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Bread dipping oil served with warm crusty bread

Bread Dipping Oil & Herbed Olive Oil

Transform any loaf of bread into a gourmet appetizer with these two easy infused oil recipes: a classic, garlicky Bread Dipping Oil and a bright, fragrant Herbed Olive Oil. Perfect for entertaining or elevating a simple meal!
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Prep Time 10 minutes
Cook Time 5 minutes
Infusion Time 2 hours
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer, Dip
Cuisine: Italian, Mediterranean
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Classic Bread Dipping Oil
  • 1 cup extra virgin olive oil high-quality, cold-pressed
  • 3 cloves garlic thinly sliced or minced
  • 1 tsp red pepper flakes adjust to taste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp sea salt or to taste
  • 0.5 tsp black pepper freshly cracked
  • 1 tsp Parmesan cheese optional, grated
  • 1 lemon zest optional, from 1 lemon
Herbed Olive Oil
  • 1 cup extra virgin olive oil
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 4 leaves fresh basil torn
  • 1 clove garlic lightly crushed
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • 1 tsp lemon zest optional

Equipment

  • Glass Jar or Bottle
  • Small Saucepan
  • Microplane or Zester

Method
 

  1. Start with high-quality extra virgin olive oil as your base.
  2. For Bread Dipping Oil: Warm oil in a saucepan on low. Add sliced garlic, dried herbs, red pepper flakes, salt, and pepper. Infuse for 3–5 minutes, making sure the garlic doesn’t brown. Let cool slightly.
  3. For Herbed Olive Oil: Combine oil, fresh herbs, crushed garlic, salt, and pepper in a jar. Let sit at room temperature for 2–24 hours. Strain or serve with herbs intact.
  4. Stir in Parmesan and lemon zest to the Bread Dipping Oil just before serving, if using. Add a splash of balsamic vinegar to either oil for extra flavor.
  5. Serve in a shallow dish with warm, crusty bread. Garnish with fresh herbs or a drizzle of balsamic glaze for presentation.

Notes

Store infused oils in the fridge in an airtight container for up to 2 weeks. Always strain herbs if storing long-term. Serve at room temperature for best flavor.