Seed Oil Free Greek Herb Marinade

Total time10 min

Prep time10 min

Cook time0 min

4.5

(8)

Bright, garlicky, and deeply aromatic, this Mediterranean-inspired marinade is the kind of thing that makes a simple piece of chicken or a handful of vegetables taste like it came from a proper Greek kitchen. Extra-virgin olive oil is the fat base here — a cold-pressed, single-ingredient oil that stands in sharp contrast to the refined vegetable and seed oils that sneak into so many store-bought marinades and bottled dressings. That swap alone makes a real difference if you're trying to keep industrially processed oils out of your cooking. Fresh lemon juice and apple cider vinegar bring the brightness, while oregano, thyme, and cumin layer in that warm, herby depth that makes Greek food so craveable. The whole thing comes together in one bowl with just a whisk — no blender, no cooking, no fuss. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have a flavor-packed marinade ready to go all week long. A finishing stir of fresh parsley adds a little color and freshness if you want to take it up a notch.

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Ingredients

4 servings

⅓ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
3 cloves garlic, finely minced
1 ½ tsp dried oregano
½ tsp dried thyme
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Combine the olive oil, lemon juice, and apple cider vinegar in a small bowl and whisk until the mixture looks slightly emulsified and uniform.
2
Add the garlic, dried oregano, dried thyme, ground cumin, salt, and black pepper. Whisk again until all the spices are evenly distributed throughout the oil mixture.

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