Bread Dipping Oil Recipe

Ramekin of bread dipping oil on a cutting board with slices of French bread.

A delicious, restaurant style bread dipping oil that uses fresh herbs, garlic, grated Parmesan cheese, and a few spices. One serving is 2 tablespoons for the nutrition profile.

Course Appetizer, Sauce

Cuisine Any

Keyword bread dipping oil, dipping oil

Prep Time 20

Total Time 20

Servings

Calories 201.4kcal

Author Susan Pridmore

Equipment

Chef's knife
Mini chopper (I use the chopper part of an immersion blender)

Ingredients

2 teaspoons fresh rosemary
2 teaspoons fresh parsley, curly or Italian flat leaf
2 teaspoons fresh oregano
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt or more to taste
1 teaspoon ground black pepper
4 teaspoons grated Parmesan cheese ideally freshly grated
1 cup extra-virgin olive oil

Instructions

Prep the fresh herbs. Coarsely chop the rosemary, parsley and oregano using a sharp chef's knife. It's fine to include slender stems, but pinch oregano leaves from any woody stems before chopping. Rosemary should be stripped from any woody stems.
Combine. Combine with the other spices and grated Parmesan cheese in the bowl of a mini-chopper.
Peel the garlic. This video on the easiest way to peel garlic is a huge time saver. Or you can purchase peeled garlic cloves in jars at your market that have already been peeled. The jarred ones, however, won't have as strong a flavor.
Chop the garlic. Throw away the garlic skins. Coarsely chop the cloves using a chef's knife, and add to the bowl of the mini-chopper.
Chop and blend. Buzz the mini-chopper to chop everything up. Then add the olive oil and blend until you have the consistency you want. I add the oil in 3 batches, to make sure I don't end up with something too oil dominant.
Store. Store in the refrigerator for 4 - 5 days.

Notes

The serving size is 2 tablespoons per serving.

Nutrition