Bonefish Grill Olive Oil Bread Dip Recipe: Restaurant-Style Herbed Infusion

This herbed olive oil dip captures the restaurant-style essence of Bonefish Grill’s signature starter. Simple ingredients combine to create an infusion that elevates any bread.

I’ve perfected the balance of fresh herbs and garlic to deliver bold, aromatic flavor in every bite. Ready in minutes, it’s the ultimate appetizer enhancement.

Ingredients for Bonefish Grill Olive Oil Bread Dip

Nine simple ingredients create this bold, aromatic herbed olive oil dip for bread.

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The olive oil is non-negotiable—splurge on a high-quality extra-virgin olive oil with a fruity finish (think California Olive Ranch or Colavita). Fresh herbs are essential; avoid dried as they won’t infuse properly. Source rosemary, thyme, and basil from Whole Foods or a local farmers market for the best aroma. The garlic should be fresh, never jarred, and sliced thinly to release its flavor without overpowering the blend.

No fresh rosemary? Dried at one-third the amount, but steep it in warm oil first to release flavor. Out of thyme? Marjoram works as a substitute. For heat, swap red pepper flakes with a pinch of cayenne. The lemon zest can be omitted, but it brightens the dip—Meyer lemons are ideal if you can find them. Always use fine sea salt to ensure even distribution.

Store the infused oil in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for 2 weeks or freeze in ice cube trays for 3 months. Shake or stir before each use to redistribute the herbs and garlic.

Step-by-Step Instructions for Olive Oil Bread Dip

This professional technique delivers the restaurant-quality infusion with balanced herbal notes and subtle heat.

Step 1: Prepare and Combine the Aromatic Base

In a small saucepan, combine the 1.5 cups Extra-Virgin Olive Oil with the 2 tbsp Fresh Rosemary, 2 tbsp Fresh Thyme Leaves, and 0.25 cup Fresh Basil Leaves. I use a light-colored pan so I can monitor the infusion color as it develops.

Heat over low heat until the oil reaches 180-200°F. You’ll see tiny bubbles form around the herbs and notice the scent become more pronounced. This gentle heating extracts the essential oils from the herbs without burning them, which would create bitterness.

Step 2: Infuse with Garlic and Spices

Add the 6 cloves Garlic Cloves, 0.5 tsp Red Pepper Flakes, 1 tsp Sea Salt, and 0.5 tsp Freshly Ground Black Pepper to the warm oil. The garlic should sizzle gently—if it browns too quickly, your heat is too high.

Maintain the low heat and let the mixture infuse for 10-12 minutes. You’ll know it’s ready when the garlic slices turn light golden at the edges and the oil takes on a rich, herbaceous fragrance. Stir occasionally to prevent the garlic from sticking to the bottom.

Step 3: Finish with Lemon Zest and Cool

Remove the saucepan from heat and stir in the 1 tsp Lemon Zest. The citrus oils in the zest are volatile, so adding it off heat preserves their bright, fresh character that balances the richness of the oil.

Let the mixture cool to room temperature for 30-45 minutes. As it cools, the flavors will meld and mellow. The oil should develop a deep amber color with visible herb and garlic fragments suspended throughout.

Step 4: Strain and Serve

Pour the mixture through a fine-mesh strainer into a serving bowl, pressing gently on the solids to extract maximum flavor. Discard the spent herbs and garlic—leaving them in would make the dip bitter as they continue to infuse.

Taste and adjust seasoning if needed, though the 1 tsp Sea Salt and 0.5 tsp Freshly Ground Black Pepper should provide perfect balance. Serve immediately with warm crusty bread for dipping, or store in an airtight container at room temperature for up to 3 days.

Perfect Pairings for These Flavors

Bread Pairings

This herbed oil shines with warm, crusty bread that can soak up its rich, aromatic flavors. I love serving it with sourdough baguette slices—toast them lightly for extra crunch. Ciabatta is another favorite, its airy texture perfect for dipping. 🥖

Cheese Companions

Pair this dip with a soft brie or goat cheese for a creamy contrast to the oil’s bold herbs. For a sharper bite, try aged parmesan shards alongside. The saltiness of cheese complements the garlic and lemon beautifully.

Wine Pairings

A crisp Sauvignon Blanc cuts through the oil’s richness, while its citrus notes echo the lemon zest. For red lovers, a light Pinot Noir won’t overpower the dip’s delicate herbs. I often serve this with a chilled Vermentino from Italy. 🍷

Salad Matches

A simple arugula salad with lemon vinaigrette balances the dip’s richness. The peppery greens cleanse your palate between dips. Add shaved fennel for a refreshing crunch that pairs wonderfully with the rosemary and thyme.

Protein Additions

For a heartier spread, serve with prosciutto-wrapped melon or grilled shrimp skewers. The saltiness of cured meats or the smokiness of grilled seafood elevates the olive oil’s herbal notes. I often add these for local BBQ gatherings.

Extra Touches

Garnish with extra lemon zest or a sprinkle of flaky sea salt before serving. These small details brighten the dip and make it look as good as it tastes. Fresh herbs on top add visual appeal and an extra burst of aroma.

Frequently Asked Questions