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

Tips for success

For the best flavor, use a peppery extra virgin olive oil that you enjoy drinking on its own. The quality of the oil is the single most important factor in this dip.

If you can, buy oil that’s fresh and fruity, with a slight bitterness and a peppery finish that tickles the back of your throat. That pepperiness stands up beautifully to the balsamic and parmesan.

To get the most out of the sun-dried tomatoes, chop them into small, even pieces so they distribute well and cling to the bread. If they seem dry, soak them in warm water for 5 minutes, then pat dry before chopping.

For the parmesan, shave it fresh from a block rather than using pre-grated cheese—the texture and flavor are far superior, and the shavings look beautiful on the plate.

Variations

• Lemon Herb: Add 1 teaspoon of lemon zest and 1 tablespoon of fresh lemon juice to the oil along with the herbs. Replace the sun-dried tomatoes with 2 tablespoons of capers, rinsed and chopped. The lemon brightens the oil and pairs beautifully with grilled fish or chicken.
• Spicy Arrabbiata: Increase the crushed red pepper flakes to 1 teaspoon and add 1/2 teaspoon of smoked paprika. Stir in 1 tablespoon of tomato paste with the herbs. This version has a deeper, smokier heat that stands up to hearty breads and grilled meats.
• Mediterranean: Swap the sun-dried tomatoes for 2 tablespoons of chopped kalamata olives and add 1 teaspoon of dried basil. Use feta cheese instead of parmesan, crumbling it over the top. This variation is briny and tangy, perfect with pita bread.
• Garlic and Rosemary: Replace the oregano and thyme with 1 teaspoon of chopped fresh rosemary and add an extra clove of garlic. Omit the red pepper flakes for a milder, more aromatic dip. Rosemary’s pine-like flavor pairs well with focaccia or ciabatta.

Storage and make-ahead

Fridge

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

Reheat

Reheat the oil gently in a saucepan over low heat, or microwave in 10-second intervals, until liquid. Do not overheat or the garlic will brown.

Leftover oil can be stored in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving, as the oil will solidify when chilled. The bread is best eaten fresh, but leftover bread can be wrapped in foil and reheated in a 350°F (175°C) oven for 5 minutes to restore its crust.

The oil mixture can be prepared up to 2 hours ahead and left at room temperature to infuse. If making further ahead, cover the plate with plastic wrap and refrigerate, then bring to room temperature for 30 minutes before serving. The bread should be warmed just before serving, but it can be sliced and ready to toast in advance.

Serving ideas

Serve this dip as an appetizer with warm crusty bread, or as a side dish alongside a simple green salad or grilled vegetables.

It also works beautifully as part of a cheese board, with the oil acting as a flavorful spread for crackers and bread. For a heartier spread, pair it with marinated olives, roasted peppers, and slices of prosciutto.

This dip is best enjoyed family-style, placed in the center of the table so everyone can reach in and dunk. Provide small plates and napkins, and encourage guests to tear off their own pieces of bread.

The communal nature of the dish makes it perfect for parties and gatherings. It also pairs wonderfully with a glass of crisp white wine or a light red.

Frequently asked questions

Recipe card

Tuscan Herb and Garlic Olive Oil Bread Dip

Prep 5 minCook 0 minRest 20 minTotal 25 minServes 4

Ingredients

• 1/2 cup peppery extra virgin olive oil
• 1 tbsp thick balsamic glaze
• 2 cloves garlic, thinly sliced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes
• 2 tbsp sun-dried tomatoes, chopped
• 2 tbsp shaved parmesan cheese
• 1/4 tsp flaky sea salt
• 1 loaf warm crusty sourdough baguette, torn into pieces

Instructions

1. Pour the peppery extra virgin olive oil onto a large ceramic or wooden serving plate, tilting the plate so the oil spreads evenly across the surface. Drizzle the thick balsamic glaze in elegant swirls down the center of the oil, creating a marbled pattern. Use a fork to gently swirl the glaze into the oil, but keep distinct ribbons visible.
2. Scatter the thinly sliced garlic cloves over the oil, distributing them evenly. Sprinkle the dried oregano, dried thyme, crushed red pepper flakes, and flaky sea salt across the surface. Use a fork to gently press the garlic and herbs into the oil so they begin to release their aromas.
3. Scatter the chopped sun-dried tomatoes over the oil, pushing some gently into the surface. Add the shaved parmesan cheese in small clusters, letting some pieces float on the oil and others sink slightly. Use a fork to swirl everything together, creating a cohesive mixture.
4. Let the olive oil mixture sit at room temperature for 20 minutes so the garlic, herbs, and sun-dried tomatoes infuse the oil with their flavors. Stir gently once or twice during the rest to keep the ingredients distributed. The oil should look fragrant and slightly cloudy from the infusion.
5. While the oil infuses, warm the crusty sourdough baguette in a 350°F (175°C) oven for 5 to 7 minutes, or until the crust is crisp and the inside is warm. Alternatively, slice and toast the bread in a toaster or under the broiler for 1 to 2 minutes per side. The bread should be warm and crusty when served.
6. Tear the warm bread into rustic pieces and dunk each piece deeply into the herb-infused olive oil, making sure to scoop up some sun-dried tomatoes, parmesan, and garlic with each bite. Serve immediately while the bread is warm and the oil is at room temperature. Encourage guests to keep dunking until every drop is sopped up.

Contains: gluten, milk

Estimated nutrition per serving

Calories

250

Protein

3 g

Carbohydrates

18 g

Fat

18 g

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