- 2 cups high quality extra virgin olive oil from The Mighty Olive
- 1 teaspoon toasted saffron threads
- 2 tablespoons pink peppercorns
Lightly toast the saffron threads in a dry pan or in the oven, stop before they blacken or burn. Using a mortar and pestle, crush half of the pink peppercorns, to release their flavors. Heat the oil over a low heat until it reaches 180ºF. Remove from the heat and pour the hot oil over the toasted saffron threads and pink peppercorns. Allow to cool and pour into your air tight bottle, keeping all or some of the spices. Tightly cap and store in a cool dark place (or the refrigerator) and use within 3 months.