Olive oil gets a redo with added Sri Lankan black peppercorns

• 1 cup extra virgin olive oil 

• 1 tbsp Sri Lankan black peppercorns, lightly crushed 

• Small saucepan 

• Measuring cup and spoon 

• Fine mesh strainer or cheesecloth 

• Sterilized glass bottle or jar with a tight-fitting lid 

• Mortar and pestle or rolling pin (for crushing peppercorns) 

• Prepare Peppercorns: Lightly crush 1 tbsp Sri Lankan black peppercorns using a mortar and pestle or rolling pin to release their oils without grinding into a powder. 

• Heat Oil: In a small saucepan, combine 1 cup extra virgin olive oil and crushed peppercorns. Heat over low heat for 10–15 minutes, stirring occasionally, until the oil is warm (about 140°F/60°C). Do not let it boil or smoke. 

• Infuse: Remove from heat and let the mixture sit for 1 hour to allow the pepper flavors to infuse into the oil. 

• Strain: Pour the oil through a fine mesh strainer or cheesecloth into a sterilized glass bottle or jar to remove the peppercorns. Discard the solids. 

• Store: Seal the bottle or jar tightly. Store in a cool, dark place for up to 1 month. 

• Serve: Drizzle over salads, roasted vegetables, pasta, or use as a dipping oil for bread, enjoying the bold, earthy kick of Sri Lankan black pepper. 

• Use freshly crushed Sri Lankan black peppercorns for their intense, aromatic flavor; pre-ground pepper won’t infuse as effectively. 

• Choose high-quality extra virgin olive oil for the best flavor. 

• Keep heat low to preserve the oil’s quality and prevent burning the peppercorns. 

• Shake the bottle gently before using to distribute any settled flavors. 

Elevate your dishes with this aromatic, pepper-infused olive oil!