Walnut Free Peppercorn Herb Oil
Infused oils can feel intimidating, but this one comes together in a single small saucepan with nothing more than pantry staples and a handful of fresh herbs. The combination of cracked black peppercorns, red pepper flakes, thyme, and rosemary blooms beautifully in warm olive oil, creating something that smells absolutely incredible and tastes even better. A hit of lemon zest stirred in off the heat keeps everything bright and balanced, cutting through the richness of the oil in the best possible way. Because the herbs and peppercorn pieces are strained out before serving, you're left with a silky, deeply flavored oil that looks as polished as anything you'd find at a specialty shop. It's the kind of finishing touch that makes a simple piece of crusty bread, a grilled steak, or a bowl of pasta feel genuinely special. Store-bought flavored oils often come with vague ingredient lists and shared-facility concerns, so making your own means you know exactly what went in. 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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