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Rosemary Balsamic Bread Dipping Oil

Rosemary Balsamic Bread Dipping Oil is an easy to make recipe, that brings a restaurant-quality touch to your family meals.

“Life is not worth living if I cannot have pasta or bread again.” – Monica Seles

I could live on finger foods with dip, that’s how much I love them.

I think there’s something soothing about taking a piece of rustic bread and swirling it in oil brimming with herbs and flavorings that make your taste buds so happy.

I love vintage cookbooks.  There are stacks of recipes calling my name to try.  Most of them fail my test.  Some need tweaking.  This recipe did not and was found in the book Speed Vegan.

Tips for making Rosemary Balsamic Bread Dipping Oil:

1) The quality of the oil makes a big difference to the taste of the recipe, so make sure you are using a good quality extra-virgin olive oil.

2) There is a big difference in the taste of freshly ground pepper and pepper.  Once you use pepper with a grinder, you will never go back to regular pepper.

3) You could go your entire life without needing a mortar and pestle, but why would you do so?   There’s no better tool in the kitchen that will bring out the flavor of herbs and spices like the mortar and pestle.

Saveur magazine did an entire article devoted to why you should have one.  You can find that article here.  

Rosemary Balsamic Bread Dipping Oil

Here’s the Rosemary Balsamic Bread Dipping Oil recipe: 

Yield: 3/4 cup

Rosemary Balsamic Bread Dipping Oil

Prep Time 10 minutes
Total Time 10 minutes


  • 4 cloves lightly chopped garlic
  • 1 teaspoon sea salt
  • 1 tablespoon chopped fresh rosemary leaves
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon finely chopped fresh flat leaves parsley
  • 1/2 teaspoon fresh ground black pepper


  1. Using a mortar, pound the garlic cloves with the salt for one minute, until a paste forms.
  2. Add the rosemary leaves and pound until only small bits remain.
  3. Stir in the olive oil with the pestle.
  4. Add the balsamic vinegar and continue to mash the ingredients together. You want the mixture to be somewhat emulsified.
  5. Stir in the parsley and pepper.
  6. Scrape into a low and flat bowl with your crusty bread by its side.

What’s needed to make this recipe: 

1) Mortar and pestle.

They come in all types of material, but I personally love the unpolished granite.  Jamie Oliver makes one that can be found here.  

2) Extra-virgin olive oil. 

You can find a cold-pressed extra-virgin olive oil here on Amazon.  

Let me know in the comments below if you tried the recipe and how you liked it.

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Thanks for stopping by!

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Rosemary Balsamic Bread Dipping Oil

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