Thyme Infused Olive Oil

In a small saucepan, heat the oil over medium heat with half of the thyme sprigs until little bubbles begin to form, about 3 minutes. Remove the pan from the heat and let the oil cool fully.

Meanwhile, stuff the remaining 3 sprigs of thyme into the glass jar. Strain the cooled oil into the jar. Store in the refrigerator until ready to use.

Infused olive oil is a delicious salad topper and excellent for dipping crusty Italian bread.

Notes:
Store infused oils in the refrigerator for up to 6 weeks.