Olive Oil Bread Dip: An Easy Herb Dipping Oil for Bread

An olive oil bread dip is one of the simplest things you can put on the table: good extra virgin olive oil, a pinch of dried herbs, salt and pepper, and warm bread to soak it up. It’s ready in five minutes and shows off a good oil better than almost anything else. Here’s a reliable base recipe, plenty of variations and one important note about garlic.

Olive oil bread dip recipe

Serves: about ½ cup (120 ml), serves 4. Prep: 5 minutes. Cook: none. Total: 10 minutes, including resting.

Ingredients

• ½ cup (120 ml) extra virgin olive oil, such as our Koroneiki olive oil from Messinia
• 1 tsp dried Greek oregano, such as our dried Greek oregano
• ¼ tsp dried thyme or rosemary, crumbled
• ¼–½ tsp flaky or coarse sea salt
• A few turns of black pepper
• Pinch of chilli flakes (optional)
• 1 small garlic clove, finely grated (optional; see storage)
• 1–2 tsp balsamic or red wine vinegar (optional)
• Crusty bread, to serve

Method

1. Put the oregano, thyme, salt, pepper, chilli and garlic (if using) on a shallow plate or in a small bowl.
2. Pour the olive oil over the herbs and stir gently.
3. Leave for 5 minutes so the herbs soften and the oil takes on their flavour.
4. Add a few drops of vinegar in the middle just before serving, if you like.
5. Serve with warm, crusty bread, and eat the same day.

Start with the right oil

The oil is the star, so use an extra virgin olive oil you enjoy tasting on its own. Fruity, peppery oils are lovely for dipping; the slight sting at the back of the throat is a normal feature of many fresh extra virgin oils. If you’re not sure how to choose, read choosing Greek olive oil and extra virgin vs virgin olive oil. Pour into a wide, shallow dish so everyone can reach the herbs at the bottom.

Variations

• Greek style: oregano, a little thyme, flaky salt and a few chopped Kalamata olives.
• Restaurant style: add a few drops of balsamic vinegar in the middle and a little grated Parmesan.
• Za’atar: stir in 1 tsp za’atar and a squeeze of lemon.
• Spicy: chilli flakes and a pinch of smoked paprika.
• Herb-heavy: use 1 tsp of our homemade Greek seasoning in place of the separate herbs.
• Lemony: finely grated lemon zest and a little black pepper.

The best bread for dipping

Choose bread with an open crumb and a crisp crust that soaks up oil without falling apart: sourdough, ciabatta, a country loaf, focaccia or Greek village bread. Warm it in the oven for a few minutes, or toast thick slices on a grill pan. Pita, cut into wedges and warmed, works too.

Garlic and fresh herbs: make it fresh

Garlic and herbs in oil can create a low-oxygen environment in which Clostridium botulinum, the bacterium behind botulism, can grow if the mixture is kept at room temperature. The CDC advises refrigerating homemade oils made with garlic or herbs and throwing away any unused oil after 4 days. Oregon State University Extension gives the same advice for oils seasoned with fresh or dried garlic and herbs: refrigerate and use within 4 days, or freeze.

For a dipping oil, the easiest rule is to make it just before serving and finish it the same day. Don’t make a big jar of garlic oil to keep in the cupboard. If you have plain olive oil left in the dish without anything added, you can use it for cooking that day.

Make a dipping board

Turn the dip into a starter with a few small plates: olives, a slab of feta drizzled with oil and oregano, tzatziki, tomato slices with flaky salt and some figs. Our simple Greek mezze guide shows how to put it together. A sprinkle of finishing salt on the oil just before serving adds crunch.

Explore the Greek olive oil collection or try another olive oil classic, our lemon vinaigrette.

Sources

• CDC: Botulism prevention, home-canned foods and homemade oils with garlic or herbs
• Oregon State University Extension: Herbs and vegetables in oil

Olive oil bread dip: frequently asked questions