So it’s fair to say that I’m deeply in love with this viral bread dipping oil, which is viral for a reason, and it’s because I alone have watched videos of it millions of times.
I can completely confirm that it’s worth the hype, and not just because it comes together in minutes and is a tremendously impressive, delicious appetizer for last-minute entertaining…
but because it’s absolutely divine?!
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You know the very best Italian restaurants that give you a little dish of olive oil and whateverrrrrr the heck in it, herbs or spices or whatever, and you just crush an entire loaf of bread before ordering your pasta?
Yeah, this is that, except at level 100. We’re not just cracking black pepper into a dish of mid-grade olive oil, friends, no no no.
We’re infusing really good quality olive oil with garlic.
We’re blooming dried and fresh herbs in the warm oil—I chose dried when developing my version, since I’m much more likely to have that on hand all the time than I am, like, clamshells of fresh rosemary and thyme.
We’re freshly zesting lemons and grating Parmesan and finishing it all with a cute little swirl of balsamic glaze or vinegar. We are dipping SO MUCH BREAD in this.
I kid you not when I say my husband and I have shared a dish for lunch. And that was like… it.
This recipe is also super versatile, so you can omit whatever you don’t have, introduce whatever might sound good.
What you can’t miss: good olive oil. Low-quality EVOO will just ruin this dish, and that would be a genuine travesty. Other than that? You’re set.
Let’s make it.
Viral Bread Dipping Oil
½ cup good quality extra virgin olive oil
4 garlic cloves, very finely minced or grated
1 tsp fresh rosemary, finely chopped or ½ tsp dried crumbled between fingers
1 tsp fresh thyme leaves or ½ tsp dried
½ tsp dried oregano
½ tsp red pepper flakes
¾ tsp flaky sea salt
¼ tsp freshly cracked black pepper
1 lemon, zested
1 tbsp fresh parsley, finely chopped
2 tbsp finely grated parmesan
1 tbsp balsamic glaze, for drizzling
Add the olive oil and garlic to a small saucepan over low heat. Warm gently for 3–4 minutes until the garlic is fragrant and just barely golden — you’re infusing, not frying. Pull it off the heat.
Pour the warm oil into a shallow serving bowl. Add the rosemary, thyme, oregano, red pepper flakes, salt, pepper, and lemon zest. Stir to combine and let it sit for at least 5 minutes so the flavors bloom.
Top with the parsley and parmesan. Drizzle the balsamic glaze over the top in a slow spiral — don’t mix it in. Serve immediately with crusty bread, focaccia, or a sourdough boule.