Greek-Inspired Bread Dipping Oil

You’re just 10 minutes away from this gorgeous, vibrant Greek-inspired bread dipping oil. Chop up a few bits and pieces, mix them with olive oil and serve up with a pile of fresh bread (I highly recommend no-knead focaccia or no-knead rosemary parmesan bread). It’s easy, speedy and PERFECT for entertaining and parties.

This lovely variation on my favorite loaded bread dipping oil is, essentially, a celebration of a few of my favorite things:

• Salty, briny olives.
• Creamy, sharp feta.
• Fresh, zingy herbs.
• A little touch of sweetness from honey.
• And gorgeous olive oil to bring it all together.

This one is very much inspired by the lovely flavors I associate with Greek holidays, and I could truly eat the whole plate!

It makes the most wonderful, EASY dip for entertaining. In my experience, people can never resist a vibrant, colorful dip they can swirl fresh bread through, so they’re generally super popular and the first things to go at parties.

And the best part is how simple this one is. It uses no fancy ingredients, no special equipment, and can be ready within 10 minutes.

Ingredients You’ll Need

• Olives. I love using a combination of Kalamata (my absolute favorites) and green olives, just for a lovely mix of colors.
• Feta. Good quality, creamy feta is what I prefer. You could also use goat’s cheese.
• Herbs. I’m using a mix of oregano, mint, and thyme – you could play around with this and use more of one and less of another, swap in flat-leaf parsley, or use dried herbs instead.
• Garlic. I’m using 2 cloves, but you can reduce (or increase) that if you prefer. You could also use garlic paste.
• Lemon. You’ll use the juice and zest of a lemon, so I recommend using a fresh lemon if possible, for the best flavor.
• Honey. This helps to cut through the deep, salty savoriness of the oil – you could use maple syrup if you prefer.

How to Make Greek-Inspired Bread Dipping Oil

1. Add all your ingredients to a shallow plate or bowl, then mix to combine. Taste, then season with salt if needed – I find it’s salty enough without, but add some if you like.

1. Serve with your favorite bread. I LOVE this with super soft and fluffy focaccia.

Greek Bread Dipping Oil FAQs

What can I use instead of olives in the bread dipping oil?

If you’re not an olive fan, use chopped sundried tomatoes or chopped roasted red peppers (from a jar).

Can I make the bread dipping oil in advance?

Yes! It will keep well for at least 3 days in the fridge – the herbs will lose their lovely vibrant green colour after the first day, so if you can, I recommend waiting to mix them in until the day you want to serve the oil.

If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @Zageer on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.

You’re just 10 minutes away from this gorgeous, vibrant Greek-inspired bread dipping oil. Chop up a few bits and pieces, mix them with olive oil and serve up with a pile of fresh bread. It’s easy, speedy and PERFECT for entertaining and parties. Prep Time 10 mins
Total Time 10 mins

Servings: 10 servings

Course: Appetizer
Cuisine: Mediterranean

Ingredients Method Nutrition Notes

Ingredients

• ½ cup of olive oil
• ⅓ cup fresh oregano, chopped
• ¼ cup fresh mint leaves, chopped
• ¼ cup fresh thyme
• ½ cup feta, crumbled
• 2 garlic cloves, crushed
• ½ cup chopped olives, I used green and Kalamata
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1 tablespoon of honey
• Salt, to taste

Method

1. Mix the dipping oil. Add the olive oil, oregano, mint, thyme, crumbled feta, garlic, chopped olives, lemon zest, lemon juice, and honey to a bowl or serving plate with a lip. Stir to combine, taste, then season with more lemon juice if needed, and a little salt if you like (I find it salty enough without, but you might want to add a little).
2. Serve. Enjoy with your favorite bread – I love it with fluffy no knead focaccia, no knead rosemary parmesan bread, or soft two ingredient dough garlic naan.

Nutrition

Serving: 2 tablespoons
Calories: 110kcal
Carbohydrates: 13.7g
Protein: 1.2g
Fat: 6.5g
Saturated Fat: 1.6g
Cholesterol: 4mg
Sodium: 102mg
Fiber: 2.6g
Sugar: 8.7g

Notes

PREP AHEAD: The oil will keep well for at least 3 days, stored in the fridge, so you can make it ahead of time if you like. The herbs will dull in colour the longer they sit in the oil, so if you can, wait until you want to serve the oil before mixing them through. INGREDIENT NOTES: Play around with the herbs – use more or less of each, or swap in flat-leaf parsley or dried herbs. Swap olives for sun-dried tomatoes or roasted red peppers if you’re not a fan.