Gut Friendly Peppercorn Herb Oil
A beautifully fragrant finishing oil made from just a handful of clean, whole ingredients, this is the kind of condiment that quietly elevates everything it touches. Extra-virgin olive oil forms the base — a well-tolerated fat that supports a happy gut — while fresh thyme, rosemary, and lemon zest bring brightness without any processed additives or hidden irritants to worry about. The gentle warming technique is key: keeping the heat low and slow coaxes out the aromatics without scorching the herbs or turning the pepper bitter, which means you get all the flavor with none of the harshness. Cracked black peppercorns add a bold, earthy heat that feels satisfying without overwhelming, and a pinch of sea salt ties everything together cleanly. Once strained, the oil is silky and deeply fragrant — ready to drizzle over roasted vegetables, grilled proteins, soups, or crusty bread. It keeps in the fridge for up to five days, so you can make a batch ahead and reach for it all week long. Simple, intentional, and genuinely delicious.
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!