Rosemary dipping oil is so easy to make! This condiment takes only minutes to prepare and is the perfect starter for a meal.
You only need five ingredients to make dipping oil and of course some fresh bread. The ingredients are:
For the bread, I use sweet, soft-crusted over rustic, crunchy bread with lots of air holes. The larger holes absorb more oil and can drip, making a mess.
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 evenly, which means the bread is less saturated with oil vs. vinegar, garlic, and rosemary flavor.
This delicious rosemary dipping oil makes a great starter for a meal and is a wonderful way to use your garden herbs. It uses only 5 ingredients. This recipe is for 1-2 people, but can easily be multiplied to fit the number of people in your party.
Use a fork or the bottom of a spoon to gently muddle the rosemary. This releases the herb's aromatic oils into the olive oil and vinegar. Allow to sit for 1-5 minutes, and serve with chunks of bread for dipping.
NOTE: The longer you allow the mixture to sit, the more the rosemary aromatic oils and garlic will infuse the dipping oil.
Serve with 1-inch chunks of torn or sliced bread, and enjoy!
This recipe is for 1-2 people but can easily be multiplied. The oil can also be used with bread or spooned over vegetables or salad greens.
Alternative additions to the oil include red pepper flakes, lemon or lime zest.
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.
This dipping oil is a perfect starter and goes perfectly with my ravioli lasagna or vegan scallops over lemony pasta. If you want to add even more spice to your day, check out this fantastic recipe for penne all’arrabbiata.
Substitute sliced vegetables for the bread to make this a gluten-free experience!
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!
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I love the flavor of rosemary. Thanks for sharing at the What’s for Dinner party. Hope your week if fantastic.