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Lemon, Garlic and Thyme Infused Olive Oil

This Lemon, Garlic and Thyme Infused Olive Oil is such a useful ingredient to have in your kitchen toolbox. It takes no time at all and will amp up humdrum roasted veg, grilled meats and salad dressings.
Prep Time5 mins
Cook Time50 mins
Course: Condiment
Cuisine: British
Servings: 500 ml


  • A few sprigs of thyme
  • 1 head of garlic
  • 3 strips lemon zest
  • 500 ml olive oil


  • First of all dry the thyme by putting the herb on baking parchment on a baking tray and place in the bottom tray of an oven at the lowest setting you have. Leave the door slightly ajar and bake for about 20 minutes. Remove and set aside.
  • Remove and peel all the garlic cloves from the head of the garlic.
  • Then place the garlic, along with the lemon zest and olive oil in a wide bottomed saucepan.
  • Heat the oil on a low setting, never bringing to a simmer, for about 30 minutes.
  • Remove the lemon and garlic with a slotted spoon and leave the oil to cool before decanting into a jar along with the dried thyme.


This should keep well for about 2 weeks.