This study investigates an innovative approach to improving the quality and stability of used frying oils by enriching them with distillation residual thyme powder (DRTP). A series of physico-chemical and thermal analyses were performed to evaluate the effect of DRTP enrichment on essential quality parameters. The results demonstrate that incorporating thyme powder at concentrations of 1%(DRTP), 5%(DRTP), and 10%(DRTP) significantly slowed acid degradation over a 10-day storage period, ensuring that the oils remained within acceptable food quality standards. Furthermore, the enriched oils exhibited superior thermal stability at elevated temperatures compared to both virgin oil (positive control) and untreated used oil (negative control). These findings highlight the potent antioxidant and protective properties of thyme, which not only enhance oil quality but also extend the shelf life of recycled cooking oils. This sustainable strategy paves the way for the effective reuse of used frying oils in the food industry, offering economic and environmental benefits.