This rub works well for both meat and poultry. (It's our house favorite at the Farm Stand for tenderloin of beef). At our Carmel Valley Farm Stand, we're fortunate to have our own organic herb garden, which gives us a year-round supply of many fresh herbs. Substitute dried herbs when fresh aren't available in your area.
|1/4 cup||coarse (kosher) or sea salt|
|1/3 cup||olive oil|
|2 teaspoons||chopped fresh rosemary|
|1 tablespoon||finely chopped fresh thyme|
|2 teaspoons||finely chopped fresh oregano|
|1 teaspoon||freshly ground balck pepper|
|3 tablespoons||chopped garlic|
Mix all ingredients together to form a paste. Rub directly on meat or poultry, cover with plastic wrap, and cure overnight in the refrigerator before cooking.