An Olive Oil-Oregano Sauce to Put on Everything

My fondness for herb-packed olive oil sauces is hardly a secret around here.  We made that parsley salsa verde recently, and the basil oil, and pestos of every stripe (here are cilantro, basil, arugula, and parsley, to name a few).

I have a conviction that good vegetarian cooking means layering flavor into your dishes during each step of the cooking process, and I find that bright herbal flavors, enhanced by olive oil and salt, are a welcome finishing touch to many dishes.I’ve been meaning to make this oregano drizzle all year, but it wasn’t until I found myself poking around my mom’s herb garden last week that I finally got motivated.  I came home with a bouquet of oregano in my bag and put this sauce on everything (yep, really, just about everything) all week long.  Try it on a plate of roasted squash or stirred into a bowl of white beans.

Olive Oil-Oregano Drizzle (adapted from 101 Cookbooks): In a blender or food processor, puree 3/4 c. olive oil
, 1/4 c. each chopped parsley and oregano, a minced garlic clove, and 1/4 tsp. salt.  That’s all.


16 thoughts on “An Olive Oil-Oregano Sauce to Put on Everything

  1. Elizabeth

    How long do you think it will keep? Or do think freezing a batch or 2 would work? I have a ton of oregano in my garden and could make use of it for the winter. Looks lovely! Elizabeth

  2. spree

    I share the same fondness for the herb-infused oils! Salsa verde’s one of my favorites but I’d like this one too … And the photo is simply lovely.

  3. kristina

    I definitely want to try this! This is my favorite season to cook in, but even I get tired of roasted vegetables all the time, so I think this will perk them up a bit.

  4. Little Sis

    Perfect. Absolutely perfect. And now I have even better reason to harvest the oregano out front. Thank you. Hopefully I can make it out there before the winds blow it all away. Can’t wait to try it.


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