Rye Free Peppercorn Herb Oil

This fragrant infused oil is the kind of pantry staple that quietly elevates everything it touches — drizzled over roasted vegetables, swirled into soup, or used as a dipping oil for crusty bread. Warm olive oil coaxes the best out of cracked black peppercorns, red pepper flakes, fresh thyme, and rosemary, creating something deeply aromatic and a little bold. A hit of lemon zest and sea salt added off the heat keeps the brightness sharp without cooking it away. The technique is gentle by design — low heat and a slow steep rather than a hard simmer — so the herbs stay clean and fragrant instead of turning acrid. Bottled infused oils at the store often come with murky ingredient lists, but this one is made entirely from whole, recognizable ingredients with zero grain-based additives or fillers to worry about. The optional parsley stirred in at the end adds a fresh, grassy note that makes the finished oil look as good as it tastes. It keeps in the fridge for up to five days, though it rarely lasts that long.

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