This olive oil bread dip mixes up in less than 5 minutes for a flavorful addition to your table! Simple, quick, and a great appetizer to serve year round.
Most Italian restaurants serve this olive oil dip as soon as you sit down and I know my family always dives right in! Think places like Carrabba’s Italian Grill, Bucca di Beppo, or your favorite Italian restaurant.
But the big secret is that it is so easy to make at home, you don’t need to put on pants to enjoy this! With only a few simple ingredients, you can make this olive oil bread dip. It's an easy appetizer that everyone loves.
Free from: Wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
Why You’ll Love this Olive Oil Bread Dip
- Easy to make with both fresh or dry herbs
- An elegant appetizer that is quick to make anytime of year
- Super allergy friendly with no top 14 allergens at all
You only need 7 ingredients to make this and they are all ones to easily find at your local grocery store!
There are so many olive oils out there today it can be really overwhelming when you need to choose one for dipping bread vs using as a salad dressing. In general, I recommend that you look for a cold-pressed extra virgin olive oil from a single country of origin. They will have a good quality and be the most flavorful.
Pro tip! After you open olive oil, keep it in a cool, dark location and use it within 1-2 months. Olive oil can go rancid quickly. If unopened, it can last in a cool, dark location for up to 2 years. Just don’t keep it next to the oven or stove.
From the list of ingredients, use whatever fresh herbs that you have. I usually have a huge pot of basil in my window, so that always gets used.
- Fresh basil
- Fresh oregano
- Fresh thyme
- Fresh rosemary
- Fresh parsley
Whatever you don’t use fresh, you can totally use in dried form. In the winter, I often only have dried herbs on hand and that is totally okay!
- Dried basil
- Dried thyme
- Dried rosemary
- Dried oregano
- Dried parsley
You can use fresh garlic, roasted garlic, or even garlic powder. It all depends on what you have on hand and how much of a garlic lover you are!
Minced fresh garlic will provide the most punchy garlic flavor. Use this if you are making and serving your olive oil bread dip right away, and plan on using it all up that same evening. Raw chopped garlic left in oil for longer than a day can cause food borne illness.
Oven roasted garlic will provide the most sweet and savory depth of garlic flavor to your bread dip. Mash it with a fork and serve right away, same as with the fresh garlic, though you don’t have to worry about using it up in 6 hours.
Garlic powder is my favorite method to make this in the winter or when I’m preparing the olive oil ahead of time for a dinner party.
Just a drizzle of lemon juice helps to blend all the flavors together and keeps this dip from being too heavy.
If you are not allergic to dairy, you can also add a tablespoon of shredded parmesan cheese for extra flavor.
If you are not allergic to sulfites, you can add a drizzle of balsamic vinegar for a deeper and more earthy flavor. Note, the kids may not like this addition as balsamic vinegar can be an acquired taste!
Want to spice things up a bit? Add in up to ½ a teaspoon of red pepper flakes to give it a nice heat.
For the full instructions complete with measurements, please see the recipe card below.
The instructions for this recipe couldn’t be easier.
In a small bowl, add the olive oil, dried and fresh herbs, and drizzle of lemon juice. Whisk well. Add salt and black pepper. Whisk again.
Finally, add in any additional ingredients you may be using, like red pepper flakes or parmesan cheese.
Serve in a shallow dish or a little bowl to make it easy to dip the bread.
Can you use a pre-made Italian seasoning blend?
Sure, if that is what you have and enjoy by all means use it! One of my favorite blends is this one.
How to Store
This olive oil bread dip can be made a few days in advance if using fresh or dried herbs. Make sure to use the fresh garlic and fresh basil right before serving.
Store in a cool, dark location and add any remaining garlic, herbs, or added extras right before serving.
Also, olive oil shouldn't be kept in the fridge. Keep it at room temperature for best results.
What to serve with this dip?
Of course, a good crusty bread is essential for this dip. A gluten free flatbread is also a welcome addition to the table with this dip! Any sort of fresh bread from italian bread to a warm crusty bread like French bageuttes, or even some sourdough bread all taste amazing. Go wild and serve them all in a huge bread basket!
If you are having a dinner party, you can also serve this with a charcuterie board. And of course, it goes great with a glass of wine!
Other Appetizers to Enjoy
If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!
- measuring cup
- measuring spoons
- mixing bowls
- ½ cup olive oil
- Squeeze of lemon juice
- 1 tablespoon basil fresh (½ tablespoon dry)
- ½ teaspoon oregano dried
- ½ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- salt and pepper to taste
- ½ teaspoon red pepper flakes optional
- 1 tablespoon parmesan cheese optional
- In a medium sized mixing bowl, mix together all ingredients until well combined. Use a whisk if desired. Serve immediately. Enjoy!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.