Steven Raichlen

Oregano Olive Oil Rub

Greece

Preparation info
  • Makes About

    1 Cup

    • Difficulty

      Easy

Appears in
top 1000The Barbecue Bible
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

Here’s a simple rub that will give any grilled meat (but especially lamb) or fish a Greek accent. For best results, use Greek oregano—it has a sharper, mintier flavor than Italian or Mexican. Look for it at Greek markets. Olive oil gives the rub a flavorful luster, without making it sticky.

Ingredients

  • ⅓ cup Coarse salt (kosher or sea)
  • ⅓ cup cracked black peppercorns

Method

Combine the salt, peppercorns, oregano, dill, and olive oil in a bowl and stir to mix. The spices should be coated with oil but not stick together. The rub can be stored in an airtight jar away from heat or light for at least 6 months.