Bread Dipping Oil

5 from 5 votes

This bread dipping oil with olives, herbs and spices will change your appetizer game! It’s a wonderfully easy, adaptable and delicious recipe that takes less than 10 minutes to make. Serve with fresh crusty sourdough, sliced baguette or ciabatta.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Italian, Levantine

Diet: Vegan, Vegetarian

Servings: servings

Author: Luay Ghafari

Cost: $5

Ingredients

½ cup Extra virgin olive oil
1 tbsp Balsamic vinegar
¼ cup Olives - Chopped finely. Choose green, black or a mixture
2 tsp Za'atar - Or use a mixture of oregano, thyme, marjoram, sesame seeds and sumac
1 tbsp Parsley - Chopped finely
1 tsp Rosemary - Chopped finely
1 Garlic clove - Finely minced
½ tsp Chili flakes
Flaky salt - Optional (depends on how salty the olives are)
Crusty bread, baguette or ciabatta for serving.

Instructions

In a shallow bowl or rimmed plate add the olive oil and balsamic vinegar.
To the same bowl, add the olives, za’atar (or dried herbs), fresh herbs, garlic and chili flakes (See the blog post above for substitutions).
Stir well to combine. Taste and adjust the seasoning to your taste. You might not need to add any salt.
Serve with crust bread and enjoy.

Notes

See the blog post above for step-by-step recipe photos.

A few important ingredient notes (full notes above in the post):

- Za’atar: If you don’t have za’atar blend on hand, no problem. You can use a combination of dried thyme, oregano, and marjoram. You can also add some sumac and/or sesame seeds. This is where you get creative.

- Bread: I recommend using a crusty sourdough, baguette or ciabatta with this dip. You can also toast some slices of bread to make crostini or bruschetta. My Rosemary Parmesan Bread, Za'atar Focaccia and Tomato Focaccia would also work here.

Nutrition