As a child, I always found olive oil to be bitter and lacking flavor. It did not appeal to my taste buds that preferred more sugar and sweets than savory items. As I have grown older though and my savory palate has developed, olive oil has become one of my favorite condiments. Drizzled over ripe tomatoes with sea salt, a salad with fresh lemon juice, or as a dipping sauce for bread, the ways I consume it are endless. Thinking plain olive oil could not get much better, I decided to pair it with my favorite herb, rosemary. Using a simple technique found here, I combined two favorites to create a new favorite – rosemary infused olive oil.