Place six to eight ounces of dried calendula flowers in a clean, dry 16-ounce glass jar and cover with Extra-Virgin Olive Oil until the jar is almost full. Put the jar in a sunny place to infuse for three to four weeks. Drain the petals from the oil with cheesecloth and return to the jar. The oil will keep for 10 to 12 months, when stored out of direct sunlight.
Calendula is known to have healing, anti-inflammatory properties.