Black Pepper Infused Coconut Oil

Origin: Aore Island, Vanuatu

Estate: Single Origin Plantation (Pepper)

Product Type: Pepper Infused Cooking Oil

Net Volume: 250ml

Main Ingredients: Coconut Oil, Aore Island Black Pepper

Farming Method: Traditional Island Farming

Harvest: Hand Harvested Pepper

Processing: Small Batch Infusion

Bottle Type: Glass Bottle

Use: Cooking Oil, Marinades, Dressings, Finishing Oil

Flavour Profile: Aromatic Coconut Oil with Warm Pepper Spice

Storage: Store in a cool dry place away from sunlight

Shelf Life: 18–24 months

Use this oil as a flavourful base for cooking, grilling, and roasting. Drizzle over vegetables, seafood, or meats before cooking to add a gentle pepper warmth and aromatic coconut flavour.

It can also be used in marinades, salad dressings, or brushed over grilled foods as a finishing oil. A small amount adds depth and natural spice to stir-fries, roasted vegetables, and rice dishes.

Shake gently before use to distribute the pepper infusion.

This infused oil combines single-origin black pepper grown on Aore Island, Vanuatu with natural coconut oil to create a warm and aromatic cooking ingredient. The pepper vines are cultivated on our plantation using traditional island farming methods and harvested in small batches to preserve their natural oils and flavour.

The plantation works alongside local horticultural knowledge from Malo Island, helping care for the vines and maintain strong pepper crops through traditional Melanesian farming practices.

After harvest the peppercorns are gently infused into coconut oil, allowing the natural spice and aroma of the pepper to slowly blend with the oil.

Produced in small batches, this infused oil brings together two traditional island ingredients and is designed to add flavour to everyday cooking, marinades, and finishing dishes.

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Pepper Coconut Roasted Vegetables

Ingredients

2 tablespoons Black Pepper Infused Coconut Oil

1 cup pumpkin, chopped

1 cup sweet potato, chopped

1 small onion, sliced

½ teaspoon sea salt

Method

Preheat oven to 200°C. Toss vegetables in a bowl with the infused coconut oil and salt. Spread on a tray and roast for 20–25 minutes until golden and tender. Finish with a light grind of fresh pepper before serving.

This dish pairs well with grilled fish, chicken, or rice.