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An aerial macro image of a piece of gluten free buckwheat focaccia submerged in a bowl of low FODMAP bread dipping oil

Low FODMAP bread dipping oil

Gluten free, vegan option, nut free
*This recipe uses Australian cups and measures. Use ml for international accuracy.
Makes around 3/4 - 1 cup
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Prep Time 10 minutes
Cook Time 0 minutes
Course Appetizer, Condiment, Dips, Side Dish
Cuisine Food Intolerance Friendly
Servings 4 - 6 people

Ingredients
  

  • 125 ml (½ cup)* good quality olive oil
  • 3-4 sprigs rosemary optional
  • 1-2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 2-3 large cloves of pickled garlic see FODMAP notes in body of post
  • 20 ml (1 tablespoon)* lemon juice
  • Lemon zest to your tastes
  • 1 teaspoon Dijon mustard to your tastes
  • 1 teaspoon honey or maple syrup to your tastes
  • ½ teaspoon fine salt to your tastes
  • Freshly cracked pepper to your tastes

Instructions
 

  • Ideally, make your oil the day before so the flavours have time to meld.
  • Combine all the ingredients in a ceramic bowl and adjust according to your preferences. If you are making the dipping oil ahead, place it in an airtight container in the fridge. Allow to come to room temperature before serving with some fresh bread (links to some gluten free options are in the body of the post).

Notes

  • I used the buckwheat focaccia from my Substack for these photos.
  • See FODMAP notes in body of post.
  • See notes on flavour addition options in the body of the post.
Keyword Low FODMAP appetizer, Low FODMAP bread dipping oil, low fodmap dip
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