Organic Greek oregano – 30 g / 100 g intense Mediterranean aroma • for tomatoes, feta & meat • hot or cold dishes
Organic Greek oregano has an intense Mediterranean aroma and bold herbal flavour; use it with tomatoes, feta, pizza, vegetables, salads, sauces and meat. Geusi Vounou means “taste of the mountains” in Greek. The family farm in Vatolakkos, in Greece’s Western Macedonia region, is run by agronomist Vasilis Karapas, who began with oregano before expanding into other aromatic crops and pulses.
- ● ready-to-use leaves • no need to strip them from whole sprigs
- ● fields at around 600 m above sea level • the farm near Grevena has a public OpenFarm profile
- ● naturally shade-dried • unnecessary heat is avoided during processing
- ● two pack sizes • 30 g for occasional use or 100 g for frequent cooking
Organic Greek oregano: the herb that started Geusi Vounou
Oregano has a bold herbal aroma and a lightly peppery flavour. A small amount works with tomatoes and feta, pizza, roasted potatoes, meat and marinades. Rub the leaves between your fingers just before adding them.
Oregano has a particular place in the Karapas family’s story: it was among the first aromatic crops agronomist Vasilis Karapas worked with. This certified organic product comes in 30 g and 100 g packs; the September 2026 best-before date for the reduced stock applies to the 30 g variant only.
Know where your oregano comes from
Oregano is sold in many formats. A brand name or country of origin does not always identify the grower or the precise place where the herb was cultivated. With Geusi Vounou, those details are clearer: agronomist Vasilis Karapas runs the family business, and its fields are near Vatolakkos in the Grevena region of Greece’s Western Macedonia, at around 600 metres above sea level.
Provenance puts the herb in context. Oregano’s aroma can vary with growing conditions, harvest time and drying. Altitude alone cannot prove that one pack is stronger than another. Here, however, you know the farm and its approach: aromatic herbs are shade-dried and processed as little as possible before packing. This oregano is certified organic, and you can rub the leaves just before cooking.
The story can be checked. The producer and location are also described in the Greek OpenFarm profile of Geusi Vounou. The packet carries the name of a specific family farm.
How to use oregano
- Tomatoes, feta and salads: add a pinch just before serving and finish with extra virgin olive oil.
- Pizza and sauces: pair it with tomatoes and garlic.
- Roasted vegetables and potatoes: sprinkle over them with salt and oil before roasting.
- Meat and marinades: combine with lemon and organic Greek thyme.
For oregano on whole sprigs, see our organic oregano bundle. Explore more spices or the Geusi Vounou range.
Storage and allergen information
- May contain traces of sesame, cinnamon, mustard seeds, celery, nuts and barley.
- Store in a dry place away from direct sunlight.
Additional parameters
| Category: | Spices |
|---|---|
| EAN: | 5214001090716 |
| ? According to the problem: | Immunity |
| Key Feature: | Single-ingredient, Whole-food based, Herbal |
| Filter by: | Gluten-free, BIO, Vegan, Low Carb |
| Net weight: | 30 g / 100 g |
| Form: | dried oregano leaves |
| Ingredients: | 100% oregano |
| Country of origin: | Greece |
| Region of origin: | Vatolakkos near Grevena, Western Macedonia |
| Drying method: | naturally shade-dried |
| Taste and aroma: | intense, herbal, spicy |
| Uses: | tomatoes, feta, pizza, vegetables, salads, sauces and meat |
| Producer: | Geusi Vounou, Vatolakkos, Grevena, Greece |
| Suitable for: | Vegan |
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Geusi Vounou – “taste of the mountains” from Grevena, Greece
Geusi Vounou (Greek: Γεύση Βουνού, literally “taste of the mountains”) is a family agricultural business from Vatolakkos near Grevena in northern Greece. The brand is run by Vasilis Karapas, an agronomist from a farming family who planted his first oregano on family land in 2014 while still studying. He later added Greek mountain tea, thyme, sage, saffron, lemon balm, other aromatic plants and pulses.
His grandmother Magdalini was an important influence, teaching the family how to work with local herbs and emphasising the value of traditional plant material. What began as a small student project developed into an agricultural brand combining Greek farming and culinary traditions with modern processing control, packing and export.
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Not an anonymous brand. A real farm in Western Macedonia.
- Fields near Vatolakkos at approximately 600 m above sea level – not 680 m, as our website previously stated incorrectly.
- A family farming tradition – Vasilis grew up working in the fields and built on the experience of previous generations.
- Farm-grown herbs are naturally shade-dried to avoid unnecessary loss of aroma during drying.
- Herbs and pulses form the core of the farm’s own production. We use organic claims only for products that are individually certified; the brand’s wider range is not automatically organic.
Greek agricultural press reported in 2023 that the family farm covered approximately 50 hectares, including around 20 hectares of pulses and about 14 hectares of aromatic plants. Cereals used in crop rotation also remained part of the farming system. For the pulses and aromatic crops, the source reported certified organic cultivation.
Why Greek herbs are more than “just another oregano”
With Geusi Vounou, the main difference is not decorative packaging but provenance and the way the raw material is handled. Vasilis describes manual work from planting and weeding through harvesting, drying and packing. With aromatic plants, the aim is to preserve the character of the whole plant with as little processing as possible before packing.
For customers outside Greece, it is also useful to understand what individual Greek ingredients actually are and how they are used. A literal translation of the name is not always enough. Greek mountain tea, dittany, trahanas, kritharaki, hilopitaki and petoura are not marketing terms; they are specific traditional herbs, foods or types of pasta with their own uses.
From herbs and pulses to the wider Greek pantry
Today’s Geusi Vounou range is broader than the farm’s original production. At PraveBio.cz we therefore distinguish between two parts of the assortment:
- The farm-grown core: oregano, thyme, sage, lemon balm, Greek mountain tea, saffron, other herbs and pulses.
- The wider Greek range: traditional pasta, honey, mushrooms and truffle products, flavoured olive oils and other regional foods.
For each product we therefore check origin, ingredients, organic certification, the traditional name and the correct way to use it. The aim is not to sell customers “something Greek” without context, but to explain what makes each ingredient different, how to prepare it and why it has a place in Greek cooking.
Vasilis Karapas: from the first oregano crop to an export brand
Vasilis Karapas was born in Grevena in 1994 and studied agricultural development and farm business management in Thessaloniki. He has worked professionally in agricultural production and packing since 2014. Oregano was the first crop, followed by other aromatic plants and pulses.
Greek media reported in 2024 that more than 70% of production was exported. Exports began in Germany in 2018 and later expanded to other European countries, including the Czech Republic. Geusi Vounou was not created as a souvenir brand for tourists; it grew out of a working agricultural business and now sells its products across several markets.
Geusi Vounou at PraveBio.cz
PraveBio distributes Geusi Vounou in the Czech Republic and Slovakia. As with Ceylon Kokonati, we explain the differences between individual products, their Greek names, how they are used in the kitchen and the genuine USPs of each ingredient. Organic claims are used only where they apply to the specific certified product.
