Lemon Thyme Oil

zest from one lemon 1&1/2 cups fresh thyme leaves and stems 1 cup olive oil Rinse thyme, wrap in cheesecloth or place in a fine mesh strainer, and immerse in boiling water for 5 seconds. Drain quickly and plunge into ice water. Drain well, remove from cheesecloth and dry thyme completely. Puree all ingredients in a blender or processor, strain, and pour this strained oil into a sterilized glass jar, covering tightly. Keep in refrigerator and use within one week. This is a classic, and works well with eggs, poultry, seafood, beef marinades and potatoes.