Appetizers
Bread Dipping Oil with Herbs, Feta and Olives
Prep
5 minutes
Yield
4 as a starter
A bold, Greek-inspired bread dipping oil recipe made with extra-virgin olive oil, fresh herbs, feta, olives, and a drizzle of honey — ready in just 5 minutes.
This isn’t your typical Carrabba’s bread dip. My bread dipping oil recipe is one you’re more likely to find on a mezze table in Greece. It’s loaded with good olive oil, crumbled feta, Kalamata olives, fresh herbs, and a drizzle of honey. The best part? You can have this olive oil bread dip on the table in 5 minutes – perfect for feeding a crowd or whipping up a quick snack.
❤️ Why You’ll Love This Bread Dipping Oil Recipe
- Bold Mediterranean flavor: This bread dipping oil is packed with flavor from feta, Kalamata and castelvetrano olives, capers and fresh herbs. Think of it as a loaded dip rather than a seasoned oil.
- Ready in 5 minutes: No cooking needed – just chop, plate, and serve.
- Perfect mezze starter: Serve it with warm pita, sourdough, or focaccia and watch it disappear faster than it took you to make it.
- Endlessly customizable: With so many possible flavor combinations, it’s easy to make it your own.
What Makes this Bread Dipping Oil Different
Most bread dipping oil recipes are made Italian-American restaurant style with a combination of dried herbs, grated parm, and a drizzle of balsamic. My version takes a Greek approach – over the top in all the best ways. It’s loaded with fresh herbs (mint, parsley, dill, and oregano), briny olives and capers, tangy feta, and red wine vinegar instead of balsamic for a lighter approach.
Really good extra-virgin olive oil is a must. Since the oil isn’t heated, you’ll taste every herby note. Greek olive oil tends to be more robust than mild Italian varieties – which exactly what you want when olive oil is the star of the show.
Ingredients You’ll Need
This loaded bread dipping oil is essentially a Greek pantry showcase on one beautiful plate. Pair it with warm, pillowy Greek pita bread for the full mezze experience.
The Base
- Extra-virgin olive oil – Since it’s the base of the recipe, be sure to use a really good quality Greek olive oil. Trust me, you will taste the difference.
- Red wine vinegar – A Greek pantry staple that gives a tangy brightness without the sweetness of balsamic.
- Garlic – Fresh grated is best – it infuses into the oil as it sits for next level flavor.
Fresh Herbs (The Greek Factor)
- Mint, dill, parsley & oregano – Generous amounts of fresh herbs set this version apart from Italian dipping oils. Fresh mint, dill, and parsley are chopped for brightness in every bite, then balanced by a spoonful of dried oregano.
The Toppings
- Feta – Buy a block of feta and crumble it by hand to create those creamy pockets that soften as they sit in the oil.
- Olives – Two types of olives – briny Kalamata and buttery castelvetrano – add color and contrast to every bite.
- Capers – Add salty bursts of flavor.
- Chili flakes – Just a pinch for warmth.
- Honey – The secret Greek touch that balances the brine and acid.
Tips for the Best Olive Oil Bread Dip
Let the flavors marry
Allow it to sit for 10-15 minutes before digging in. This gives the garlic a chance to infuse into the oil and the feta time to soften. For an even richer base, stir in a spoonful of garlic confit.
Use a wide, shallow platter
They say you eat with your eyes first. This olive oil bread dip is absolutely beautiful arranged on a wide platter. It’s practical too, as a wide platter creates more surface area for the toppings to come into contact with the oil.
Warm your bread
This thoughtful touch makes a noticeable difference in texture and flavor and absorbs the oil better.
Don’t skip the honey
It’s the unexpected touch that balances out the brine from the olives and capers. (Spoiler: It’s a classic Greek pairing – think feta and honey.)
Easy Variations
The beauty of this loaded Greek olive oil dip is that it’s easy to customize with whatever ingredients you have on hand. You can also try different versions so you never get bored with the same recipe. Try these easy variations to switch up your routine.
Sun-dried Tomato + Basil
Add chopped sun-dried tomatoes and fresh chopped basil for a Mediterranean-Italian fusion.
Spicy Harissa
Stir in a teaspoon of harissa paste for smoky heat.
Lemon + Sumac
Add lemon zest and a pinch of sumac for a bright, citrus-forward version.
Za’atar
Swap herbs for 2 tablespoons of za’atar – perfect with warm flatbread for dipping.
Warm Infusion
Gently warm the olive oil with garlic and chili flakes until fragrant (about 2 minutes), then pour over the toppings. This method blooms the flavors for a quick infusion.
What to Serve with Bread Dipping Oil
Bread options – Sourdough, focaccia, pita, or a rustic loaf – anything strong enough to hold up to the oil without falling apart.
Mezze style – Serve as part of a full Greek spread alongside Greek Tzatziki Sauce, Hummus, Easy Marinated Olives, and fresh sliced cucumbers.
Beyond bread – Drizzled over grilled halloumi, roasted vegetables, or as a finishing sauce for pasta or grain bowls.
How to Store Bread Dipping Oil
- Room Temperature: This dipping oil is best served fresh. It can sit at room temp for up to 2 hours before serving.
- Refrigerator: Store in an airtight container up to 4 days. The oil will solidify. Let it come to room temp for 30 minutes before serving.
- Make Ahead: To prep ahead of time, store components separately and combine with oil and garlic just before serving.
- Do not freeze: This is best served fresh – the texture of the fresh components simply won’t hold up in the freezer.
Any crusty bread such as sourdough, focaccia, and pita all hold up well without falling apart in the oil. Warm the bread in the oven before serving to help it absorb the oil more readily.
You can prep the toppings ahead of time and store each component separately in the fridge. Combine with the oil just before serving for best results.
I may be a little biased, but a robust Greek olive oil is perfect for this purpose. Just make sure to choose a really good one since it is the base of this recipe.
A quick toss before serving is all you need – the flavors will naturally infuse as it sits so you get full flavor in each bite.
More or less. Some versions are simple with oil and dried herbs, while loaded versions like this one include toppings like feta, fresh herbs, olives, and capers for a more hearty appetizer.
Bread Dipping Oil Recipe
Video
Ingredients
For the base
- ½ cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- Pinch of kosher salt plus more to taste
- Pinch of ground pepper plus more to taste
- 1 large garlic clove, grated
- 1 tbsp fresh chopped mint (or hand torn)
- 1 tbsp fresh chopped dill (or hand torn)
- 1 tbsp fresh chopped parsley (or hand torn)
- ½ tsp dried oregano
- ¼ tsp chili flakes
For the toppings
- ½ – 1 large tomato, grated
- ¼ cup pitted kalamata olives sliced into rounds
- ¼ cup pitted castelvetrano olives sliced into rounds
- 2 tbsp capers drained from their liquid
- ⅓ cup crumbled feta cheese
For serving
- bread for dipping (try sourdough, pita or focaccia!)
Instructions
- Make the base: Add all of the base ingredients to a shallow bowl or plate.
- Add the toppings: Take the bread dipping oil to the next level by adding the toppings to the bowl or plate, layering on top of the base ingredients. Give everything a quick stir / toss to combine.
- Serve: Serve the bread dipping oil with sourdough bread, pita or focaccia for dipping.
Notes
- This bread dipping oil is best enjoyed as soon as it’s made!
- Make sure to use a good quality olive oil for the best flavor.
- You can customize this based on your tastes or what you have on hand – for example, if you have only one type of olive available, just use that type.
Looking forward to making this! However, you mention “Don’t skip the honey” but I don’t see honey anywhere in this recipe, or on the Instagram reel…was that a mistake?
I’m sorry that was a mistake! I initially had it in the recipe, but removed it! It’s so good with Honey, but I didn’t want that sweetness and forgot to update the blog post. Thank you for flagging.
Thanks for this recipe!