Eggless Peppercorn Herb Oil
Good olive oil deserves to be treated like the star ingredient it is, and this infused herb oil does exactly that. Cracked black peppercorns, red pepper flakes, fresh thyme, rosemary, and a bright hit of lemon zest all steep together in extra-virgin olive oil until the whole thing smells impossibly fragrant and complex. The technique is simple — just a gentle warm on the stovetop, a patient steep off the heat, and a quick strain — but the result tastes like something you'd find drizzled over a dish at a nice restaurant. Since it's built entirely from pantry staples and fresh herbs, there's nothing hidden to worry about, making it a naturally clean, plant-based condiment that works for a wide range of dietary needs. Drizzle it over crusty bread, roasted vegetables, grilled fish, or a simple bowl of pasta and watch it elevate everything it touches. The optional parsley stirred in at the end adds a pop of color and freshness that makes the finished oil look as good as it tastes. 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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