Muffins Gluten-free Vegetarian

Jan Mostrom

March 14, 2024

I make a lot of sourdough bread, and we are always looking for a new way to enjoy it. When I saw this olive oil and balsamic bread dip recipe, I knew it would be on my must-make list ASAP. Even though you might not find this particular recipe in Italian restaurants, it sure made me dream of rustic Italian bread and a lovely glass of red wine sitting and overlooking the Italian countryside.

To make this Italian-inspired olive oil bread dip you will need extra-virgin olive oil, crushed red pepper flakes, salt, black pepper, dried oregano, dried thyme, Parmesan cheese, balsamic vinegar, olives and fresh basil leaves. The gluten-free ingredients are stirred together. That's it!

Just dip your favorite bread in this silky, tart and tangy mixture with lunch or dinner or as a snack and it might just transport you away, if only for the evening. So fun how food can do that!

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Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 20

Ingredients

2/3 cup extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 cup finely grated Parmesan cheese
2 tablespoons balsamic vinegar
6 olives (green, black or kalamata), finely chopped
6 fresh basil leaves, finely chopped

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Recipe Notes

Using a really good quality extra virgin olive oil will definitely show in this recipe. I have one great olive oil for recipes like this that you taste the oil so specifically. Use a regular olive oil when its baked or cooked into a recipe.

Many inexpensive balsamic vinegars are very tart, and some are even sour. Investing in a really good balsamic is worth it, and is such a great item to have in your pantry. I use one from a small shop in my town that has been aged for 17 years. It is so smooth and delicious, you'll never want to have any other kind.

Fresh Parmesan grated into this mixture is absolutely delicious and so worth it.

Freshly ground pepper also really enhances the aromatics and taste of this dish.

Here's how to make it:

Mix everything together in a shallow bowl or high-sided plate.
Taste then add more salt or pepper to your liking, if needed. Serve with warm bread and enjoy!

Nutrition Facts Per Serving

Calories: 131

Total Fat: 11.3g

Saturated Fat: 1.8g

Cholesterol: 1mg

Sodium: 394mg

Total Carbohydrate: 8.3g

Dietary Fiber: 4.5g

Total Sugars: 0.5g

Protein: 2.6g

Vitamin D: 0mcg

Calcium: 187mg

Iron: 7mg

Potassium: 226mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Olive Oil

Crushed Red Pepper Flakes

Salt

Black Pepper

Oregano

Thyme

Balsamic Vinegar

Olives

Mixing Bowls

Soup Bowls

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Salt and Pepper

Cutting Boards

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Measuring Cups

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Airtight Containers

Elisa Schmitz

Is there anything better than dipping fresh-baked crusty bread into good quality olive oil dip? Oh, my. Thank you for sharing this!

Alan Zisman

While dipping crusty bread in a mix of olive oil and balsamic vinegar is a popular way in North America to feel 'transported to Italy', in 13 trips to Italy, and many, many restaurant meals, I've never seen it done by anyone (except North American tourists) in a restaurant over there. In Italy, when bread is served in a restaurant, it's generally not meant to be eaten before the meal arrives - instead it's for what's called the 'scarpetta' - literally the 'little shoe' - pulling off a piece of bread and using to sop up any sauce left on your plate after finishing the pasta (or meat course). While there are often bottles of olive oil and vinegar on the table, they're not poured into little plates for the bread! (That doesn't mean this recipe is not good - just that it won't transport you to the real Tuscany! Also note that Italian-American cuisine can be very good - but is very different from what people eat in Italy).

Alan Zisman I knew that I just use any excuse to think about being in Tuscany! How beautiful that you have been able to go 13 times! We are planning my 60th birthday with a trip to Italy! You should send us some of your authentic Italian recipes for the site!