A deeply aromatic finishing oil, this recipe layers cracked black pepper, fresh thyme, rosemary, and a bright hit of lemon zest into silky extra-virgin olive oil — the kind of thing that makes simple food taste intentional. For anyone navigating a candida-conscious eating plan, finding condiments and flavor boosters without added sugars, vinegars, or fermented ingredients can feel like a constant puzzle. This one sidesteps all of that entirely, relying on whole herbs, spices, and clean olive oil to build serious depth. The gentle warming method is key — keeping the heat low and pulling the pan before anything simmers hard means the herbs stay sweet and fragrant rather than turning sharp or bitter. A short steep off the heat does the real flavor work, so patience here pays off. Drizzle it over roasted vegetables, grilled proteins, or a bowl of cauliflower rice and suddenly a plain plate feels like something worth sitting down for. It keeps in the fridge for up to five days, so you can make a small batch at the start of the week and reach for it whenever a meal needs a lift.
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)