Pistachio 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 bold, aromatic character out of cracked black peppercorns, red pepper flakes, fresh thyme, and rosemary, then a hit of lemon zest brightens everything right at the end. The technique is all about patience and low heat — keeping the oil just warm enough to bloom the flavors without scorching the herbs and turning them bitter. Once strained, the result is a glossy, deeply fragrant oil that's stunning drizzled over roasted vegetables, grilled bread, pasta, or a simple bowl of soup. For anyone navigating tree nut concerns, this recipe is naturally built from pantry staples and fresh herbs with zero ambiguity about what's in it — no blended spice mixes, no mystery ingredients. The optional parsley stir-in at the end adds a pop of color and a fresh, grassy note that rounds out the pepper and citrus beautifully. Make a jar on Sunday and you'll find yourself reaching for it all week long.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!