Nitrate & Nitrite Free Peppercorn Herb Oil

Flavored oils can be a minefield when you're scanning labels for unwanted additives, but this one is made entirely from scratch with nothing but whole, recognizable ingredients. Cracked black peppercorns, fresh thyme, rosemary, and a bright hit of lemon zest are gently warmed in extra-virgin olive oil until the whole kitchen smells incredible — deeply herby, peppery, and a little citrusy all at once. The low-and-slow heat is key here; keeping the oil just barely bubbling coaxes out maximum flavor without turning the herbs bitter. Once strained and finished with a pinch of sea salt, you're left with a silky, jewel-toned oil that's as beautiful as it is versatile. Drizzle it over grilled vegetables, swirl it into soups, use it as a dipping oil for crusty bread, or spoon it over roasted chicken — it elevates almost anything it touches. A handful of fresh parsley stirred in at the end adds a pop of color and a clean, grassy finish if you want to take it one step further. It keeps in the fridge for up to five days, so you can make a batch ahead and reach for it all week long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →