My olive oil bread dip instantly elevates any meal. Look, bread is great on its own, for sure, but you deserve better! This recipe combines the bold flavors of Kalamata olives, sundried tomatoes, and fresh herbs for a Mediterranean-inspired bite. Ready in just five minutes, it’s my go-to for turning a loaf of bread into the star of the table—whether it’s a dinner party or a cozy night at home!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Stop serving plain olive oil – serve this bread dip!
It started with an innocent bread basket at my favorite neighborhood Italian spot. You know the kind—the crusty, warm bread that you just can’t stop tearing into. But what stayed with me wasn’t the bread—it was the olive oil dip. Packed with briny olives, tangy sundried tomatoes, and just the right amount of garlic, it made everything else on the table feel like an afterthought.
Fast forward to my own kitchen: I had to recreate that magic. This olive oil dip became my go-to for gatherings, date nights, and, honestly, those “treat yourself” moments when you’re eating bread for dinner. Trust me, this recipe is simple enough to whip up in five minutes but tastes like you spent all day perfecting it.
Like simple but fancy appetizers? You’ll love my sweet potato skins, air fryer smashed potatoes, or my personal fave – stuffed mushrooms.
📋 Ingredients and notes
To make this olive oil bread dip, you’ll need extra virgin olive oil, kalamata olives, sun-dried tomatoes, garlic, balsamic vinegar, crushed red pepper flakes, fresh parsley, parmesan cheese (optional), cracked black pepper, and sea salt.
Shruthi’s Top Tip
Use your best olive oil. This is the time to bring out that fancy extra virgin olive oil—it’s the foundation of the dip.
- Finely chop the garlic, olives, and sundried tomatoes to avoid big chunks overpowering a bite.
- Add lemon zest for brightness or a pinch of smoked paprika if you want a little smokiness.
- Let the dip sit for 10–15 minutes to let the flavors mingle—it’s worth the wait.
Variations & Substitutions
- Garlic. You can also use garlic powder, but I recommend fresh garlic cloves for the best flavor. If it’s too strong for your taste, you can roast it beforehand to mellow the flavor.
- Kalamata olives. Substitute with Castelvetrano or green olives for a milder flavor.
- Sundried tomatoes. You can use fire-roasted tomatoes or tomato confit if you have it on hand.
- Balsamic vinegar. Substitute with red wine vinegar or sherry vinegar.
- Fresh parsley. You can add other fresh herbs like rosemary, thyme, or oregano.
- Spice. You can skip red pepper flakes if you don’t like spicy. If you want to level up the heat, you can add a tablespoon of sriracha or tabasco.
- Parmesan cheese. Swap with pecorino romano or skip to make it vegan.
Best olive oil for dipping bread
When it comes to dipping bread, it’s gotta be the good stuff! I always reach for high-quality extra virgin olive oil, usually cold-pressed and packed with fresh, fruity flavor. My favorite has a little peppery kick at the end, which pairs perfectly with warm bread. Oils from Italy, Spain, or Greece are my go-to because they each have their own unique vibe—grassy, nutty, or even a little buttery. Pro tip: taste it on its own first. If it’s an amazing solo, it’ll shine even more with some herbs and spices.
📖 How to make olive oil dip
Step 1:
Pour the olive oil into a shallow serving dish or bowl. Sprinkle garlic and parsley over the olive oil.
Step 2:
Stir in the Kalamata olives and sundried tomatoes. Now add red pepper flakes, balsamic vinegar, salt, pepper and parmesan cheese. Gently stir to combine.
Step 3:
Serve the olive oil mixture immediately with warm crusty bread, pita, or fresh vegetables for dipping.
🍴 How to serve olive oil dipping sauce
Serve the bread dipping oil with pita bread or fresh crusty bread like French baguette, ciabatta, focaccia, or sourdough bread for the perfect balance of flavor. This also pairs wonderfully with veggies like roasted cabbage steaks or grilled asparagus. For gatherings, I love serving this dip with a cheese platter or charcuterie board!
🍴Storage and reheating suggestions
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Allow it to reach room temperature before serving, as olive oil may solidify when chilled.
🍴 More dip recipes
If you like this recipe, check out my other dip recipes:
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 garlic and parsley over the olive oil.
- Stir in the Kalamata olives and sundried tomatoes.
- Now add red pepper flakes, balsamic vinegar, salt, pepper and parmesan cheese. Gently stir to combine.
- Serve immediately with warm crusty bread, pita, or fresh vegetables for dipping.
Notes
- Use high-quality extra virgin olive oil for the best flavor.
- Opt for fresh herbs for a vibrant, aromatic touch; dried herbs can be substituted if fresh are unavailable.
- Let the dip sit for 10–15 minutes to allow the flavors to meld together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
