Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Herb-Infused Olive Oil 2.9 (35) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 9, 2021 Print Rate It Share Share Tweet Pin Email 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. Rate it Print