or the olives of your choice. Castelvetrano olives are mild and buttery.
Fresh basil and fresh thyme – They add a fresh and herbaceous touch; use dry herbs if you need a quick and easy replacement.
Sundried tomatoes – Adding them to the mixture provides a delicious, sweet and slightly tangy flavor.
Red pepper flakes – A subtle spicy hint; for extra heat, replace with chili flakes.
Black pepper – Freshly cracked black pepper enhances the aromatic profile of the oil.
Lemon zest – It provides a burst of citrusy freshness. We loved it!
How to Make Bread Dipping Oil?
Sauté whole garlic cloves with 1 tbsp of olive oil; only a minute will do. Remove from heat and incorporate the remaining olive oil. Gently mash garlic cloves with a fork.
Stir in chopped olives, basil, thyme, lemon zest, chopped sundried tomatoes, pepper flakes, and black pepper. Stir to mix.
Transfer to a serving bowl and finish with Parmesan cheese.
Serve warm with crusty bread or focaccia.
How to Serve Bread Dipping Oil
Serve this dipping oil in a shallow bowl so the ingredients spread out and every serving has a bit of everything. You may even want two bowls for easy access. Pair it with warm, crusty bread such as ciabatta, focaccia, sourdough, or a classic French baguette. Give it a quick stir before serving so all the flavors are evenly distributed.
Recipe Pro Tips
Does Bread Dipping Oil Need to Be Refrigerated?
Yes, due to fresh garlic and fresh herbs, it must be stored in the refrigerator. Keeping garlic in oil at room temperature can create an unsafe environment for bacteria to grow, so always refrigerate it right after preparing. Store it in an airtight container and give it a few minutes at room temperature before serving so the olive oil can loosen up again.
How Long Does Bread Dipping Oil Last?
When stored properly in the refrigerator, this dipping oil will stay fresh for up to 3 to 4 days. The flavors will continue to develop, but the herbs and garlic are perishable, so avoid keeping it longer than that. If the mixture thickens in the fridge, simply let it sit at room temperature for 10 to 15 minutes and stir before enjoying again.
WANT MORE EASY APPETIZERS?
We always like to start off the night with some appetizers, or sometimes the whole meal is appetizers. Either way, here are some more of our favorites.
Bread Dipping Oil
Ingredients
- 1/2 cup extra virgin olive oil
- 4 cloves fresh garlic
- 2 tbsp Castelvetrano olives or your favorite green olive finely chopped
- 2 tbsp Kalamata olives finely chopped
- 1 tsp fresh basil chopped
- 1 tsp fresh thyme leaves
- 4 sundried tomatoes finely chopped
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper freshly ground
- 1/2 lemon zested
- 2 tbsp Parmesan cheese freshly grated
Instructions
- Sauté whole garlic cloves with 1 tbsp of olive oil; only a minute will do. Remove from heat and incorporate the remaining olive oil. Gently mash garlic cloves with a fork.
- Stir in chopped olives, basil, thyme, lemon zest, chopped sundried tomatoes, pepper flakes, and black pepper. Stir to mix.
- Transfer to a serving bowl and finish with Parmesan cheese.
- Serve warm with crusty bread or focaccia.
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