In a flat bottomed dish, combine Olio Taibi Biancolilla Extra Virgin Olive Oil, sherry vinegar, herbs, and red pepper flake; whisk gently. Set aside.
Bring a small sauce pan of well salted water to a boil.
When water is boiling, add carrot sticks and simmer for 4 minutes, until al dente.
Drain carrots throughly, then add to marinade in dish.
Let carrots sit in marinade at room temperature for 3 hours before serving, tossing in occasionally in marinade.
