Bread Dipping Oil

This bread dipping oil is one of my favorite ways to elevate a simple loaf of bread. I love how the herbs, spices, and garlic infuse the olive oil with layers of flavor, while the capers and lemon zest add a zippy brightness. It’s the perfect starter for any meal and feels like a little gourmet touch that’s incredibly easy to make.

Why You’ll Love This Recipe

I love this recipe because it transforms plain bread into something truly special. The mix of sumac, za’atar, oregano, and chili flakes gives the oil a warm, aromatic base, while the parmesan adds richness. I also enjoy how customizable it is—I can make it spicier, zestier, or cheesier depending on my mood. It’s quick, effortless, and always impresses guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/2 tsp sumac
1 tsp za’atar
1 tsp dried oregano
1/4 tsp chili flakes
2 garlic cloves grated or minced
1 tsp lemon zest
1 tbsp capers chopped
Kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1 tbsp freshly grated Parmesan
1 loaf fresh bread for serving

Directions

1. I start by combining the sumac, za’atar, oregano, and chili flakes in a small bowl.
2. I add the grated garlic, lemon zest, and chopped capers.
3. I season with a pinch of kosher salt and freshly ground black pepper.
4. I pour in the extra-virgin olive oil and stir everything together.
5. I finish with freshly grated parmesan on top.
6. I serve immediately with slices of fresh bread for dipping.

Servings and Timing

This recipe makes enough dipping oil for about 4–6 people as an appetizer. It takes only 10 minutes to prepare from start to finish.

Variations

I sometimes swap parmesan for pecorino for a sharper bite. If I want more heat, I increase the chili flakes. For a sweeter touch, I add a drizzle of balsamic glaze. Fresh herbs like parsley or basil also give the oil a brighter flavor.

Storage/Reheating

I store leftover dipping oil in a sealed container in the refrigerator for up to 3 days. Since olive oil solidifies when cold, I let it sit at room temperature for about 20 minutes or warm it gently before serving again. I prefer to add the parmesan fresh each time so it doesn’t clump.

FAQs

Can I make this ahead of time?

Yes, I often mix the oil a few hours in advance so the flavors have time to meld.

Do I have to use capers?

No, I can leave them out, but they add a nice briny flavor that balances the richness of the oil.

Can I use fresh herbs instead of dried?

Yes, I love using fresh oregano or thyme when I have them, though I use a bit more since fresh herbs are milder.

Is there a substitute for sumac?

If I don’t have sumac, I use a little extra lemon zest for brightness.

Can I use another cheese besides parmesan?

Yes, pecorino, asiago, or even crumbled feta works well.

What kind of bread is best for dipping?

I prefer crusty breads like sourdough, baguette, or ciabatta, but any fresh loaf works.

Can I make it spicier?

Yes, I just increase the chili flakes or add a pinch of cayenne.

How do I keep garlic from overpowering the oil?

I use finely grated garlic and let it sit in the oil for a few minutes to mellow out before serving.

Can I double the recipe?

Yes, I often double it when serving a larger group, and it scales perfectly.

Can I use flavored olive oil?

Yes, garlic-infused or lemon-infused olive oil adds an extra layer of flavor.

Conclusion

I love how simple yet flavorful this bread dipping oil is. It’s a quick recipe that makes any meal feel more special and turns fresh bread into a true treat. With its balance of herbs, spices, and brightness, it’s one of those appetizers I always come back to for both casual dinners and festive gatherings.

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