6 whole black peppercorns
6 sprigs fresh rosemary
3 cloves garlic, crushed
3 bay leaves
2 sprigs fresh thyme
2 sprigs fresh oregano
1 quart extra virgin olive oil

Place the peppercorns, herbs and garlic in a 1 quart sterilized bottle.
Add the olive oil, insuring that all the herbs are completely covered.
Seal, label and store in the refrigerator for 10 days to infuse.