Feb 2

Italian Herb Bread Dipping Oil

Italian Herb Dipping Oil Recipe

Sometimes the simplest dishes can be the most delicious, as is the case with this bread dipping oil recipe. Pair it with some fresh, crusty homemade bread, and dish it up alongside your favorite Italian pasta.

Here I've served it with a loaf of Artisan Bread in Five Minutes a Day (more on this soon!), but I think it would be equally tasty with the Sourdough Bread recipe that I shared last week!

Italian Herb Bread Dipping Oil

Italian Herb Bread Dipping Oil

This bread dipping oil recipe is a fantastic way to highlight a crusty loaf of homemade bread.


  • 1/4 teaspoon dried basil, crushed,
  • 1/4 teaspoon dried oregano, crushed
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil


  1. On a small plate, measure out dried basil and oregano and crush between fingers.
  2. Add kosher salt and freshly ground black pepper.
  3. Pour extra virgin olive oil over top and serve with fresh, crusty bread.


by Tara | 13 comments

{ 13 comments… read them below or add one }

kirk lund February 2, 2011 at 7:38 pm

loved the recipe my family loved it when I had them to dinner


Amy February 2, 2011 at 10:48 pm


Now I’m craving it! Lol!



Michelle February 3, 2011 at 9:26 am

Yum! Can’t wait to try it! Just added it to my Evernote. :)


Anonymous February 3, 2011 at 5:40 pm

*drool* This would also go great with Focaccia bread yes? :)


Tara @ Unsophisticook February 4, 2011 at 9:59 pm

Mmm, yes — totally yummy!


Heather February 7, 2011 at 3:32 pm

Try this with balsamic vinegar!


Tara @ Unsophisticook February 8, 2011 at 5:03 pm

That sounds really good — will try it next time!


Dianne March 28, 2011 at 8:21 pm

I know its got to be delicious, because it is in the restaurants. And Homemade is always better.


dddiva @ Our Loonyverse April 7, 2011 at 12:07 am

I just wanted to say that all evoo is not created equal and you will find some are not as good as others for eating without cooking- make sure you use one you would use in a salad dressing.


Javamt April 7, 2011 at 10:51 am

We made ours with minced garlic, freshly ground pepper and parmesan cheese(regianno parm if I have it with evoo


Vivi May 16, 2012 at 9:47 am

I just found your blog and i love your recipes, but i was wondering why all of your recipes dont have the “save this” feature. That feature makes saving and finding them again so much easier!


Tara May 16, 2012 at 9:56 am

Welcome, Vivi! I love the “save this” feature, and it’s one that I recently added about a month ago. I’ve been meaning to post to draw attention to it, but as you’ve noticed, I’ve not found the time to go back and convert some of my older recipes to it.

That said, I quickly converted this one for you and hope to get started on the rest this week. :)


Pat October 23, 2012 at 4:04 am

Personally i use crushed garlic, cayenne pepper, paprika, basil, oregano, salt and pepper. Delicious.


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