Vegan Peppercorn Herb Oil

This fragrant infused oil is the kind of finishing touch that makes a simple plate of roasted vegetables, crusty bread, or grilled flatbread taste like something from a restaurant kitchen. Cracked black peppercorns, red pepper flakes, fresh thyme, and rosemary are gently warmed in extra-virgin olive oil until the whole mixture turns deeply aromatic — it's a low-effort technique with a seriously high-reward payoff. The key is keeping the heat low and patient; a lazy bubble is all you want, because rushing it would turn those beautiful herbs bitter. Lemon zest and sea salt go in off the heat, letting everything steep together until the oil smells bold and complex. Optional fresh parsley stirred in at the end adds a pop of color and brightness that makes it look as good as it tastes. Every single ingredient here is plant-based by nature, so there's nothing to swap or second-guess — just pure, clean flavor from start to finish. Make a jar at the beginning of the week and you'll find yourself reaching for it constantly.

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