Lupin Free Peppercorn Herb Oil
This fragrant infused oil is the kind of finishing touch that makes a simple dish taste like it came from a restaurant kitchen. Warm olive oil coaxes the best out of cracked black peppercorns, red pepper flakes, fresh thyme, and rosemary, creating something deeply aromatic and boldly flavored. A hit of lemon zest stirred in off the heat keeps everything bright and balanced, cutting through the richness of the oil beautifully. The gentle warming method is key here — keeping the heat low means the herbs stay sweet and fragrant rather than turning bitter. Lupin flour and lupin-derived ingredients have a way of sneaking into specialty oils, spice blends, and condiments, but every single ingredient here is straightforward and easy to verify. Drizzle it over grilled vegetables, crusty bread, pasta, or roasted proteins, and it transforms the whole plate. A jar of this in the fridge means you're always just a spoonful away from something special.
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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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