This robust blend is a blank canvas, just screaming for flavor fusion. Greek Spice, or Grecque, is a gentle and tasty, highly aromatic, seasoning blend for Mediterranean luvin’ flavor. It is versatile and easy to use. Greek need only be paired with olive oil.
Taste and Aroma
Traditional Greek character —smoky, slightly sweet and delicious, full flavored— it offers the perfect balance of minty thyme and the sweet yet peppery taste of basil with background notes of nutty nutmeg, aromatic rosemary and garlic. Greek seasoning adds sweetness and depth to savory dishes. The distinctive scent gets much better when you cook with it.
How to Enjoy it
- It is an excellent choice for any Mediterranean cuisine, including seafood, salads and gyros.
- Perfect when roasting vegetables of every kind. Drizzle your favorite olive oil over vegetables before sprinkling them with Greek Seasoning.
- Adds a light, savory flavor to chicken, fish, lamb, and soups.
Mix with any fruity Saratoga olive oil for a simple, delicious poultry marinade or to make a flavorful sauce for spaghetti, veal parmesan, or noodles.
- Or rub some between your hands and sprinkle it on a store-bought pizza to improve its taste.
- Good sprinkled on pork chops and steaks before serving.
- It’s a tasty blend for homemade shish kebabs or gyros sauce, and wonderful on grilled vegetables.
- Greek Seasoning also makes a flavorful topping on dips like hummus.
- For a classic gyros sauce, mix 2-3 teaspoons with 1 cup sour cream or plain greek yogurt, 2 tablespoons diced cucumber, and 1 tablespoon minced onion.
- For a nice shish-kebab marinade for lamb, beef, pork or chicken, mix 2 teaspoons Greek seasoning with lukewarm water to rehydrate, then mix with 1 tablespoon olive oil and 1 tablespoon lemon juice. Cut 1 pound of meat into cubes, cover with marinade, and refrigerate overnight. Skewer, then grill until brown.
- As a marinade, try emulsifying red wine with olive oil, add fresh lemon juice and 1 or 2 tsp. of Greek and marinate in the refrigerator for three hours before cooking.
What's inside? (Ingredients)
A hand mixed classic combination of sweet Oregano, Parsley, Rosemary, dehydrated Garlic powder, fragrant Basil, delicate Thyme, fresh ground Nutmeg, bold Tellicherry Black Pepper, and Himalayan Pink crystal salt. We crush the Rosemary before mixing so you won't experience any prickly needles.
Non-Irradiated ★ Small Batch Blended ★ Freshness Dated
★ Good up to 1 year after opening, but even better if used within 6 months.
Size: Three sizes available.
Dietary Restrictions: Gluten-Free, No MSG, Non-Dairy, Non-GMO, zero additives.
Oregano imported from Greece. Basil from Egypt. Rosemary and Thyme from Spain. Tellicherry Black Pepper imported from India.
Hand-crafted in USA
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For the kid in all of us, have a look at old Jacques Pépin videos on youtube (below) to learn about “real,” old school, egg-cellent and delicious French Omelettes.
And, after that, if you’re feeling adventurous try to make one (from start to finish, an omelet should take you no more than a minute or two). Add a teaspoon of Greek Seasoning and a teaspoon of a fruity Saratoga Olive Oil before whisking the eggs — and when you're whisking the eggs, make sure you're doing it hard enough to get some air into them. They should be frothy, not just combined. It really makes great omelettes.
We know there are about as many omelette recipes under the sun as there are ingredients to fold into them. There's no limit to the number of fillings you can use with this basic omelet recipe. So, we encourage you to explore more about delicious omelettes.
Tips when applying Greek seasoning as a rub
A rub should coat the surface of the meat so work a rub evenly into to the meat to get the flavor inside as much as possible. If you are applying a rub to poultry try and get it in under the skin so it can better absorb the flavor. Lightly scoring meat, poultry, and fish will help the rub flavors penetrate further. Apply your rub at least one hour before you plan to grill. Large roasts, whole poultry, or briskets should be rubbed down the night before or at least several hours before you plan to grill. This allows the seasonings to mix with the natural juices of the meat and add as much flavor as possible.