Name: Bread Dipping Oil Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: ¾ cup extra virgin olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons parsley leaves, finely chopped; 2 tablespoons basil leaves, finely chopped; 2 tablespoons Castelvetrano olives, chopped; 2 tablespoons Kalamata olives, chopped; 1 clove garlic, grated; ½ teaspoon dried oregano; ¼ teaspoon flaky sea salt, or more to taste; ¼ cup parmesan cheese, freshly grated; Fresh warm bread, for serving

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Introduction

This flavorful bread dipping oil is a perfect appetizer or snack that brings Mediterranean vibes to your table. It combines fresh herbs, olives, garlic, and parmesan for a savory dip that pairs beautifully with warm crusty bread.

The image shows a white shallow bowl filled with a mix of golden yellow olive oil and dark green chopped herbs, with scattered small pieces of black olives, creating a textured, glossy surface with green and black tones. The bowl is placed on a large white plate, which holds torn pieces of light brown crusty bread with a fluffy white interior arranged loosely around the bowl's edge. A small wooden spoon with a round head rests inside the bowl, angled outward. Fresh bright green basil leaves add pops of color around the plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons parsley leaves, finely chopped
2 tablespoons basil leaves, finely chopped
2 tablespoons Castelvetrano olives, chopped
2 tablespoons Kalamata olives, chopped
1 clove garlic, grated
½ teaspoon dried oregano
¼ teaspoon flaky sea salt, or more to taste
¼ cup parmesan cheese, freshly grated
Fresh warm bread, for serving

Instructions

Step 1: Pour the extra virgin olive oil into a shallow bowl and gently drizzle the balsamic vinegar on top.
Step 2: Finely chop the parsley, basil, Castelvetrano olives, and Kalamata olives, then add them to the bowl.
Step 3: Grate the garlic clove directly into the mixture, then sprinkle in the dried oregano and flaky sea salt.
Step 4: Freshly grate the parmesan cheese over the top, then stir everything together until well combined.
Step 5: Serve the dipping oil alongside fresh, warm crusty bread for dipping and enjoy.

Tips & Variations

Make the dipping oil a few hours ahead to allow the flavors to marinate and develop.
Add lemon zest, red pepper flakes, sun-dried tomatoes, or extra parmesan cheese for a personalized touch.
Try swapping fresh herbs according to season or preference, such as thyme or oregano.

Storage

Store any leftover dipping oil in an airtight container in the refrigerator for up to 3 days. The olive oil may solidify when chilled; allow it to come to room temperature and stir before serving again. This dip is best enjoyed fresh for maximum flavor.

How to Serve

A white bowl on a dark round mat holds a mix of dark brown olive pieces and green herbs floating in golden olive oil, with the liquid layered evenly across the bottom. A wooden spoon lies inside the bowl, partly submerged in the mixture, holding some herbs and olives. Around the bowl's edge are torn pieces of brown crusty bread resting partly inside the oil. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of olives?

Yes, feel free to substitute with your favorite olives such as green Manzanilla or black Niçoise olives. Just chop them finely to distribute the flavor evenly.

What bread works best for dipping?

Crusty breads like a French baguette, ciabatta, or sourdough are ideal because their firm texture holds up well when dipped into the oil without becoming soggy.