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:
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- 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.
- Roll mixture into 2-inch meatballs and place on the prepared baking sheet.
- Bake for 18–22 minutes until browned and cooked through (internal temp 160°F).
- 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.




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