This isn’t your average vinaigrette—it’s a Mediterranean daydream in a bottle. Herbaceous oregano infused olive oil lays the foundation, while the Oregano White Balsamic brightens things with a crisp, tangy snap. A swirl of garlic honey smooths out the edges with golden sweetness, lemon juice adds sunny sparkle, and fresh minced garlic brings a little bite of boldness. The result? A dressing that’s equal parts zesty, savory, and irresistible. Perfect for salads that need a little personality, roasted veggies that deserve a glow-up, or grilled chicken begging for a drizzle.
I N G R E D I E N T S :
- ½ cup Rocky Mountain Olive Oil Oregano Infused Olive Oil or any extra virgin olive oil
- ¼ cup Rocky Mountain Olive Oil Oregano White Balsamic
- 1 Tbsp Nectar & Gold Garlic Infused Honey
- 1 Tbsp freshly squeezed lemon juice
- 1 clove garlic, minced (about ½ tsp)
- ½ tsp sea salt (or to taste)
- ¼ tsp freshly cracked black pepper
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I N S T R U C T I O N S :
- In a small bowl or jar, whisk together the Oregano Balsamic, honey, lemon juice, and minced garlic until the honey is fully dissolved.
- Slowly drizzle in the olive oil while whisking constantly (or shake everything together in a lidded jar) until the dressing is emulsified.
- Season with salt and pepper to taste.
- Let sit for 5–10 minutes so the fresh garlic mellows slightly before serving.
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S E R V I N GÂ Â I D E A S :
- Toss with a Greek-style salad full of cucumbers, tomatoes, olives, and feta.
- Drizzle over grilled chicken or roasted vegetables, like these Oregano Potatoes.
- Use as a quick marinade for shrimp or pork.
