Name: Restaurant-Worthy Bread Dipping Oil at Home Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
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 garlic, finely chopped or grated; ½ tsp lemon zest (about 1 tsp); ¼ cup aged balsamic vinegar; ½ tsp Kosher salt; Freshly cracked black pepper, to taste; French baguette or other artisan bread

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Introduction

This restaurant-worthy bread dipping oil is bursting with Mediterranean flavors, perfect for impressing guests or enjoying a simple snack at home. It combines rich olive oil with olives, sun-dried tomatoes, fresh herbs, and a touch of balsamic vinegar for a vibrant dipping experience.

A white bowl sits on a white marbled surface with a sliced piece of crusty bread dipped into a mixture of golden olive oil topped with dark chopped olives, bright red sun-dried tomatoes, green herbs, and seeds, all floating with bits of chili flakes and herbs visible. The bowl is on a white plate with crumbs scattered around and a sprig of rosemary nearby. A woman's hand is holding the bread piece in the bowl, showing the soaked topping. Photo taken with an iphone --ar 4:5 --v 7

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 zest (about 1 tsp fresh lemon zest)
¼ cup aged balsamic vinegar
½ tsp Kosher salt
Lots of freshly cracked black pepper
French baguette or other artisan bread, for serving

Instructions

Step 1: Pour the olive oil into a large skillet and heat it over medium heat. Once the oil is warm, add the chopped Kalamata olives, sun-dried tomatoes, basil, rosemary, capers, and crushed red pepper flakes. Cook the mixture for about 2 minutes until fragrant, stirring occasionally.
Step 2: Add the finely chopped garlic and lemon zest to the skillet. Swirl the pan and cook for another minute to release the aroma. Remove from heat and transfer the mixture into a serving bowl. Stir in the aged balsamic vinegar, Kosher salt, and freshly cracked black pepper to taste. Serve immediately with fresh crusty bread.

Tips & Variations

For a milder flavor, reduce or omit the crushed red pepper flakes. You can also add a pinch of dried oregano or thyme for extra herbal notes.
If you prefer a smoother oil, briefly pulse the mixture in a food processor before serving.
Use any good quality artisan bread to soak up the flavorful oil—ciabatta and focaccia work wonderfully.

Storage

Keep leftover dipping oil in an airtight container refrigerated for up to 3 days. Before serving again, bring it to room temperature and stir well. Avoid reheating the oil to preserve the fresh flavors and texture.

How to Serve

A shallow white bowl sits on a larger white plate, both placed on a white marbled surface, filled with a rich mix of dark purple and black chopped olives, sun-dried red tomatoes, green herbs, and capers swimming in golden olive oil creating a glossy, textured layer. A rustic slice of light brown bread with holes is dipped halfway into the mixture, soaked with the olive oil and herb blend, resting diagonally in the bowl. Around the plate, fresh green basil leaves and sprigs of rosemary add a fresh contrast, while crumbs of bread are scattered casually on the plate and surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dipping oil ahead of time?

Yes, you can prepare it up to a day in advance. Store it covered in the refrigerator and bring it to room temperature before serving to allow the flavors to meld.

What type of bread pairs best with this dipping oil?

Crusty breads like French baguette, ciabatta, or focaccia are ideal as they absorb the oil well and complement the rich flavors.