Take your next slice of crusty bread to a new culinary level with this Bread Dipping Oil recipe!
Back in the first year of the COVID-19 pandemic, I found myself stuck at home with a lot of extra time on my hands, like many other folks. For whatever reason, there was a yeast shortage (along with toilet paper, isopropyl alcohol, and other random items), so I joined the growing horde of people attempting to make sourdough for the first time.
After what felt like months, I finally had a decent loaf of crusty sourdough in my hands—and my lord, it was good. Forget sandwiches; all I wanted was a lightly toasted slice of this incredible bread, dipped in…something. That’s when I realized I needed a good recipe for bread dipping oil.
This bread dipping oil recipe has everything you’d want on a slice of good bread. It’s salty, spicy, and full of herbs, with a hint of rich balsamic vinegar and the delicate flavor of extra-virgin olive oil. So get your pepper mill crackin’ and let’s mix up some flavor!
Is This Bread Dipping Oil Healthy?
This recipe is heavy on extra-virgin olive oil, which is high-calorie, but also high in healthy monounsaturated fats. In addition, olive oil contains vitamins E and K. Balsamic vinegar is low-calorie, and contains minerals such as manganese, calcium, and magnesium. Garlic is well-known for its heart-healthy properties, and the dried herbs contain trace amounts of several important minerals. Overall, this recipe is vegan, gluten-free, and low-carb, but it’s high in calories and fat, so you’ll want to use this bread dip sparingly.
Picking Good Olive Oil
If you have some Costco extra-virgin olive oil, you can use it for this recipe. But if you have a nice, high-quality extra-virgin olive oil (or the ability to splurge on some), now’s the time. Since this bread dipping oil recipe is mostly olive oil, you’ll definitely taste the oil! High-quality olive oil typically has a richer olive flavor without any bitterness.
Extra-virgin olive oil can be very expensive or decently priced; cloudy (unfiltered) or clear (filtered); and fruity, grassy, robust, or peppery in flavor. It all depends on which olives were used to make it and the quality of those olives. “Extra-virgin” indicates that the oil has not been exposed to heat or chemical refinement processes and is free of imperfections. “Virgin” is the next step down and means the oil hasn’t been refined with heat or chemicals, but it may have some imperfections. Both will typically be the signature golden-green color of olive oil.
One thing you’ll want to avoid when choosing your olive oil for this recipe is any bottle labeled “light,” “classic,” “regular,” or “pure” olive oil. These are marketing terms and either indicate the exact opposite of the word’s meaning or obscure the fact that the oil is likely refined. They have been exposed to heat or chemicals, and sometimes they’re a mix of refined and unrefined olive oils. They won’t taste nearly as good as extra-virgin olive oil, nor will they have the same antioxidant content. These oils can range in color from light yellow to nearly clear and will typically be cheaper than extra-virgin olive oils.
How Do I Store Leftovers?
This bread dipping oil will stay fresh for about 1 week in a cool, dark place at room temperature. It will likely last longer than a week at room temperature, but just to be safe, only make as much as you think you’ll need in a week.
Serving Suggestions
Obviously, bread dipping oil pairs perfectly with fresh, crusty bread. But I also like to serve it alongside a Margherita Pizza because I enjoy dipping my pizza crusts in it! And as long as you have artisan bread on hand, this dipping oil is great for Italian-themed meals. Heck, pair it with a good baguette and this Greek Yogurt-Marinated Chicken With Zucchini Noodles for a Mediterranean feast. It also makes a great addition to a charcuterie board filled with toasted bread rounds, meats, cheeses, and olives. And for a cozy dinner on a cold night, have some dipping oil with a side of toasted bread and a bowl of hearty Minestrone Soup!
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt
Instructions
- In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar.
- Add the dried basil, oregano, parsley, garlic powder, red pepper flakes, black pepper, and sea salt to the oil mixture. Stir until well combined.
- Let the mixture sit for a few minutes to allow the flavors to meld together. Serve with slices of crusty bread for dipping.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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