This balsamic vinegar and olive oil bread dip is the best bread dipping oil you will ever try! You just need 4 ingredients and 5 minutes.
Perfect with this Instant Pot Bread or your favorite bread.
- Restaurant style Olive Oil Bread Dip Ingredients
- How to make bread dipping oil instructions
- Serving Suggestions
- Storage
- FAQs
- Other Dip Recipes
I absolutely love bread! And even more when it is served alongside a bread dipping oil. I even went through a phase of eating bread with hummus and an olive oil bread dip for breakfast.
I’ll admit, I fill up before the appetizer has even arrived because I’ve raided the bread basket!
I first tried an olive oil dip at a fine dining restaurant – it was a simple dip made with balsamic and extra virgin olive oil.
I decided to add to that recipe, and regularly prepare this version which has added red pepper flakes and fresh garlic. It tastes like something you’d find at a fancy Italian restaurant and is so, so good!
It is like the dips at Olive Garden, Buca de Beppo, Macaroni Grill, Carrabba’s or California Pizza Kitchen!
Restaurant style Olive Oil Bread Dip Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Extra virgin olive oil – use good quality extra virgin olive oil for the best flavor
Balsamic vinegar – I’ve used both high quality and shop brand versions and I find that both taste amazing! Do not sub in other vinegar, it must be balsamic. You could also use balsamic glaze.
Salt and black pepper – freshly cracked black pepper is best
Optional additions that I used:
Garlic – I have used minced fresh garlic for incredible flavor and I highly recommend using fresh if you can. As an alternative, use garlic powder but the results will not be the same. Omit if you do not like the strong flavor from raw garlic.
Red chilli flakes – leave these out you aren’t a fan of spice
Other variations:
Parmesan cheese – if using, grate your own rather than using pre-grated as it usually contains coatings. You can find vegetarian and vegan versions.
Fresh rosemary or thyme – for a herb infused oil, go for fresh or dried rosemary and thyme
Add in fresh herbs such as finely chopped parsley or basil
Dried herbs such as dried basil or dried oregano or italian seasoning (most commonly Oregano, Basil, Red Pepper Flakes, Marjoram, Thyme, Rosemary, Sage, Parsley)
Add in dukka or sumac
Add in finely chopped olives for extra tang.
How to make bread dipping oil instructions
Making balsamic vinegar olive oil bread dip takes less than 5 minutes!
Mince fresh garlic cloves using a garlic press or mini food processor.
In a small bowl, add olive oil, balsamic vinegar, garlic, crushed red pepper.
Season with salt and pepper, you should only need a pinch of salt to taste, and whisk together well.
The balsamic vinegar and olive oil will separate – that is fine.
You can serve it immediately or prepare in advance for later.
Serve in the same bowl or add to a shallow bowl alongside fresh bread
Serving Suggestions
This bread olive oil recipe is perfect for warm crusty breads, and also with sourdough bread, french baguette, rye bread. Italian bread like ciabatta bread or focaccia. These are the perfect easy appetizer recipes.
Don’t just limit yourself to bread though! Try some of these other options:
- Drizzle over crostini
- Use as a salad dressing for a simple green lead salad
- It also works so well alongside a pasta dish like this Air Fryer Pasta Bake
- Drizzle over roasted vegetables
- Dunk pizza crust – I’ve used it to dip the crusts of this Chargrilled Vegetable Pizza or Air Fryer French Bread Pizza !
- Perfect addition to a cheeseboard
- Use it as a dip for Air Fryer Toasted Ravioli
- Drizzle over soups like this Butternut Squash Cannellini Bean Soup
Storage
Store leftover olive oil bread dip in an airtight container and keep at room temperature – the oil and vinegar will prevent it spoiling for a day or two.
Top up with a little extra olive oil if you still have some of the garlic mixture but the olive oil has all been soaked up.
If adding garlic, this bread dip will last up to a day at room temperature. It can be stored in the fridge to last for 4-5 days but the oil will solidify. Leave it out to come to room temperature If you omit the garlic, the dip can be stored for up to 1 month as it is made with ingredients that have a long shelf life
Extra-virgin olive oil is best as it has the best flavour. Use good olive oil for best results as it forms the bulk of the recipe
Other Dip Recipes
Whipped Goat Cheese
Tamarind Sauce
Sour Cream and Chive Dip
Poppadom Dips
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Bread Dipping Oil (Olive Oil Bread Dip)
Equipment
- 1 Garlic press optional
- 1 small whisk optional
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 clove garlic
- ¼ teaspoon chili flakes
- ½ teaspoon seasoning salt and pepper
Instructions
- Mince fresh garlic cloves using a garlic press or mini food processor.
- In a small bowl, add olive oil, balsamic vinegar, garlic, crushed red pepper.
- Season with salt and pepper, you should only need a pinch of salt to taste, and whisk together well.
- The balsamic vinegar and olive oil will separate – that is fine.
- You can serve it immediately or prepare in advance for later.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Bread Dipping Oil (Olive Oil Bread Dip)
Equipment
- 1 Garlic press optional
- 1 small whisk optional
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 clove garlic
- ¼ teaspoon chili flakes
- ½ teaspoon seasoning salt and pepper
Instructions
- Mince fresh garlic cloves using a garlic press or mini food processor.
- In a small bowl, add olive oil, balsamic vinegar, garlic, crushed red pepper.
- Season with salt and pepper, you should only need a pinch of salt to taste, and whisk together well.
- The balsamic vinegar and olive oil will separate - that is fine.
- You can serve it immediately or prepare in advance for later.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Parsley Potatoes recipe is a simple side dish that is so easy to prepare! It is made with 3 main ingredients – potatoes, parsley and oil .
- Parsley Potatoes Ingredients
- How to make Parsley Potatoes – step by step instructions Stovetop Version Instant Pot Version
- Serving Suggestion
- Storage
- Other Potato Side Dishes
These warm Parsley Potatoes are brimming with the fresh flavor of parsley! Tender baby potatoes are tossed in olive oil and fresh parsley.
They make for the perfect side dish for veggies, pies and so much more!
I’ve gone with olive oil, which works beautifully, but you can definitely use butter to make buttery parsley potatoes with a super creamy texture .
They’re a great way to use up a bunch of parsley – use leftovers to make Parsley Pesto .
I’ve used my Instant Pot to steam the potatoes but you can use a pan too.
Some of the best potato recipes in the Instant Pot are these Pesto Potato Salad , Instant Pot Vegan Potato Salad and Instant Pot Baby Potatoes .
Parsley Potatoes Ingredients
Potatoes – The type of potato doesn’t matter too much. I prefer to use new potatoes or baby potatoes as I like the potatoes to hold their shape. These style of potatoes have thin skins so they do not require peeling.
If they are small, keep whole otherwise you can half the larger potatoes
Small red potatoes would also work, as would Yukon gold potatoes.
Oil or butter – I have used olive oil. You can use regular butter or vegan butter for buttery flavor
Fresh parsley – I have gone for flat-leaf parsley or curly parsley works. It is important to use fresh herbs rather than dried herbs for the best flavor
Salt and black pepper to taste
Optional
Bay leaf – add a lay leaf to the oil to infuse earthy flavor. I have used bay leaf but you can leave it out if you wish.
Add in fresh minced garlic or a little garlic powder
Add in lemon zest for extra fresh flavour
How to make Parsley Potatoes – step by step instructions
Stovetop Version
In a pan, add the potatoes into cold water.
Bring to a boil and cook potatoes until fork tender. Drain the water and set aside
In a sauté pan, heat oil or butter on medium heat and add the bay leaf. Toss potatoes in the oil or melted butter and season with salt and pepper.
Turn off the heat before adding the chopped parsley leaves. Stir well.
Instant Pot Version
Pour a cup of water into the inner pot
Place a trivet or steamer basket inside and place potatoes on the trivet.
Close the lid and Pressure Cook on High for 2 minutes with Quick Pressure Release
Remove the potatoes and pour away the remaining water. Wipe the inner pot dry with a clean towel.
Select sauté mode
Pour in oil or add butter and add a bay leaf.
Add the cooked potatoes and season with salt and pepper. Switch off the heat.
Add in the fresh parsley and mix well.
Serve warm.
Serving Suggestion
You can pair these parsley potatoes with pretty much any main dish that requires a potato side dish.
Storage
Store leftover parsley potatoes in an airtight container and keep in the fridge for up to 2-3 days.
You could prepare the potatoes in advance and add the parsley last minute to keep it fresh and vibrant.
You can freeze leftover potatoes in a freezer safe container and transform them into parsley mashed potato upon thawing.
Other Potato Side Dishes
Air Fryer Diced Potatoes
Mexican Cheesy Potatoes
Parmentier Potatoes
Air Fryer Indian Potatoes
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Parsley Potatoes
Ingredients
- 750 gram baby potatoes or potatoes of choice
- 1 tablespoon olive oil or butter or vegan butter
- ¼ cup parsley freshly chopped flat leaf or curly
- salt and black pepper to taste
Instructions
Stovetop Version
- In a saucepan, add the potatoes into cold water.
- Bring to a boil and cook potatoes until fork tender. Drain the water and set aside.
- In a sauté pan, heat oil or butter on medium heat and add the bay leaf. Toss potatoes in the oil or melted butter and season with salt and pepper.
- Turn off the heat before adding the chopped parsley leaves. Stir well.
Instant Pot Version
- Pour a cup of water into the inner pot
- Place a trivet or steamer basket inside and place potatoes on the trivet.
- Close the lid and Pressure Cook on High for 2 minutes with Quick Pressure Release
- Remove the potatoes and pour away the remaining water. Wipe clean
- Select sauté mode
- Pour in oil or add butter and (optional) add a bay leaf.
- Add the cooked potatoes and season with salt and pepper. Switch off the heat.
- Add in the parsley and mix well.
- Serve warm as a side dish
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
