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Posted by Fezziwig's Marketplace on Sep 4th 2026

Olive Oil and Balsamic Bread Dip (Restaurant-Style)

Vegetarian

This is the dip you get in a basket at your favorite Italian restaurant, and it takes five minutes to make at home. The key is starting with oil and vinegar good enough to eat on their own, which is exactly what Fezziwig's Arbequina Olive Oil and Four Leaf Balsamic Vinegar are built for.

Prep Time5 min
Cook Time0 min
Total Time5 min
Yield4 servings
DifficultyEasy
CategoryAppetizer
CuisineItalian
Made with Fezziwig's Arbequina Olive Oil and Fezziwig's Four Leaf Balsamic Vinegar. Shop Fezziwig's olive oils & balsamics →

Ingredients

  • 1/2 cup Fezziwig's Arbequina Olive Oil
  • 2 tablespoons Fezziwig's Four Leaf Balsamic Vinegar
  • 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
  • 1/2 teaspoon dried Italian herbs (oregano, basil, or thyme)
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Crusty bread, for serving

Instructions

  1. Pour the balsamic vinegar into a shallow dish first, letting it pool in the center.
  2. Slowly pour the olive oil over the balsamic so it floats on top without fully mixing.
  3. Scatter the minced garlic, dried herbs, salt, pepper, and red pepper flakes evenly over the oil.
  4. Let the dip sit for 5 minutes so the flavors meld.
  5. Serve immediately with warm, crusty bread for dipping.
Fezziwig's Tip: For a deeper color contrast, swirl a spoon through the dip right before serving rather than stirring it smooth.
Make It Your Own: No fresh garlic on hand? A scant 1/4 teaspoon of garlic powder works nearly as well, since it will not scorch the way raw minced garlic can if it sits too long in the oil.

Frequently Asked Questions

What is the best olive oil to balsamic ratio for bread dip?

A 2:1 ratio of olive oil to balsamic vinegar is the classic restaurant standard. Fezziwig's Arbequina Olive Oil pairs particularly well with Four Leaf Balsamic because both are made for sipping and dipping, not just cooking.

Can I make olive oil and balsamic dip ahead of time?

Yes. Mix the dry seasonings into the olive oil up to 3 days ahead and store at room temperature. Add the balsamic vinegar just before serving so the layers stay distinct.

Is this bread dip gluten free?

The dip itself is naturally gluten free. Serve it with a certified gluten-free bread or baguette to keep the whole plate gluten free.

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From Fezziwig's Marketplace: a woman-owned gourmet shop in downtown O'Fallon, Illinois, in business for 18 years, offering loose-leaf teas, olive oils, and balsamic vinegars. See our full recipe collection.