Low Iodine Peppercorn Herb Oil
Fragrant, peppery, and deeply herby, this infused oil is the kind of finishing touch that makes simple food taste like it came from a restaurant kitchen. A gentle warm-steep method coaxes the best out of cracked black peppercorns, red pepper flakes, fresh thyme, and rosemary without scorching anything — low and slow is the whole secret here. The lemon zest stirred in off the heat adds a bright lift that keeps the oil from feeling too heavy, and the optional parsley gives it a fresh, garden-y finish. For anyone navigating iodine restrictions, this recipe is a natural fit — every ingredient is a whole, unprocessed pantry staple with no hidden additives to second-guess. No iodized salt sneaks in either, since the recipe specifically calls for fine sea salt. Drizzle it over roasted vegetables, grilled chicken, crusty bread, or a simple bowl of pasta and watch it disappear fast. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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