Organic Greek Oregano. By EnVios 40 g / 1.41 oz.
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Selected User Reviews For Organic Greek Oregano. By EnVios 40 g / 1.41 oz.
Before grilling, I marinate the chicken with EnVios Greek Oregano, Olive Oil, Garlic, Onion Powder, fresh ground Pepper, Sea Salt, and fresh squeezed lemon juice. It's Greeklicious! br>OMG It's Greeklicious! And the aroma while it's grilling is out of this world!.
If your "Italian Seasoning" isn't cutting it, this great Greek Oregano is a must-have. Thank you for helping to make the long winter cooking season SEASONED!.
It comes highly recommended from me.
It's difficult to find the genuine article, but you've found it!.
I have some high-quality peeled tomatoes and tomato paste on hand, as well as a variety of savory spices. I decided to make a spaghetti and pizza sauce in two kettles at the same time, using more filtered water, ground beef, ground yellow onions, and a few spoonfuls of this oregano to create a delicious sauce. To make it sweeter, I added some minced garlic and blended a few more plum tomatoes in the blender. I simmered the sauce on the stove until it was cool enough to pour into jars. I served it with a nice veggie pasta made in my pasta maker machine with all-purpose flour and low-salt V8 juice instead of water, and a nice fresh spaghetti that I cooked and topped with grated cheese and the meat sauce. Very good, especially the Italian flavor of the oregano. br>br>The Pizza sauce was a little different, with a little more garlic, some more ground Roma tomatoes, a pinch of white pepper, salt, and some extra virgin olive oil, and it started simmering to thicken it up. For flavor, I added more oregano and backed it up with more tomato paste to ensure it wasn't overdone. In my toaster oven, I performed the test on a premade square crust. On the mesh rack, I placed a piece of white parchment paper. I used a high-quality olive oil to seal the liquid out of the crust, which I'd prebaked for six minutes at 425 degrees on parchment paper. Now that the crust was sealed, I added a ladle or so of sauce and spread it over the top, followed by some sliced mushrooms, razor thinly sliced pepperoni, and a Kraft blend of five Italian cheeses. I baked until the top was completely golden brown and bubbly at 450 degrees in the toaster oven. I took the rack off the pizza, slid it onto my cutting board with the parchment paper, and cut it into 8 squares with my Mezzaluna style pizza cutter. It's incredible how a high-quality herb can enhance the flavor of a good pizza. I made enough for one medium jar of future pizzas. When I'm out of premade crusts and don't feel like making one from scratch, I make some snacks with Texas toast and a bit of cheese and sauce in the toaster oven. Greek oregano has a strong flavor, comparable to or better than the Italian oregano I use in marinara sauces. It is highly recommended.
I used it in some pasta I was making, and the flavor came through magnificently. Everything came out tasting fantastic! Oregano, to be precise.
This vibrancy is also evident in my cooking. I put it on vegetables, eggs, pasta, and whatever else I can think of to make it taste better. It's fantastic!.
Everything about this oregano is perfect: it has a great flavor that is both intense and accurate. The best oregano can be found in Greece.
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