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Herb-infused oil-based sauce
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Olive oil thyme sauce (14 g) has 124 calories. That works out to 884 calories per 100 g. It contains 0.3 g of carbs, 0.1 g of protein, 13.7 g of fat and 0.1 g of fiber. Its 2 mg of Vitamin E covers 13% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 14 g
124
KCAL / 14G
Carbs
0.3g
· 0% DV
Protein
0.1g
· 0% DV
Fat
13.7g
· 18% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 1% · Protein 0% · Fat 99%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 124 kcal | |
| Total fat | 13.7 g | 18% |
| Saturated fat | 1.93 g | 10% |
| Trans fat | 0 g | |
| Sodium | 0.7 mg | 0% |
| Total carbohydrate | 0.3 g | 0% |
| Fiber | 0.1 g | 0% |
| Protein | 0.1 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 14 g | 124 kcal |
| 1 teaspoon (small) | 5 g | 44 kcal |
| 1 serving (small) | 20 g | 177 kcal |
| 2 tablespoon (double) | 28 g | 248 kcal |
| 1 ounce (medium) | 28 g | 248 kcal |
| 3 tablespoon (triple) | 42 g | 371 kcal |
| 0.25 cup (quarter) | 54 g | 477 kcal |
| 100 g | 100 g | 884 kcal |
| ½ cup (half) | 108 g | 955 kcal |
Calculated from 884 calories per 100 g.
Olive oil thyme sauce is an herb-flavoured sauce made by combining olive oil and thyme. Depending on the recipe, it may also include lemon, garlic, or salt, and it can be served as a dip or drizzled over food.
To make olive oil thyme sauce, stir thyme into olive oil and let the flavour infuse before serving. You can add lemon juice or garlic for extra brightness, but refrigerate a homemade version if it contains fresh herbs.
Olive oil thyme sauce works well on roasted vegetables, grilled fish, chicken, and potatoes. Add it near the end of cooking or at the table so the thyme flavour remains noticeable rather than getting lost during prolonged heating.
Yes, olive oil thyme sauce makes a simple bread dip. Pour it into a shallow dish and serve it with crusty bread; a little lemon juice or flaky salt can sharpen the flavour without changing its herbal character.
Both fresh and dried thyme work in olive oil thyme sauce. Dried thyme gives the oil a concentrated, earthy flavour, while fresh thyme tastes greener; use fresh-herb versions promptly and keep them refrigerated.
Yes, olive oil thyme sauce can coat vegetables, fish, or chicken before cooking. Keep raw-meat marinade separate from sauce intended for serving, or boil it thoroughly before reusing it as a finishing sauce.
Homemade olive oil thyme sauce containing fresh thyme should be refrigerated and used within four days. Do not leave fresh herbs submerged in oil at room temperature, since the low-oxygen environment can allow dangerous bacteria to grow.
Yes, you can cook with olive oil thyme sauce, but extended high heat can scorch the thyme and make its flavour bitter. For a more fragrant finish, stir it into cooked food just before serving.
Olive oil thyme sauce naturally separates because oil and any added lemon juice or other watery ingredients do not stay mixed on their own. Stir or shake the sauce just before using it; separation does not mean it has spoiled.
Yes, olive oil thyme sauce can be tossed with hot pasta as a light herb coating. Add a splash of pasta water and stir well to help the oil cling to the noodles, then finish with cheese or vegetables if desired.
Vitamins
Vitamin E
1.96mg · 13% DV
Vitamin K
7.7µg · 6% DV
B6
0mg · 0% DV
Vitamin A
1.12µg · 0% DV
Minerals
Iron
0.11mg · 1% DV
Calcium
4.9mg · 0% DV
Manganese
0.01mg · 0% DV
Copper
0mg · 0% DV
Potassium ⭐
6.3mg · 0% DV
Sodium
0.7mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 124 calories in 1 tablespoon (medium) (14 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Olive oil thyme sauce is a simple herb-infused condiment: thyme is steeped or mixed into olive oil, ready for dipping or drizzling. It fits naturally into Mediterranean-style cooking rather than belonging to one specific regional recipe, and can be made at home with fresh or dried herbs.
The oil carries thyme’s fragrant, earthy, slightly peppery flavour. Serve it with bread, spoon it over salads or roasted vegetables, or use it to finish grilled fish and meat. It is almost entirely fat—98 g per 100 g—so a little goes a long way. For a lighter dressing, use a small drizzle and add lemon juice or vinegar.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.93g
MONOUNSATURATED
10.08g
POLYUNSATURATED
1.29g
Omega 6:3 ratio 11.9:1
Above the ideal 4:1 (11.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.