A warm, fragrant oil makes any bread feel special. Carrabba’s bread dipping oil is simple, bright, and savory. It blends fruity extra virgin olive oil with tangy balsamic, fragrant Italian herbs, a hint of heat, and fresh garlic. The oil smells like a fresh Italian kitchen. The texture is silky on the tongue and coats crusty bread beautifully. If you love serving a dipping oil with both savory and sweet breads, try pairing this with a sweet loaf like a banana bread cinnamon rolls recipe for a playful contrast.
Recipe Information
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Servings: 6 (about 2 tablespoons per person)
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 160 kcal (approx.)
- Protein: 0.2 g
- Carbohydrates: 1 g
- Fat: 18 g
- Fiber: 0.1 g
- Sugar: 1 g
- Sodium: 120 mg
Why Make This Carrabba’s Bread Dipping Oil
This dipping oil is fast and flexible. It brightens bread with a balance of rich oil, tangy vinegar, and savory herbs. It smells garlicky and herb-forward. It gives a pleasant heat from the red pepper flakes. You can make it for a weeknight snack or a dinner party starter. It costs little and yields big flavor.
How to Make Carrabba’s Bread Dipping Oil
Keep the steps simple. The oil comes together in minutes. Use good olive oil for the best aroma and mouthfeel. Let the mixture rest a few minutes when you can—that helps the flavors blend.
Ingredients:
- 1/2 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- 1/2 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- Salt and pepper to taste
Directions:
Step 1: Preparation
Peel and mince the garlic finely. Measure the olive oil and balsamic vinegar. Have the dried herbs and red pepper ready. Use a small shallow bowl so bread can easily dip.
Step 2: Mixing
Pour the olive oil into the bowl. Add the balsamic vinegar, dried Italian herbs, crushed red pepper flakes, and minced garlic. Whisk briskly until the oil and vinegar combine into a glossy mixture.
Step 3: Cooking
No cooking is required. Optionally, warm the oil slightly: place the bowl in a larger bowl of warm water for 30–60 seconds to help the herbs release aroma. Do not overheat—no simmering.
Step 4: Finishing
Taste and season with salt and freshly ground black pepper. Let the oil sit 5–10 minutes so garlic and herbs infuse. Serve with warm crusty bread for dipping.
How to Serve Carrabba’s Bread Dipping Oil
Serve this oil in a shallow dish so bread can scoop. Offer crusty Italian bread, focaccia, or breadsticks. Drizzle extra balsamic over the top for a pretty finish. Add grated Parmesan or torn fresh basil as a garnish for special occasions. It pairs well with simple salads, soups, or an antipasti board.
How to Store Carrabba’s Bread Dipping Oil
Because this recipe uses fresh garlic, refrigerate the oil in a sealed container. Store for up to 7 days. Bring to room temperature before serving; the oil will thicken in the fridge—leave it out 15–30 minutes to loosen. For longer storage, freeze portions in an ice cube tray up to 3 months and thaw as needed.
Expert Tips for Perfect Carrabba’s Bread Dipping Oil
- Use good extra virgin olive oil. A fruity, fresh oil makes the biggest difference.
- Mince garlic very fine so it blends and releases flavor quickly.
- If you prefer milder heat, reduce the crushed red pepper to 1/4 teaspoon.
- Let the oil rest for at least 10 minutes so the flavors marry.
- If you plan to store longer than a day, always keep it refrigerated because of the fresh garlic.
- Taste and adjust: add more balsamic for tang, more oil to mellow, or a squeeze of lemon for brightness.
Delicious Variations
- Lemon-Herb: Replace balsamic with 1 teaspoon lemon juice and add lemon zest and fresh parsley.
- Spicy Chili: Use smoked chili flakes and a pinch of smoked paprika for a smoky heat.
- Parmesan-Garlic: Stir in 2 tablespoons finely grated Parmesan and a pinch of black pepper.
- Sundried Tomato: Chop 1 tablespoon sundried tomatoes and mix in for a sweet, savory note.
- Anchovy Boost: Mash one anchovy fillet into the oil for deep umami.
Frequently Asked Questions
Q: Can I skip the balsamic vinegar?
A: Yes. The oil will be less tangy. You can use lemon juice instead for fresh acidity or omit it for a pure oil-herb dip.
Q: Is it safe to store garlic in oil?
A: Fresh garlic in oil can support botulism growth if left at room temperature. Keep the mixture refrigerated and use within 7 days.
Q: Can I use fresh herbs instead of dried?
A: Absolutely. Use three times the amount of fresh herbs as dried (about 1 tablespoon fresh total). Fresh herbs give a brighter flavor but shorten shelf life slightly.
Q: How do I reheat the oil if it solidifies in the fridge?
A: Warm the container in a bowl of warm water or leave at room temperature for 20–30 minutes. Do not microwave sealed jars.
Q: What bread works best for dipping?
A: Crusty Italian bread, ciabatta, focaccia, or warm baguette slices all work well. Softer breads soak up more oil, so serve accordingly.
Q: Can I make this oil without garlic?
A: Yes. Omit garlic for a simpler herb oil. Dried garlic powder can be used, but fresh garlic gives the best aroma.
Q: Can I double the recipe?
A: Yes. Scale ingredients proportionally. Store in the fridge and use within a week.
Conclusion
This Carrabba’s bread dipping oil is quick, flavorful, and versatile. It brightens simple bread and adds a touch of comfort to any meal. Try small changes to make it your own, and enjoy the warm, herbal aroma each time you dip. For a similar take and more ideas on bread dipping blends, see this Savory Experiments Carrabba-style bread dipping oil.
Print
Carrabba’s Bread Dipping Oil
- Total Time: 5 minutes
- Yield: 6 servings (about 2 tablespoons per person) 1x
- Diet: Vegetarian
Description
A warm, fragrant dipping oil that blends fruity extra virgin olive oil with balsamic vinegar, Italian herbs, garlic, and crushed red pepper flakes, perfect for pairing with crusty bread.
Ingredients
- 1/2 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- 1/2 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Peel and mince the garlic finely. Measure the olive oil and balsamic vinegar. Have the dried herbs and red pepper ready in a small shallow bowl.
- Pour the olive oil into the bowl. Add the balsamic vinegar, dried Italian herbs, crushed red pepper flakes, and minced garlic. Whisk briskly until combined into a glossy mixture.
- No cooking is required; optionally warm the oil slightly in a larger bowl of warm water for 30–60 seconds. Be careful not to overheat.
- Taste and season with salt and freshly ground black pepper. Let the oil sit for 5–10 minutes to infuse before serving with warm crusty bread.
Notes
Best served in a shallow dish for easy scooping with bread. Refrigerate leftovers up to 7 days due to the fresh garlic.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 1g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0.2g
- Cholesterol: 0mg
