To make it simply place the bulbs into a heavy bottomed saucepan or a cast iron frying pan and then cover with oil.Then heat on a low flame for about an hour until the bulbs have completely softened. If the heat isn't low the bulbs will burn. You don't want this. You want them to slowly simmer away. There should barely be any bubbles on the oil.When they are ready pour them and the oil into a sterilised jar and then add the rosemary to permeate through. Eat within a month.
