Oregano Vinegar Recipes

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HERB VINEGAR



Herb Vinegar image

This is a creative way us use up herbs from an herb garden. The vinegar can be used to marinate meat or in salad dressings. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 3

1 garlic clove, peeled, optional
12 to 18 inches fresh oregano, basil or tarragon sprigs
1-1/4 cups white vinegar or white wine vinegar

Steps:

  • If desired, cut garlic in half and skewer with a toothpick. Place in a glass jar or bottle. Add oregano; set aside. In a small saucepan, bring vinegar to a simmer (do not boil). Carefully pour into containers. Let cool to room temperature. , Remove garlic after 24 hours. Cover and store in a cool, dry place for up to a year.

Nutrition Facts :

OREGANO VINEGAR



Oregano Vinegar image

Make and share this Oregano Vinegar recipe from Food.com.

Provided by Cathleen Colbert

Categories     Easy

Time P7DT15m

Yield 1 quart

Number Of Ingredients 2

1 quart white wine vinegar
8 sprigs fresh oregano

Steps:

  • Wash and dry oregano.
  • In a large saucepan, bring vinegar to a boil over high heat.
  • Add four sprigs of oregano to vinegar.
  • Remove from heat.
  • Let cool, uncovered, until vinegar reaches room temperature.
  • Remove oregano and pour vinegar into hot, sterlized bottle.
  • Add remaining oregano sprigs and seal bottle tightly.
  • Leave in a cool, dark place for at least one week before using.

Nutrition Facts :

GARLIC-OREGANO VINAIGRETTE



Garlic-Oregano Vinaigrette image

Provided by Connie Barbara Schaeffer

Categories     Garlic     Herb     No-Cook     Quick & Easy     Salad Dressing     Bon Appétit     California

Yield Makes 1 1/2 cups

Number Of Ingredients 8

1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup white wine vinegar
5 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
1/2 teaspoon dried mustard
Pepper

Steps:

  • Combine all ingredients in jar. Shake well. (Can be prepared 1 week ahead. Bring dressing to room temperature before serving.)

OREGANO BALSAMIC VINAIGRETTE



Oregano Balsamic Vinaigrette image

Light and flavorful, this vinaigrette in another favorite of ours. We visited the CIA in Greystone a few years back and they used it to dress greens and served them in a parmesan bowl like the one in recipe #100637. What a wonderful combination!

Provided by Acerast

Categories     Salad Dressings

Time 10m

Yield 3/4 cup

Number Of Ingredients 5

1/2 cup balsamic vinegar
2 teaspoons fresh oregano, chopped or 3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup olive oil

Steps:

  • In a small bowl, combine vinegar and seasonings.
  • Gradually whisk in olive oil to blend.
  • Serve over your favorite salad greens.
  • Especially nice garnished with shaved parmesan cheese.
  • Refrigerate any unused vinaigrette.

OREGANO LEMON VINAIGRETTE



Oregano Lemon Vinaigrette image

This vinaigrette, almost a pesto, is also good for drizzling over grilled vegetables.

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 6

1/4 cup fresh lemon juice
2 small bunches fresh oregano (about 1/2 cup leaves)
3/4 cup extra-virgin olive oil
2 whole cloves garlic
2 tablespoons capers, drained and rinsed
Freshly ground pepper to taste

Steps:

  • Combine all ingredients in a blender and mix until smooth. Refrigerate, tightly covered, for up to 1 week.

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  • If using oregano blossoms: Clean the flowers by dipping them into a bowl of water, and set aside to dry.If using fresh oregano: Rinse the oregano and set aside to dry.Heat the vinegar until it's warm. Do not bring it to a boil. Turn off the heat.For dried oregano: Stir the oregano into the vinegar.For fresh oregano: Add the oregano to a clean glass jar, and muddle with a cocktail muddler or the back of a wooden spoon. Pour the vinegar over the flowers into the jar until the jar is almost full. (The amount of vinegar listed is approximate; you may need slightly more or less.)
  • Allow the herbs to steep covered for at least 10 minutes. Strain out and discard (or compost) the oregano. Store at room temperature for up to 3 months or in the fridge for 6-8 months.


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