Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Pink peppercorns

  2. 2 tablespoons 30ml Black peppercorns

  3. 1 teaspoon 5ml Coarse sea salt

  4. 6 teaspoons 30ml Fresh thyme sprigs - washed and dried (large)

  5. 1 cup 237ml Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Combine 1 tablespoon of the pink peppercorns and 1 tablespoon of the black peppercorns in a clean bottle.

  2. Crush the remaining peppercorns with the salt, and add to the bottle. Add the thyme, and pour the olive oil into the bottle. Cap the bottle and place it in a cool, dark place to age for 6 weeks before using.

  3. This recipe yields ?? servings.


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