Get my Cookbooks! Olive Oil Bread Dip
This Olive Oil Bread Dip is easy to make with herbs and seasonings, olive oil, fresh garlic, and Parmesan cheese. Serve it with crusty bread for a simple appetizer idea for family and friends!
Be sure to serve this with my No Knead Bread!
Olive Oil Bread Dip
One of the major perks of visiting an Italian restaurant is definitely the Olive Oil Bread Dip! Luckily, making this at home is a snap, and tastes every bit as good as at the restaurants.
The seasonings can be mixed together well ahead of time. Just combine with olive oil, fresh garlic, and Parmesan for serving!
This is a really easy appetizer to prepare for guests too- and it only takes a minute. Be sure to check out my olive oil recommendations and pro tips below. I can’t wait for you to try this!
Best Olive Oil for Dipping Bread
- Quality is key! Use Extra Virgin Olive Oil, that’s labeled as mild (vs. robust).
- Go organic if possible for fewer additives.
- Look for a “PDO” certification (Protected Designation of Origin).
- Dark bottles protect the oil from light which is ideal.
- Look for a more recent harvest date for freshness.
- Brand Suggestions: Graza “sizzle” Extra Virgin Olive Oil, Cobram Estate EVOO, California Olive Ranch, Bertolli Smooth EVOO.
Pro Tips
- Garlic: Fresh Garlic is key in this recipe, don’t be tempted by the jarred garlic for this one!
- Parmesan: Grate the Parmesan from a wedge if possible for the best flavor. I use Belgioioso Parmesan.
- Salt: Coarse, kosher salt is best for this recipe. If using table salt, decrease amount to 1 teaspoon.
- 1-2 teaspoons of Balsamic Vinegar can be added for a little additional depth if preferred.
- Additional uses for this Olive Oil Bread Dip: Aside from serving with my No Knead Bread, you can also brush it on chicken/pork, brush it on pizza dough, rolls, or French Bread Pizza, use as a salad dressing or sandwich spread, toss with veggies for roasting, etc.
- Prepare 30 minutes before serving if possible so that the ingredients have time to meld and the garlic can infuse the oil with flavor. You can also prepare it up to 24 hours ahead, give it sufficient time to come to room temp before serving.
- Make Ahead Method: Combine the dried seasonings ahead of time, they should have a shelf life of 1 year or more, depending on how fresh they are. Combine with oil, garlic, and Parmesan when ready to serve.
Storage
- Store in an airtight container and refrigerate for up to 1 week. Let it come to room temperature before serving.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Garlic Twister– Fresh garlic is a must for this recipe. This tool makes it easy to mince and the twister is easy to clean. (I love mine!)
- Garlic Roller Peeling Tube– Takes the outside skin right off!
- Spice Rack: I have this one, it makes it so easy/quick to measure out seasonings.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– For measuring seasonings, etc. ahead of time.
- Bread and Oil Serving Board
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Try These Next
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- Creamy Chicken Pasta
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- Tomato Basil Pasta
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- Creamy Chicken Noodle Soup
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- Stromboli
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- Baked Meatballs
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- Italian Wedding Soup
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Tried This Recipe?
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Olive Oil Bread Dip
This Olive Oil Bread Dip is easy to make with herbs and seasonings, olive oil, fresh garlic, and Parmesan cheese. Serve it with crusty bread for a simple appetizer idea for family and friends!
Ingredients
Make-Ahead Seasonings
- 2 teaspoons EACH: dried oregano, basil, parsley
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried thyme
- ½ teaspoon EACH: onion powder, freshly cracked black pepper
- ½ teaspoon red pepper flakes, optional
When ready to serve
- ½ cup extra virgin olive oil, see notes
- 3 cloves fresh garlic, minced. See notes
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Combine the make-ahead seasonings in a small bowl. This will yield 3 tablespoons, or 3 batches. Use 1 tablespoon per 1/2 cup olive oil.
- When ready to serve: Combine 1 tablespoon of the seasonings with ½ cup olive oil, 3 cloves garlic, and 2 tbsp. Parmesan. Store the remaining seasonings in an airtight container until ready to use.
- If possible, let the flavors meld at room temperature for 30 minutes prior to serving. Serve with my no knead bread and enjoy!
Notes
Best Olive Oil for Dipping Bread:
Pro Tips
Storage:
- Quality is key! Use Extra Virgin Olive Oil, that's labeled as mild (vs. robust).
- Go organic if possible for fewer additives.
- Look for a "PDO" certification (Protected Designation of Origin).
- Dark bottles protect the oil from light which is ideal.
- Look for a more recent harvest date for freshness.
- Brand Suggestions: Graza "sizzle" Extra Virgin Olive Oil, Cobram Estate EVOO, California Olive Ranch, Bertolli Smooth EVOO.
Pro Tips
- Garlic: Fresh Garlic is key in this recipe, don't be tempted by the jarred garlic for this one!
- Parmesan: Grate the Parmesan from a wedge if possible for the best flavor. I use Belgioioso Parmesan.
- Salt: Coarse, kosher salt is best for this recipe. If using table salt, decrease amount to 1 teaspoon.
- 1-2 teaspoons of Balsamic Vinegar can be added for a little additional depth if preferred.
- Additional uses for this Olive Oil Bread Dip: Aside from serving with my No Knead Bread, you can also brush it on chicken/pork, brush it on pizza dough, rolls, or French Bread Pizza, use as a salad dressing or sandwich spread, toss with veggies for roasting, etc.
- Prepare 30 minutes before serving if possible so that the ingredients have time to meld and the garlic can infuse the oil with flavor. You can also prepare it up to 24 hours ahead, give it sufficient time to come to room temp before serving.
- Make Ahead Method: Combine the dried seasonings ahead of time, they should have a shelf life of 1 year or more, depending on how fresh they are. Combine with oil, garlic, and Parmesan when ready to serve.
Storage:
- Store in an airtight container and refrigerate for up to 1 week. Let it come to room temperature before serving.
Nutrition
Calories: 86kcal, Carbohydrates: 1g, Protein: 0.4g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 1mg, Sodium: 112mg, Potassium: 11mg, Fiber: 0.2g, Sugar: 0.04g, Vitamin A: 40IU, Vitamin C: 0.3mg, Calcium: 19mg, Iron: 0.3mg
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Yummmm. So delish!
I’m SO happy that you loved it Amy! WOOO!! Thank you so much!
Made this on Friday with some friends night and it is SO SO good! We ended up busting out a second french bread and making a second bowl because it was being inhaled. Didnt even go out to eat later because we were all still full from the bread and oil! (The second bowl we added the balsamic to it and it def took it up a level.)
I have a quick question. What is the name of the garlic twister you use? In the link, it actually takes you to a cheese grater. I’ve bought quite a few of your recommended tools (the measuring spoons are my absolute fave,) and as much garlic as is in most of the recipes, a gadget may make things easier.
I am SOOOO happy that this was a big HIT!! I love that you and your friends didn’t even have to go out to eat after, LOL. That usually happens to me with this dip! 😉 I love that you added balsamic to the second bowl, DELISH! Thank you for letting me know about the Garlic Twister Link! I’ve fixed it! Thank you soo much for your support!
Made this recipe exactly as written and it was delicious and eaten very quickly!
AWESOME!!! I’m sooo happy to hear that Amy! Thank you so much for taking the time to leave a review!! I appreciate it so much! ❤️