Eosinophilic Esophagitis Friendly Peppercorn Herb Oil

Living with eosinophilic esophagitis means scrutinizing every condiment label, and store-bought flavored oils are often full of mystery additives and allergens that make them a hard pass. This infused oil keeps things beautifully clean — just olive oil, fresh herbs, cracked peppercorns, lemon zest, and sea salt, so you know exactly what you're drizzling. The technique is gentle by design: warming the oil low and slow coaxes out deep, aromatic flavor from the thyme and rosemary without scorching anything or introducing harsh compounds. Cracking the peppercorns roughly rather than grinding them fine gives the finished oil a bold, rustic character that feels far more special than the effort involved. A quick steep off the heat and a strain through a fine-mesh sieve leaves you with a silky, jewel-bright oil that's free of the solids that could cause irritation. Use it over roasted vegetables, simple proteins, or anywhere you want a hit of herby, peppery richness without reaching for something processed. It keeps in the fridge for up to five days, so a small batch goes a surprisingly long way.

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