Put the split peas in a bowl, add water to cover by 1 to 2 inches and let soak overnight. 

In a medium stockpot, warm the olive oil. Add half each of the onion, celery, carrot and garlic and cook, stirring occasionally, until the onion starts to become translucent, about 2 minutes. Add the ham hock and enough water so that the bone is just submerged. Bring to a boil and simmer for at least 1 hour. Remove the ham hock and let cool. Reserve the ham stock to use for the soup.

Heat a Dutch oven or other large, heavy pot over medium heat and place the bacon in the pot. Cook slowly, stirring occasionally, until the bacon is crispy. Transfer to a bowl. 

Add the remaining onion, celery, carrot and garlic to the pot and stir until the vegetables are coated with the bacon fat. Add the wine and deglaze, stirring to scrape up the browned bits. Drain the peas and add to the pot along with the ham stock. Add the bay leaf, salt and white pepper, plus water if needed to just cover the peas. Bring to a boil over medium-high heat, then reduce the heat to medium-low and cook until the peas are completely tender and mostly disintegrated, about 1 hour.

Meanwhile, remove the meat from the ham hock, discarding the fat and bone. Chop the meat into bite-size pieces.

Add the ham hock meat, the chopped ham and bacon and bring the soup to a boil. Serve immediately with a drizzle of rosemary-olive oil (recipe below).

In a small saucepan, combine the olive oil and rosemary sprigs and heat until the rosemary just begins to bubble. DO NOT FRY. Then cook over low heat for 5 to 10 minutes. Let the oil cool. Remove and discard the rosemary sprigs. 

Refrigerate the oil for up to 2 to 3 weeks. DO NOT LEAVE AT ROOM TEMPERATURE as the oil can go rancid. The refrigerated oil will congeal, so let it sit at room temperature for about 15 minutes before using to allow the oil to clarify.