Paraben Free Peppercorn Herb Oil
Infused oils from the store often come loaded with preservatives and synthetic additives that can be a real concern for anyone keeping their routine clean and paraben-free. This one is made entirely from whole, recognizable ingredients — extra-virgin olive oil, fresh herbs, cracked peppercorns, lemon zest, and a pinch of sea salt — so you know exactly what you're pouring over your food. The process is gentle and intentional: warming the oil low and slow coaxes out deep, aromatic flavor from the rosemary and thyme without scorching anything or driving off the bright citrus notes. Cracking the peppercorns roughly rather than grinding them fine gives the finished oil a bold, slightly rustic heat that feels far more interesting than anything bottled. A quick steep off the heat, a pass through a strainer, and you're left with something that looks and smells genuinely beautiful. Drizzle it over roasted vegetables, crusty bread, grilled proteins, or a simple cheese board and it instantly elevates the whole spread. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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