Classic Greek marinade with oregano

Ingredients

• 80 ml extra virgin olive oil
• 2 fresh lemons juice + zest
• 2 tbsp oregano
• 3 cloves garlic minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp french thyme

Cook Time

1. 1
   Activate oregano: Rub 2 tbsp dried organic oregano between your fingers over a bowl: this releases the volatile aromatic compounds. Optionally add 1 tsp dried organic thyme (optional) in the same way.
2. 2
   Assemble the marinade: Add 80 ml extra virgin olive oilthe juice and zest of 2 fresh lemons, juice and zest3 garlic cloves, finely chopped1 tsp salt and 0.5 tsp freshly ground black pepper to the bowl with the oregano. Stir well until everything is combined.
3. 3
   Marinate: Place the meat, fish or vegetables in a bowl or a resealable bag and pour the marinade over. Make sure everything is well covered. Marinate for at least 2 hours in the refrigerator, or preferably overnight for lamb and pork.
4. 4
   Prepare: Remove the marinated ingredient from the refrigerator 30 minutes before cooking so it comes to room temperature. Grill, fry or roast as desired. Pat the meat lightly dry before grilling so it browns instead of steaming.
5. 5
   Chicken (fillet or thighs): 2 to 4 hours
6. 6
   Lamb chops or leg: 4 hours to overnight
7. 7
   Pork: 2 to 4 hours
8. 8
   Fish and seafood: maximum 30 to 45 minutes, no longer as lemon chemically cooks the fish
9. 9
   Grilled vegetables (zucchini, eggplant, bell pepper): 30 minutes is sufficient