Ingredients
2 cups (480 ml) extra-virgin olive oil
2 tablespoons whole black peppercorns
1 teaspoon lightly crushed black peppercorns
Optional: ½ teaspoon red pepper flakes for extra heat
Instructions
1. Prepare the peppercorns.
Place the whole peppercorns on a cutting board and gently crush about one-third of them with the bottom of a heavy pan or with a mortar and pestle. You only want to crack them open—not grind them into powder. Cracking releases more of their aromatic oils.Find Rare Spices
2. Warm the olive oil gently.
Pour the olive oil into a small, clean saucepan. Add all the peppercorns. Place over very low heat and warm gently for about 8–10 minutes. The oil should become warm and fragrant but should not smoke, boil, or fry the peppercorns.
3. Infuse.
Remove the saucepan from the heat, cover, and allow the peppercorns to steep for 30–60 minutes. For a stronger pepper flavor, let the oil cool completely with the peppercorns still in it.
4. Strain.
For easier and safer storage, strain the cooled oil through a fine-mesh strainer into a completely clean, dry bottle or jar. Discard the peppercorns.Choose Olive Oils
5. Store.
Seal tightly and keep away from heat and direct sunlight. For a homemade infusion, making small batches and refrigerating them is a sensible precaution. If refrigerated olive oil turns cloudy or thick, simply bring the amount you need back to room temperature.
How to Use It
Try 1–2 teaspoons over grilled chicken or steak, roasted cauliflower or potatoes, scrambled eggs, tomato soup, pasta, beans, or avocado toast. It also makes an easy salad dressing: whisk 2 tablespoons pepper-infused oil + 1 tablespoon lemon juice or vinegar + a pinch of salt.
For dipping bread, pour a tablespoon onto a small plate and add a little balsamic vinegar, dried oregano, and freshly grated Parmesan.Olive Oil
Tip: Avoid adding fresh garlic, fresh herbs, or other moist ingredients to an oil that you intend to store; homemade flavored oils containing fresh ingredients require stricter refrigeration and storage precautions because of botulism risk.
