Make this classic herb-infused oil as a simple homemade gift for friends and family this holiday season.

Materials and Tools

Rosemary Sprigs

Olive oil


Glass Bottle with Sealable Lid

Ribbon or Twine (optional)


Pruning shears


  1. Cut and wash fresh rosemary sprigs and allow to dry completely, overnight.


  1. Arrange the loose sprigs on a piece of cheesecloth and tie it in a knot. Place in crockpot and cover with olive oil. Set crockpot to warm and allow the rosemary and oil to infuse for five hours. Turn off crockpot; allow to cool for one hour.


  1. Remove the cheesecloth. Using a funnel, pour oil into a glass container. To decorate, tie an extra rosemary sprig with twine or ribbon.


  1. Optional: If you like, add a sprig of rosemary to your finished oil. Just be sure to store in the pantry for use within two weeks or refrigerate for up to two months.