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

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
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
Angela's Italian and Sicilian Recipes
White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes
White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes
(Insalata di Fagioli Bianchi con Spinaci, Olive e Pomodori Essiccati)

1 and 1/2 cups dried navy beans, rinsed and picked over
1/4 cup extra virgin olive oil
1 yellow onion, finely chopped
4 cups firmly packed spinach, washed, drained, and stems removed
1/2 cup chopped sun-dried tomatoes
1/2 lb fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 cup pitted black olives, such as Kalamata
Italian vinaigrette dressing
Salt and freshly ground black pepper to taste

To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil.

Reduce heat and simmer, uncovered, 45 minutes.

Remove from the heat, drain, and rinse.

To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches.

Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm.

Drain and rinse the beans thoroughly. Set aside to cool.

Heat the olive oil in a skillet over medium heat.

Add the onion and cook and stir until slightly brown, about 5 minutes.

Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined.

Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day.

If refrigerating, add the spinach just before serving. Makes 8 to 10 servings.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex