Bread Dipping Oil Recipe

A hand dips bread into a colorful, partially eaten Mediterranean salad with feta, olives, herbs, and olive oil on a floral plate. Other food items are visible around the plate.

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.

Course 10 Ingredients or Less, Appetizers + Sides

Cuisine Greek, Mediterranean

Keyword dip

Prep Time 5

Total Time 5

Servings as a starter

Calories 323kcal

Author Maria Koutsogiannis

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.

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