Some herbs whisper. Greek oregano doesn't.
Open the pouch and it's immediate: bold, earthy, unmistakably Greek. This is the wild, sun-loving oregano from the slopes of Mount Olympus, the kind a Greek cook reaches for without thinking.
Not all oregano is Greek oregano. The sub-species that grows wild above 1,000 metres on Mount Olympus, Origanum vulgare hirtum, is more pungent, more resinous, and more aromatic than the "Mediterranean herbs" on most grocery shelves. Thinner air and a shorter season concentrate its oils. Our growers hand-harvest it at peak bloom, dry it slowly in mountain air, and pack it whole-leaf in a resealable kraft pouch, nothing between the mountain and your kitchen.
Sprinkle it over tomatoes and feta. Rub it onto chicken or fish before the grill. Toss it through roasted potatoes with olive oil. Crumble the leaves between your fingers first, that is when the aroma wakes up. Or steep a pinch as a traditional Greek herbal tea.
In Greece, oregano isn't a seasoning you reach for sometimes. It's part of dinner.
Not the jar from the spice aisle. A single mountain, picked by hand.
