- 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.
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.