1/2 cup minced shallots
1/2 cup plus 2 tbsp. extra-virgin olive oil, divided
1 teaspoon minced fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons sherry vinegar
Cook shallots in 2 tbsp. oil over medium heat until very soft. Scrape into a lidded jar and add remaining ingredients. Cover and shake well to blend.
Make ahead: Up to 2 weeks, chilled.
Note: Nutritional analysis is per Tbsp.