For the longest time, I used to think appetizers needed to be fancy or complicated, like something I had to plan ahead for.

But the truth is, some of the most delicious things I’ve served guests, and honestly, myself, have been the ones that came together almost accidentally.

This bread dipping oil actually started one afternoon when I was trying to use up leftover olives and sun dried tomatoes from another recipe.

I remember thinking, “What if I just chop these up and throw them into some olive oil?”

And I’ll never forget the first bite, because suddenly, it tasted like something I would’ve ordered at a really good Mediterranean restaurant.

Over time I added capers, herbs, and just a little garlic, and now it’s become one of those things I make whenever someone stops by, or even when I want something special just for myself during quiet evenings.

And I love that you can make it in minutes, even if all you have on hand is a loaf of bread and olive oil.

You and I both know those little food moments feel like tiny luxuries, and that’s exactly what this recipe is. Simple ingredients, big flavor, and absolutely no stress.

Why You’ll Love This

• extremely quick—no cooking, no fuss
• rich, savory, loaded flavor in every bite
• makes simple bread taste restaurant-level
• perfect for entertaining OR just you at home
• customizable based on what you love

I also love that you and I both probably have most of these ingredients sitting in the pantry already. So whenever the craving hits—this comes together in minutes.

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Ingredients

(serves 4–6)

For the Olive Oil Base
½ cup extra virgin olive oil

For the Mix Ins
¼ cup sun dried tomatoes, finely chopped
¼ cup olives, chopped (black, green, or mixed)
1 teaspoon capers, drained

For Flavor
1 small garlic clove, minced
1 teaspoon dried oregano
½ teaspoon dried basil
Pinch of red pepper flakes (optional)
Salt and black pepper, to taste

Serve with: warm crusty bread

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How To Make

How to Make the Flavor Base

I like starting by finely chopping the sun-dried tomatoes and olives because that gives you tiny bites of flavor in every dip instead of giant pieces.

You can chop everything ahead of time, or honestly, just do it as you go this recipe is very forgiving.

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How to Build Your Olive Oil

Pour your olive oil into a shallow dish so the flavors can spread evenly. This really matters because we’re using it as a dipping base, and a deeper bowl sometimes hides all the good bits at the bottom (I learned that the messy way).

Add the sun-dried tomatoes, olives, and capers. I like to gently stir them around so everything starts mingling before I add any seasoning.

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How to Season

Now add your garlic, oregano, basil, and a little pinch of red pepper flakes if you love heat.

I usually take a moment to smell it because honestly, nothing beats that olive-garlic-herb aroma.

A small pinch of salt and black pepper really brings everything together. If your olives are salty, taste first before adding too much salt.

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How to Serve

Let everything sit for at least 10 minutes so the flavors bloom. Sometimes I even leave it for 30 minutes if I’m preparing other snacks it only gets better.

I warm up a loaf of crusty bread, tear it apart, and just let everyone dip however they want. It feels casual and cozy, especially for weekend afternoons.

Expert Tips for the Best Bread Dipping Oil

Start with good olive oil
Since this recipe is so simple, the olive oil really shines. I always reach for a smooth extra virgin olive oil with great flavor.

Chop everything small
Finely chopped olives, sun dried tomatoes, and garlic make every bite taste balanced instead of chunky.

Let it rest for a few minutes
If you can, let the oil sit for about 10 minutes before serving. It gives the flavors time to come together.

Taste before serving
I always do a quick taste and adjust the salt or herbs. Every brand of olives and tomatoes is a little different.

Serve at room temperature
Room temp oil tastes richer and brings out all those Mediterranean flavors.

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Optional Add-Ins

• parmesan shavings
• roasted red pepper
• fresh basil
• a drizzle of balsamic
• lemon zest

Honestly anything Mediterranean works beautifully.

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How I Like to Store It

If you have leftovers, cover and refrigerate for up to 3 days.
Just take it out 10–15 minutes before serving because the olive oil firms up when chilled.

A quick stir, and it’s good as new.

Variations

What I love about this dipping oil is how easy it is to adjust depending on what you already have in your kitchen. I honestly make a slightly different version almost every time, and that keeps it fun and never boring. Here are a few ideas you can play with:

Add a little heat
If you like things with a bit of spark, sprinkle in red pepper flakes or a pinch of chili powder. I do this when I’m craving something a little more bold, and it actually makes the sun-dried tomatoes pop even more.

Try different olives
Sometimes I use Kalamata, and other times I’ll use green olives because they’re milder and a little briny. If all you have is one or the other, use it. They both bring something unique and delicious.

Use fresh herbs instead of dried
If you have fresh basil, parsley, or even a little rosemary, go for it. The flavor feels brighter and more “restaurant-style.” I use dried herbs when I’m in a hurry, so either way is completely fine.

Swap the vinegar
If you don’t have balsamic, red wine vinegar works beautifully. It gives the dipping oil that lovely tanginess I secretly crave. Sometimes I add just a tiny splash more than the recipe calls for because I love that pop of acidity.

Make it more garlicky
I personally love garlic, so there are days when I grate in a little extra. If you want something stronger, let the garlic sit in the oil longer—it softens the raw bite and becomes smoother and almost sweet.

Leave out anything you don’t love
If you’re not a fan of capers, just skip them. If olives aren’t your thing, add crushed nuts or roasted red peppers instead. This really is one of those recipes that bends with whatever you like, and I want you to feel free to make it taste the way you personally enjoy it.

Final Thought

Sometimes I forget that delicious food doesn’t need a long list of instructions or hours in the kitchen. This dipping oil has saved me so many evenings when I wanted something tasty without actually cooking.

So whenever you just want something warm, comforting, and a little special, I hope you make this recipe your own. And trust me—once you start dipping warm bread into this… you’ll start keeping sun-dried tomatoes and olives in your pantry forever, just like I do.