Your Bread Deserves This.
This Mediterranean-inspired bread dipping oil is bursting with bold, savory flavor — the kind that makes you want to skip dinner and just tear through a loaf of warm, crusty bread instead. A mix of briny Kalamata olives, tangy sun-dried tomatoes, fragrant herbs, and a hint of heat from red pepper flakes come together in extra virgin olive oil, creating an impossibly complex dip that’s both rustic and elegant.
This quick-and-easy appetizer, along with fan favorites like my slow-roasted cherry tomato confit and citrus-marinated olives, are proof that recipes don’t need to be complicated to stand out.
Pro Tip: Serve Warm or Room Temperature
It’s most aromatic when slightly warm, but leftovers (served room temp) are just as good once the flavors have mingled and mellowed.
And because olive oil is the base of the dip, choose a good quality extra virgin variety with a rich, peppery finish — it’ll make a world of difference.
Notes From Recipe Testing
I’ve now made this recipe so many times I’ve lost count and the great news is it’s pretty much always fantastic. Use green Castelvetrano olives for a milder, buttery flavor (they’re my go-to in olive tapenade, so I always, always have a jar on hand!).
If you want it extra spicy, you can add a sliced serrano chili (or Thai chilies if you really like it hot!) in place of the pepper flakes.
Recommended Ways To Serve
This dipping oil is as versatile as it is delicious!
- With crusty artisan bread like ciabatta, baguette, or focaccia for dipping.
- As a drizzle over grilled chicken, roasted vegetables, or steak.
- Tossed with warm pasta.
- As part of a charcuterie or antipasto board alongside cheeses, cured meats, and marinated vegetables.
It’s fragrant, rich, endlessly adaptable, and disappears at lightning speed. 💯 Don’t forget to leave feedback below if you give it a try. I love reading your reviews!
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How To Make A Restaurant-Worthy Bread Dipping Oil at Home
Video
Equipment
Ingredients
- ⅔ cup extra virgin olive oil
- 3 Tbsp Kalamata olives, finely chopped
- 2 Tbsp sun-dried tomatoes, finely chopped
- 1 Tbsp fresh basil, thinly sliced
- 1 Tbsp fresh rosemary, finely chopped
- 1 Tbsp capers, drained and roughly chopped
- ½ tsp crushed red pepper flakes
- 3 cloves of garlic, finely chopped or grated
- ½ tsp lemon zested, about 1 tsp
- ¼ cup aged balsamic vinegar
- ½ tsp Kosher salt
- Lots of freshly cracked black pepper
- French baguette, or other artisan bread, for serving
Instructions
- Heat the oil and cook on a stovetop. Place ⅔ cup extra virgin olive oil in a large skillet over medium heat. Once warm, add 3 Tbsp chopped Kalamata olives, 2 Tbsp chopped sun-dried tomatoes, 1 Tbsp thinly sliced basil, 1 Tbsp chopped rosemary, 1 Tbsp chopped capers, and ½ tsp crushed red pepper flakes. Cook for about 2 minutes, until fragrant.
- Warm the garlic, then finish and serve. Add 3 cloves of chopped garlic and 1 tsp fresh lemon zest, swirling the pan, and cook 1 minute more. Transfer to a serving bowl, then pour in ¼ cup aged balsamic vinegar, ½ tsp Kosher salt, and as much black pepper as you like. Stir very well, then enjoy with crusty bread!
Notes
- Try red wine vinegar if you don’t have balsamic.
- Instead of crushed red pepper flakes, try either Szeuchan peppercorns (crush them with a mortar and pestle first) or Aleppo pepper flakes.
- To store: Transfer to a glass jar or airtight container and refrigerate up to 1 week.
- To serve again: Bring to room temp or warm gently on the stove over low heat before serving — olive oil solidifies when chilled but will return to liquid as it warms.
- For longer storage, strain out the solids and keep the infused olive oil in the fridge for up to 2 weeks.
Nutrition
Photography by Jo Harding.
Prepared this appetizer fairly quickly. The color of the dish was lovely. It reminded me of the fall season. Taste was complex and briny. I substituted fresh basil and rosemary for dried and reduced the amount to 1 tsp. Overall, a great starter for a diner party!
Isn’t it absolutely delicious?! I could eat this with crusty baguette every single day of my life and not grow tired of it! Cheers, Ari