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Restaurant-Style Bread Dipping Oil

An easy, 15-minute restaurant-quality bread dipping oil with fresh herbs, garlic, sun-dried tomatoes, olives, and Parmesan. The perfect easy appetizer.
Print Recipe
Prep Time 15 minutes
Steeping Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Italian, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Dip
  • 1 cup high-quality extra virgin olive oil
  • 4-5 cloves fresh garlic very finely minced
  • 0.25 cup fresh flat-leaf parsley finely chopped
  • 2 tbsp fresh basil finely chopped
  • 0.33 cup freshly grated Parmigiano-Reggiano
  • 0.25 cup sun-dried tomatoes in oil drained and finely chopped
  • 0.25 cup mixed green and Kalamata olives pitted and finely chopped
  • 1 tbsp balsamic vinegar good quality
  • 0.5 tsp coarse sea salt
  • 0.25 tsp fresh-cracked black pepper
  • 0.25 tsp red pepper flakes optional
For Serving
  • 1 loaf crusty bread e.g., ciabatta, focaccia, or baguette

Equipment

  • Shallow mixing bowl
  • Cutting board
  • Chef's knife
  • Cheese grater

Method
 

  1. This is a 100% assembly recipe. Do all your prep first: mince the garlic, chop the parsley and basil, chop the sun-dried tomatoes and olives, and grate the Parmesan.
  2. In a shallow, wide serving bowl, pour in the 1 cup of extra virgin olive oil.
  3. Add the minced garlic, chopped parsley, and chopped basil to the oil.
  4. Add the grated Parmesan, chopped sun-dried tomatoes, and chopped olives.
  5. Drizzle in the balsamic vinegar and sprinkle in the salt, black pepper, and optional red pepper flakes.
  6. Gently stir with a spoon to combine all the ingredients.
  7. CRITICAL STEP: Cover the bowl and let it sit at room temperature for at least 30 minutes (or up to 1 hour) for all the flavors to infuse into the oil. Do not skip this steeping time!
  8. Serve with slices of warm, crusty bread for dipping.

Notes

The 30-minute steeping time is essential for the flavors to 'bloom' and infuse the oil. Serve with warm, crusty bread like ciabatta or focaccia. The dip is best served at room temperature.