One of the easiest appetizers to elevate any dinner, is a small bowl of good quality, extra virgin olive oil and a few slices of crusty bread. In this post you will find a simple, basic olive oil bread dip recipe, plus 5 more ways you can flavor it.
I have a favorite Greek restaurant that I visit every time I'm in Sifnos, and one of the things that I love about it, is that they always offer you a small variety of different types of bread next to a small bowl of their best olive oil.
The bread is always freshly baked and the olive oil is just as good, if not better, as the one my family produces! This is the highlight of my dinner.
What I'm trying to say, is that the best olive oil bread dip is the simplest one. You just need the top quality, extra virgin olive oil you can find and the best bread. And some sea salt flakes. Nothing else!
However, because I know you like to have some options and variety, further down you will find 5 more ways you can serve this delicious appetizer.
If you want to know more about olive oil, you can read the article filtered vs unfiltered olive oil. And if you like to keep your horizons open, you can try serving this dip with Greek barley rusks or with a nutty 100% whole wheat bread (in which you can add some walnuts and raisins for nice contrast).
😍 Why I love this Dip recipe
✓ It's the simplest way to add elegance to any dinner.
✓ It includes bread.
✓ Olive oil is one of the healthiest oils and a staple in the Mediterranean Diet.
✏️ According to the University of California, olive oil has many health benefits when added to your diet!
📋 Olive Oil Bread Dip Ingredients
To make this simple bread dipping oil recipe, you'll need the following ingredients:
Extra virgin olive oil and sea salt flakes which you may also know as fleur de sel (wikipedia link).
And of course bread!
✏️ Top Tip: For the best dip, you only need the best olive oil and the best bread you can find, plus some sea salt flakes. Nothing else!
The best bread dipping olive oil is extra virgin olive oil. I prefer to use an early harvest, cold pressed one (called agourolado in Greece) because of its high-phenolic profile and the more robust and intense flavor. It pairs perfectly with crusty sourdough bread or whole wheat bread.
If you prefer a milder taste, use a mild extra virgin olive oil from fully ripened olives which pairs well with Greek Village Bread (Horiatiko Psomi) and the Italian Ciabatta or Focaccia bread.
🥣 Variations
#1. Spicy: Olive oil, sea salt flakes, coarsely ground black pepper, red pepper flakes.
Here, the ground black pepper complements the peppery notes of the olive oil and the red pepper flakes offer some heat and spice things up. You can still taste the pure flavor of olive oil.
#2. Mediterranean style: Olive oil, lemon zest, garlic powder, onion powder, coarsely ground black pepper, chopped capers, grated Parmesan cheese.
If you don't have capers you can replace them with chopped olives. A few drops of balsamic vinegar and some some dried rosemary would also go well with this variation.
#3. Greek style: Olive oil, onion powder, sea salt flakes, oregano, basil, spearmint (or mint) Optional: dried dill or parsley.
This variation reminds me a certain snack I used to eat. It said it was oregano flavor, but in the ingredients onion powder, basil and mint were also listed. This combination of dried herbs is a lot similar with the classic Italian seasoning, so you can use that instead and call it Italian style 🙂
#4. Pizza style: Olive oil, tomato paste, sea salt flakes, garlic powder, red pepper flakes, dried thyme, cumin.
Here, the flavors remind me of pizza sauce. If you increase the cumin, then it will remind you of Greek soutzoukakia!
#5. With pine nuts: Olive oil, coriander seeds, dried thyme, sumac, pine nuts, Parmigiano Reggiano.
I just love pine nuts and Parmesan cheese, and they go very well with the thyme and the sumac. I strongly advise to use whole coriander seeds and not ground, because when you bite them, you get small bursts of deliciousness! You'll also need a small spoon to scoop the pine nuts.
🔪 Olive Oil Dip Instructions
To make this olive oil dip for bread, all you have to do is to transfer all of the ingredients in a serving bowl and mix with a fork.
If you have leftovers, keep it refrigerated in an airtight container for up to 2 weeks. There's a possibility that the oil will look foggy, but it will regain its glossiness once at room temperature. Whisk briefly with a fork before serving.
👨🍳 Expert Tips
✤ The best olive oil for dipping bread, is a high-quality extra virgin olive oil. Look for one that is fruity, with a good balance of bitterness and pepperiness. If you can, opt for a Greek or Italian olive oil for an authentic Mediterranean flavor.
✤ Let's not forget about the bread! A crusty bread from a good bakery is ideal (please don't use sandwich bread form the supermarket!). If possible briefly toast the bread on a hot skillet or use the broiler of your oven (if you have a BBQ even better) and char the slices until you can see some dark spots appear on their surface.
✤ Black pepper: A pepper mill for freshly ground black pepper makes a difference! I suggest adjusting it to coarse ground.
💭 FAQs
Yes, dipping bread in olive oil can be good for you, especially if the olive oil is extra virgin and consumed in moderation. Why? Because it is rich in healthy, monounsaturated fats, it's rich in antioxidants and can improve the absorption of fat-soluble vitamins (A, D, E, and K) from other foods, making it an excellent companion to nutrient-rich meals.
Although olive oil is calorie-dense, its healthy fats can make you feel fuller and help control appetite, which may aid in weight management if used in moderation.
In Italy, just like Greece, they typically do not dip bread in olive oil as a common practice. In Italy, bread is usually served alongside meals, but it's more commonly used to "fare la scarpetta"-to mop up sauces from dishes like pasta or stew, especially at the end of the meal.
However, if you want to taste olive oil but don't want to taste it on its own, tasting it with bread is a common practice. Bread serves as the perfect canvas for the olive oil to develop its flavor.
Yes, olive oil goes very well with bread, especially if the olive oil is high-quality, like extra virgin olive oil. The combination is simple but flavorful, with the rich, fruity, and sometimes peppery taste of the olive oil complementing the texture and flavor of the bread. Many enjoy olive oil with various types of bread, such as sourdough, ciabatta, or focaccia, as the oil soaks into the bread's porous texture, creating a delicious combination.
🍳 More Dip Recipes
If you tried this Olive oil bread dip recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
📖 Recipe
Simplest Olive Oil Bread Dip (+ 5 extra flavors) 💚
Ingredients
For the basic dip:
- ¼ cup extra virgin olive oil
- ¼ teaspoon sea salt flakes (you can double this for extra flavor)
For the spicy variation add:
- ⅛ teaspoon coarsely ground black pepper
- ⅛ teaspoon red pepper flakes
For the Mediterranean variation, omit the sea salt and add:
- ½ teaspoon lemon zest
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon black pepper (coarsely ground)
- 1 Tablespoon capers (chopped )
- 1 ½ Tablespoon Parmesan cheese (grated )
For the Greek variation add:
- ¼ teaspoon onion powder
- ¾ teaspoon dried oregano (or thyme)
- ¼ teaspoon dried basil
- ¼ teaspoon dried spearmint (or mint)
- ⅛ teaspoon dried dill ( or parsley, optional)
For the "pizza sauce" variation, add:
- 2 teaspoons tomato paste
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- ⅛ teaspoon ground cumin
For the Pine nuts variation, omit the salt and add:
- 1 Tablespoon pine nuts
- ¼ teaspoon sumac
- ½ teaspoon whole coriander seeds
- ½ teaspoon dried thyme
- 1 Tablespoon Parmigiano Reggiano (grated, optional)
Instructions
- Transfer all of the ingredients in a serving bowl and mix with a fork.
- Serve with bread and enjoy.
George says
Love all the details of this post! And I totally agree about the simple olive oil dip with nothing but extra virgin olive oil and some sea salt! That's how it should be served in every occasion 🙂