Seed Oil Free Peppercorn Herb Oil
Extra-virgin olive oil is the backbone of this infused finishing oil, which means you're working with a single-ingredient fat that's cold-pressed and completely free of the industrial seed oils that sneak into so many store-bought condiments and dressings. The process is beautifully simple — cracked black peppercorns, red pepper flakes, fresh thyme, and rosemary are gently warmed in the oil just until fragrant, coaxing out deep, aromatic flavor without any harsh heat that could damage the oil or turn the herbs bitter. A hit of lemon zest and sea salt stirred in off the heat adds brightness and balance, and an optional handful of fresh parsley gives the finished oil a pop of color. The result is something that tastes genuinely luxurious — peppery, herbaceous, faintly citrusy — and it comes together in under twenty minutes. Drizzle it over roasted vegetables, grilled meat, crusty bread, or a simple bowl of soup and the whole dish transforms. Keeping a small jar in the fridge means you always have a clean, flavorful finishing touch on hand that you actually trust.
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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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