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Different types of pepper black oleoresins are obtained by solvent extraction of the crushed, dried, not fully ripe fruits of P. nigrum as a dark-green mass. The odor of the oleoresin is similar to that of natural spice.

The oleoresin is usually very dark green or brownish green. On standing, it separates as a viscous, clear, dark-green oil on the top and a lower crystalline layer. It may appear as a homogeneous emulsion if examined shortly after the oleoresin has been homogenized, but the product separates on standing. It may be decolorized by partial removal of the chlorophyll.