Dip Your Bread In This, Close Your Eyes, And You’ll Be In The Italian Countryside


Well, my husband and I are both huge fans of bread with oil and herbs which is why we always go to restaurants that serve that.  One of our favorites is Macaroni Grill.  The food is good, sure, but the bread and oil with herbs in the beginning is spectacular. I always wanted to learn to make that little combination of herbs at home and now I can and so can you with this recipe!

It is easy and you will see how simple it is to make this incredibly delicious concoction! Check out what our friends over at Manila Spoon had to say about this:

“Restaurant-style sauce with olive oil, Italian herbs and balsamic vinegar perfect for dipping your favorite crusty bread. Mix it up with your favorite herbs and add a spicy kick, if you like, to create your own flavor blend.”

Yep, with this base of a recipe, you can create your own signature flavor blend!



A pinch of dried or fresh Basil, or more to taste (for each bowl)

A pinch of dried or fresh Oregano, or more to taste (for each bowl)

3 Garlic cloves, peeled and crushed, divided (OPTIONAL)

1/2 cup Bertolli Extra Virgin Olive Oil, divided

3 (up to 6) Tablespoons Balsamic Vinegar, divided (adjust to taste)

Parmesan Cheese, to taste



Divide the olive oil into 3 parts in individual, small and shallow dipping bowls. Add about 1-2 tablespoons Balsamic vinegar into each bowl. 2 tablespoons vinegar is right up my alley but feel free to adjust the amount to taste. Add the crushed garlic (1 per bowl), if using. If you’re not a fan of garlic, feel free to leave it out. I love garlic so I added it but it’s not required. Place a pinch or 2 of the herbs of your choice and even a little pinch of chili flakes (if you like a little spicy kick but this is totally optional and ok to leave out). For extra flavor, use freshly chopped herbs. Stir.

Generously sprinkle with grated or shredded parmesan cheese on top. Serve with freshly warmed crusty bread!




Quick Tip: Add a kick by adding red pepper flakes

Thanks again to Manila Spoon for this amazing recipe.