Oregano

Oregano's earthy flavor is key in Mediterranean cooking.

Flavor

How to use it

Finishing Sauces. Add oregano at the end; heat breaks down thymol and carvacrol, dulling aroma.

Flavoring Meats. Sprinkle after cooking; volatile oils stand out on meat.

Common mistakes

• Adding early changes flavor profile due to heat.
• Too much can overpower masking other ingredients.

What goes with oregano

• Olive oil. Oregano's aroma shares a terpene with olive oil, creating harmony.
• Feta. Oregano’s bitter notes emphasize feta’s tangy brine.
• Chicken thigh. Oregano's earthy, peppery oils flavor rich chicken thigh in Mediterranean cooking.
• Chili Flake. Oregano's earthy, peppery notes suit chili's heat in pizza and pasta.
• Lamb Shoulder. Oregano's pungent oils stand up to lamb in Greek roasts.
• Olive. Oregano's pungent oils complement olive's salty bitterness in Greek dishes.
• Black Bean. Oregano's earthy, peppery flavor complements black beans.
• Tomato. The herby and slightly bitter taste of oregano cuts through tomato’s sweetness.

Try tonight

• Stir into pasta sauces.
• Sprinkle on roasted chicken.
• Use in salad dressings for Mediterranean touch.

Storage

Store dried oregano in an airtight container in a cool, dry place; fresh can be refrigerated.