Prepare the garlic cloves by cutting them in half.

Add the garlic and whole peppercorns to a mason jar with the extra virgin olive oil.

Fill a pot with water until it’s halfway up the mason jar.

Place the mason jar in the water, and over low heat, warm the oil until it reaches about 180ºF.

After the oil has reached 180ºF, remove the pan from heat and allow the mason jar to sit in the water for two hours as it reaches room temperature.

After the oil has reached room temperature, remove the mason jar from the water, put the lid on, and store it in the refrigerator.

Enjoy your Black Pepper & Garlic-Infused Olive Oil in any of your favorite recipes that call for olive oil. Anything left over can be stored in an airtight container in the refrigerator for up to seven days or in the freezer for several months.