Italian Herb Dipping Oil

Italian Herb Olive Oil Bread Dip
Infused with a little heat, a lot of love, and the pure power of good olive oil.

There’s something timeless about tearing into a warm piece of crusty sourdough and dipping it into a pool of golden, herb-infused olive oil. This simple ritual—earthy, grounding, nourishing—has become one of my favorite ways to welcome guests or elevate a quiet moment to something sacred. With SK olive oil as the hero, this Italian-inspired bread dip layers in mineral-rich salt, dried herbs, and just a touch of heat to awaken the palate. Serve it with your favorite sourdough (the tangier, the better) and let the simplicity speak for itself.

Ingredients
• ½ cup Shayna’s Kitchen certified organic olive oil
• 1 generous pinch mineral salt
• Freshly cracked black pepper, to taste
• 1 tsp dried oregano
• ½ tsp dried dill
• ¼ tsp jalapeño flakes (or more if you like a little extra heat)
• Optional: a drizzle of balsamic vinegar or a squeeze of lemon for brightness

To Serve
• A few slices or torn pieces of your favorite crusty sourdough bread

Instructions
1. In a shallow bowl or small serving dish, pour in the olive oil.
2. Sprinkle in the mineral salt, black pepper, oregano, dill, and jalapeño flakes.
3. Gently swirl with a spoon or let it sit for 5–10 minutes to allow the flavors to infuse.
4. Serve alongside warm, crusty sourdough bread for dipping.
5. Optional: finish with a drizzle of balsamic or a hint of lemon zest for a fresh twist.