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Thyme-Peppercorn Oil

Olio di Timo e Granella di Pepe


2 tablespoons pink peppercorns

2 tablespoons black peppercorns

1 teaspoon coarse sea salt

6 large sprigs fresh thyme, washed and dried

1 cup Filippo Berio Extra-Virgin Olive Oil


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

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.

This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995.


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