Xanthan Gum Free Peppercorn Herb Oil
Infused oils are one of those kitchen staples that feel far more impressive than the effort they actually require. This one layers cracked black pepper, red pepper flakes, fresh thyme, rosemary, and a bright hit of lemon zest into good extra-virgin olive oil — the result is deeply aromatic, gently spicy, and endlessly versatile. Gently warming the oil over low heat coaxes out the full character of the herbs and spice without scorching anything, and a short steep off the heat lets the flavors settle into something really cohesive. Straining everything out at the end gives you a beautifully clean, glossy oil that drizzles like a dream over bread, grilled vegetables, pasta, or a simple cheese board. For anyone navigating thickener-free cooking, this is naturally in the clear — no stabilizers, no additives, just whole ingredients doing exactly what they're supposed to do. A handful of fresh parsley stirred in at the end adds a pop of color and a little grassy freshness if you want it. Make a jar on Sunday and you'll find yourself reaching for it all week.
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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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