This simple Mediterranean bread dipping oil comes together in minutes. Combine a handful of savoury, salty and slightly sweet ingredients with good extra virgin olive oil and serve with fresh bread for a perfect last-minute appetizer your guests will adore.
Serve it with focaccia or your favourite crusty loaf and perhaps a chilled spritz for a relaxed snack or starter. The dip balances parmesan, olives, sundried tomatoes and garlic for deep, savoury flavour, while balsamic and lemon zest add brightness. It’s easy to adapt: omit the parmesan to make it vegan, add more sundried tomatoes if you don’t like olives, or try different herbs to suit the season.
Leftovers are versatile — spoon over grilled chicken or fish, mix into salads, or add to hummus and other dips to boost flavour. This recipe also works well for low-carb or keto diets when used as a topping rather than a bread dip.
Ingredients
- Olive oil: Use a good quality extra virgin olive oil — it’s the base of the dip, so the flavour matters.
- Sundried tomatoes: Semi-dried tomatoes are softer and work beautifully. If using regular sundried, choose ones packed in oil for better flavour.
- Balsamic vinegar: Adds a touch of sweet, caramel depth to balance the salty ingredients.
- Olives: Kalamata are my pick here, but use any variety you prefer or swap for extra sundried tomatoes if you don’t like olives.
- Parmesan: Freshly grated from a block gives the best texture. Omit or substitute with a vegan alternative to keep it dairy-free.
- Herbs: Fresh rosemary and thyme are used here; basil, parsley, oregano or coriander also work. Dried herbs are fine in a pinch.
- Garlic: Three cloves give a bright punch; reduce to taste or use confit garlic for a milder, sweeter note.
- Seasoning: Chilli flakes, flaky sea salt, sumac and lemon zest lift the dip and cut through the richness. Omit chilli if you want no heat.
How to make it
Chop the solids, mix everything with olive oil, taste and adjust — that’s it. For the easiest cleanup, mix the dip in the bowl or lipped plate you’ll serve it in.
Serve with warm focaccia, rosemary parmesan bread or soft flatbreads and plenty of napkins for dipping.
Watch how to make it
Got a question?
Yes — store covered in the refrigerator for up to five days. Oil may thicken when chilled; bring it back to room temperature before serving.
Replace olives with extra sundried tomatoes, jarred artichoke hearts, capers or roasted red peppers. Adjust quantities to taste.
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If you try the recipe, please leave a rating and comment — it’s lovely to see your versions and tweaks.
10 Minute Mediterranean Bread Dipping Oil
5 from 1 review
- Author: Kate Alexandra
- Total Time: 10 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A quick, flavour-packed Mediterranean oil dip made with olive oil, parmesan, sundried tomatoes, olives, garlic and fresh herbs. It’s ready in ten minutes and perfect for sharing.
Ingredients
- 3/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons sundried tomatoes, finely chopped
- 1 tablespoon Kalamata olives, finely chopped
- 1 tablespoon rosemary, finely chopped
- 1 tablespoon thyme leaves
- 3 garlic cloves, crushed
- 2 teaspoons chilli flakes (optional)
- 1 teaspoon sumac and the zest of 1 lemon
- 1 teaspoon flaky sea salt
Instructions
- Mix the oil. Add all ingredients to a small bowl or a lipped plate. Stir well, taste and adjust seasoning as needed.
- Serve. Serve in the mixing bowl or transfer to a serving dish. Offer with warm focaccia, rosemary bread or soft flatbreads.
Notes
Ingredient notes: Adjust quantities to suit your taste. Swap olives for jarred artichoke hearts, roasted red peppers or capers. Freshly grate parmesan for best texture; salty cheeses like manchego or pecorino can be used as substitutes.
Storage: Keeps up to five days refrigerated. Olive oil may solidify when chilled; bring to room temperature before serving.
Variations: Try Greek-inspired or festive versions by changing herbs and add-ins, or explore different combinations for unique flavours.
- Prep Time: 10
- Category: appetizers
- Method: no cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 tablespoons
- Calories: 171
- Sugar: 0.6g
- Sodium: 234.9mg
- Fat: 18.3g
- Saturated Fat: 3.2g
- Unsaturated Fat: 12.6g
- Trans Fat: 0g
- Carbohydrates: 1.9g
- Fiber: 0.4g
- Protein: 1.7g
- Cholesterol: 2.9mg