Bread Dipping Oil Recipe
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.
Servings 4 as a starter
Calories 323kcal
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!)
Variation: 'Greek salad' Bread Dipping Oil
- ½ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 large heirloom or field tomato (about 1 cup grated)
- ½ english cucumber, peeled & grated
- 1 small red onion, grated
- ⅓ - ½ cup crumbled feta
- ½ cup pitted kalamata olives, roughly chopped
- ½ green pepper, diced very small (about 1/3 cup diced)
- 1/2-1 tsp kosher salt
- dried oregano
- fresh dill
- 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.
Variation: 'Greek salad' Bread Dipping Oil
- Make the base: Add all of the olive oil and red wine vinegar to a shallow bowl or plate.
- Grate the tomatoes over the large holes of a box grater, putting the tomatoes and juices onto the olive oil base; season the tomatoes with 1/2 tsp kosher salt. Next grate the cucumber and red onion on the large holes of a box grater and add to the grated tomato. Top with the crumbled feta cheese, roughly chopped kalamata olives and small diced pepper. Top with up to 1/2 teaspoon more kosher salt. Give everything a quick stir / toss to combine.
- Serve: Garnish with dried oregano and fresh dill. Serve with sourdough bread, pita or focaccia for dipping.
Video
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.
Nutrition
Calories: 323kcal | Carbohydrates: 8.7g | Protein: 2.7g | Fat: 32.7g | Saturated Fat: 6.1g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 21.9g | Cholesterol: 11.1mg | Sodium: 345.7mg | Fiber: 1.4g | Sugar: 5.7g
