Badia Dried Oregano Leaves, 1.35 Pound Bottle – 4 Per Case

Badia Dried Oregano Leaves bring the warm, aromatic flavor of the Mediterranean straight to your kitchen. Sourced from the dried leaves of Lippia graveolens, these oval-shaped leaves deliver a fragrant aroma and a slightly bitter, earthy taste that has made oregano a cornerstone of Italian, Greek, and Spanish cooking for generations.

Each 1.35 lb bottle provides a generous supply of premium dried oregano, perfect for high-volume kitchens, restaurants, and foodservice operations that rely on bold, consistent seasoning day after day.

Uses

• Season pizza, meatballs, and tomato-based pasta sauces
• Build flavor in Greek, Spanish, and Italian dishes
• Add depth to salad dressings and vinaigrettes
• Complement grilled meats, poultry, and shellfish
• Use as a primary component in custom herbal blends and rubs
• Sprinkle over roasted vegetables or garlic bread

Who Would Benefit

• Restaurant and pizzeria kitchens needing bulk oregano for daily prep
• Caterers and foodservice operators running high-volume Italian or Mediterranean menus
• Home cooks who use oregano frequently and prefer buying in quantity
• Meal-prep enthusiasts and bulk-shopping households

Serving Ideas

• Shake generously over a fresh margherita pizza before baking
• Stir into marinara sauce and simmer for 20 minutes for a classic pasta topping
• Mix with olive oil, lemon juice, and garlic for a quick Greek-style vinaigrette
• Rub onto chicken thighs with salt and garlic before grilling
• Blend with basil and thyme for an instant Italian seasoning mix

Recipes

Classic Italian Meatballs

Ingredients:

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons Badia Dried Oregano Leaves
• 2 cloves garlic, minced
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, oregano, garlic, egg, salt, and pepper. Mix gently until just combined — do not overwork.
3. Roll mixture into 2-inch meatballs and place on the prepared baking sheet.
4. Bake for 18–22 minutes until browned and cooked through (internal temp 160°F).
5. Serve with marinara sauce and pasta, or in a sub roll with melted mozzarella.

Typical Customer

Foodservice buyers, pizzeria operators, and Mediterranean-restaurant kitchens stocking a reliable bulk oregano for everyday seasoning. Also popular with home cooks who cook Italian or Greek cuisine regularly and prefer the value of a large-format bottle over small grocery-store jars.