Bread Dipping Oil

Bread Dipping Oil is made with caramelized shallots, garlic, fresh herbs, Parmesan, honey, and extra virgin olive oil for a flavorful appetizer that's perfect with warm crusty bread, focaccia, or ciabatta.

Course Appetizer

Cuisine Italian-American

Keyword bread and olive oil, bread dip, bread dipping oil, caramelized shallot bread dipping oil, garlic herb bread dipping oil, olive oil appetizer, olive oil bread dip, Parmesan dipping oil

Prep Time 10

Cook Time 25

Resting 15

Total Time 50

Servings to 6

Calories 125kcal

Author Cathy Pollak

Equipment

skillet Stainless steel, small. For caramelizing the shallots and cooking garlic.
wooden spoon or silicone spatula. For stirring while cooking.

Ingredients

1 tbsp (15 ml) extra virgin olive oil
½ cup (80 g) finely chopped shallots
4 cloves garlic minced
½ cup (120 ml) extra virgin olive oil
2 tsps (2 g) finely chopped fresh rosemary
½ tsp (0.5 g) finely chopped fresh thyme leaves
1 tsp (7 g) honey or hot honey
2 tbsps (10 g) finely grated Parmesan cheese
1 tsp (6 g) kosher salt
¼ tsp (0.5 g( freshly cracked black pepper
¼ to ½ tsp (0.5 to 1 g) red pepper flakes

Instructions

Heat 1 tablespoon (15 ml) of olive oil in a small skillet over medium-low heat. Add the chopped shallots and cook, stirring occasionally, for 20 to 25 minutes, or until caramelized and golden brown. Reduce the heat if they begin to brown too quickly.
1 tbsp (15 ml) extra virgin olive oil, ½ cup (80 g) finely chopped shallots
Remove the skillet from the heat and let the shallots cool for 5 minutes. Return the skillet to medium-low heat, add a small splash of olive oil and the minced garlic, and cook for 2 to 3 minutes, stirring frequently, until fragrant and lightly golden.
4 cloves garlic
Combine the remaining ½ cup (120 ml) extra virgin olive oil, the caramelized shallots, garlic, rosemary, thyme, honey, Parmesan, kosher salt, black pepper, and red pepper flakes in a shallow serving bowl. Stir until well combined.
½ cup (120 ml) extra virgin olive oil, 2 tsps (2 g) finely chopped fresh rosemary, ½ tsp (0.5 g) finely chopped fresh thyme leaves, 1 tsp (7 g) honey, 2 tbsps (10 g) finely grated Parmesan cheese, 1 tsp (6 g) kosher salt, ¼ tsp (0.5 g( freshly cracked black pepper, ¼ to ½ tsp (0.5 to 1 g) red pepper flakes
Let the bread dipping oil rest for at least 15 minutes before serving so the flavors have time to infuse the oil.
Serve with warm crusty bread, focaccia, ciabatta, or toasted baguette slices.

Notes

Take your time caramelizing the shallots. Their sweet, rich flavor is what makes this dipping oil stand out.
Cook the garlic after the shallots so it becomes fragrant without burning.
Fresh rosemary and thyme give the oil a fresher flavor than dried herbs.
Use a good-quality extra virgin olive oil since it's the foundation of the recipe.
Stir before serving if the ingredients settle while resting.
Refrigerate leftovers in an airtight container for up to 3 days. Let the oil come to room temperature and stir well before serving, as the olive oil will solidify when chilled.

If you’re making this Bread Dipping Oil, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition