Garlic and Herb Olive Oil Dip

    10 minutes

    This makes a spectacular bread dip, suitable for any occasion, great for a dinner party. Serve with warm French bread.

    143 people made this

    Serves: 4 

    • 1 tablespoon crushed chilli flakes
    • 1 tablespoon ground black pepper
    • 1 tablespoon dried oregano
    • 1 tablespoon dried rosemary
    • 1 tablespoon dried basil
    • 1 tablespoon dried parsley
    • 1 tablespoon garlic powder
    • 1 tablespoon minced garlic
    • 1 teaspoon salt
    • 1/4 cup extra virgin olive oil

    Preparation:10min  ›  Ready in:10min 

    1. Using a mortar and pestle or herb grinder, grind together chilli flakes, black pepper, dried herbs, garlic powder, minced garlic and salt.
    2. Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer of olive oil on top, and serve. Store remaining mixture in an air-tight container.

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    Reviews in English (125)


    "Italian Butter" is a really cute name for this! I love dipping warm bread into this mixture and it comes very close to the stuff they serve at the famous Italian chain restaurant - Carrabba's. I never put this through a grinder, but rather make a bunch of it (using kosher salt vs. regular and omit the minced garlic) and store it in a small plastic container then add FRESH minced garlic on a plate and pour the olive oil over top. It's a wonderful appetizer that's a definite crowd pleaser - great with wine!  -  23 Feb 2011  (Review from Allrecipes USA and Canada)


    This recipe was awesome! I had a party last weekend and this was my favorite part. When I made the recipe, I did not grind in grinder, I just crushed slightly with a mortar and pestle. I mixed about 1-2 tbs. of this recipe with a stick of butter and chilled for an hour or more. I roasted garlic (cut about 1/4" of garlic bulb off to expose cloves, place garlic in a small piece of tin foil, drizzle garlic bulb with about 2 tsp. of olive oil, wrap bulb completely with foil, bake at 400 degrees for 45 minutes). I placed 3 small serving plates together and put the oil with herbs in one plate, the warm roasted garlic in the other plate, then the herb butter in the 3rd plate, and served it all with slices of french bread. It was awesome!!!! Thank you so much for this recipe.  -  06 Aug 2006  (Review from Allrecipes USA and Canada)


    This is excellent, and is a new staple in my house. I do recommend making it beforehand & "soaking" it in some olive oil to help the dried herbs soften. Then, it's ready to plate & be drizzled with olive oil for dipping. I store it in a small pesto jar in the fridge, and it's ready whenever we are!!  -  21 Jan 2006  (Review from Allrecipes USA and Canada)