Recipe by Cinnamon girl
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.
Top Review by Sydney Mike
Made this over a week ago, & we've thoroughly enjoyed it over veggies! I particularly liked it over a combo of roasted white & sweet potatoes! So simple to make, too! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]