Cinnamon Free Peppercorn Herb Oil
This fragrant infused oil is the kind of finishing touch that makes a simple dish feel genuinely special. Cracked black peppercorns, red pepper flakes, fresh thyme, and rosemary are gently warmed in extra-virgin olive oil until the whole kitchen smells incredible — bold, herby, and a little bit peppery. The low-and-slow heat is key here; keeping the oil just barely bubbling coaxes out maximum flavor without turning the herbs bitter. A hit of lemon zest and sea salt stirred in off the heat ties everything together with a bright, clean finish. For anyone navigating a cinnamon sensitivity, this is exactly the kind of recipe that delivers serious depth and warmth without a trace of that spice — no hidden blends, no spice mixes, just whole ingredients you can see and control. Drizzle it over roasted vegetables, grilled bread, pasta, or a simple cheese board and watch it disappear. It keeps in the fridge for up to five days, so you can make a batch and reach for it all week long.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!