How to Make Rosemary Dipping Oil
Rosemary dipping oil is so easy to make, and makes the perfect appetizer for a meal. The recipe is for 1-2 people, and can easily be doubled. Rosemary dipping oil takes only minutes to prepare and goes well with bread cubes.
Ingredients for Rosemary Dipping Oil
You only need five ingredients to make dipping oil and of course, some amazing fresh bread. The ingredients are:
- Fresh rosemary leaves (can leave on the stem or remove)
- Garlic
- Olive oil (I use extra virgin olive oil)
- Balsamic vinegar
- Salt (can omit if desired)
For the bread, I use sweet, soft-crusted over rustic, crunchy bread with lots of small air holes. The larger holes absorb more oil and can drip, making a mess.
Rosemary Dipping Oil – Preparation Instructions
Simply crush or finely chop the garlic clove into a small, shallow bowl. Put the rosemary leaves on top of the garlic and add a pinch of salt. Pour in the balsamic vinegar and olive oil, then firmly press the rosemary leaves with a fork or bottom of a spoon. You can also use a wooden muddler like this one that is typically used for making cocktails.
Muddling the rosemary will infuse the aromatic oils from the herb into the other ingredients. The longer you allow the mixture to set, the stronger the flavors become. I call it “cooking” time, so the cook-time for this recipe is 1-5 minutes.
I highly recommend using a small shallow bowl for making this recipe. A shallow bowl helps spread the oil and vinegar more evenly, which means the bread is less saturated with oil vs. vinegar, garlic, and rosemary flavor.
Rosemary Dipping Oil
Ingredients
- 4 tbsp olive oil extra virgin
- 1 clove small whole garlic crush whole or use garlic press
- 2 tbsp balsamic vinegar
- 1 sprig fresh rosemary herb 3-4" long
- 1 pinch salt omit if desired
Instructions
- Cut the rosemary sprig into 1" pieces, and place into a small, shallow bowl. Muddle the leaves with a spoon or a wood muddler to release the aromatic oils. Next add the crushed garlic. Add the vinegar and top with the olive oil. A pinch of salt may be added, if desired. Stir gently and allow the mixture to set for 10-15 minutes before serving. Serve with cubes of bread and enjoy!
Notes
Serving Recommendations for Rosemary Dipping Oil
If you’re making this for yourself, you can dip the bread directly in the dipping oil and enjoy. If you’re sharing though, you may want to spoon some of the rosemary dipping oil onto a separate plate or prepare a dipping bowl for each guest.
This dipping oil is a perfect starter to any meal, and goes perfectly with my ravioli lasagna or vegan scallops over lemony pasta.
Substitute sliced vegetables for the bread to make this a gluten-free experience!
Additional ingredients and storage suggestions
Dipping oils can be made with a variety of ingredients, so don’t be afraid to experiment. Some suggestions and alternatives include: red pepper flakes, lemon or lime zest, chopped cilantro, parsley, or basil. Instead of garlic, try using thinly sliced onions or minced shallots. And you can use a wine or flavored vinegar instead of balsamic.
This dipping oil can be covered and refrigerated to use later, and will keep for 1-2 days max. Be aware the flavors will intensify over time, and can be “diluted” by using more oil and/or vinegar.
NOTE: Refrigeration may cause the olive oil to solidify, but this will not impact the quality of the dipping oil. When the oil is set out and allowed to warm to room temperature, the oil will be back to normal and you’re ready to start dipping.
If you make this recipe, please leave a comment and let me know how it turns out for you. You can also share a photo of your dish on Instagram with the hashtag #thrivingwithless – Bon Appetit!
I love the flavor of rosemary. Thanks for sharing at the What’s for Dinner party. Hope your week if fantastic.