Fill inner pot to ¾ full with hot water. Select sous vide mode at 55 °C and set the time for 3 hours and bring up to temperature.
Combine the olive oil with the fresh thyme in a sous vide compatible zipper type bag.
Remove as much of the air as you can by lowering the bag into a bowl of water, using the water to push the air out of the bag, being careful not to allow any water into the bag. Seal while immersed or use a vacuum sealer.
Once up to temperature cook for 3 hours.
After 3 hours, place in an ice bath to chill, then strain into a clean jar.
Keep refrigerated for up to 2 weeks.
Drizzle over roasted vegetables, grilled meats, or seafood.