0 from 111 votes
Bread Dipping Oil Recipe
Homemade Bread dipping oil just like they do in your favorite Italian restaurant! Made with extra virgin olive oil, dried spices (or fresh herbs), lemon juice, and parmesan cheese, this Italian-restaurant-style olive oil bread dip is guaranteed to impress.
Prep Time
5 mins
Total Time
5 mins
Servings: 6 servings
Calories: 329 kcal
Course:
Appetizer
Cuisine:
Italian
Ingredients
- ½ tablespoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes optional
- 1 cup extra virgin olive oil
- 3 cloves fresh garlic minced or one teaspoon of garlic powder
- ½ teaspoon lemon juice or balsamic vinegar
- 2 tablespoons Parmesan Cheese shredded (optional)
- 1/4 teaspoon kosher salt*
- 1/4 teaspoon black pepper
Instructions
- Place dried basil, thyme, oregano, rosemary, and red pepper flakes in a bowl. Pour in the olive oil. Give it a mix.
- Add in the garlic, lemon juice, and parmesan cheese. Stir to combine and serve with crusty bread on the side.
Cup of Yum
Notes
- you can store the oil mixture for up to 5 days in an airtight container in the fridge. If using fresh herbs and fresh garlic, I would recommend storing it in an airtight container in the fridge for up to 2 days.
- While we listed salt as an ingredient, it is best to taste the mixture first before adding it, especially if you are using Parmesan cheese since it can already be quite salty.
- If you have the time, let it rest in the fridge for an hour or so. Doing so helps the flavors to meld together.
- Yields: This bread dip oli recipe makes a cup of dipping oil, which is ideal for 6 servings when served as an appetizer with bread on the side. The calorie information below is per serving.
Fresh herbs: If you are growing your own herbs, you can use fresh herbs instead of dried herbs following the measurements below. Be sure to chop them before using in the recipe.
1 tablespoon fresh basil 1 teaspoon fresh oregano 1/2 teaspoon fresh thyme 1/4 teaspoon fresh rosemary
- 1 tablespoon fresh basil
- 1 teaspoon fresh oregano
- 1/2 teaspoon fresh thyme
- 1/4 teaspoon fresh rosemary
- Storage: If you are making this recipe using dried herbs, you can store the oil mixture for up to 5 days in an airtight container in the fridge. If using fresh herbs and fresh garlic, I would recommend storing it in an airtight container in the fridge for up to 2 days.
- Adding Salt: While we listed salt as an ingredient, it is best to taste the mixture first before adding it, especially if you are using Parmesan cheese since it can already be quite salty.
- Let it rest: If you have the time, let it rest in the fridge for an hour or so. Doing so helps the flavors to meld together.
Nutrition Information
Calories
329kcal
(16%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
36g
(55%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
26g
Cholesterol
1mg
(0%)
Sodium
126mg
(5%)
Potassium
23mg
(1%)
Fiber
0.3g
(1%)
Sugar
0.1g
(0%)
Vitamin A
47IU
(1%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 329
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 26g | 130% |
| Cholesterol | 1mg | 0% |
| Sodium | 126mg | 5% |
| Potassium | 23mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.