Rigani · Kozani highlands
Greek oregano, the herb Greek cooking is built on.
Pungent, peppery mountain oregano from certified growers in the Kozani highlands, packed by VEVI in Athens under FSSC 22000 — awarded two stars at the Great Taste Awards in London.
The herb
What makes Greek oregano different.
Greek oregano — rigani — is usually Origanum vulgare subsp. hirtum, the oregano of the Greek hills. Hot, dry summers and lean mountain soils push the plant to store more aromatic oil in its leaves, which is why a pinch of Greek oregano smells so much louder than the dried oregano most of the world knows.
Its main aroma compound is carvacrol: warm, peppery, slightly bitter, with a camphor-like finish. The leaves and flowering tops are cut in early summer, dried and rubbed, then sieved before packing. In Greek kitchens it is used dried far more often than fresh — drying concentrates the flavour.
VEVI sources oregano from certified growers in the Kozani highlands of northern Greece, conventional and certified organic, and packs every lot in Athens under FSSC 22000.
- BotanicalOriganum vulgare subsp. hirtum
- Greek nameΡίγανη (rigani)
- OriginGreece · Kozani highlands
- FlavourPungent, peppery, warm, slightly bitter
- Organic lineBIO Hellas · GR-BIO-03
- AwardGreat Taste ★★
Formats
Nine ways to buy VEVI oregano.
From the award-winning 65 g jar for the spice shelf to 850 g CHEF jars and catering tubs for professional kitchens.
In the kitchen
How to use dried oregano.
Greek oregano is a finishing herb as much as a cooking herb. The single most useful habit: rub it between your palms right over the plate — the friction warms the leaf and releases the oil.
- Rub, don't sprinkle
Crumble a pinch between your palms over salads, feta or grilled meat just before serving.
- Bloom it in oil
Stir a teaspoon into warm olive oil with lemon juice and salt for ladolemono, the Greek lemon–oil dressing.
- Add mid-way when cooking
For tomato sauces, stews and roast potatoes, add it halfway through so it softens without losing its edge.
- Go easy
Dried is stronger than fresh: about one teaspoon dried replaces a tablespoon of fresh leaves.
At the Greek table
Six classics that need oregano.
Tomato, cucumber, onion, olives, a slab of feta, olive oil — and oregano rubbed over the top.
Oven potatoes with lemon, garlic, olive oil and a generous spoon of oregano.
Pork or chicken skewers and chops, seasoned with salt, pepper, oregano and a squeeze of lemon.
Feta with tomato, pepper and chilli, baked in a clay dish and finished with oregano.
Whole fish or fillets dressed with ladolemono and oregano straight off the grill.
The base note of Greek tomato sauces, pastitsio sauce and oven-baked pies.
Tradition & wellbeing
More than a seasoning.
Greek oregano (Origanum vulgare subsp. hirtum) is one of the most aromatic oreganos, with a high content of essential oil. Its main compound is carvacrol, alongside thymol — the source of the sharp, peppery scent you recognise instantly.
In Greek villages oregano is not only for cooking: in winter it is also brewed as a hot infusion with honey — a teaspoon in a cup of freshly boiled water for 5 minutes. And because it is so intense, a little seasons a dish well without extra salt.
- Main aroma compoundsCarvacrol, thymol
- In traditionCooking — and a winter infusion with honey
- CaffeineNone
Oregano is a food, not a medicine. For any health concern, in pregnancy or if you take medication, ask your doctor.
Storage & quality
Keep the aroma in the leaf.
Keep oregano in a closed jar, in a cool, dark cupboard — away from the hob, oven and dishwasher steam. Light, heat and humidity are what fade dried herbs, not time alone.
Our stand-up sachets are made for the shelf, not for daily opening: once opened, tip the oregano into a clean, dry jar with a tight lid. Use a dry spoon and never shake the jar over a steaming pot. As a rule of thumb, rubbed oregano keeps its best aroma for about a year after opening; always check the best-before date on the pack.
What good oregano looks like
- A strong, sharp aroma the moment you rub a pinch — if you have to search for the smell, it is old.
- Green to grey-green colour; brown or straw-coloured leaf has lost its oils.
- Clean rubbed leaf and flower, with few stems and no dust at the bottom of the pack.
- A clear origin on the label — Greek oregano says Greece, and organic oregano carries the EU logo and a certifier code such as GR-BIO-03.
In the shops
Where to find it
In Greece, VEVI is sold in supermarket chains including Galaxias, Masoutis and My market; the formats on shelf vary by store.
Trade
For retailers, HORECA & importers
We supply packaged oregano to supermarket chains, delis, HORECA and importers — retail jars and sachets, organic lines, CHEF jars and catering tubs — and pack under private label to FSSC 22000 standards.
FAQ
Frequently asked questions
What are the benefits of Greek oregano?
Greek oregano is rich in essential oil — mainly carvacrol and thymol — which gives it its strong aroma, so a little seasons a dish well without extra salt. In Greek tradition it is also brewed as a hot winter infusion with honey. It is a food, not a medicine.
Where does VEVI oregano come from?
From certified growers in the Kozani highlands of northern Greece. It is packed by VEVI in Athens under FSSC 22000, and the origin is stated on every pack.
What is the difference between Greek and Mexican oregano?
They are different plants. Greek oregano is Origanum vulgare subsp. hirtum, from the mint family, with a pungent, peppery carvacrol aroma. Mexican oregano (Lippia graveolens) belongs to the verbena family and tastes more citrusy and grassy.
Is oregano the same as marjoram?
They are close relatives in the same genus, but marjoram is sweeter and milder. In Greek cooking, rigani means oregano.
What is an oregano bunch (matsaki)?
Whole dried stems with their leaves and flowers, tied in a bunch. You rub the bunch over the dish and the leaf falls off the stem — the traditional way oregano is sold in Greek villages. VEVI's bunch is certified organic.
How much dried oregano replaces fresh?
About one teaspoon of dried oregano for one tablespoon of fresh leaves. Taste and add more at the end.
Do you have organic Greek oregano?
Yes — a 40 g sachet and a 40 g whole bunch, certified organic by BIO Hellas (GR-BIO-03).
Can I buy VEVI oregano wholesale or under my own brand?
Yes. We supply retailers, HORECA and importers and pack private label. Send a wholesale enquiry for the price list and samples.