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Saffron Infused Oil

Spicy and bitter.


  • 2 cups high quality extra virgin olive oil
  • 1 teaspoon saffron threads
  • 2 tablespoons pink peppercorns

Make the magic happen 

  • Lightly toast the the pink peppercorns in a dry pan or in the oven, stop before they blacken or burn. Using a mortar and pestle, crush half of the pink peppercorns, to release their flavors.
  • Heat the oil over a low heat until it reaches 180ºF. Remove from the heat and pour the hot oil over the saffron threads and pink peppercorns.
  • Allow to cool and pour into your air tight bottle, keeping all or some of the spices. Tightly cap and store in a cool dark place (or the refrigerator) and it's ready to use.


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