Spicy and mildly floral with notes of fresh, ground peppercorn and a lingering tingling Szechuan peppercorn finish.  Great for marinades, dressing, aioli, sauteing and over ice cream.  Try it in a cream based dish or in a salad for a nice mildly peppery zing.  Amazing on popcorn, with grilled steaks and seafood.  Create that amazing peppercorn flavor in your favorite dishes without having to use fresh peppercorns.


It pairs well with the following oils and vinegars:


Sicilian Lemon Vinegar

Cascadian Wild Raspberry Vinegar

Tradtional Balsamic Vinegar

Neapolitan Herb Vinegar

Garlic Olive Oil

Butter Olive Oil

Basil Olive Oil


*Bolded items are our favorite combinations.


Madagascar Black Peppercorn Olive Oil