My olive oil bread dip takes a simple loaf of bread and turns it into the highlight of any meal. This quick Mediterranean-inspired dip blends quality extra virgin olive oil with briny Kalamata olives, tangy sundried tomatoes, garlic, fresh herbs, and a splash of balsamic. Ready in about five minutes, it’s perfect for dinner parties, casual gatherings, or a cozy night in.
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💭 Stop serving plain olive oil – serve this bread dip!
The idea came from a favorite neighborhood Italian restaurant: warm crusty bread arrived with a simple olive oil dip that made the entire meal taste elevated. I recreated the flavor at home by adding Kalamata olives, sundried tomatoes, garlic, and fresh parsley to a good extra virgin olive oil. The result is an aromatic, flavorful dip that feels both effortless and special.
This dip is versatile—serve it with crusty baguette, ciabatta, focaccia, pita, or raw and roasted vegetables. It also complements cheese and charcuterie boards beautifully.
📋 Ingredients and notes
Ingredients you’ll need: extra virgin olive oil, Kalamata olives, sundried tomatoes, garlic, balsamic vinegar, crushed red pepper flakes (optional), fresh parsley, grated Parmesan (optional), cracked black pepper, and sea salt.
Shruthi’s Top Tip
Use your best olive oil. A flavorful extra virgin olive oil is the backbone of this dip—choose one with fresh, fruity notes and a touch of peppery bite if possible.
- Finely chop the garlic, olives, and sundried tomatoes so each bite is balanced and not overwhelmed by large pieces.
- Add lemon zest for brightness or a pinch of smoked paprika for subtle smokiness.
- Let the dip rest 10–15 minutes before serving so the flavors meld together.
Variations & Substitutions
- Garlic: Fresh garlic gives the best flavor; roast cloves first to mellow the bite or use garlic powder in a pinch.
- Olives: Substitute Kalamata with Castelvetrano or green olives for a milder profile.
- Sundried tomatoes: Fire-roasted tomatoes or tomato confit work well if you have them.
- Vinegar: Red wine or sherry vinegar can replace balsamic.
- Herbs: Try rosemary, thyme, or oregano along with or instead of parsley.
- Heat: Omit red pepper flakes for no heat, or boost spice with a splash of sriracha or Tabasco.
- Cheese: Pecorino Romano can replace Parmesan, or omit for a vegan version.
Best olive oil for dipping bread
Choose a high-quality extra virgin olive oil—cold-pressed, fresh, and flavorful. Oils from Italy, Spain, or Greece each bring distinct notes (grassy, nutty, buttery). Taste the oil on its own: if it’s enjoyable solo, it will pair beautifully with herbs and mix-ins.
📖 How to make olive oil dip
Step 1:
Pour the olive oil into a shallow serving dish or bowl. Sprinkle the minced garlic and chopped parsley over the oil.
Step 2:
Stir in the chopped Kalamata olives and sundried tomatoes. Add crushed red pepper flakes (if using), balsamic vinegar, sea salt, cracked black pepper, and Parmesan (if desired). Gently mix to combine.
Step 3:
Serve immediately with warm crusty bread, pita, or fresh vegetables. For best flavor, let the dip sit 10–15 minutes before serving so the ingredients meld.
🍴 How to serve olive oil dipping sauce
Serve with pita or crusty breads such as French baguette, ciabatta, focaccia, or sourdough. It also pairs well with raw or roasted vegetables like asparagus or cabbage steaks. For get-togethers, add the dip to a cheese or charcuterie board.
🍴 Storage and reheating suggestions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving, since olive oil can thicken or solidify when chilled.
🍴 More dip recipes
If you like this recipe, try other dips such as eggplant hummus, cream cheese corn dip, queso, or spinach artichoke dip.
Eggplant Hummus
Cream Cheese Corn Dip
Instant Pot Queso
Instant Pot Spinach Artichoke Dip
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Olive Oil Bread Dip
Ingredients
- ½ cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoons Kalamata olives, finely chopped
- 2 tablespoons sundried tomatoes, finely chopped
- ¼ teaspoon crushed red pepper flakes, optional
- 1 tablespoon balsamic vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper, cracked
- 1 tablespoon grated Parmesan cheese, optional
Instructions
- Pour the olive oil into a shallow serving dish or bowl.
- Sprinkle the minced garlic and chopped parsley over the olive oil.
- Stir in the chopped Kalamata olives and sundried tomatoes.
- Add crushed red pepper flakes (if using), balsamic vinegar, sea salt, cracked black pepper, and Parmesan (if using). Gently stir to combine.
- Serve immediately with warm bread, pita, or fresh vegetables. For best flavor, let rest 10–15 minutes before serving.
Notes
- Use high-quality extra virgin olive oil for the best flavor.
- Fresh herbs provide a brighter aroma; dried herbs can substitute when needed.
- Let the dip sit for 10–15 minutes so the flavors meld.
Nutrition
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Carbohydrates: 3g
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Protein: 1g
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Fat: 28g
Nutrition information is automatically calculated and should be used as an approximation.