Organic Greek Oregano. By EnVios 40 g / 1.41 oz.

I use this Organic Greek Oregano in my Greek marinade for Chicken & Pork on the Grill. I mix EnVios Greek Oregano, Olive Oil, Garlic, Onion powder, fresh ground Pepper, Sea Salt and fresh squeezed lemon juice as a marinade before grilling. OMG It's Greeklicious! And the smell while it is grilling is Unbelievable!

This oregano is from Greece. It's incredibly fragrant and tastes amazing. We baked it into pizza dough to make pizza and it was so delicious.

I have some high end peeled tomatoes and some quality tomato paste, and a lot of good savory spices. In two kettles I decided to design a spaghetti and a pizza sauce at the same time. More filtered water, some ground beef, ground yellow onions, and a few spoonful's of this oregano, turned this into a really nice tasting sauce. I added some minced garlic, and blended a few more plum tomatoes in a blender to make it fairly sweet. I cooked on the stove till simmering, and then cooled down and put in a few jars. I tries some on a nice veggie pasta made in my pasta maker machine using all purpose flour, and instead of water, some low salt V8 juice. A nice fresh spaghetti, I cooked it, and topped with grated cheese, and the meat sauce. Very good, especially the Italian feel of the Oregano. The Pizza sauce was different, a bit more garlic, some more ground Roma tomatoes, a touch of white pepper, salt, some extra virgin olive oil, and started simmering to boil it down for thickening. I continued adding the Oregano here for taste, and backed up with more tomato paste to make sure it was not over done. The test was used on a premade square crust in my toaster oven. I laid down a sheet of white parchment paper on the mesh rack. brushed with a high quality olive oil, to seal the liquid out of the crust which I'd pre baked on the paper for six minutes at 425 degrees. Now sealed, I added a ladle or so of sauce and spread over the crust. Then topped that off with some sliced mushrooms, pepperoni, razor thin sliced, and topped with a blend of 5 Italian cheeses by Kraft. I finished baking at 450, in the toaster oven until the top was totally golden brown and bubbly. I removed the rack, slid the pizza off with the parchment paper onto my cutting board, and use my Mezzaluna style pizza cutter to slice into 8 squares. It's amazing how a good quality herb can bring out the taste of a good pizza. I made enough to put away one medium jar for some future pizza's I sometimes make some snacks with Texas toast and a bit of cheese and sauce in the toaster oven when I'm out of pre made crusts, and don't feel like making one from scratch. Very flavorful Greek Oregano, as good or better than the Italian versions I use to make marinara sauces from. Recommended.