04 October 2026
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THE UNIVERSAL GASTRONOMY AUTHORITY
World Kitchen Journal
This Olive Oil Bread Dip Might Ruin You for All Others
The Kitchen
By Jean-Luc Moreau, the Technique desk · 7d ago · United States · 2 min ·

This Olive Oil Bread Dip Might Ruin You for All Others

I tried a bunch of different blends, and this one? Hands-down my favorite. The combo of spices, fresh garlic, and that hot oil pour-over trick hits just right. Everyone who’s tried it says the same. It’s ridiculously easy to make at home, and honestly? Blows any restaurant version out of the water.

Ingredients · Servings 10
  • 1/2 cup extra virgin olive oil
  • 3 teaspoons minced garlic
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoons crushed red pepper flakes
  • 1/4 teaspoon paprika
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons balsamic vinegar
Method · 45 min
  1. Heat 1/2 cup extra virgin olive oil in a small saucepan over medium heat, about 3 to 4 minutes.
  2. In a small bowl, combine 3 teaspoons minced garlic, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoons crushed red pepper flakes, and 1/4 teaspoon paprika.
  3. Once oil is hot, remove from the heat and pour over the garlic, herbs, and spices. Allow to cool for 5 minutes.
  4. Season with 1/4 teaspoon coarse salt and 1/4 teaspoon freshly cracked black pepper. Drizzle with 2 tablespoons balsamic vinegar.
  5. Let sit 30 to 60 minutes to cool and allow the flavors to infuse into the olive oil. Serve with crusty bread for dipping.

Pair this delicious dip with my Sourdough Bread or Rustic Garlic Artisan Bread.

  • The perfect blend of spices, herbs, fresh garlic, vinegar, and oil.
  • A taste-tested, proven recipe for a winning combination.
  • Heating the olive oil is the secret, infusing so much more flavor!

I tested a whole lineup of herb and spice blends, tweaking one thing at a time like a total kitchen nerd. I tried heating the oil, and I tried skipping it. As it turns out, that extra step is 100% worth it. Just a few minutes makes the flavor way more intense. I also went head-to-head with fresh garlic vs powdered, and fresh garlic won by a mile when it’s steeped in that hot olive oil. This version right here? It’s the one that came out on top. Sweet, peppery, tangy, with just the right little kick.

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