Olive Oil Garlic Herb Bread

With inches of snow on the ground and sub-zero temperatures looming, last summer seems like a lifetime ago. 

This recipe goes back to summer, when a vegan friend of my daughter’s came to visit.  On those long summer days, the wheels began to turn.  What could I make that would be vegan, realistic, and broadly appealing?   Finally, this week, I made the olive oil, garlic herb bread I envisioned then.  Sometimes those wheels turn slowly!

Olive Oil Garlic Herb Bread with Spagetti

Olive Oil Garlic Herb Bread with Spagetti

Over the holidays, we spend some time “up north” amid snowmobilers, Christmas cabarets, and holiday boutique sales.  Pack up the Christmas leftovers, buy a big turkey and the living is easy.  Glowing fires, old movies, and tubing down the golf course hill. 

While olive oil garlic herb bread might not seem like a classic accompaniment to leftovers, it worked so well that I made spaghetti so we could have it again.  Everyone should get a week of easy living now and then!

Spaghetti and Garlic Bread

Easy holiday week dinner!

Interestingly, this recipe was in some ways simpler than the traditional butter garlic bread I make.  When I prepare that, I saute garlic in butter, then repeatedly move the molten liquid to and from the freezer, looking for perfect spreadability.  Since olive oil is something I think of as liquid (unless I am annoyed that my olive oil salad dressing has clumped in the refrigerator), I just picked up a pastry brush and started “painting” the bread! 

Using a pastry brush for spreading on olive oil garlic hearb bread

Used a pastry brush (and spoon) for spreading

Olive Oil Garlic Herb Bread ready to wrap and place in the oven

Olive Oil Garlic Herb Bread ready to wrap and place in the oven

Olive oil garlic herb bread--done!

Olive oil garlic herb bread–done!

Easy peasy!

Olive Oil Garlic Herb Bread

Olive Oil Garlic Herb Bread

Olive Oil Garlic Herb Bread
Yields 18
A non-traditional take on garlic bread, this olive oil garlic herb bread is a delicious side for soup, spaghetti, and other dishes.
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114 calories
12 g
0 g
6 g
2 g
1 g
27 g
138 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 114
Calories from Fat 57
% Daily Value *
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
Sodium 138mg
Total Carbohydrates 12g
Dietary Fiber 1g
Sugars 1g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 cloves garlic, minced
  2. 1/2 c olive oil, divided
  3. 1 T parsley
  4. 1 t oregano
  5. 1/2 t thyme
  6. 1/4 t salt
  7. 1 loaf French bread (approx 18 inches)
  1. Preheat oven to 350 F
  2. Saute minced garlic in 1/4 c olive oil on low heat until just tender
  3. Add other herbs and remaining olive oil and cook for a minute
  4. Cut French bread in half lengthwise and brush with oil herb mixture
  5. Place halves back together, wrap loosely in aluminum foil and bake for about 10 minutes until starting to crisp.
  6. Remove from foil, slice and serve
Art of Natural Living https://artofnaturalliving.com/
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18 thoughts on “Olive Oil Garlic Herb Bread

  1. Karis

    Reading you talk about olive oil in the refrigerator reminds me of a funny moment at my mother-in-law’s house recently where we discovered that she had misread the bottle months ago thinking it said “refrigerate after opening” when it actually said “do not refrigerate.” So each time she needed to use it she had to wait for it to liquefy. She was so happy to discover it didn’t need to be refrigerated.

  2. Louise

    I’m not how sure a “week of easy living” is going to transpire with this darn weather but, I know for sure Garlic Herb Bread will send me in the right direction. Is it warm in Italy this time of year, lol…Thanks for sharing, Inger…I sure wish I had a taste right now!!!

    1. Inger Post author

      Well the easy living has ended for me! I will be driving my kids to dentists and orthodontists in the sub zero afternoon tomorrow. Perhaps it’s all a good excuse to do some more baking! Stay warm Louise!

  3. Gary Loewenthal

    Made this tonight. It was delicious in its own right, and the perfect accompaniment to a simple vegan meal of green salad and spaghetti with Rao’s marinara sauce and Boca crumbles. Plus it’s quick and easy!

    1. Inger Post author

      My husband took it to a party Saturday night (while I chaperoned a slumber party) and I was happy to learn it went over well there.

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