Herb-Infused Olive Oil

Rating: 2.89 stars
35 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 16
  • 2 star values: 11
  • 1 star values: 2
  • 35 Ratings

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 your favorite herbs.

Martha Stewart Living, April 2012

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Recipe Summary

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Ingredients

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.

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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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Reviews

35 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 16
  • 2 star values: 11
  • 1 star values: 2
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