This olive oil bread dip is the kind of thing that makes a simple loaf of warm bread feel like the start of a real meal — good olive oil, garlic, and a mix of dried herbs stirred together in five minutes flat. It’s the same style you’d get set down at the table before dinner at an Italian restaurant, and it’s simple enough to throw together while the bread is still warm from the oven or the bakery bag.
Serving Suggestions
Pair it with a warm loaf and a starter like Cherry Tomato Bruschetta for a simple Italian-style spread before the main course.
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Olive Oil Bread Dip (Restaurant Style)
Ingredients
- ½ cup extra virgin olive oil Preferably from italy
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp onion powder
- ½ tsp red pepper flakes
- ½ tsp black pepper
- ¼ tsp salt to taste
- 2 garlic cloves grated or minced
- 1-2 tbsp fresh grated Parmesan cheese optional
Instructions
- In a shallow bowl or plate, combine all ingredients and mix.
Optional: season with additional salt, black pepper, or Parmesan to taste.Serve with warm bread. Serve with warm bread. Enjoy!
Video
Storage
Because this dip has raw garlic sitting in oil, serve it within 2 hours at room temperature. If you have leftovers, cover and refrigerate for up to 1 day — the olive oil will solidify slightly when cold, so let it sit at room temperature for 10–15 minutes and stir before serving again.
Recipe FAQs
Can I use garlic powder instead of fresh garlic? Yes — about ¼ teaspoon of garlic powder can stand in for the 2 fresh cloves if you want a milder flavor or a version that’s safer to hold longer at room temperature, since it removes the raw garlic-in-oil concern.
What bread works best for dipping? A crusty loaf like French bread, Italian bread, or a baguette holds up best — the sturdy crust and open crumb soak up the oil without falling apart.
Can I make this ahead of time? It’s best mixed fresh, but you can combine the dry herbs and spices ahead of time and stir in the olive oil and garlic right before serving.
Does the quality of olive oil matter? Yes, more than in most recipes — since the oil is the main ingredient here, a good extra virgin olive oil makes a noticeable difference in flavor compared to a basic cooking oil.
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