When it’s hot and humid outside, the last thing I want is to stand over a stove. If it’s above 85°F, I avoid turning it on entirely. This simple Garlic Herb Dipping Oil is our reliable, no-fuss meal solution: pair it with a crusty loaf to slice or tear, add some cheese and fruit, and you have a relaxed, company-ready meal in minutes.
Honestly, this barely qualifies as a recipe—more a helpful reminder to slow down and enjoy simple food. After a day of producing jams, jellies, pickles, and other preserves that fill the shelves for winter, I rarely want to clean up and start another cooking project. In those moments, this Garlic Herb Dipping Oil is perfect. It becomes the centerpiece of many easy summer meals.
We set out a generous bowl of the oil with garlic and fresh herbs, break or slice a crusty loaf, lay out some soft cheese and a few pieces of fruit, and settle in. Sometimes we slice the bread neatly; other times we tear off hunks and dive in. There’s something quietly special about this kind of meal—casual, slow, and convivial.
This dipping oil has been present for many memorable conversations—lighthearted and profound alike. Maybe it’s the relaxed pace, or the act of sharing something simple that makes people open up. Whatever the reason, this meal almost always leaves people lingering at the table with smiles.
Cook’s Notes:
- If you have a dish made for dipping oil—with a slightly rough center to rub garlic and a raised rim to hold oil—use it. If not, a shallow bowl with some texture works. Lacking either, grate or microplane about 1/4 of a peeled garlic clove into your serving dish.
- Use fresh herbs you enjoy. I recommend a mix of parsley and a little rosemary; rosemary is strong, so I usually keep it light and let parsley dominate. Chives, oregano, or a blend of herbs also work well.
- Coarse salt flakes are ideal because they give texture and bursts of flavor. If you have Maldon sea salt flakes, they’re lovely here, but any coarse kosher or sea salt will do. Start with less and add more to taste.
- Choose the best extra virgin olive oil you can afford. Its flavor is front and center in this dish, so a good-quality oil will make a noticeable difference.
- This is essentially a bottomless bowl: top the oil with more olive oil, herbs, or a sprinkle of salt as you go, and it will keep serving the table until the herbs are gone.
Garlic Herb Dipping Oil
Rebecca Lindamood
Pin Recipe
Ingredients
- 1 clove of garlic peeled, left whole or lightly crushed
- About 2 tablespoons fresh herbs chives, parsley, rosemary, or oregano, or a mix
- Extra virgin olive oil
- Coarse kosher or sea salt flakes
- Freshly ground black pepper
Instructions
-
If you have a textured bowl or a dish made for rubbing garlic, rub the garlic clove across the rough surface to release the flavor. Otherwise, grate a portion of the garlic onto a shallow rimmed plate or bowl. Pour in a generous splash of extra virgin olive oil (at least 1/4 cup), then tear or chop the fresh herbs and add them to the oil. Sprinkle with a couple of generous pinches of salt flakes and finish with freshly ground black pepper. Serve immediately with sliced or torn crusty bread. Replenish the oil and salt as the bowl is used.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
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