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Italian Rub
This recipe is kosher for Passover.
Italian Rub Eileen Goltz | Pareve
5 minutes 5 minutes
½ cup

  • 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.
  • 2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 Tablespoons garlic powder
  • 2 teaspoon salt (sea or kosher)
  • 2 teaspoon ground black pepper

  1. Place the ingredients in a bowl and mix well.