Skip to Content

Italian Herb Bread Dipping Oil

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

Yield: 1/4 cup
Prep Time: 3 minutes
Total Time: 3 minutes

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

  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.

How much did you LOVE this recipe?

Please leave a comment below or share a photo on Instagram with the hashtag #unsophisticook!

Favorite Bread Machine Sourdough Loaf
← Previous
Hungarian Cucumber Salad With Sour Cream (Tejfölös Uborkasaláta)
Next →

Ann Marie

Saturday 17th of January 2015

Hi 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

Tuesday 23rd of October 2012

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

Vivi

Wednesday 16th of May 2012

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 @ Unsophisticook

Wednesday 16th of May 2012

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. :)

Javamt

Thursday 7th of April 2011

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

Sherry Conrad

Wednesday 6th of April 2011

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.

shares