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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"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
Angela's Italian and Sicilian Recipes
Potato Salad with Tomatoes and Capers
Potato Salad with Tomatoes and Capers
(Insalata Pantesca)

1 and 1/2 lbs yellow-fleshed potatoes, scrubbed
1 pint cherry tomatoes, halved (quartered if very large)
1 small red onion, thinly sliced
1/3 cup oil-cured black olives, pitted and halved
2 tablespoons salted capers, well rinsed and drained
1/3 cup chopped flat-leaf parsley
Pinch of crushed red pepper flakes
1 teaspoon dried oregano
1/4 cup extra virgin olive oil
1 (3.75 ounce) can sardines in olive oil
Coarse salt
Put the potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil.

Cover partway, reduce the heat to medium, and cook until the potatoes are tender.

Drain on a rack set in the sink and leave them there until cool enough to handle.

Peel the potatoes and cut them into 1/3-inch cubes.

Drop them into a mixing bowl, separating the cubes as you go.

Add the tomatoes, onion, olives, capers, parsley, and red pepper. Toss gently.

Crumble the oregano over the top, pour in the olive oil, and toss gently.

Transfer the salad to a large serving dish.

Drain the sardines and blot them with paper towels, then arrange them over the salad.

Let this sit for 30 minutes, and serve it at room temperature. Makes 4 to 6 servings.
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