Step 1 Combine the olive oil and rosemary in a 375mls (1 1/2 cup) clean glass jar and shake well. Place in a cupboard away from direct light and leave for 3 days. Gently turn the jar twice each day to disperse the rosemary through the oil.
Step 2 Allow the rosemary to settle (some leaves may float). Sit a funnel in a 375mls (1 1/2 cup) clean glass bottle and line the funnel with a sheet of paper towel. Gradually pour in the infused oil and then carefully squeeze the paper to extract as much of the oil as possible. Seal the bottle, label and date, and store in a cool, dark place for up to 6 months.
