Just a common sense reminder that any oil with added ingredients, even peppercorns, should be refrigerated for safety reasons.
Provided from one of the food science extensions:
"Infused oils and oil-based mixtures of garlic, herbs or dried tomatoes can pose a health hazard if not kept refrigerated. There have been a number of cases of botulism poisoning traced to commercially and home prepared mixtures of garlic-in-oil that were not refrigerated. Refrigeration is necessary because all other conditions that favor the growth of C. botulinum are met: low acid environment with pH higher that 4.6, anaerobic conditions (oil), food and moisture source (garlic), not boiled before eating. Vegetables and herbs in oil. Less has been documented on the dangers of storing whole chilies, fleshy vegetables or herbs in oil, but they, too, are best made fresh with leftovers stored in the refrigerator for use within three weeks. Vegetables have a high water activity level which further encourages the growth of C. botulinum bacteria in an anaerobic environment. Even when dried, there is still the potential for risk, unless the vegetable has been acidified to a pH of 4.6 or lower. Dried tomatoes in oil are less of a safety concern than other mixtures in oil because the pH of tomatoes is generally 4.6 or lower. In addition, by drying the tomatoes, conditions become even less favorable to growth of C. botulinum due to a decrease in water activity. Dried herbs in oil also are less of a safety concern because of their low water activity. However, to insure safety it is recommended that all tomato in oil and herb in oil products be stored at refrigerator temperatures."
Support bacteria. It's the only culture some people have.