I am interested in infusing the black layer flavours(not inner white parts) of black pepper into an oil.
I imagine this can be achieved by adding whole black peppercorns to oil and frying a little. Or do you have to add whole black peppercorns to oil then leave it overnight?
If you say you need to grind the peppercorns first, why so? Since I am interested in the black part only would putting it be whole be better it is there some reason flavour would not extract so well like this?