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Herb-Infused Olive Oil


Enliven unleavened bread with herb-infused olive oil. Though you can use store-bought flavored oil to add a little zest to Passover matzo, we suggest creating your own version.

Source: Martha Stewart Living, April 2012


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


  1. 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.

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