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)
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.