Extra-virgin olive oil is already one of the most celebrated ingredients in the anti-inflammatory kitchen, and this recipe turns it into something truly special. Gently warming the oil with cracked black peppercorns, red pepper flakes, fresh thyme, and rosemary coaxes out layers of flavor while keeping every ingredient in its most beneficial form — no high heat, no harsh processing. The slow, low-temperature infusion is key here; it keeps the herbs from turning bitter and preserves the integrity of the oil itself. A hit of lemon zest stirred in off the heat adds brightness and a subtle citrus note that ties everything together beautifully. Drizzle it over roasted vegetables, grilled fish, soups, or crusty bread and you instantly elevate a simple meal into something that feels intentional and nourishing. The optional parsley finish adds a pop of fresh color and an extra layer of herbal goodness. It comes together in under twenty minutes and keeps in the fridge for days, making it one of the most effortless flavor upgrades you can have on hand.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)