MSG Free Peppercorn Herb Oil
Flavored oils from the store often come loaded with preservatives, natural flavor blends, and other additives that can be hard to vet. This one is built entirely from whole, recognizable ingredients — olive oil, fresh herbs, cracked peppercorns, lemon zest, and sea salt — so you know exactly what you're pouring over your food. The process is slow and intentional: gently warming the oil coaxes out the bold, aromatic character of the rosemary and thyme without scorching anything or introducing bitterness. That brief steeping period off the heat is where the magic really happens, letting the pepper and citrus settle into something deeply fragrant and layered. The optional parsley adds a fresh, grassy finish that makes the oil feel bright rather than heavy. Drizzle it over roasted vegetables, crusty bread, grilled proteins, or a simple bowl of pasta and it instantly elevates whatever it touches. It keeps in the fridge for up to five days, so a small batch goes a surprisingly long way.
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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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