Heat Infusion

• 1). Wash and dry fresh rosemary sprigs. The rosemary must be completely dry before combining with the oil.
  
  
• 2). Put the oil and rosemary springs in a pan and heat the oil to 150 degrees Fahrenheit.
  
  
• 3). Remove the oil from the stove after five minutes. The oil should be light green and smell of rosemary. Add more rosemary and heat for another three minutes to obtain a stronger rosemary flavor.
  
  
• 4). Let the oil cool for 15 minutes.
  
  
• 5). Pour the oil through the cheese cloth into a glass bottle. Add a rosemary spring for decoration. The oil will keep in the refrigerator for one to two months.
  
  

Cold Infusion

• 1). Pour out 4 tbsp. of oil from the bottle of oil.
  
  
• 2). Remove 10 to 15 leaves from a sprig of dried rosemary.
  
  
• 3). Chop the leaves up and put them in the bottle oil.
  
  
• 4). Place the dried rosemary springs in the bottle.
  
  
• 5). Leave the bottle out at room temperature for 2 or 3 weeks. Occasionally taste the oil to check if the rosemary flavor is strong enough.
  
  
• 6). Place the infused oil in the refrigerator and use for up to two months.