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Pour the olive oil into a small sauce pan and warm slowly. High temperatures can destroy the healing properties in olive oil.
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Put the chopped Rosemary into a Mason jar.
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Pour the warm olive oil into the bottle, covering the Rosemary.
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Place the jar in a dry, cool place for at least one week.
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Decant, straining the Rosemary, into a bottle with a tight-fitting lid
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Refrigerate and use within 1 month.