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!
Print
Print
PinDescription
This bread dipping oil recipe is a fantastic way to highlight a crusty loaf of homemade bread.
Ingredients
- 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
Instructions
- On a small plate, measure out dried basil and oregano and crush between fingers.
- Add kosher salt and freshly ground black pepper.
- Pour extra virgin olive oil over top and serve with fresh, crusty bread.
Ann Marie says
January 17, 2015 at 3:19 pmHi Tara, just came across your blog. You and your family are just beautiful.Thanks so much for taking the time to share your wonderful recipes with the rest of us especially when you are such a busy Mom.
Thanks again!
Ann Marie from Philly
Pat says
October 23, 2012 at 4:04 amPersonally i use crushed garlic, cayenne pepper, paprika, basil, oregano, salt and pepper. Delicious.
Vivi says
May 16, 2012 at 9:47 amI 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 @ Unsophisticook says
May 16, 2012 at 9:56 amWelcome, 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. :)
Javamt says
April 7, 2011 at 6:51 amWe made ours with minced garlic, freshly ground pepper and parmesan cheese(regianno parm if I have it with evoo
Sherry Conrad says
April 6, 2011 at 8:07 pmI 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.
Dianne says
March 28, 2011 at 4:21 pmI know its got to be delicious, because it is in the restaurants. And Homemade is always better.
Heather says
February 7, 2011 at 11:32 amTry this with balsamic vinegar!
Tara @ Unsophisticook says
February 8, 2011 at 1:03 pmThat sounds really good — will try it next time!
Lori Falcon says
February 3, 2011 at 1:40 pm*drool* This would also go great with Focaccia bread yes? :)
Tara @ Unsophisticook says
February 4, 2011 at 5:59 pmMmm, yes — totally yummy!
Michelle says
February 3, 2011 at 9:26 amYum! Can’t wait to try it! Just added it to my Evernote. :)
Amy says
February 2, 2011 at 10:48 pmYum.
Now I’m craving it! Lol!
-Amy
kirk lund says
February 2, 2011 at 7:38 pmloved the recipe my family loved it when I had them to dinner