You will need:
500ml extra virgin olive oil
2/3 stalks of fresh rosemary
4 full garlic cloves, peeled
- Heat the oil on a medium heat, and allow to cool slightly
- Pop the rosemary and garlic cloves into the bottle and decant the warm oil into the bottle. It's important the oil isn't too hot, or it will cook the garlic and rosemary and make it all cloudy and mossy- not a good look!
- Tip upside down once a day for a couple of weeks and let the infusion happen naturally!