Put the oil in a saucepan and add the native pepper, pine needles and salt. Cover the pan and place over low heat, keeping the oil at about 58°C (136°F) for 3 hours. Leave to cool, then pour the unstrained oil over the chilled smoked oysters.
Keep the oysters in the oil in the fridge for up to 1 week to allow them to take on the pine flavour before serving.
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