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!
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!
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🧑🏻🍳 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.
😋 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.
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📖 Recipe
Italian Dipping Oil For Bread
Ingredients
Fresh Crusty Italian Bread (Baguette)
- 1 Cup Extra Virgin Olive Oil
- ¼ Cup Fresh Basil
- 3 Tbsp. Fresh Parsley
- 1 Tsp. Fresh Thyme
- 1 Tbsp. Fresh Chives
- 1 Tsp. Fresh Rosemary
- ½ Tsp. Dried Oregano
- 1 Large Clove Minced Garlic
- ½ Tsp. Red Pepper Flakes
- ½ Tsp. Salt
- ¼ Tsp. Freshly Cracked Pepper
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Instructions
- ROUGHLY chop your basil, rosemary, parsley and set aside.
- Remove thyme leaves from stem by pulling with your fingers in the opposite direction. Chop up thyme leaves finely along with your chives.
- Mince your garlic (or use a garlic press) and then add ALL ingredients together with your oil. Mix and allow to infuse for at least an hour.
- Spoon a few spoonfuls of herb oil onto a flat white plate and serve with fresh crusty bread on the side! (Make sure when you spoon onto a plate, you get a good ratio of herbs to oil!) Add more oil if needed.
Recipe Notes
- Use FRESH herbs! It makes a difference.
- Use the BEST most fresh baguette you can find.
- Serve on a FLAT small dish.
- Refresh the oil if it runs dry.
Beth Neels
Oh, honestly, I could drink this! Forget about dipping it in bread!! Just kidding, but it does look so delicious! I love it when restaurants do this with nice hot fresh bread! Guess I'll have to try it at home!
Bite Sized Kitchen
Lol! I actually use any leftover herb oil to marinate chicken or even saute veggies in!!
Daryl Smith
My recommendation for improving the recipe which I just read.
I would use more garlic—naturally.
I might use roasted garlic.
I might add fresh cilantro
Bits of finely chopped red bell pepper?
Bits of finely chopped Mediterranean olives?
Possibly a few drops of agave sweetener?
I might add a tiny dab of butter?
I would heat the mixture then let it cool.
Heating would infuse the oil with the flavor of it ingredients because that is what heat does.
Aleka Shunk
Hi Daryl, That’s why I love this oil dip, because of how versatile it is! Go crazy with it! 🙂
Nicole
A lovely mix of flavours, and I totally agree that fresh herbs carry the most flavour! This is perfect for the upcoming party season.
Bite Sized Kitchen
Thanks Nicole!!
Geetha Priyanka
Bread dipping recipe sounds scrumptious. I can't wait to try this recipe soon.
Bite Sized Kitchen
Thanks Geetha!
Amanda Wren-Grimwood
I love dipping bread, it's something I can't resist" I love your tips for presentation too as it's criminal to have a lovely dip and stale bread!
Bite Sized Kitchen
Yes I agree! Thank you Amanda!
Beth Neels
This looks so good! I want some right now! Fresh herbs make a huge difference, for sure!
Bite Sized Kitchen
Yes they doo!! Thank you Beth! 🙂
Lesli Schwartz
This dipping oil would make me eat bread again, without a doubt! I love it!!
Bite Sized Kitchen
Lol! Yes its def worth it!