This simple Oregano Oil might not be the miracle cure you were after but it’s pretty damn tasty. Find out how to make it with serving suggestions below.
I don’t think there’s anyone out there who doesn’t love oregano. Whether its used on pizza, Greek salad or even a roasting joint, oregano adds tonnes of flavour.
It’s also a simple herb to grow which means you can always have a supply of fresh oregano to add to your dishes. It (should) survive all year round which means you can pick a leaf or two to add to dinner whatever the time of year. But if, like me, you find yourself with a wild and raucous oregano plant I have the solution for you! Why not make this simple but tasty Oregano Oil?
A quick google of “Oregano Oil” and you’ll find all sorts of health claims. I’m no nutritionist but apparently Oregano Oil is full of vitamin K, antioxidants and is even an antibacterial?! All I’m worried about is how delicious this is. Sure, you could rub this all over your body but I think it’s better slathered on a lamb steak which has just been whipped off of the BBQ!
If you can’t get your hands on any fresh oregano or find that you have a glut of marjoram or thyme then why not use them to make this oil instead? They are a fantastic substitute!
Find out all you need to know about growing your own oregano, marjoram, thyme and other herbs here.
Keeping it simple
It really is so easy to make this golden Oregano Oil that I feel a little bit cheeky calling it a “recipe” at all. But it’s so good I had to share it.
As with any good dressing it starts with a good quality extra virgin olive oil, plenty of acidity from fresh lemon juice, a pinch of cracked black pepper and a healthy pinch of salt.
I always find with oils and dressings like this that you need more acidity and salt than you might initially think. The oregano has such robust flavour and there really is A LOT in this recipe so you can afford to include a whole lemon and large pinch of salt. I would be careful and go easy on the pepper though. We want to keep this Oregano Oil really fresh and zingy!
There are two ways of making this oil – the hard way and the easy way. I’ll start with the hard way…you have to chop the herbs by hand then whisk all the ingredients together.
I bet you’re wondering what the easy way is now? Well you’ll have to scroll down to the recipe to find out! (A small food processor may come in handy…)
- 100ml extra virgin olive oil
- Juice from half a lemon*
- 1 large handful of fresh oregano leaves
- Large pinch of salt*
- Small pinch of black pepper*
- Put the oregano leaves into a small food processor along with the olive oil, lemon juice, salt and pepper.
- Pulse gently until the oregano leaves are roughly chopped and all of the ingredients are mixed.
- Store in an airtight jar for 1 - 2 weeks (or eat immediately up to you!)
*these amounts should be the starting point. Add more lemon juice, salt and pepper to suit your own taste. I like my oil to lemon ratio to be 2:1.
Oregano goes particularly REALLY well with tomatoes, aubergine and even lamb. To retain it’s flavour and aroma it’s best to add it at the end of cooking, or use it as a drizzle on just about everything. I’ve drizzled this Oregano Oil on:
- Tomato, Feta and Oregano Salad;
- Halloumi Kebabs;
- Lamb steaks;
- Fish; and
- On top of pizza.
Let me know on the comments how you use yours!
Pin it for later…
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