Looking for an easy and delicious herb infused olive oil for salad dressing? You’ve come to the right place. Today I’m sharing our families go-to recipe.
We love this recipe so much it has become a staple in our home. In fact, its earned its own place on the counter. Yes-thats how much we love it! It’s so versatile! Add a couple other ingredients to change up the flavor and create a whole new recipe.
Whats even better is this recipe is Whole30 and Keto compliant too!
Let me show you how simple using ingredients you already have in the kitchen.
My husband has been telling me for months that I needed to share this recipe here on the blog. Now is the time! We use this so frequently I’ve run out of excuses as to why I haven’t shared it yet.
Like I said before, I make this once a week. Every. Single. Week! If I don’t have some made up I know for certain that I’m going to get asked about it. So now I just know that if I see the bottle getting low, I best get to making more.
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Recipe Alternatives and Uses
- Stand alone bread dip. As it is. No other ingredients.
- Add some balsamic vinegar to it and give it a whole new depth of flavor.
- Incorporate fresh crushed garlic (instead of dried) will make the flavors even more complex and delicious.
- Try adding red pepper flakes to give it a bit of heat
- Mix in some fresh parmesan cheese and again, new flavor.
- Drizzle dressing over deviled eggs or a sliced avocado for a WHOLE30, Keto friendly snack
So you see, I’m just giving you the base recipe. You can do so much with it! Please don’t hesitate to share your creations with us as well as pictures. I love trying new things.
How-To Use and Other Suggestions
- Try making this recipe 12-24 hours BEFORE you’ll need it. It really gives the flavors time to meld together.
- Do not put this herb infused oil in the refrigerator. The olive oil will solidify and turn cloudy. Of course this can be fixed by removing from the refrigerator and letting it come up to room temperature. But still, if you’re like us you’ll want to be able to use this frequently.
- Keep it in a glass container with a large hole pour spout for easy use. This is the one we use and we love it. It’s glass, dishwasher safe and doesn’t run down the side of the container like most other containers do.
- Extra virgin olive oil. Regular or bold olive oil is fine as well. Whatever you have on hand will work. This is the one we usually buy. If you don’t care about it being organic, you can try this one.
- Himalayan salt (you can use regular salt as well if thats what you’d normally use to salt your food).
- Ground pepper
- Cilantro (fresh or freeze dried)
- Parsley (fresh or freeze dried)
- Basil (fresh or freeze dried)
- Chives (fresh or freeze dried)
- Garlic (fresh or dried ground garlic). I did find that using fresh garlic, unless you are using immediately, becomes slightly bitter if left more than a couple of days. If you are using within a few hours or 24 hours, fresh garlic is perfect!
- Crushed red pepper flakes (optional)
How To Make Herb Infused Olive Oil For Salad Dressing
- Add 2 cups of extra virgin olive oil to a mixing bowl. You can just add all the ingredients to a salad dressing dispensing bottle and give it a good shake as well. Up to you. Less dishes perhaps? Always sounds good right?
- Add in 3 teaspoons of fresh (or freeze dried) cilantro, parsley, basil and chives to bowl or container with olive oil.
- After you have added 3 teaspoons of each of your dried herbs, add 1 teaspoon of himalayan salt and 1/2 teaspoon of black pepper.
- Continue by adding 1-3 teaspoons of dried ground garlic powder (not garlic salt). We usually do 2 teaspoons for salad dressing and 3 teaspoons if we are using as a bread dip or marinade base. Totally up to you. Can you ever really have to much garlic? I think not.
- Whisk all ingredients together until fully incorporated.
- Pour Mixture into a storage container of your choice.
Isn’t that the easiest recipe for an olive oil salad dressing, marinade, bread dip ever? The green goodness will not disappoint.
If you are planning to use this for a bread dip, I’d recommend using fresh crushed garlic as it really does take this dip to a whole new level. But it is so good, healthy and full of flavor either way. Here in our house my husband is often doing Whole30 or Keto meals and this dressing/marinade is compliant with both of these. Obviously if doing either, bread isn’t compliant with these plans (sorry).
Do you have a favorite olive oil (bread) dip, salad dressing or marinade? Be sure and share in the comments below.
Olive Oil Bread Dip, Marinade & Salad Dressing. Whole30 & Keto Friendly
- 2 cups Extra Virgin Olive Oil Regular & Bold Olive Oil are ok as well
- 3 teaspoons Cilantro fresh or freeze dried
- 3 teaspoons Chives fresh or freeze dried
- 3 teaspoons Basil fresh or freeze dried
- 3 teaspoons Parsley fresh or freeze dried
- 2 teaspoons Garlic add more or less depending on your taste
- 1 teaspoon Salt (Himalayan or regular salt)
- 1/2 teaspoon Pepper (black or white pepper)
- 1/2 teaspoon Roasted Red Pepper Flakes (optional) add to taste
- 1 teaspoon Fresh Crushed/Minced Garlic (optional) add to taste
1. Pour olive oil into mixing bowl or dispensing container of your choice.
2. Add 3 teaspoons of each of the fresh or freeze dried herbs-cilantro, chives, basil, parsley (add more or less depending on your preference).
3. Add 2 teaspoons of ground garlic powder to olive oil mixture.
4. Add salt and pepper.
5. Add optional ingredients to taste.
6. If you are using this as a bread dip, I prefer to make this and let sit at room temperature for 12-24 hours to really make all the flavors as bold as possible.
7. Serve with balsamic vinegar and fresh bread for bread dip.
8. Drizzle over deviled eggs or sliced avocado for a quick snack packed with loads of flavor.
9. Perfect over a bed of sprouts topped with over easy eggs for breakfast.
10. Makes a great salad dressing by itself or blended with fresh avocado.
Do not refrigerate this dressing. The olive oil will solidify and become cloudy. If you make a large batch and won’t be using it all right away, then place in the refrigerator and remove to bring to room temperature before intended use time.
Let dressing sit for 12-24 hours before use to really extract all the flavors of the herbs.
Thanks so much for stopping by. I hope you enjoy this recipe. Be sure and come back and tell us what dressings you made using this recipe!