Low Sugar Peppercorn Herb Oil
Good olive oil deserves good company, and this infused oil delivers bold, layered flavor with nothing but pantry staples and fresh herbs. Cracked black peppercorns, red pepper flakes, thyme, and rosemary are gently warmed in extra-virgin olive oil until the whole kitchen smells incredible — that low-and-slow heat is the key to coaxing out deep, aromatic flavor without any bitterness. A hit of lemon zest and sea salt added off the heat keeps things bright and balanced. Every single ingredient is naturally free of added sweeteners, so there's no label-reading required and no hidden sugars sneaking in through a bottled condiment. Drizzle it over grilled vegetables, crusty bread, pasta, or a simple cheese board and it instantly elevates whatever it touches. The optional parsley finish adds a pop of color and freshness that makes it feel genuinely restaurant-worthy. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 1 tbsp black peppercorns, coarsely cracked
- ½ tsp red pepper flakes
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tsp lemon zest (from about ½ lemon)
- ¼ tsp fine sea salt
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Crack the black peppercorns coarsely using a mortar and pestle or the flat side of a heavy skillet — you want rough, uneven pieces, not a fine powder.
- 2
Combine the olive oil, cracked peppercorns, red pepper flakes, thyme sprigs, and rosemary sprigs in a small saucepan. Warm over low heat until the oil is fragrant and small bubbles form lazily around the herbs, about 3–5 minutes. Do not let the oil simmer vigorously or the herbs will turn bitter.
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