Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
The tradition begins in Santo Stefano Quisquina
Home to Italy's only certified organic oregano farm. 
A small town (pop. 3600) where the flavor of Angela's Italian Oregano was born. In a world that clings to tradition, Angela has cultivated oregano that has joyfully livened our kitchens, tastefully satisfied the palates of many Italians and added character to tomato sauces, cheeses, fried vegetables and grilled meat.
Angela's oregano farm is located on a beautiful small mountain 900-1350 meters above sea level. Since 1997, she has cultivated and emphasized the values of Origanum Eracleoticum (oregano), Coridotimus capitatus (thyme) and Foeniculum vulgare (wild fennel). 
In particular, Angela's oregano is cultivated exclusively by organic methods under the strict observations of BIOS s.r.l., a certification body authorized by the Agriculture Ministry of Italy to supervise organic productions of agricultural products in Italy (download a copy). BIOS s.r.l. has also received accreditation from the USA/NOP (USA National Organic Program).
The oregano is carefully grown in raised beds and watered naturally by just spring rains. The oregano is then pollinated by the bees soon after the plant blooms, then it is quickly harvested by hand.
While most commercial oregano farms use air-flow driers to induce artificial drying,Oregano Angela takes pride in using a traditional air drying technique that has been used in Italy for well over 120 years. At harvest time, the oregano is placed in antique shelters (pagliari) made of stone and straw where they are hung upside down to slowly and naturally dry at a perfect temperature. This drying technique is essential for it captures all the aroma, oils, flavor and beautiful colors, and at the same time, reduces the loss of flavor through volatilization of essential oil.
The result is oregano that is very aromatic, warm and just slightly bitter; a quality so good and strong that it almost numbs the tongue!
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