Pour the olive oil into a small sauce pan and warm slowly. High temperatures can destroy the healing properties in olive oil.

Put the chopped Rosemary into a Mason jar.

Pour the warm olive oil into the bottle, covering the Rosemary.

Place the jar in a dry, cool place for at least one week.

Decant, straining the Rosemary, into a bottle with a tight-fitting lid

Refrigerate and use within 1 month.