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Garlic and Oregano Dipping Oil

The secret to a good oil dip for bread is to always include just a touch of acidity. This bright and garlic heavy dip is the perfect way to start a dinner party or impromptu get-together.
Garlic and Oregano Dipping Oil
Garlic and Oregano Dipping Oil
By Paul Kostandin
Aug. 31, 2020 23:53 UTC

One of my favorite parts about din­ing out is the bread ser­vice. There are so many ways to incor­po­rate a bread plate into a meal, but one of my absolute favorites is a sim­ple plate of warm, crusty bread and gar­lic heavy dip­ping oil. 

The secret to a good oil dip for bread is to always include just a touch of acid, whether vine­gar or cit­rus juice. Just a tea­spoon or so helps round out the oil and keeps the palate lively. This dip is the per­fect way to start a din­ner party or impromptu get-together. It keeps well in the refrig­er­a­tor, so you can make it well in advance, and have it at the ready. This recipe is suited to a medium fla­vored olive oil that allows the gar­lic and vine­gar to shine through. 

Try sub­sti­tut­ing dif­fer­ent herbs for the oregano, thyme, rose­mary, and sage will do extremely well. Parsley or cilantro will also do nicely but make sure to add them after the oil has cooled, not while it is cook­ing as you would with oregano or other harder herbs.

Garlic and Oregano Dipping Oil

Garlic and Oregano Dipping Oil

4from6votes
Course: Appetizers, SnacksCuisine: Mediterranean
Servings

8

serv­ings
Prep time

5

min­utes

An absolutely deli­cious dip­ping oil for bread or grilled veg­gies. Heavy on the gar­lic and with just a touch of acid­ity this oil will have you com­ing back for more in no time!

Ingredients

  • 1 1/5 cupsExtra Virgin Olive Oil

  • 12clovesGarlic, Chopped

  • 1tea­spoonPaprika

  • 1/2tspRed Pepper Flakes

  • 1/2 tea­spoonKosher Salt

  • 1/2 tea­spoonBlack Pepper

  • 1 table­spoonFresh Oregano, Chopped

  • 1table­spoonRed Wine Vinegar

  • 1/2tsphoney

Directions

  • In a sauce pan, com­bine the olive oil, gar­lic, oregano, paprika, red pep­per flake, salt, and black pep­per.
  • Place the pot on the stove over medium heat. 
  • Cook the oil mix­ture until it begins to bub­ble lightly. 
  • Remove pot from the heat and gen­tly stir in the red wine vine­gar and honey. 
  • Allow the oil to cool before serv­ing.
  • This oil will keep in the refrig­er­a­tor for up to 5 days. 
  • Enjoy with warm slices of thick crusty bread!

Notes

Discover more recipes with extra virgin olive oil.

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