Ingredients
2 rosemary stems
1 bottle olive oil
Method
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Rosemary Infused Olive Oil Wash 1-2 rosemary stems with water for every bottle of oil you make. Allow to dry for 2-3 days so no moisture remains. Place the rosemary into sterilised bottles. Pour enough pure olive oil into bottles to fill. Seal and store in a cool, dark place or refrigerate for at least 2 weeks before using.
