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Herb Infused Matzoh – Martha Stewart Magazine, April 2012, p.60

  • Cook Time: 6
  • Total Time: 6 minutes


  • 2 cups 100% extra virgin olive oil
  • 23 sprigs fresh herbs (rosemary and thyme work well)
  • additional fresh herbs
  • coarse salt


  1. Preheat oven to 350° F.
  2. Line several cookie sheets with aluminum foil.
  3. Set aside.
  4. Heat olive oil over medium heat until just bubbling.
  5. Add herbs.
  6. Cook for 2 minutes, then remove from heat.
  7. Steep 1 to 2 hours.
  8. Strain out herbs, and funnel into a clean glass container.
  9. Refrigerate up to 1 week; bring to room temperature before using.
  10. When you’re ready to season the matzoh, place it on a baking sheet, brush with the oil, and sprinkle with fresh herbs and coarse salt.
  11. Bake until the matzoh is lightly browned at the edges, 5-6 minutes.


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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.