Roughly chop the vegetable trimmings. Heat the olive oil in a saucepan, add the trimmings loosen and sweat*. Add 2quarts (2L) of water and simmer for 30 minutes. Season with coarse salt, white peppercorns, and the herbs. Strain the bouillon twice: first to remove the trimmings, then through a fine-mesh chinois* to clarify.