Kosher salt: I highly recommend using kosher salt instead of table salt. Regular salt will settle at the bottom, plus it makes the dip salty. While kosher salt enhances the flavors without making it salty.

Dried Herbs | Using dried herbs extends the shelf life of the mix so you can use it repeatedly. The best combination is dried parsley flakes, basil, oregano, and rosemary. If you want to go the extra mile, arrange some olive leaves or fresh basil leaves around the serving dish for a touch of elegant finesse. Snapping a picture and posting it on Facebook may inspire your online community to try their hand at making it too. Make ahead option: Mix the dry spices together and keep minced garlic in a separate container (or use garlic powder and mix with spices). Right before serving mix spice mix, garlic, and olive oil. If made a day before then it loses its fresh flavor.Fresh Garlic or Roasted Garlic. Love garlic flavor? Swap out the dried garlic flakes for a clove of fresh garlic for some bite, or some roasted garlic for more depth of flavor. RED PEPPER FLAKES. A little pinch of red pepper flakes is perfect. It warms up the other flavors and won’t have time to get too spicy. If you *do* want it spicy, mix up your oil and herbs ahead of time and let them sit together to infuse a bit. Or, feel free to add a more generous pinch (or two!) to the dipping oil. Dunk pizza crust – I’ve used it to dip the crusts of this Chargrilled Vegetable Pizza or Air Fryer French Bread Pizza! Classic restaurant style bread dip is at the top of our list this year. This dipping oil is commonly seen in restaurants and is incredibly easy to make at home.

Mix together all the dry ingredients - the herbs, spices, salt, and pepper. Transfer this mixture to an airtight container.Finish With Olive Oil. Drizzle the herbs and seasonings with olive oil. Use a spoon to mix everything evenly, if needed. This recipe is so incredibly adaptable you can make it according to all tastes and preferences. How to Make Bread Dipping Oil

One of the best parts about eating out is when the server brings out the basket of warm bread and olive oil. Wonderfully enough, you can bring this beloved restaurant experience home with a fresh baguette and a batch of this easy bread dipping oil. If you are like us, who simply love dipping warm crusty bread in herb-infused oil, you no longer have to wait until you go to your favorite Italian restaurant to indulge in dipping oil. While this recipe only has a handful of ingredients, it is very important to use good quality ingredients. In some recipes, it doesn’t make any difference. But in this recipe, it makes a huge difference. Feel free to adjust any of the spices and herbs to your liking. You can easily play around with this recipe. You will never go wrong.If you’ve been to an Italian restaurant, chances are you were served bread with a small bowl of olive oil for dipping. Some family-style Italian restaurants in North America include both a bottle of olive oil and balsamic vinegar right at the table for you to enjoy. Leftovers can be refrigerated for up to 5 days only (because of the fresh garlic in it). When ready to use, take it out from the fridge, let it sit until it comes to room temperature, and use it as needed.

Dark glass bottles helps to extend the life of EVOO. Exposure to light causes extra virgin olive oil to begin to loose it’s nutrients. Dark bottles help filter out too much light it might be exposed to. Herb de Provence Dipping Oil Because it is super easy to make, I recommended making the required amount only. If needed it can be made right away in a minute in front of your guests.

More Mediterranean and Levantine Appetizer & Salad Recipes

Add finely chopped herbs and olives to the bowl. TIP, if you are not planning to serve straight away, you can prepare all the ingredients ahead of time and add to the bowl right before serving so it's enjoyed fresh Can I Use Dried Herbs? I love to make our bread dipping oil with fresh herbs when I have them, but you can absolutely make dipping oil with dried herbs. Just use 1/3 the amount of dried herbs that you would fresh. So if the recipe calls for 1 Tablespoon of fresh herbs, you use 1 teaspoon of dried. This recipe is very much made to taste, so don’t stress if the measurements aren’t perfect. Just follow your tastebuds!