Making Oregano Flavored Vinegar

Oregano Flavored Vinegar is a flavorful addition to any kitchen pantry and can be used in vinegarettes, salad dressings, and marinades, or simply drizzled over fresh tomatoes and raw vegetables. The vinegar is simple to make at home by either the cold or hot method and makes a beautiful gift for your favorite chef.

Cold Method

This method uses the bottle that the vinegar is purchased in, so be sure to buy a high quality vinegar with an attractive glass bottle.


1 bottle of good quality apple cider or wine vinegar

Small bowl

3 or 4 sprigs of fresh Oregano, washed and patted dry

1 clove garlic, optional

3 or 4 pepper corns, optional

1. Pour a small amount (approximately 1/2 cup) of the vinegar into a small, clean bowl to reserve for later use after the herb sprigs have been added.

2. Place the fresh Oregano sprigs in the bottle of vinegar.

3. Top off to fill the bottle with the reserved vinegar and seal tightly.

4. Place the bottle on a sunny window sill for two weeks, gently shaking the bottle every day or so to mix the flavors of the herbs.

5. Soak off the manufacturer label and relabel with a decorative label.

STORAGE: This herb vinegar is quite attractive and can be stored on the counter top, pantry or kitchen cupboard, but the shelf life is greater if stored away from direct light.

USES: This flavored vinegar is great in marinades for meat and poultry, in salad dressings and many other recipes requiring vinegar.

Hot Method


Small Bowl

Wooden Spoon

Fresh Oregano Sprigs

Chopping knife and chopping board

Large clean wide mouth jar with tight fitting lid

Sheet of plastic wrap

Medium stainless steel or enamel sauce pan

Good quality apple cider or wine vinegar

Cheese cloth



2 cups of apple cider or wine vinegar

1 cup of chopped Oregano leaves

1. Place the chopped leaves in the bowl and gently crush with a wooden spoon.

2. Heat one cup of the vinegar until warm, but do not boil.

3. Pour hot vinegar over the crushed Oregano in the bowl and stir to mix well.

4. Crush the Oregano a little more to release the herb oils.

5. Leave to cool.

6. When cooled, add the remaining cup of vinegar and pour into a large jar and cap tightly.

7. Place on a sunny window sill and shake every day or so to distribute the flavors for two weeks.

8. Store as is or pour through a double layer of cheese cloth into a funnel over a clean, decorative bottle.

9. Add a fresh sprig of Oregano into the bottle for decoration and identification purposes.

10. Label and store in the pantry, cupboard or counter top.