The Best Italian Bread Dipping Oil
Updated Oct 22, 2025, Published Aug 31, 2020
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There’s something magical about a bowl of good olive oil, a touch of balsamic, fragrant herbs, and a pile of crusty bread just waiting to be dipped. This Italian Bread Dipping Oil recipe is one of those easy, elegant starters that brings everyone to the table. Whether you’re entertaining or just want to add something special to a quiet night in, this flavorful dip is always a crowd-pleaser.
If you love simple appetizers with bold flavor, try this creamy white bean dip next.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Rest Time: 60 minutes
- Total Time: 70 minutes, but mostly hands-off
- Servings: 8-10 people
- Dietary Info: Vegetarian, dairy-free, gluten-free (dip only)
- Method: No-cook, quick mix
- Technique: Stirred oil infusion with fresh herbs
- Flavor & Texture: Rich, savory, slightly tangy oil with bits of garlic and herbs for texture.
Why you’ll love this appetizer favorite!
I could eat Italian food every single day (let’s be honest — I do). Why? For me, it’s all about the simplicity of the ingredients. Give me sweet, ripe tomatoes, fresh basil, garlic, good olive oil, and warm, crusty bread, and I’m in heaven.
Most Italian recipes, like this bread dipping oil, begin and end with quality olive oil, and for dipping, I always reach for a smooth, flavorful extra virgin olive oil — one that’s cold-pressed and full of life. I love pouring it into a shallow bowl, adding a splash of good balsamic vinegar from Modena, a sprinkle of herbs, and surrounding it with chunks of fresh bread.
I usually set a bowl of olive oil dipping sauce out before a dinner consisting of my ricotta meatballs in tomato sauce or baked chicken and potatoes, but truthfully, it stays on the table all night. Even after pistachio tiramisu for dessert, someone is still sneaking a dip! It’s such a simple appetizer, yet it makes you feel like you’re dining at a cozy Italian trattoria. Once you try it, you’ll find yourself doing the same.
Made With Amore,
Simple Ingredients
- Extra virgin olive oil: I highly recommend using Colavita brand olive oil. It’s the perfect balance between fruity and spicy, with the most delicate flavor. It’s what I use to sauté my onions for my sugo al pomodoro, a classic tomato sauce, and the final drizzle when I make my tomato bruschetta recipe.
- Balsamic vinegar: Like the olive oil, you want to choose a good-quality balsamic, preferably one that’s actually from Modena, Italy.
- Flavor components: We are adding oregano, rosemary, garlic, and fresh basil. I highly recommend using fresh herbs for the best flavor.
- Bread: Of course, any bread works, but I love using my homemade bread recipes, like this ciabatta bread loaf, homemade fresh no-knead bread, or tomato focaccia. You can also grab a loaf of sourdough or a French baguette at the store.
See the recipe card for the full ingredient list with quantities.
Bread Dipping Oil Variations
This is a basic recipe for bread dipping oil that you can doctor up and adjust to your taste buds. Keep it classic or try one of these flavor variations.
- Make it spicy: If you like a little heat, add in a pinch or two of red pepper flakes.
- Add some citrus: Squeeze in some fresh lemon juice for a bit more acidity, like in my lemon butter pasta dish or baked flounder recipe.
- Cheesy: Add in a sprinkle of Parmesan cheese to give it a cheesy flavor. Love cooking with Parmesan? Try this Parmesan rice as a tasty side dish.
- Herb‑only: Skip the balsamic vinegar for a lighter Mediterranean taste. If you want to add some acidity, squeeze in some fresh lemon juice.
How to Make Olive Oil Bread Dip
The process is so simple you barely need a recipe. The most important part is using quality ingredients.
- Add the olive to a bowl along with the garlic, and then pour in the balsamic vinegar.
- Add the chopped herbs, salt, and black pepper.
- Stir to mix together the ingredients and let it sit for at least an hour before serving.
- Stir together if the oil and vinegar separate as it sits. Serve your bread dipping oil with some easy focaccia bread or your favorite bread, and enjoy!
My Pro Tips
Recipe Tips
- Use fresh garlic. Don’t use a jar of minced garlic. This makes a huge difference in the overall taste of the Italian bread dipping oil, just like in my lemon garlic aioli.
- Use quality olive oil and balsamic. You don’t have to spend loads of money to get good olive oil. You can find a great bottle at almost any grocery store. Look for something cold-pressed for the best taste since you are eating it raw. These are my favorite brands: DeLallo, Colavita, Bertolli, California Olive Ranch, HemisFares, and Spectrum. Use the leftover balsamic to make the best balsamic vinaigrette.
- Don’t skip the marinating time. This time is essential to give the flavor of the garlic and herbs to infuse with the olive oil and balsamic. I promise it will taste better after it sits!
Italian Dipping Oil Recipe FAQs
It’s actually best right after it is made! However, you can store it in the fridge in an airtight container if you have any leftovers for up to a week. Simply bring it back to room temperature and give it a good stir when you’re ready to serve it again.
Use an extra virgin olive oil that’s cold-pressed, unrefined, and full of rich, fruity flavor. Look for a fresh oil with a peppery or grassy taste for the best dipping experience, so be sure to check the harvest or best-by date on the bottle. Since olive oil is the star of this dip, a bold, flavorful EVOO makes all the difference.
When choosing a good-quality balsamic vinegar for bread dipping, look for one that comes from Modena, Italy, the birthplace of traditional balsamic vinegar. Authentic options will be labeled with either IGP or DOP. IGP balsamic is aged for at least 60 days and is perfect for everyday use, offering a nice balance of sweetness and acidity. DOP balsamic, on the other hand, is traditionally aged for 12 years or more in wooden barrels, resulting in a thick, syrupy texture and deeply complex flavor. A quality balsamic brings sweetness, richness, and a touch of acidity that beautifully complements the olive oil in a bread dipping sauce.
You can, but I highly recommend using fresh if at all possible. If you decide to use dried, use 1 tablespoon of dried basil and oregano, and 1 teaspoon of dried rosemary instead.
Serving Suggestions
The best bread for Italian olive oil and balsamic vinegar dipping is crusty bread with a soft interior. Choose a bread that holds its shape when dipped in the oil and does not fall apart completely, like a classic Italian loaf, homemade ciabatta, or focaccia bread. Dunk freshly baked bread while it’s still warm; it is pure heaven.
Italian bread dipping oil is delicious drizzled on goat cheese or mozzarella cheese. You can also use it as a salad dressing on a goat cheese salad, a warm white bean salad, or a prosciutto melon arugula salad.
Use this Italian olive oil dip as a glaze after cooking or roasting vegetables. It adds depth and tanginess to roasted broccoli or your favorite roasted vegetables. Or even use it to marinate chicken to make grilled chicken sandwiches.
More Dip Recipes for Bread
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Italian Bread Dipping Oil Recipe
Ingredients
- ¾ cup extra virgin olive oil, I suggest Colavita brand
- ¼ cup balsamic vinegar, good quality variety from Modena Italy
- 2 cloves garlic, cut in quarters
- 3 tablespoons fresh oregano, minced
- 1 tablespoon fresh rosemary, minced
- 3 tablespoons fresh basil, minced
- coarse sea salt + black pepper, to taste
- 1 baguette, ciabatta or sourdough boule
Instructions
- In a medium mixing bowl add all ingredients.
- Use a whisk and stir vigorously for a minute.
- Let marinate at least one hour before serving. The oil and vinegar may separate and that's okay. If you prefer you can stir again before serving with your delicious bread of your choice!
Notes
- The best bread for Italian olive oil and balsamic vinegar dipping is crusty bread with a soft interior. You want good-quality bread that will hold its shape when dipped in the oil and not fall apart completely, like this homemade ciabatta or Italian bread loaf.
- I recommend using high-quality ingredients. You will really taste the flavor difference, and it is worth it!
- Don’t use a jar of minced garlic. This makes a huge difference in the overall taste of the Italian bread dipping oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We make this as an easy appetizer and everyone loves it!
We make this recipe whenever we make or buy Italian bread. It is so good and easy to make.
It is a winning recipe for sure and you can’t beat the simplicity.
OUr family favorite Italian bread dipping oil recipe!
I like a bit more vinegar, but it was still so good. I served it to my family and the little ones were even dipping and loving it. I will definitely make this again.
Ellen,
Feel free to add a little more vinegar. I am happy everyone loved it!