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Dunk warm slices or chunks of crusty carbs in this Bread Dipping Oil Recipe for a restaurant-like appetizer that pairs well with pasta, grilled meat, soup, or salad. Pantry staple spices, olive oil, and 5 minutes of prep time are all you need for this easy appetizer.
I grew up with bread baskets full of pillowy soft rolls, butter packets, saltine crackers, and sesame breadsticks. I wasnโt super impressed when, as an adult, I started going to restaurants that served me a bowl of dipping oil with bread.
I wasnโt off the mark, either, because so many of them were bad. There is nothing more unappetizing than a bowl or plate of flavorless olive oil (plain or dotted with low-effort mix-ins).
With a little bit of experimentation, I transformed the humble bread-and-oil into my ideal appetizer. Itโs all about choosing just a couple of high-quality ingredients and keeping them on hand. Then all you have to do is grab a loaf of crusty bread and cancel your dinner reservation at that local Italian restaurant.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Olive oil: If youโve never had good olive oil, itโs hard to understand the sentiment of โuse one you would enjoy plain.โ Because maybe there isnโt one, right? There is, but you just havenโt discovered it yet. If you think this might describe you, I personally use and recommend Cobram Estate extra virgin olive oil from California.
- Dried marjoram: The most underrated Italian spice that you never knew you needed. Put it in your dipping oil, yes, but also add it to other Italian recipes that you might be cooking (spaghetti sauce, bean stews, red wine vinaigrette).
- Balsamic vinegar: Seek out a variety made in Modena (like Giuseppe Giusti). The natural sweetness of this high-quality vinegar is worth the extra investment. (Plus, you can use the rest of the bottle in my French Onion Soup, Balsamic Chicken and Tomatoes, Balsamic Mushrooms and Onions, and of course Balsamic Vinaigrette.)
- Crushed red pepper flakes: Omit the red chili flakes if youโre not fond of the spicy taste.
Step-by-step instructions
- In a small bowl whisk together, olive oil, dried marjoram, salt, black pepper, and red pepper flakes, if desired. Mix well.
- Set aside for about 10 minutes, allowing for flavors to develop. Drizzle balsamic vinegar when serving.
Recipe tips and variations
- Yield: This Olive Oil Bread Dip recipe makes about ยผ cup, or 4 servings, 1 tablespoon each.
- Storage: The leftover oil mixture can be stored in an airtight container at room temperature for up to 4 days.
- Herbs and spices: Use different herbs or dried herbs such as dried oregano, dried thyme, rosemary, or dried basil (or your favorite Italian seasoning blend). Fresh herbs can be great too! Or, add a pinch of minced fresh garlic cloves, garlic powder, or lemon pepper.
- Cheese please: Grated parmesan cheese is an excellent addition to your olive oil dip.
- Salt: The recipe calls for table salt because itโs most common, but if you have kosher salt on hand, thatโs my preferred option for bread dipping oil.
- Beyond-bread uses: Once youโve mastered the easy Bread Dipping Oil recipe to pair with your favorite French baguette, No-Knead Bread, sourdough bread, or Italian loaf, try it as a finishing sauce for grilled meats, drizzle a spoonful over roasted vegetables or mashed potatoes, or toss with pasta, beans, and veggies. It makes a tasty salad dressing, too!
Frequently Asked Questions
If youโve never had good olive oil, itโs hard to understand the idea of โuse one you would enjoy plain.โ Because maybe you donโt see yourself eating olive oil plain. Consider this: there is one, but you just havenโt discovered it I personally use and recommend Cobram Estate extra virgin olive oil from California. As of October 2023, California has passed laws stating that olive oils with the word โCaliforniaโ on the label, such as California Olive Ranch, must be made from 100% California olives. Iโm excited about that!
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Bread Dipping Oil Recipe
Ingredientsย
- 1/4 cup olive oil (see note 1)
- 1 teaspoon dried marjoram (see note 2)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar (see note 3)
- 1/4 teaspoon red chili flakes optional (see note 4)
- bread for serving
Instructionsย
- In a small bowl whisk together, olive oil, dried marjoram, salt, black pepper, and red pepper flakes (optional) mix well. Set aside for about 10 minutes, allowing for flavors to develop. Drizzle balsamic vinegar when serving.
Notes
- Olive oil: If youโve never had good olive oil, itโs hard to understand the sentiment of โuse one you would enjoy plain.โ Because maybe there isnโt one, right? There is, but you just havenโt discovered it yet. If you think this might describe you, I personally use and recommend Cobram Estate extra virgin olive oil from California.
- Dried marjoram: The most underrated Italian spice that you never knew you needed. Put it in your dipping oil, yes, but also add it to other Italian recipes that you might be cooking.
- Balsamic vinegar: Seek out a variety made in Modena (like Giuseppe Giusti). The natural sweetness of this high-quality vinegar is worth the extra investment.ย
- Crushed red pepper flakes: Omit if you donโt like spicy food. Double it up if you do!
- Yield: This Bread Dipping Oil recipe makes about ยผ c., or 4 servings, 1 Tbsp. each.
- Storage: Leftovers can be stored for up to 4 days.