Heat EVOO in a hot pan and add sage and rosemary until starting to crisp. Remove leaves and crumble them into a large bowl. Leave remaining EVOO in the pan.
Add the panko to hot pan and cook, stirring for a few minutes until starting to brown and crisp up. Add to the bowl with the herbs.
Add all remaining ingredients to the bowl and stir well.
Sprinkle on any dish that could use a crispy, crunchy topping.
Freeze in ziploc bags to preserve freshness, these will last up to 6 months.