Herb-Infused Olive Oil

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Martha Stewart Test Kitchen

Updated on April 9, 2021

For Passover dinner, add a little zest to matzo with olive oil infused with herbs like rosemary and thyme. Though you can use store-bought flavored oil, we suggest creating your own version with yourfavorite herbs.

Ingredients

2 cups extra-virgin olive oil
2 or 3 sprigs herbs (rosemary and thyme)

Directions

Heat olive oil over medium heat until just bubbling. Add herbs. Cook for 2 minutes, then remove from heat. Steep 1 to 2 hours. Strain out herbs, and funnel into a clean glass container. Refrigerate up to 1 week; bring to room temperature before using.

Cook's Notes

To season matzo: Place matzo on a baking sheet, brush with infused oil, and sprinkle with fresh herbs and coarse salt. Bake at 350 degrees until the matzo is lightly browned at the edges, 5 to 6 minutes.

Originally appeared: Martha Stewart Living, April 2012