Pluck fresh rosemary leaves from stem & fill a pint jar up about halfway, breaking the leaves into smaller pieces with your fingers as you go.
Pour oil of your choice (olive, avocado, etc.) over the rosemary.
Using the handle of a wooden spoon, push the rosemary down and stir gently to remove air bubbles. Make sure there are no herbs exposed above the oil.
Let infuse for about 4 weeks. Once ready, decant the oil by straining through a cheese cloth over a mesh strainer to ensure no small bits get through.
