Hi, I'm Chris Voorhees. I'm the Executive Sous Chef here at Contemporary Catering. I'm going to show you how to make a little bit of infused olive oil today. This olive oil we're going to infuse with rosemary and just a touch of garlic for some background flavor. First thing you want to do, get your pan a little bit hot. Add some olive oil to the pan. You want to put about enough olive oil in there as you think you're going to need to fill up the container. If you have a little bit of extra, it's always fine. You can, you have extra. First thing you need to do obviously, add your rosemary and then whatever background flavor you're going to use. In this case it's going to be garlic. So, add a couple of garlic cloves to it. Bring the oil up to a temp. You'll see it start to bubble a little bit and once you start to hear the garlic and the rosemary start to crack in the oil, that's a good time to turn off the heat and remove it from the heat. Then, you would let it come down in temp; that way, you don't burn the garlic, you don't burn the rosemary, you don't get the acrid flavor. And once you're all done, you have a nice, clean, cool infused olive oil.