For the rosemary oil, first mix well the salt with a tablespoon of oil.
Put the rosemary sprigs in a bottle.
Also add all the remaining ingredients.
Add the tablespoon of oil with the mixed salt and the remaining olive oil.
Store the bottle in a dark, cool place (not in the refrigerator) and let it infuse for 1-2 weeks.
Taste your rosemary oil after this time, if it has not yet absorbed enough flavor, let it stand a little longer.
Preparation Tip:
The rosemary oil fits wonderfully as a seasoning oil for baked potatoes, or to brush grilled food.