A savoury bread dipping oil made with extra virgin olive oil, aged balsamic vinegar, oregano, basil, thyme, garlic, onion, sea salt, cracked pepper and chilli flakes. It is herby, rich and aromatic, perfect for serving with warm crusty bread, focaccia, sourdough or grazing boards.
Ingredients
½ cup (125 ml) extra virgin olive oil
1 tablespoon aged balsamic vinegar
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon sea salt flakes
½ teaspoon freshly cracked black pepper
½ teaspoon red chilli flakes (adjust to taste)
Optional: 1 teaspoon finely grated Parmesan
Method
- Pour the olive oil into a shallow serving dish.
- Drizzle the balsamic vinegar over the oil.
- Sprinkle over the oregano, basil, thyme, garlic powder, onion powder, salt, pepper, and chilli flakes.
- Allow the mixture to sit for 5–10 minutes so the herbs can infuse the oil.
- Serve with warm crusty sourdough, ciabatta, or focaccia for dipping.
Tips & Variations
- Use the best quality extra virgin olive oil you can find—the flavour is the star of the dish.
- For extra richness, add a small amount of finely grated Parmesan.
- A pinch of dried rosemary or Italian herb blend also works beautifully.
- For entertaining, finish with a drizzle of balsamic glaze for a more dramatic presentation.
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