Dipping Oil


Recently, a girlfriend of mine asked me if I had a recipe for dipping oil. And I was taken aback. I have never made a dipping oil before. I love them – in fact I love when restaurants serve their hot breads with the combination of olive oil and balsamic vinegar. As long as I don’t choke on the vinegar, it’s absolutely the most decadent treat. But I’ve never served that at home.

I looked up dipping oils on Williams-Sonoma, just for the heck of it, and what I found really shocked me. Now as you all know, I’m a huge fan of Williams-Sonoma, and I’ve probably single handedly built a few stores from my purchases over the years. But these dipping oils are $12.95 for one 8.5 ounce bottle!

Even considering a high quality olive oil as the base for these seasoned oils, I still find these overpriced. Here are the varieties that can be purchased:

Pesto recreates the bright flavors of the classic Italian sauce with basil, walnuts, parmesan cheese, garlic and tangy lemon.

Herbs de Provence is a French-inspired blend of herbs de Provence, black pepper, lemon and a hint of Dijon mustard.

Parmesan Garlic is a rich, savory combination of aged parmesan cheese, roasted garlic and Mediterranean herbs.

Rosemary Garlic features a Mediterranean-style blend of rosemary and fragrant garlic, highlighted by tangy lemon and a touch of Dijon mustard.

Sun-Dried Tomato showcases the rich sweetness of sun-dried tomatoes, accented with basil, shallots and spices.

They all sound really good, but the first thing I thought of, not surprisingly, is that they can easily be made at home!


So I decided to do just that. I started with a clean jar, and then added these ingredients:

Spiced and Herbed Dipping Oil

Good quality olive oil, although any good oil could be used
peppercorns, a nice colorful variety
dried chile peppers
some lavender sprigs
a sprig of rosemary
a couple sprigs of thyme
a few bay leaves
a couple of peeled garlic cloves

Then I shook everything up and let the jar sit in my pantry for 2 weeks. I didn’t add salt, nor did I add cheese. I felt that those ingredients could be added at the time when I serve the dipping oil with bread.

I usually do a separate post for liqueurs and such that take a couple of weeks to “age” properly, but in this case, the oil was ready right before Thanksgiving. So I’ve already played with it, and I am impressed.

I firstly used a funnel with a sieve attached to pour some of the oil into a small dipping bowl.


And then the tasting began. Or, uh, testing. The taste was spectacular by itself, but I did add some salt.

Then I added some balsamic vinegar for fun.

It was a fabulous combination; the vinegar didn’t overwhelm the oil because it’s pretty potent itself.
I will definitely play with making these oils again. So many different possibilities!