Instructions: Place oil and peppercorns in a wok over medium heat. Bring to a boil. Reduce heat to low and cook for 2 minutes. Turn off heat. Allow to cool. Do not strain. Pour the oil and the peppercorns into a glass jar, close.

Because of its delicate nature this infused oil will not keep as long as others, so make only a small amount at a time. Retain the peppercorns in the oil to maintain its taste. This oil will keep, at optimum strength, no more than 2 months, refrigerated.

This recipe yields less than 1/4 cup.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.