Oregano - Provence Tradition

description

Oregano from Provence will enhance your dishes and transport you south of France. It may be mixed with basil, laurel and thyme. Perfect on your pizzas and in tomato sauce for a burst of flavours. You may also use it in your marinades.

Ingredients

Oregano (100% from Provence).

Origin

Vaucluse, France

Brand

Provence Tradition

Producer

Founded in 1987 and settled in Avignon in the heart of the production region, Provence Tradition honors the farmers that shape the landscape of Provence by honoring their products.

By adhering to the principles of an agriculture that cares about its environment Provence Tradition effort to improve the conduct of operations and chose to act accompanying the re-cultivation of species on their land of origin.

Shipping

This product is in stock. With edélices.co.uk, your order will be shipped from our premises within 3 to 5 business days.

cook with talent

To marinate red meat: mix 100 ml white wine (or rosé), 45 ml (3 tablespoons) olive oil, 3 cloves of garlic cut into 4, 2 teaspoons dried oregano and 2 teaspoons thyme. Place the pieces of meat into a bowl with your marinade. Cover and refrigerate for several hours, turning the meat over from time to time.

To marinate white meat: mix 80 ml (1/3 cup) lemon juice, 2 teaspoons oregano, 1 teaspoon thyme, 3 crushed cloves of garlic, salt, and 1 laurel leaf. (For veal and pork, replace the oregano with sage). Place the pieces of meat into a bowl with the marinade. Cover and refrigerate for several hours, turning the meat over from time to time.

To marinate fish: mix half a lime's juice with 2 g Espelette (or chili) pepper powder, 1 pinch saffron, 10 cl virgin olive oil, 1 tablespoon thyme, 1 crushed clove of garlic, salt, 1 laurel leaf, 10 branches of fennel, and 1 tablespoon fennel seeds. Place the pieces of fish in an oven dish and add your marinade. Cover with plastic wrap and refrigerate 30 mn to 1 hour before baking.