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Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Thyme with Olive Oil (12 g) has 26 calories. That works out to 220 calories per 100 g. It contains 1.1 g of carbs, 0.4 g of protein, 2.4 g of fat and 0.8 g of fiber. Its 20.4 µg of Vitamin K covers 17% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 12 g
26
KCAL / 12G
Carbs
1.1g
· 0% DV
Protein
0.4g
· 1% DV
Fat
2.4g
· 3% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 16% · Protein 6% · Fat 78%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 26 kcal | |
| Total fat | 2.4 g | 3% |
| Saturated fat | 0.34 g | 2% |
| Trans fat | 0 g | |
| Sodium | 1.2 mg | 0% |
| Total carbohydrate | 1.1 g | 0% |
| Fiber | 0.8 g | 3% |
| Protein | 0.4 g | 1% |
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) | 12 g | 26 kcal |
| 1 teaspoon (small) | 4 g | 9 kcal |
| 1 piece (small) | 10 g | 22 kcal |
| 1 serving (medium) | 20 g | 44 kcal |
| 2 tablespoon (large) | 24 g | 53 kcal |
| 3 tablespoon (jumbo) | 36 g | 79 kcal |
| 1 cup (large) | 90 g | 198 kcal |
| 100 g | 100 g | 220 kcal |
Calculated from 220 calories per 100 g.
Thyme with olive oil is used as a dipping condiment and a finishing drizzle. Try it with crusty bread, roasted vegetables, grilled meat, or beans; adding it at the table keeps the thyme aroma noticeable.
Mix dried thyme with olive oil to make thyme with olive oil at home. Use a clean, dry bowl and add enough oil to coat the herbs; let the mixture sit briefly before serving so the flavor can infuse.
No, thyme with olive oil is not thyme essential oil. It is a culinary mixture of thyme and olive oil, while essential oil is highly concentrated and should not be substituted spoon-for-spoon in food.
Yes, bread is commonly dipped in thyme with olive oil. Serve it in a shallow dish alongside a meal or as a simple appetizer; add salt or chili flakes if you like.
Thyme with olive oil pairs well with roasted vegetables, grilled chicken or lamb, potatoes, and bean dishes. A small drizzle over warm food just before serving gives the herbs a stronger aroma than prolonged cooking.
Yes, thyme with olive oil can dress a salad. Toss it with greens or sliced tomatoes, and add an acidic ingredient such as lemon juice or vinegar to balance the oil and herb flavor.
Thyme with olive oil is usually best added after cooking or near the end. Extended high heat can dull the herb’s aroma and may make the mixture taste harsh, so use it as a finishing condiment.
Yes, fresh thyme can be used, but it introduces moisture into the oil. Refrigerate a fresh-herb mixture and use it promptly; dried thyme is a more practical choice for a condiment you want to keep on hand.
Store thyme with olive oil in a clean, tightly covered container away from heat and light. Make small batches for the freshest flavor, and refrigerate mixtures made with fresh thyme rather than leaving them at room temperature.
Thyme with olive oil can add flavor to food, and both ingredients contribute useful plant compounds and unsaturated fat. It is a condiment, not a remedy or a treatment for illness; use it to season meals rather than for medicinal effects.
Vitamins
Vitamin K
20.4µg · 17% DV
Vitamin E
0.84mg · 6% DV
Vitamin C
3mg · 3% DV
B2
0.04mg · 3% DV
Minerals
Iron
1.8mg · 10% DV
Manganese
0.2mg · 9% DV
Calcium
48mg · 5% DV
Copper
0.04mg · 4% DV
Potassium ⭐
48mg · 1% DV
Sodium
1.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 26 calories in 1 tablespoon (medium) (12 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.
Thyme with Olive Oil combines fragrant thyme with olive oil as a dipping condiment or seasoning. It fits naturally on a Turkish-style breakfast table, where it can be served with bread, and it also works stirred into salads, vegetables or pulses. The thyme brings an earthy, pungent aroma, while the oil gives the mixture a smooth, rich feel.
Because olive oil is its main source of energy, a little goes a long way; the herb also contributes some fibre. Try it with crusty bread, or use a small drizzle to add flavour to cooked vegetables without making the dish too heavy.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.34g
MONOUNSATURATED
1.68g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 9.5:1
Above the ideal 4:1 (9.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.