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Italian Rub

Eileen Goltz | Pareve

You only need to apply this rub about twenty minutes before you begin cooking Note: You can use fresh oregano and basil for a stronger taste but if you use fresh it can’t be stored more than one or two days.

Ingredients

2 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons garlic powder

2 teaspoon salt (sea or kosher)

2 teaspoon ground black pepper



Instructions

Simply put the ingredients in a bowl and mix well. Makes 1/2 cup.