High Fructose Corn Syrup Free Peppercorn Herb Oil
Infused oils are one of those kitchen staples that feel luxurious but come together with almost no effort, and this peppercorn herb oil delivers serious flavor from a handful of clean, whole ingredients. Every component here is exactly what it says it is — olive oil, fresh herbs, cracked peppercorns, lemon zest — with zero processed additives or sweeteners to worry about. That matters more than you might think, since many store-bought flavored oils and condiments sneak in corn-derived ingredients to extend shelf life or round out flavor. The technique is gentle by design: a low, slow warm in the pan coaxes the heat and fragrance out of the rosemary, thyme, and cracked pepper without scorching anything or turning the herbs bitter. Straining the oil leaves you with something silky and deeply aromatic, bright with lemon zest and just enough heat from the red pepper flakes. A handful of fresh parsley stirred in at the end adds a pop of color and a grassy finish if you want it. Drizzle it over roasted vegetables, grilled bread, pasta, or a simple piece of fish and it instantly elevates whatever is on the plate.
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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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