This toasted garlic olive oil bread dip is the easiest of starters for any meal. Serve hunks of bread around little ramekins of this toasted garlic oil and watch it disappear!
Please tell me you’ve had this before and have experienced the deliciousness that is bread dipped in olive oil with crispy fried garlic in it.
Back in the day, Pat and I would go to this popular Italian restaurant chain for two reasons; the cheesecake and this garlicky appetizer. Before taking our order, the waiter or waitress would stop by our table with a small dish filled with toasted garlic and a carafe filled with olive oil. They’d do some fancy hand maneuver and swirl the oil into the toasted garlic bits. We tear the bread, I’d fight him over the last of the loaf and the remaining garlic bits.
I’ve only ever seen this at that restaurant and since it’s now too far for us to drive to and maybe even no longer open, I make my own version.
This toasted garlic olive oil is an easy appetizer to whip up on short notice. Most of us have the ingredients on hand already and all you’ll need to do is swing by a bakery for a crusty baguette. This is my go-to app for most occasions, especially ones that include wine and girlfriends and baked Brie.
To Make This Toasted Garlic Olive Oil Bread Dip You Will Need:
- fresh garlic
- extra light oil (for frying)
- italian seasoning
- extra virgin olive oil (for serving)
- a large crusty baguette
Remove about 6 to 8 large cloves of garlic from a head of garlic, leaving the outer skin on.
First fill a medium saucepan with water…
…and bring it to a boil.
Then reduce the heat to medium-low and add in the garlic cloves.
Simmer the garlic cloves for about 10 minutes or until you can easily pierce a clove with a fork.
Use a slotted spoon to transfer the garlic to a cutting board.
When safe enough to handle, peel the skins from each clove of garlic.
Just in case you were wondering, jarred garlic will not work in this recipe
Then mince them up pretty fine and uniformly.
Then heat 1 tablespoon of extra light olive oil in a small, 8-inch skillet over medium heat. Once hot add in the garlic and stir often.
The key is to not over toast. Over toasting the garlic will make it bitter and grody.
Then transfer the garlic to a paper towel lined plate. The garlic will continue to crisp as it cools.
Meanwhile, divide 1-1/2 teaspoons of Italian seasoning among 2 small plates.
Then divide the toasted garlic pieces.
Lastly drizzle 1/4 cup of olive oil (or more depending on plate) over the garlic and dried herbs.
Lastly, tear of hunks of bread and start dipping into the toasted garlic olive oil.
Garlic breath here we come!
Enjoy! And if you give this Toasted Garlic Olive Oil recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Toasted Garlic Olive Oil Bread Dip
- 6 to 8 cloves garlic
- 1 tablespoon extra light oil, for frying
- 1½ teaspoons italian seasoning
- 1/2 cup extra virgin olive oil
- 13 ounce French baguette
- Bring a small pot of water to a boil. Reduce the heat to medium low and drop in the unpeeled garlic. Simmer the garlic in the water for 10 minutes. Use a slotted spoon to remove and transfer the garlic to a cutting board.
- Once safe to handle, peel and finely mince the garlic.
- Place the tablespoon of oil into a small 8-inch stainless skillet and heat over medium to medium high. Once hot, add the garlic and cook until golden, stirring often.
- Transfer garlic to a paper towel lined plate.
- Divide the Italian season, garlic and olive oil among a few bread dipping saucers.
- Drizzle extra virgin olive oil over top of the garlic and seasoning.
- Serve with a loaf of crusty bread.
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I know EXACTLY what chain you speak of. My daughter always wants to go just for that! Yay, we can make it on our own now without the trip!
This is my favorite part of Italian dining 🙂 Can’t wait to try!
I’ve made this twice now (once the day it was posted because I just could not wait) and it has been A-MAZING both times. This second time I made it to go with homemade baguettes and I am LOVING it again. Thank Laurie. I never would have thought to try this at home.
Has anyone made this doing the frying step using just olive oil, or will it burn?
So darn good…thank you for sharing and much easier which saves time. The frying method works fine as well but be careful not to burn the garlic….tastes horrible!
I’m so glad, Karen! Thank you for taking the time to make this recipe and for coming back and leaving a review!
I’ve only used olive oil and it’s worked just fine. Just cook it low and slow to prevent burning.
I’m going to guess you are talking about Papa Vino’s FKA Spaghetti’s. We were there last night and I had to figure out how to make the garlic in the bread dip. Your pictures look very close to theirs. I have sauteed my garlic and now it is cooling. Looks a bit mushy at this point. I did use jar minced garlic rinsed and drained. We will see.
Hi Jon! YES! Papa Vino’s! There’s a lot more moisture in jarred garlic than fresh, so that could be why it’s mushy. ☹️
Jar garlic was a fail. Mushy and had an odd sort of lemon taste. I shall try standard garlic…low and slow!
I used to work at Carino’s YEARS ago and helped open the one in Midland, TX. This is spot on! I had jarred whole garlic cloves and also used dried seasonings (except rosemary- had that fresh). I kept mine in the fridge and popped it in the microwave for about 15 seconds to eat again the next day. Thanks for sharing! Next time I will make it to your exact recipe and I can only imagine how much better it will be with fresh herbs.