Tuscan Herb and Garlic Olive Oil Bread Dip Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality extra virgin olive oil that you love the taste of. The oil is the star here, so don't skimp. If you want a more intense garlic flavor, you can add a finely minced clove of garlic to the oil along with the herbs.

Let it sit for the full 20 minutes — this is what makes the dip taste like it's been simmering for hours, even though it's raw.

To make the dip look even more beautiful, arrange the sun-dried tomatoes in a decorative pattern before adding the herbs. You can also add a few whole basil leaves on top for a fresh, restaurant-style garnish.

If you're serving a crowd, double the recipe and use a large platter. Keep the bread warm in a low oven until you're ready to serve, so it's always crusty and comforting.

Variations

• Spicy Arrabbiata Dip: Add 1/2 teaspoon of red pepper flakes and a minced fresh chili to the oil along with the other herbs. Increase the garlic to two cloves for a fiery kick that pairs well with crusty bread.
• Lemon-Herb Dip: Replace the balsamic glaze with an extra teaspoon of lemon zest and a squeeze of fresh lemon juice. Add a tablespoon of chopped fresh thyme and omit the oregano for a brighter, more citrus-forward flavor.
• Mediterranean Olive Dip: Stir in 2 tablespoons of finely chopped kalamata olives and 1 tablespoon of capers. Reduce the salt to 1/8 teaspoon, as the olives are already salty. This version is briny and bold.
• Creamy White Bean Dip: Blend 1/2 cup of cooked white beans with 2 tablespoons of olive oil until smooth, then spread the puree on the plate before adding the oil and herbs. This adds a creamy base that makes the dip more substantial.

Storage and make-ahead

Fridge

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Freezer

Freezing is not recommended as the olive oil may become cloudy and the herbs will lose their texture.

Reheat

If the oil has solidified, let the dip sit at room temperature for 30 minutes.

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. The oil will solidify when cold, so let it come to room temperature before serving. The herbs may lose some brightness, but the flavor will still be good.

You can prepare the dip up to 4 hours ahead. Assemble the dip, cover the plate with plastic wrap, and let it sit at room temperature. The flavors will continue to infuse. Warm the bread just before serving.

Serving ideas

Serve this dip as an appetizer with warm, crusty bread — a baguette, sourdough, or ciabatta are all excellent choices.

Tear the bread into pieces rather than slicing it, so there are plenty of craggy edges to scoop up the oil. You can also serve it with grissini (breadsticks) for a lighter option.

This dip pairs beautifully with a glass of Italian red wine, like a Chianti or Sangiovese.

It also works as part of a larger antipasto spread, alongside olives, cured meats, and roasted vegetables. For a more substantial snack, serve it with grilled bread or focaccia.

Frequently asked questions

Recipe card

Tuscan Herb and Garlic Olive Oil Bread Dip

Prep 10 minCook 0 minRest 20 minTotal 30 minServes 4

Ingredients

• 1/2 cup extra virgin olive oil
• 1 tbsp balsamic glaze
• 2 tbsp finely diced sun-dried tomatoes
• 2 tbsp fresh basil, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 tbsp freshly grated parmesan cheese
• warm crusty bread, for serving

Instructions

1. Finely dice the sun-dried tomatoes. Thinly slice the fresh basil and chop the parsley. Use a microplane to zest the lemon, being careful to avoid the white pith. Grate the parmesan finely. Have all the prepared ingredients ready before you begin assembling the dip.
2. Pour the extra virgin olive oil onto a large ceramic plate or shallow bowl. Tilt the plate slightly so the oil spreads into an even layer that covers the center of the plate, leaving a little room around the edges.
3. Drizzle the balsamic glaze in a slow, thin stream down the center of the oil. Move the bottle in a gentle zigzag or spiral pattern to create elegant swirls that will spread when you dip the bread.
4. Scatter the finely diced sun-dried tomatoes evenly over the surface of the oil. Use your fingers or a fork to distribute them so they are not all clustered in one spot.
5. Sprinkle the sliced basil, chopped parsley, and lemon zest over the oil. Use your fingers to scatter them evenly, then gently tap the plate to settle them into the oil.
6. Sprinkle the dried oregano, red pepper flakes, sea salt, and black pepper evenly over the dip. Use a pinch at a time so the spices distribute without clumping.
7. Sprinkle the freshly grated parmesan over the top of the dip. Let it fall in a light, even shower so it floats on the oil rather than sinking in a clump.
8. Use a fork to gently swirl the oil, herbs, and seasonings together. Make a few broad circles to combine everything without breaking up the balsamic swirl completely. The goal is to infuse the oil with the flavors, not to make a uniform mixture.
9. Let the dip sit at room temperature for 20 minutes. This resting time allows the garlic, herbs, and parmesan to infuse into the olive oil, so every bite of bread carries the full flavor.
10. Warm the crusty bread in a 350°F (175°C) oven for 5 to 7 minutes, or until the crust is crisp and the inside is soft and warm. Alternatively, slice and toast the bread lightly.
11. Tear off a piece of warm bread and dunk it deeply into the dip, making sure to scoop up some of the sun-dried tomatoes, herbs, and parmesan. Swirl the bread through the oil to coat it evenly, then take a bite. Serve immediately with extra bread on the side.

Contains: milk, gluten

Estimated nutrition per serving

Calories

280

Protein

2 g

Carbohydrates

4 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.