Greek-Inspired Bread Dipping Oil

Hand mixing ingredients for Greek dipping oil in a large white plate.

5 from 1 vote

Greek-Inspired Bread Dipping Oil

You’re just 10 minutes away from this gorgeous, vibrant Greek-inspired bread dipping oil. Chop up a few bits and pieces, mix them with olive oil and serve up with a pile of fresh bread. It’s easy, speedy and PERFECT for entertaining and parties.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Mediterranean

Keyword: bread oil, dipping oil

Servings: servings

Calories: 110kcal

Author: Kate Phillips

Ingredients

½ cup of olive oil
⅓ cup fresh oregano chopped
¼ cup fresh mint leaves chopped
¼ cup fresh thyme
½ cup feta crumbled
2 garlic cloves crushed
½ cup chopped olives I used green and Kalamata
1 tablespoon fresh lemon juice
Zest of 1 lemon
1 tablespoon of honey
Salt to taste

Instructions

Mix the dipping oil.
Add the olive oil, oregano, mint, thyme, crumbled feta, garlic, chopped olives, lemon zest, lemon juice, and honey to a bowl or serving plate with a lip. Stir to combine, taste, then season with more lemon juice if needed, and a little salt if you like (I find it salty enough without, but you might want to add a little).
Serve.
Enjoy with your favorite bread - I love it with fluffy no knead focaccia, no knead rosemary parmesan bread, or soft two ingredient dough garlic naan.

Notes

PREP AHEAD: The oil will keep well for at least 3 days, stored in the fridge, so you can make it ahead of time if you like. The herbs will dull in colour the longer they sit in the oil, so if you can, wait until you want to serve the oil before mixing them through.

INGREDIENT NOTES: Play around with the herbs - use more or less of each, or swap in flat-leaf parsley or dried herbs. Swap olives for sun-dried tomatoes or roasted red peppers if you're not a fan.

Nutrition