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parmesan olive oil herb dip - classic bread dipping oil with herbs garlic parmesan

Parmesan Olive Oil Herb Dip

Parmesan olive oil herb dip - fresh herbs & savoury parmesan together in olive oil with a hint of garlic
Course Appetizer, Sauce/Condiment
Cuisine Australian, Modern Australian, Italian
Keyword olive oil herb dip
Total Time 15 minutes
Servings 8 people as a dip with bread
Calories 53kcal
Author Lee-Ann Grace | Chef Not Required


  • 2-3 tbsp olive oil
  • 3 fresh garlic cloves see notes
  • 1/4 cup fresh flat leaf/italian parsley firmly packed
  • 1/4 cup fresh oregano leaves loosely packed
  • 15 g fresh parmesan finely grated (approx 1/4 cup)


  • Peel & core the garlic cloves (I talk about "coring" your garlic in my free ebook - see box in the side bar under About Me for details) and cut garlic in to at least quarters (see notes) and place in a small bowl, then cover with the olive oil and leave to infuse for about 5 mins
  • While the garlic is infusing in the oil, finely chop the parsley and oregano
  • On your serving plate (I suggest something fairly flat) combine chopped herbs and freshly grated parmesan and mix lightly to combine
  • Remove chunks of garlic from the olive oil, pour garlic infused oil over the herb mixture and serve with bread of your choice


About the garlic - a couple of things. The amount of garlic cloves you use is really up to you. I find that 3 average size cloves gives me a subtle note of garlic. Now that being said, if you add more but still use the same method (that is leaving them in large chunks and not crushing/mincing the clove) then you will get a slightly stronger garlic flavour, but it still won't have a strong raw garlic taste. If really strong garlic flavour is what you are looking for - and some people are - then go ahead and crush/mince the cloves and serve the oil with the garlic still in it.
The other thing to keep in mind is the size of each clove versus how many pieces/chunks you chop it in to, as the size of the cloves can vary. The reason I chop the cloves into large chunks is so that I can make sure that I get all the garlic out of the oil before serving. BUT. The more cut surface you have the more of the garlic's natural oil you are going to release, so the more garlic flavour will infuse into the olive oil.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*