Low FODMAP Peppercorn Herb Oil

This fragrant finishing oil is the kind of thing that makes a simple meal feel intentional — drizzle it over grilled protein, roasted vegetables, or crusty bread and suddenly everything tastes like it came from a proper kitchen. The base is extra-virgin olive oil gently warmed with cracked black peppercorns, red pepper flakes, fresh thyme, rosemary, and a bright hit of lemon zest, then strained clean so you get pure, layered flavor without any chunky bits. Managing gut-friendly cooking often means giving up bold, complex flavors because so many aromatics and flavor bases are off the table — this oil sidesteps that entirely by leaning on herbs, pepper, and citrus zest, none of which are the usual culprits. The low-and-slow warming method is key: keeping the heat gentle coaxes out the fragrance without turning the herbs bitter, and the 10-minute steep off the heat does the real flavor work. Optional chopped parsley stirred in at the end adds a fresh, grassy note that makes the color absolutely gorgeous. It makes eight servings and keeps in the fridge for up to five days, so you can batch it at the start of the week and reach for it whenever a dish needs a little something extra.

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