Rosemary Infused Olive Oil

Step 1: Break up the dried rosemary leaves with your fingers to make them into smaller pieces. 

Step 2: Fill a dry sterilized glass jar half full with the dried rosemary. 

Step 3: Pour room-temperature olive oil onto the rosemary leaves making sure the rosemary is completely covered. 

Step 4: Use a clean, dry spoon to mix thoroughly so all surfaces of the herbs are coated and there are no air bubbles. 

Step 5: Place the jar in a dark cupboard and let sit for a minimum of 2 weeks to infuse. Every few days check on the infusion and roll the jar around to ensure all the rosemary leaves are coated with olive oil.

Step 6: Once it's ready decant the oil by straining it into a sterilized glass jar. You can use either a fine mesh strainer or a cheesecloth over a strainer to ensure no sediment goes into the oil. 

Step 7: Seal the jar and store in a cool dark place. This recipe will last for up to 1 year if stored properly and ensuring no water gets into the bottle.