What is the oil and herb mix used in Italian restaurants to dip bread in?

I don’t know, but they tell me that if you ask the restaurant the restaurant can charge you big money for giving you the recipe, so be careful.

its olive oil usually extra virgin olive oil and there is a mixture of garlic dried or powder with basil or also you can add sundried tomatos for a different taste….but you gotta make sure you cut up the ingredients really small and let it sit and forment for a while you can check out other recipes at foodtv.com they are great to find foods and different types recipies

It’s called “bagna cauda” which means hot bath in Italian. Traditionally its made with olive oil, butter, garlic and anchovies. Here’s one recipe I found:

3/4 cup olive oil
6 tablespoons (3/4 stick) unsalted butter, room temperature
12 anchovy fillets
6 large garlic cloves, chopped

Assorted fresh vegetables, cut into bite-size pieces
1 1-pound loaf crusty Italian or French bread, cutinto 2-inch sections

Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.) Season with salt and pepper.

Pour sauce into fondue pot or other flameproof casserole. Set pot over alcohol burner or gas table burner to keep warm. Serve with vegetables and bread.

I was just at a resturant that had extra virgin olive oil (this is the one with more taste! even though its more expensive) and a sprig of fresh rosemary! With warm italian bread mmmmmmmm yummy!