This olive oil bread dip is packed with so many tasty herbs and spices that one bite will make you feel like you are in a fancy Italian restaurant. You can also make this bread dip in under 5 minutes. It’s pretty amazing!
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It is incredible how such an easy-to-make olive oil dip can transform your bread. A plain piece of crusty French bread or sourdough becomes something addictive and irresistible. All that salty, garlic, herby flavor is impossible to resist.
I should probably warn you that once you dip your bread into this olive oil bread dip and taste all those intense spices and herbs, you are going to end up dipping and eating, dipping and eating…the whole loaf of bread will be gone in minutes. But, it’s okay to fill up on the bread! Especially when you have an olive oil bread dip that’s this good.
Olive Oil Bread Dip Recipe
Restaurants serve bread and olive oil as a precursor to a meal as a way to open up your taste buds and prepare you for all the food to come. But I think that the bread and olive oil dip could be a meal all on their own. All those intense, herby flavors—what more could you possibly need!?
With this olive oil bread dip recipe, you can have that amazing restaurant-style bread dip anytime you’d like. Serve it at your next dinner party or eat it as a simple, tasty lunch. You can make the full recipe to feed a crowd or just cut the recipe in half to have your own personal bread dip. I have to admit that I have some leftover olive oil bread dip in my fridge right now that will make an appearance on my dinner table tonight. I am dreaming about it already…
See recipe card below this post for ingredient quantities and full instructions.
- Minced garlic – You can chop up fresh garlic cloves or take a shortcut and use jarred minced garlic. I find fresh garlic to have a more powerful flavor, but jarred garlic is so super simple to use and still tastes good.
- Italian seasoning – Italian seasoning is made with a blend of dried herbs. It usually has basil, oregano, rosemary, thyme, and marjoram. Italian seasoning sometimes has red pepper flakes, dried cilantro, and savory too, but each blend is a tiny bit different.
- Onion powder
- Ground black pepper
- Kosher salt – I like kosher salt since it has nice, large flakes that cover the bread nicely. Regular table salt will work in a pinch but kosher salt really is best.
- Grated parmesan cheese – Freshly grated parmesan cheese is the best as far as flavor.
- Olive oil – Be sure to use high-quality extra-virgin olive oil. It will have the best, buttery, peppery flavor that you will taste in every bite of dip.
- Add ½ teaspoon ground cayenne pepper to make a spicy olive oil bread dip.
- Add 1 teaspoon dried rosemary to make the bread dip even more herby.
- Cut the top off of a whole head of garlic and place it, cut side up, with the garlic paper still on, in a small ramekin. Fill the ramekin with olive oil then cover it with foil. Place the ramekin on a rimmed baking tray and then put it in a 350 degree oven. Roast the garlic for one hour. Remove the garlic from the oven and let it cool for another hour. Once the garlic is cooled, squeeze the roasted cloves out of the garlic paper. They should pop right out! Mash up the roasted garlic cloves and use these to make roasted garlic olive oil bread dip. It will have a very sweet, pungent taste.
How to Make Olive Oil Bread Dip
- Mix the seasonings: Add all of the dry seasonings, minced garlic, and the grated parmesan cheese to a small bowl. Stir them together well.
- Add the oil: Add the olive oil to the bowl and stir again, mixing the seasonings into the oil.
- Marinate: Let the olive oil and herb mix sit. The longer it sits, the more the olive oil will absorb the flavors of the garlic and herbs.
- Eat!: The olive oil bread dip is ready to eat! Slice up some nice, crusty bread and enjoy.
How to Store Olive Oil Bread Dip
Since this olive oil bread dip is made with fresh garlic and fresh grated parmesan cheese, it does need to be stored in an airtight container in the refrigerator. You can keep the bread dip for up to two weeks in the fridge.
After two weeks, garlic is considered unsafe to eat so it will need to be discarded. So, be sure to eat all the olive oil bread dip as soon as you make it!
If you want to store the olive oil bread dip for longer, simply omit the fresh garlic. Without the garlic, the dip will keep in the fridge for up to one month. This will allow you to make bigger batches and keep the olive oil bread dip on hand. Whenever you’d like to eat the olive oil bread dip, add the minced garlic to the dip, stir, and enjoy!
Olive oil does contain lots of healthy unsaturated fats. It contains antioxidants and also anti-inflammatory properties. Garlic and herbs are also quite healthy and have many nutrients. Olive oil bread dip is fairly healthy however, but keep in mind that it is still very high in fats and bread contains lots of carbs. It is perfectly fine to enjoy in moderation but not something you want to eat every meal.
Crusty, thick bread is best for dipping in olive oil. You can’t a bread that will soak up the oil and not crumble apart. Sourdough bread, French bread, and Italian bread is all great for dipping.
Virgin olive oils are made by cold pressing the olives. There is no heat or chemicals used to extract the oil from the olives. Virgin olive oil has a richer, more peppery taste that is delicious when used in bread dip.
Olive Oil Bread Dip
- 2 tablespoons minced garlic
- 3 tablespoons Italian seasoning
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt
- 3 tablespoons grated parmesan cheese
- 2 cups olive oil
- In a medium sized bowl, stir the fresh chopped garlic, Italian seasoning, onion powder, black pepper, salt and grated cheese together.
- Add the olive oil to the bowl and whisk.
- Let the mix sit for about 30 minutes just to let the flavors really develop in the oil.
- Enjoy with your favorite fresh breads!
- You can keep the garlic oil in an airtight container for two weeks. After that, the garlic is no longer considered safe to eat. If you don’t think you will be able to enjoy all the dipping oil within two weeks, just cut the recipe in half!
- Add 1 teaspoon of red pepper flakes to the seasoning mix to give the dipping oil a little bit of a kick.