Infuse the olive oil: in a medium pot, add the olive oil and rosemary leaves. Heat over low heat for 10 minutes, then remove from heat and allow the rosemary to steep in the olive oil for 2 hours minimum (overnight is best).  Strain the rosemary out, and leave only the infused olive oil for the recipe.

Melt the shea butter and beeswax. The best and safest way to do it this is over a double boiler on the stove top.

Let hot steam melt the shea butter and wax, and be very careful not to spill any on the stove because beeswax is flammable. Once the shea butter and beeswax are melted, stir in the infused olive oil to the mixture.

Remove from heat, and add the essential oils to mixture. Pour into a 8 ounce wide mouth mason jars, allow about 2 hours to cool and solidify, and you’re ready to use.