This Italian Dipping Oil For Bread is something I have been making for over 15 YEARS now. It's always a favorite appetizer when entertaining and so easy. It's just like the herb oil you get from Italian restaurants while waiting for dinner but it's BETTER because I use fresh ingredients! Get your "crustiest" bread ready!

Olive oil bread dip on a plate with freshly chopped herbs.

I got my inspiration for this bread dipping oil during my first trip to Carrabba's, the Italian restaurant chain.

Fortunately at the time, I actually knew someone who worked there so I asked them what was in their bread dip and they told me.

And if you love oil dips, you should check out my Bagna Cauda recipe.

? Ingredients

The ingredients for making an Italian bread dipping oil can be as simple as adding salt and pepper to a good, quality olive oil. Add a fresh, crusty loaf of bread and you're set!

But to make this dip truly packed with herb-infused flavors, you need to add in a bit more.

✔️ Olive Oil: Choose the best quality olive oil you can find.

✔️ Spices: Oregano, red pepper flakes, fresh garlic, salt and pepper

✔️ Herbs: FRESH herbs are a must. I use basil, rosemary parsley, basil, thyme and chives to keep it Italian.

?‍? How To Make This Oil Dip

Chop up your herbs and garlic very finely using a large chef's knife.
Add to a bowl with lots of olive oil. (See full recipe below.)
Add red pepper flakes, sale and pepper.
Let everything infuse for at least an hour.

? Best Olive Oil To Use

Not all olive oils are the same unfortunately, so try to find the BEST olive oil you can afford. The more expensive is usually the better but any true 'extra virgin olive oil' will work!

California Olive Ranch olive oil is what I use since it's best tested as a top olive oil.

Extra virgin is more pure and tastes better. Some olive oils taste more "olivey" than others so choose one you enjoy on its own! Just stick your finger in and try it!

Here is a guide of the best olive oils in 2022!

olive oil dip with fresh herbs inside a bowl.

??‍? Expert Tips

Don't use DRIED herbs! They just won't give you the same fresh result. Oregano is the only exception!
Don't murder your herbs when you chop them!!
- This is the biggest mistake I see in most herb oil recipes. Keep the herbs slightly 'chunky' so you see them and all the beautiful colors.
Choose a FRESH CRUSTY BAGUETTE
- Fresh is key. No one likes poor, stale, old bread. I always have a baguette frozen in the freezer. Just pull it out the morning of so it has time to defrost.
Serve with the bread in BITE SIZED slices.
- For one reason...Sanitation! If people are breaking off their own pieces, it is just not sanitary. They also may break off a piece that is too big for ONE dip. This leads to the ever controversial "double dipping" concern.
Serve dipping oil on a PLAIN WHITE SHALLOW PLATE!
- White so you can see all of the beautiful colors!
- Shallow so people can get all of the goodness when they dip. Some of the herbs and garlic may sink to
  the bottom if your using a "bowl" and after your guests keep dipping away, you will be left with ALL herbs on the bottom and no oil.
Make a few hours ahead of time.
- It is important to let your herbs rest in the olive oil for at least an hour before you serve your olive oil dip. It will give not only the herbs but the garlic and red pepper flakes time to infuse the oil with all kinds of flavor.
Use FRESH herbs and FRESH garlic.
- Fresh herbs like basil, parsley, chives and rosemary are everything in this dip.
- **OREGANO is the only herb I rarely buy fresh because it is too strong. Dried oregano is the ONLY dried herb I use here.
Refresh your oil if it runs dry! The bread naturally absorbs into the oil better than the herbs so as your guests dip, you may find leftover herbs on the bottom with no more oil.

Bread dipping oil on plate with fresh herbs and olive oil.

My Layered Taco Dip and my Cold Spinach Dip are both popular party dips people go crazy over!

Serve On A Proper 'Oil Dipping Plate'

You do not want to serve this dip in a bowl!

Instead, take a large spoonful and scoop some directly onto a flat plate. This is how the restaurant serves it. This way, the herbs are evenly spread on the plate and not stuck on the bottom of a bowl.

Choose a small to medium sized plate either square or round for this. I also like to use a PLAIN WHITE dish. This is probably the one thing I urge you to do!

Your guests will be able to really see ALL of the wonderful colors in your bread dipping oil.

Recent Articles To Check Out!

olive oil dip with fresh herbs on a plate

Aleka Shunk