Gluten Free Peppercorn Herb Oil
This fragrant infused oil is the kind of finishing touch that makes everything it touches taste intentional. Warm olive oil coaxes the bold heat of cracked black peppercorns and red pepper flakes into something deeply aromatic, while fresh thyme and rosemary add a woodsy, almost floral backbone. A hit of lemon zest and sea salt at the end keeps it bright and balanced rather than heavy. The whole process is naturally free of gluten at every step — no thickeners, no additives, just pure ingredients doing exactly what they're supposed to do. Store-bought flavored oils can be a gamble when it comes to hidden additives or shared production lines, so making your own at home puts you fully in control. Drizzle it over roasted vegetables, grilled proteins, fresh bread, or a simple bowl of pasta and watch it disappear fast. A jar in the fridge means you're always one spoonful away from elevating whatever is on the table.
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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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