Mildly spicy and floral with notes of fresh, ground peppercorn and a lingering, tingly Szechuan peppercorn finish. Great for marinades, dressings, aioli, sautéing and even 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 flavour in your favourite dishes without having to use fresh peppercorns! Pairings: Sicilian Lemon Balsamic, Lavender Balsamic, Garlic Olive Oil, Dill Olive Oil, Basil Olive Oil and Butter Olive Oil. Click Here For Black Pepper Olive Oil Recipes More Ideas and Info (Printable)
