Spicy and floral with notes of fresh, ground peppercorn and a lingering, tingly Szechuan peppercorn finish. Great for marinades, dressings, aioli, sautéing and over ice cream. Try it in a cream based dish, or in a salad for a nice peppery zing. Amazing on popcorn, with creamy pasta and seafood. Create that amazing peppercorn flavor in your favorite dishes without having to use fresh peppercorns! Pairs well with Sicilian Lemon Balsamic, Lavender Balsamic, Garlic Olive Oil, Dill Olive Oil, Basil Olive Oil and Butter Olive Oil.
Black Peppercorn Infused Olive Oil
Agrumato (Fused) vs. Infused
is a technique used in the oil extraction process. In this process, the olives and fruit are pressed in the same barrel and all of the oil, including the extra virgin olive oil as well as the essential oils from the fruit are extracted. This method produces a high quality flavored olive oil in a one step process. Infusion
is a technique used after the oil extraction process. The olives are pressed alone and an Ultra Premium
extra virgin olive oil is extracted. Then, an all natural extract is added to produce the flavored oil in a two step process. This process is favorable when using flavors of an easily perishable item such as basil or chipotle.
extra virgin olive oil, all natural black peppercorn