Oregano oils

Oregano oils are the essential oils extracted from oregano, typically by steam distillation of the dried leaves and flowering tops. They are rich in phenols, principally carvacrol and thymol, which give the oil its characteristic pungent aroma and its strong antimicrobial activity. This activity is used to protect packaged foods, for example fish or meat, from spoilage, with the oil applied in coatings, sachets, or active packaging films that release volatiles gradually. Oregano oils also possess antioxidative activity, helping to retard lipid oxidation in fat-containing foods. Because the neat oil is intensely flavoured and can irritate, food applications use carefully standardised low doses that balance efficacy with sensory acceptability.