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Heat a medium saucepan over high-heat for approximately 30 seconds.
Add the peppercorns and reduce the heat to medium-low.
Move peppercorns around the pan (approximately 20 seconds) or until they start to smoke and become aromatic, being careful not to let the peppercorns burn.
Once cooled, transfer peppercorns to a bowl and lightly mince them by crushing the shells with the back of a spoon.
Pour the peppercorn into a glass jar.
Using the same pan, heat the oil over medium heat 1-2 minutes or util it begins to smoke.
Carefully pour the oil over the peppercorns and store in your pantry.