For generations, fresh oregano has been a super herb that has been used as a culinary herb but it’s just as beneficial in the medicinal world. There has been an increase amongst the holistic community of those using oregano infused olive oil to treat things like coughs, blood sugar levels, an ear infection and much, much more.
Oregano can be preserved in numerous ways while maintaining its health benefits, but today I want to share with you my favorite way to preserve this aromatic fresh herb: Oregano Infused Olive Oil.
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Where Did Oregano Come From?
Oregano is said to have originated in the mediterranean region of Europe. Still today, Oregano is used to treat standard sore throats in Greece. It’s also used in other parts of Europe as a respiratory ailment and support to the nervous system. Researchers in Poland even found immune-boosting qualities in this strong aromatic herb.
At the turn of the 20th Century, Oregano was said to have been brought by Italian and Greek immigrants traveling to the United States. It’s also known that soldiers fighting in World War II discovered and experienced the benefits of oregano in Italy (in those delicious Italian dishes) and brought it home. Between the two, America was certainly made better because of it!
How To Grow Oregano
Just like many fresh herbs, oregano isn’t difficult to grow. Frankly, it’s quite the bully in the garden! Meaning it sure likes to claim its territory and never leave. Just like mint.
The ideal climate for Oregano is full sun and warm temperatures, though it is perennial in zones 5 through 10. Oregano also does great in indoors pots which extend the growing season.
Sowing oregano is quite simple! I prefer to sow my herbs directly into loose, well draining garden soil as soon as the threat of frost is gone. In growing zone 5 that tends to be around the end of May.
If you choose to start these seeds early indoors, it’s recommended to begin them 6-10 weeks before your last frost (that can be found by searching your nearest city here).
Oregano maintenance is not difficult! Because of how aggressive it can be in the garden, it’s quite resilient and hard to kill off. Keep it in well drained soil and allow the root system to establish. From there on out, you’ll always have oregano as long as you don’t cut it completely off at the main base.
That leads me to the next important thing to know about your oregano:
How To Harvest Oregano
- Sanitize a pair of sheers or garden snips (like these)
- Cut a 4-6 inch stem from the oregano plant
Oregano is a robust herb, which makes this recipe a “robust herb infusion of oregano” and quite the powerful influence on your health!
A fresh herb that can be harvested with the stem intact, and handles cooking well, is considered “robust”. It includes other herbs like rosemary, sage and lavender for example. They’re woody and can withstand weather well.
How To Preserve Oregano
After harvesting oregano you have to ask yourself what am I going to do with it?
The answer is simple: preserve it. How do I preserve it?
There are many ways to preserve fresh herbs! Specifically, oregano. You can extract the oil from the plant, incorporate it into a salve or immediately cook a meal with it.
Here are a few other ways to preserve oregano:
- Salad Dressing/Infused Oil: A quick way to preserve oregano is through infusing the herb into your favorite balsamic vinegars or oil and vinegar salad dressing. The longer you allow the herb to rest in the mixture, the stronger. A simple way to preserve an infusion is to add it to extra-virgin olive oil in a glass jar and store at room temperature. The shelf life is quite long!
- Air Dry Oregano: Allowing the oregano to air dry in a well ventilated environment preserves the nutrients while eliminating the risk of moisture buildup. It’s important that the oregano isn’t all balled together or lying on top of one another, but rather spread out and well ventilated (tip: use a drying rack or hanging net). We’re shooting for dry oregano… not moldy!
- Carrier Oils: Extracting the oil from oregano isn’t impossible, but usually requires an expensive set up, or a less expensive set up that requires more time. Here’s a great blog to look into if that’s something you’re interest it: OilExTech
- Dehydrating: I have found that dehydrating, while faster, is less nutrient-dense than simply air drying. Adding heat to any food you’re trying to preserve immediately decreases nutrient values. However, oregano is completely safe to be dehydrated at a low temperature (between 95F and 125F).
Personally, my favorite way to preserve oregano is by creating an Oregano Infused Olive Oil!
The reason you’re probably even reading this blog post!
What Oil Do I Use For Herbal Infusions?
There are two highly recommended oils for herbal infusions, those are extra virgin olive oil and avocado oil.
For years our culture has been using anything marked “oil” assuming it was acceptable for consumption and other uses, like infusions. However, not all oils are the same.
Herbal infusions require an oil that are high quality and haven’t been stripped of their nutrients.
Avoid using refined oils and solvent-extracted oils. These include vegetable oil, sunflower oil, rapeseed oil, canola oil, corn oil, soybean oil and rice bran oil. There are all oils that have undergone a series of processing that has removed impurities and other nutrients from the origin of the oil.
Instead try to use one of these two oils: extra virgin olive oil or avocado oil.
How To Make Oregano Infused Olive Oil
This robust herbal infusion of oregano and extra virgin olive oil is easy to create, easy to preserve and easy to use in dishes across the spectrum.
There are more ways than one when it comes to creating an oregano infused olive oil. The method that I have been using is similar to the traditional folk method.
Add enough dried oregano (I remove the foliage from the stem at this point) to a clean jar until half full. Add extra virgin olive oil to the top of the jar. Some people choose to shake their mixture or add more oil if necessary. It isn’t uncommon for the oregano to absorb the oil in the beginning few days.
The folk method would allow the concoction to warm in the sun after combining the ingredients, such as placing in a window sill for 24 hours or more, and then removing and placing in a dark place to meld together for the next 6 to 8 weeks.
After I combine the oregano and extra virgin olive oil, I place the jar in a dark place for a minimum of 6 weeks before consuming.
After 6 weeks you can choose to strain the oregano foliage from the oil and use it purely as a salad dressing or drizzled across your favorite tomato dishes.
In my experience, I’ve enjoyed using the infusion in whole, especially for nights when we make homemade sourdough discard pizza!
Oregano Infused Olive Oil
Equipment
- 1 Glass Quart Jar
- 1 Air Tight Lid
Ingredients
- 2 cups Organic Oregano (fresh or dried)
- Extra Virgin Olive Oil
Instructions
- Begin by removing the oregano foliage from the stem IF you are using fresh oregano.
- Add about 2 cups of oregano to the glass jar until it is half full.
- Fill the remaining portion of the jar with extra virgin olive oil. (It is not uncommon for the dried oregano to absorb the oil in the first couple of days. If this happens, just top off the jar with more oil)
- Gently tap the jar on the counter to remove any air bubbles. If necessary, using a wooden stick to remove air bubbles.
- Place an air tight lid on the jar and store the infusion for a minimum of 6 weeks in a dark place.
- After 6 weeks you may choose to strain the oregano from the oil in order to harvest a pure oil for salad dressing or garnish. It is not necessary, only by preference.
Notes
- After combining the oregano and extra virgin olive oil, place the jar in a warm place with the lid on (75℉) for 12 to 24 hours. This could be a window sill or on top of a warm stove. Then remove and place in a dark place for a minimum of 6 weeks.
- Shake the infusion 2x a day for the first week to fully immerse the oregano with the olive oil.
Dishes That Use Oregano Infused Olive Oil
Oregano Infused Olive Oil is vast in potential. This infused oil pairs perfectly with dishes like soups, pizza, salads and more. Here are a few of my favorite ways to incorporate a fully combined, oregano infused olive oil:
- Use Oregano Infused Olive Oil as the base in your Sourdough Discard Pizzas! I love to use my discard (mixed with a little water for texture-sake) for pizza nights. It’s the quickest way to use it up and avoids having to follow a yeast recipe. I simply add a tablespoon of the infused oil and oregano (I don’t strain mine) to a hot cast iron skillet. Then add the discard and cook until just about fully cooked. Add my toppings and broil for 5 minutes!
- The Oregano Infused Olive Oil pairs perfectly as a Dipping Oil for bread or baguettes. I love to add my infused oil to a small bowl; add garlic powder, fresh parmesan and salt/pepper then dip in cubes of sourdough bread or baguettes. Delicious!
- I mentioned this earlier, but the Oregano Infused Olive Oil is delicious in Nut and Berry Salads! I especially enjoy it with blueberries, strawberries and candied nuts atop a bed of fresh greens. The oils pairs just right with a sweet balsamic glaze.
How To Store Oregano Infused Olive Oil
To store your oregano infused olive oil, simply keep it in a cool, dry place. It’s important the jar is stored with an air-tight lid and out of the way of direct sunlight.
Sunlight and heat will degrade your oil and it will quickly loose its wonderful flavor.
I prefer to store mine on the counter (not in front of a window) in a glass jar with an air tight lid. Others keep theirs in the refrigerator. Either option is completely fine.
Obviously the sooner you use your oil, the more excellent the flavor and content quality. But don’t feel the rush the use it all up! Your infusion is good for months. Personally, my pint jar keeps a whole year before I empty it and need to make more.
Do what makes you most comfortable! ENJOY!
Are you looking for a quick, hearty dinner recipe? Try my One-Pot Cheeseburger Pasta recipe!!
Blessings ~
Courtney
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