Planted strategically between our olive trees, this wild Greek oregano is more than a culinary herb—it’s a living contributor to soil regeneration and ecosystem resilience. Its aromatic leaves deter pests naturally, while its deep roots
stabilize sloped soil, retain moisture, and enhance microbial activity beneath the surface.
We harvest our oregano in mid-summer, just before bloom, when the leaves are packed with essential oils and phenolic compounds. Key bioactives like carvacrol and thymol give oregano its bold flavor and antimicrobial properties—beneficial in the grove, and in your kitchen.
Our oregano draws its bold aroma from two complementary terrains. In Potami, near the seasonal stream, moisture-retentive soils yield lush, citrusy growth with notes of wildflower and camphor. In Perivoli, higher on the slope and well-drained, the same varietal becomes earthier and more concentrated—reflecting the sun exposure and rocky red clay.
This year's harvest is intensely aromatic—earthy, herbaceous, and citrus-laced with a touch of wildflower. A powerful accent for grilled meats, poultry, pizzas, roasted vegetables, and anything Mediterranean. Use fresh from the pouch, or warm it slightly to unlock deeper notes.
Our oregano is hand-harvested at about 4–5 inches tall, just before flowering, when its essential oil concentration peaks. We allow for regular regrowth throughout the season, harvesting sustainably in multiple waves. After cutting, the leaves are slowly sun-dried and stored to preserve maximum potency and aroma.
Peak Harvest: Mid-summer, before bloom
Bioactive Highlights: Carvacrol – Powerful
antimicrobial and antifungal properties
Thymol – Antiseptic, antioxidant; supports respiratory and immune health
Rosmarinic acid –Anti-inflammatory and antioxidant
Flavonoids – Help neutralize free radicals
Known For: Immune support, digestive aid, antimicrobial effects, flavor potency