There’s a special kind of joy found in the simplest of things, and for me, nothing captures that better than a bowl of rich, fragrant olive oil and sweet, syrupy balsamic vinegar, just waiting for a piece of warm, crusty bread. It’s the taste of holidays in Italy, of long, leisurely lunches, and of good conversations with friends. This isn’t just any olive oil balsamic vinegar bread dip; it’s a carefully balanced appetizer that elevates these two classic ingredients into something truly memorable. Friends always ask me for this recipe after trying it at dinner parties, and I’m always so happy to share it.

What makes this particular recipe stand out is the infusion of fresh garlic and herbs directly into the extra virgin olive oil. We gently warm them together, allowing the pungent, aromatic flavours to meld, creating a base that is both complex and deeply satisfying. When you finally drizzle in the thick, aged balsamic vinegar, it pools in dark, sweet pockets, offering a delightful contrast with every single dip. The result is a vibrant, flavourful appetiser that respects the quality of its components.

This is the kind of recipe you’ll turn to again and again. It works beautifully as a sophisticated starter when you have guests, as a simple lunch with a fresh salad, or even as a comforting snack for a quiet evening in. It’s for anyone who appreciates how magnificent ingredients can shine with just a little bit of care. It’s a small ritual that brings a touch of rustic elegance to the table.

Recipe Overview

This recipe transforms high-quality olive oil and balsamic vinegar into a truly exceptional bread dip. By gently infusing the oil with garlic, fresh rosemary, and a hint of red pepper, we create a warm, aromatic base. The final addition of aged balsamic provides a sweet and tangy counterpoint. I’ve found that letting the infused oil sit for at least ten minutes before serving is crucial; it really allows the flavours to deepen and marry together.

• Prep Time: 5 minutes
• Infusing Time: 10 minutes
• Total Time: 15 minutes
• Servings: 4-6 people as an appetizer
• Difficulty: Easy

Why You’ll Love This Olive Oil Balsamic Vinegar Bread Dip

• Genuinely Rich Flavour: The quality of this dip comes from its ingredients. You get the peppery, fruity notes of a good extra virgin olive oil, the deep, complex sweetness of an aged balsamic, the pungent warmth of fresh garlic, and the woody aroma of rosemary. It’s a harmonious blend that feels both rustic and refined.
• Ready in 15 Minutes: This appetizer comes together in about 15 minutes, with most of that time being hands-off while the flavours infuse. It’s my go-to when I need something impressive without spending ages in the kitchen.
• A Flexible Recipe: You can easily adapt this to your taste. Swap rosemary for fresh thyme or oregano, add finely chopped sun-dried tomatoes for a chewy, tangy element, or stir in a spoonful of grated Parmesan cheese for a salty kick.
• Ideal for Social Gatherings: It’s a wonderful conversation starter. Placing a large bowl of this dip on the table with a loaf of fresh bread encourages everyone to gather round, tear, dip, and chat. It’s fantastic for pre-dinner nibbles or as part of a larger grazing board.
• Family Tested: My family adores this simple starter. Even my children, who can be wary of strong flavours, love dipping their bread into the “special oil.” It’s a wonderful way to begin a shared meal together.

Olive Oil Balsamic Vinegar Bread Dip

⏱️ 15 min prep  •  🍳 0 min cook  •  👥 4 servings

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Ingredients You’ll Need

The magic of this dip lies in the quality of the ingredients. I always recommend using the best extra virgin olive oil you can find – something with a nice, peppery finish. For the vinegar, look for a genuine Balsamic Vinegar of Modena. Its syrupy texture and sweetness are worlds away from thinner, harsher alternatives. I often use Filippo Berio’s extra virgin olive oil for a reliable, flavourful base.

• 150ml extra virgin olive oil
• 3 large cloves of garlic, very finely minced
• 1 sprig of fresh rosemary, leaves finely chopped
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional, adjust to taste)
• ½ teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper
• 50ml high-quality aged balsamic vinegar
• For Serving:
• 1 large loaf of crusty bread, such as ciabatta, sourdough, or a baguette

Sara’s Tip: Don’t be tempted to use garlic powder. Freshly minced garlic is absolutely key here. The essential oils released from fresh garlic provide an aromatic pungency that powder just can’t replicate. Use a garlic press or the side of your knife to crush it into a fine paste.

How to Make Olive Oil Balsamic Vinegar Bread Dip

The process is very straightforward, but the key is to be gentle. We are not frying the garlic, but rather coaxing its flavour into the oil. This gentle infusion creates a smooth, rounded garlic taste without any harshness or bitterness.

1. Prepare Your Aromatics: First, finely mince your garlic cloves and chop the fresh rosemary leaves. Have your dried oregano, salt, pepper, and red pepper flakes measured and ready to go.
2. Combine in a Bowl: Choose a shallow, wide serving bowl. Add the minced garlic, chopped rosemary, oregano, sea salt, black pepper, and red pepper flakes (if using) to the bowl.
3. Pour Over the Olive Oil: Pour the 150ml of extra virgin olive oil directly over the herbs and garlic. Give it a gentle stir with a small spoon to make sure everything is submerged.
4. Let it Infuse: This is the most important step! Let the mixture sit at room temperature for at least 10-15 minutes. This allows the oil to become beautifully infused with all the aromatic flavours. I find that this resting period makes a huge difference to the final taste.
5. Add the Balsamic: Just before you’re ready to serve, gently pour the 50ml of balsamic vinegar into the centre of the oil. Don’t stir it in completely. You want to create distinct pools of vinegar within the oil for a perfect dip every time.
6. Serve Immediately: Serve the dip with thick slices of warm, crusty bread. Encourage your guests to get a little bit of the infused oil and the sweet balsamic in each bite. This dip is best enjoyed as soon as it’s made. For a more intense flavour, you could serve it alongside my Bruschetta Chicken.

Tips From My Kitchen

• Choosing Your Oil: The olive oil is the star. Use a high-quality extra virgin olive oil with a flavour profile you enjoy on its own. A robust, peppery oil from Tuscany or a fruitier one from Spain will give very different, but equally delicious, results. Taste it first!
• The Secret Step: For an even deeper flavour, you can very gently warm the oil. Place the oil, garlic, and rosemary in a small saucepan over the lowest possible heat on your hob for 2-3 minutes, until you can just start to smell the garlic. Do not let it sizzle or bubble. Then pour it into your serving bowl and proceed. I learned that this small step unlocks so much aroma.
• Make-Ahead: You can prepare the infused oil (oil, garlic, herbs, and spices) a few hours ahead of time. Keep it covered at room temperature. Just pour in the balsamic vinegar right before serving to maintain that beautiful separation and fresh tang.
• Storage: This dip is best eaten fresh. However, if you have any leftovers, you can store the oil and vinegar mixture in an airtight container in the fridge for up to 3 days. The oil will solidify, so let it come back to room temperature for about 30 minutes before serving.

Common Mistakes to Avoid

• Using Low-Quality Ingredients: With so few ingredients, their quality is paramount. A cheap, thin balsamic vinegar will be too acidic and a bland olive oil will leave the dip tasting flat. This is the time to use the good stuff. For more information on what makes balsamic vinegar so special, you can read about its protected status and production on Wikipedia.
• Overheating the Oil: If you choose to warm the oil for infusion, be extremely careful. If the oil gets too hot, the garlic will fry and turn bitter, ruining the entire dip. The goal is a gentle warming, not cooking.
• Not Allowing Time to Infuse: Tipping all the ingredients in and serving immediately will result in a less flavourful dip. That 10-15 minute rest is not optional; it’s when the flavours truly come alive and meld together into something special.

Delicious Variations to Try

Once you’ve mastered the classic version, feel free to experiment. This recipe is a fantastic canvas for other flavours.

• Cheesy & Rich: Stir in 2-3 tablespoons of finely grated Parmesan or Pecorino cheese just before serving. The salty, nutty cheese adds another layer of savoury depth.
• Mediterranean Twist: Add 1 tablespoon of finely chopped sun-dried tomatoes (the kind packed in oil) and a tablespoon of chopped Kalamata olives for a salty, tangy, and chewy texture.
• Herby Garden Version: Swap the rosemary and oregano for a mixture of finely chopped fresh basil, parsley, and chives for a brighter, fresher flavour profile. This is wonderful in the summer.

What to Serve With Olive Oil Balsamic Vinegar Bread Dip

This appetizer is wonderfully versatile and pairs well with many different meals and drinks. It sets a relaxed and welcoming tone for any main course, like my popular Lemon Garlic Chicken.

• The Right Bread: A high-quality artisanal loaf is essential. A chewy sourdough, a light and airy ciabatta, or a classic French baguette are all excellent choices. Warm the bread slightly in the oven before serving to enhance its aroma and texture.
• Antipasto Platter: Serve the dip as the centrepiece of a larger platter surrounded by cured meats (like prosciutto and salami), a selection of cheeses (mozzarella, provolone), marinated artichoke hearts, and roasted red peppers.
• Wine Pairing: A crisp, dry Italian white wine like a Pinot Grigio or a light-bodied red like a Chianti works beautifully. The wine’s acidity cuts through the richness of the oil, cleansing the palate for the next bite.

Frequently Asked Questions

Olive Oil Balsamic Vinegar Bread Dip

A classic Italian appetizer of high-quality olive oil and balsamic vinegar, infused with fresh garlic and herbs. It's an incredibly simple and flavourful dip, perfect for serving with warm, crusty bread.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Italian

Calories: 320

Ingredients Method Notes

Ingredients

  

• 150 ml extra virgin olive oil
• 3 large cloves of garlic very finely minced
• 1 sprig of fresh rosemary leaves finely chopped
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes optional, adjust to taste
• ½ teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper
• 50 ml high-quality aged balsamic vinegar

For Serving

• 1 large loaf of crusty bread such as ciabatta, sourdough, or a baguette

Method

 

1. Prepare Your Aromatics: First, finely mince your garlic cloves and chop the fresh rosemary leaves. Have your dried oregano, salt, pepper, and red pepper flakes measured and ready to go.
2. Combine in a Bowl: Choose a shallow, wide serving bowl. Add the minced garlic, chopped rosemary, oregano, sea salt, black pepper, and red pepper flakes (if using) to the bowl.
3. Pour Over the Olive Oil: Pour the 150ml of extra virgin olive oil directly over the herbs and garlic. Give it a gentle stir with a small spoon to make sure everything is submerged.
4. Let it Infuse: This is the most important step! Let the mixture sit at room temperature for at least 10-15 minutes. This allows the oil to become beautifully infused with all the aromatic flavours. I find that this resting period makes a huge difference to the final taste.
5. Add the Balsamic: Just before you're ready to serve, gently pour the 50ml of balsamic vinegar into the centre of the oil. Don't stir it in completely. You want to create distinct pools of vinegar within the oil for a perfect dip every time.
6. Serve Immediately: Serve the dip with thick slices of warm, crusty bread. Encourage your guests to get a little bit of the infused oil and the sweet balsamic in each bite. This dip is best enjoyed as soon as it's made. For a more intense flavour, you could serve it alongside my Bruschetta Chicken.

Notes

For the best flavour, use a high-quality extra virgin olive oil and aged balsamic vinegar. This dip is best enjoyed as soon as it's made with warm, crusty bread.

I do hope you give this olive oil balsamic vinegar bread dip a try. It’s a testament to how simple, beautiful ingredients can create something truly special. I’ve been making this for over 8 years, and it never disappoints. Let me know how you get on in the comments below – I’d love to hear if you tried any delicious variations!