Make a a simple marinade of olive oil, lemon juice, oregano, salt, and pepper when making chicken or lamb souvlaki (skewers).
Olive and Caper Peperonata – Sauté 1 red onion (sliced), 2 cloves garlic, (crushed), in 50 ml olive oil with 1 tbsp oregano, 1 red and 1 yellow capsicum (sliced) for 3 minutes. Add 300 ml tomato puree (passata), 1 cup kalamata olives (pitted/halved), 1/3 cup capers, salt and pepper and simmer for 5 minutes. Serve as a side for grilled meats, poultry and seafood or toss with penne, macaroni, or orecchiette pasta.
Sprinkle oregano over ashed goats cheese, sheep’s milk feta, buffalo mozzarella or pan-fried haloumi – and drizzle with EV olive oil and lemon juice. Marinate before serving as part of an antipasto table.
Sprinkle on pizzas, cheese melts, focaccia, garlic bread and Greek salads. Add to pasta sauces, soups, vinaigrettes, dressings, or marinades.
Use oregano with olive oil, chilli and slices of lemon when baking a whole fish with wedges of fennel.
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