Mediterranean region, particularly in the Levant, where it has been closely linked to food culture and popular identity. Among the most famous historical uses of thyme is in the form of a mixture with olive oil, which is primarily used to prepare manakish, a type of flatbread that dates back to the Fatimid era in the Levant. The dough is traditionally baked on a hot griddle and topped with a generous layer of thyme and olive oil, making it a popular breakfast food or quick snack. Over time, manakish became a symbol of morning bakeries and the comforting aroma of homes, with flavors evolving and people experimenting with different additions, yet thyme with olive oil remained the core and most nostalgic. This mixture typically includes dried wild thyme, sesame, sumac, and salt, all combined with pure olive oil to give it a smooth texture and balanced flavor. While originally made for manakish, this blend can be used in various other ways; it can be added to pasta, used as a pizza topping, or enjoyed with fresh bread, or even as a unique flavor enhancer for contemporary dishes. Thus, thyme with olive oil is more than just a blend; it is an extension of a rich heritage, combining the essence of history and authentic taste.