Use highly fragrant fresh roses, preferably Damask, Centifolia, or old garden roses
Harvest petals early in the morning when the scent is strongest
Choose fully opened, pesticide-free blossoms
Remove stems, leaves, and any damaged petals
Gently rinse petals and pat them completely dry
Use a large amount of petals for a small yield of oil
Crush the petals lightly to release more fragrance
Place petals in a clean glass jar
Cover petals completely with a carrier oil such as jojoba, sweet almond, or fractionated coconut oil
Seal the jar tightly
Keep the jar in a warm, dark place for 1 to 2 weeks
Shake the jar gently once daily
Strain out the petals through cheesecloth or a fine sieve
Add fresh petals to the infused oil and repeat the process several times for a stronger scent
Use a fresh batch of petals each cycle
Store the finished oil in a dark glass bottle
Keep the bottle tightly closed and away from heat and light
For a stronger final fragrance, use multiple infusion rounds
If you want true essential oil, use steam distillation equipment instead of infusion
Collect the distillate carefully and separate the rose oil from the hydrosol
Store distilled rose oil in a sealed dark vial
Use only clean, dry tools and containers throughout the process