Wheat Free Peppercorn Herb Oil
Fragrant, bold, and endlessly versatile, this infused oil transforms a handful of pantry staples into something that tastes genuinely special. Cracked black peppercorns, red pepper flakes, fresh thyme, and rosemary are gently warmed in extra-virgin olive oil until the whole kitchen smells incredible — that slow, low-heat method is the key to coaxing out deep flavor without any bitterness. A hit of lemon zest and sea salt stirred in off the heat ties everything together with a bright, savory finish. Every single ingredient here is naturally free from wheat, so there's no label-checking or substitution stress involved — just clean, simple cooking. Drizzle it over roasted vegetables, grilled proteins, crusty bread, or a fresh cheese board and watch it disappear. The optional parsley adds a pop of color and freshness if you want to dress it up a little further. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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