Olive Oil Bread Dip

Use extra virgin olive oil and really good aged balsamic vinegar. For best results, make the olive oil bread dip a day ahead and store in the refrigerator.


  • 1 cup extra virgin olive oil
  • 2/3 cup aged balsamic vinegar
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper.
  • Seal bottle, and refrigerate mixture 8 hours, or overnight.
  • Shake well before serving.
  • Store in the refrigerator.
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