Dairy Free Peppercorn Herb Oil
This fragrant infused oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, spooned onto crusty bread, or finished over grilled proteins, it punches well above its weight. Every ingredient here is naturally plant-based, so there's no need to scrutinize labels or swap anything out to keep it completely free of dairy. The technique is all about patience and low heat: warming the olive oil gently with cracked peppercorns, red pepper flakes, and fresh thyme and rosemary coaxes out deep, aromatic flavor without scorching the herbs or turning them bitter. A hit of lemon zest stirred in off the heat adds brightness that cuts through the richness of the oil beautifully. Straining everything out leaves you with a clean, glossy oil that looks as good as it tastes. Optional fresh parsley adds a pop of color and a grassy finish if you want to take it one step further. Make a jar on the weekend 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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