It's the queen of aromatic herbs; nature's panacea; an agrestal plant growing on Greek mountains; known since the ancient times as the pillar of Mediterranean diet.

We chose Greece as the ideal location for the cultivation of top quality Greek oregano, because the Mediterranean climate and the unique Greek light ensure the best quality of oregano worldwide.

The genetic material we use comes from the wild agrestal oregano, which grows on mount Ossa.

Our plantation is on mount Ossa, at 1,200 altitude, far away from industrial pollution and highways. The cultivation methods are traditional; floriferous stems are hand-picked and drying occurs in a natural shady environment. Ossa Oregano consists of 70% flowers and 30% oregano leaves. The plantation is not watered and, as a result, our production is limited but its content is high in essential oils.

Oregano is rich in polyphenols and flavonoids, highly antioxidant and an excellent source of vitamins A and K, potassium, manganese, iron, natural fibres, calcium, carotene and vitamin E.

Oregano in cooking

It is widely used for the preparation of pizzas, salad dressings, pasta and egg dishes, the marination of pork, beef, poultry and fish before grilling or roasting it. When used in marinades, it is an excellent match with garlic, pepper, salt and olive oil.

Two important tips...

Add oregano towards the end of the cooking process, because high temperatures destroy its aroma and its nutrients. Before roasting or grilling meat, marinate it for several hours in a liquid mixture (marinade) which contains mainly oregano, garlic, rosemary and olive oil. The strong antioxidant properties of oregano significantly reduce the risk of formation of HCAs (heterocyclic amines), which are carcinogenic agents.