Prep 15 mins
Cook 0 mins
A simple recipe for making an herbed olive oil dip for Italian bread. Serve in a shallow bowl, and let your guests help themselves. Apparently many Italian restaurants in North America and abroad are now serving a flavored olive oil sauce to dip bread into as an appetizer. You can easily vary the recipe to suit your taste, by changing the herbs. Do not keep this mixture for longer than 2 or 3 days in the refrigerator, as fresh garlic has caused problems, making the mixture unsafe.
- 1 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar (optional)
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped dried oregano
- 1 -2 minced fresh garlic clove (Depending On Your Preference)
- 1⁄2 teaspoon salt
- 1 teaspoon fresh ground coarse black pepper
- 1 dash red pepper flakes (optional)
- 1 tablespoon sun-dried tomato, Finely Chopped (optional)
- Mix all the ingredients together.
- Let sit to allow the flavors to meld for at least an hour or two before serving.
- Serve in a shallow bowl with crusty Italian bread cut into thick slices.
One of the best recipes for this sort of dip!
So simple and so delicious. Reminds me of Carrabba's dipping oil which I LOVE. Perfect for dipping crusty Italian bread. The second night, I spread this between slices of Italian bread and baked for 10 minutes. Equally delicious!
Thanks for submitting this! It went excellent with crusty Italian bread! The only change I made was to replace the balsamic vinegar with lemon juice since I had run out of vinegar, and it still turned out lovely. One note- I'm pretty sure you could refrigerate this for longer than a few days. Argentine Chimichurri sauce (made of garlic, olive oil, and similar herbs as well) can be refrigerated for up to 6-7 days, and actually develops a better flavor after some time in the fridge.