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This oil is very simple. Drizzle over roasting pumpkin and potatoes, or use a spoonful with butter or oil when frying mushrooms. It is also good with bacon or used in salads, soups and stews. Thyme Oil can be used soon after making it, but the flavour fully develops over a few days until it is quite strong. If you want a milder flavour, use twice as much oil or half as much herb. Keeps for around three weeks.
- Chop the thyme.
- Combine thyme and oil in a glass jar and seal.