Peel 4 large garlic cloves and bruise them with the back of a spoon. Put them into a bottle with 2 tablespoons chopped basil, 1 teaspoon black peppercorns and 600 ml (1 pint) extra virgin olive oil. Firmly secure the bottle with a stopper and shake well. Store the oil in a cool place for 1 week before using.
Makes 600ml (1 pint)