Brown the bones in olive oil over medium high heat in dutch oven.
Remove bones from pot and set aside.
Pour in 2 quarters of water or until dutch oven is ½ to ⅔ full.
Bring to a boil.
Scrape browned bits from bottom of pot.
Reduce heat to low and add vegetables and pepper.
Return bones to pot and cook over very low heat 2.5 to 3 hours, skimming impurities from surface occasionally.
Turn off heat and cool.
Strain through fine mesh strainer or cheese cloth.
Refrigerate until cool and then skim any fat off the surface.
Freeze in airtight container or refrigerate for up to 10 days before using.