Fresh Herb Marinade

Perfect for beef, chicken, pork loin, or fish.
This is a marinade made with fresh herbs. 
Buy fresh rosemary, thyme, oregano, sage, garlic, and shallots.
Excess marinade can be kept refrigerated in a zip lock bag for up to a week.


  • 4 branches of rosemary
  • 1 small bundle of thyme
  • 1 small bundle of oregano
  • 1 small bundle of sage
  • 2 tablespoons of chopped garlic
  • 2 shallots diced finely
  • 2 cups of olive oil
  • 1 tablespoon of crushed black pepper corn
  • 1 tablespoon of white wine vinegar


  1. Remove the leaves from the stem of all the herbs, place on a cutting board, add a couple of soup spoons of olive oil, and chop finely with a knife.
  2. With the bottom of a small frying pan, crush the black pepper corn, use a rocking motion over the peppercorn, one hand on the handle, the other on the rim.
  3. In a mixing bowl, add all the ingredients, stir, and keep airtight in the refrigerator.
  4. Coat the meat or fish generously. Marinate meats overnight or for a couple of hours—for fish one hour or less.
    Keep refrigerated.
    • I prefer using zip lock bags for marinating just about everything; you can remove excess air out of the bag very easily.
  5. When you are ready for grilling, remove from zip lock bag and season with salt.
  6. You can experiment with different flavors depending on how long the meat or fish is marinating.
    • Add chives and chopped parsley, and this marinade can be spread over ciabatta bread cut in slices or in half; other breads work also very well like baguette, pita bread, etc.
  7. Bake in the oven, or right on the grill.

If you are a vegan or vegetarian, try marinating tofu, or mix with vegetables before grilling or sautéing, or toss with pasta just before serving.