Mediterranean Roasts Rub

Mediterranean Roasts Rub with Rosemary and Lemon

Cape Herb & Spice's Mediterranean Roasts Rub is a Mediterranean herb blend with rosemary, garlic, sage, and a hint of lemon and olive, made for oven-roasted chicken, fish, and vegetables. Not your ordinary herb salt, but a Sunday roast aroma in a shaker.

Mediterranean Roasts Rub is a Mediterranean herb seasoning from Cape Herb & Spice in Cape Town, designed for oven-roasted chicken, fish, and roasted vegetables. It brings the scent of a garden in the South of France to your table, savory with rosemary, fresh with lemon, and rounded out by roasted garlic. It smells like a long lunch under olive trees.

The base consists of 60 percent sea salt and a little brown sugar, complemented by 8 percent rosemary, 6 percent roasted garlic, 4 percent sage, black pepper, parsley, bay leaf, and one percent olives. The lemon juice powder brightens the robust herbs. It is the taste of the South—closely related to herbs de Provence, but with a unique signature. In South Africa, just as in the Mediterranean, a well-seasoned roast is a Sunday staple, and that is exactly what this blend is made for.

Savory, herbaceous, with a bright citrus note

Savory, herbaceous, and fresh—that is how the rub coats chicken skin or vegetables, filling the entire kitchen with its aroma as it roasts.

Rosemary and sage provide a resinous, warm depth; the roasted garlic becomes sweet and mild; and the olive adds a salty tang that sets this blend apart from ordinary herb salts. A bright touch of lemon sits on top, keeping everything fresh. A rub that turns your Sunday chicken into a mini celebration.

The blend is bold but not hot, making it a hit with the whole family. If you like, rub it between your fingers before sprinkling to release even more of the herbal oils.

How to roast the Mediterranean way

Rub chicken or fish with a little olive oil and butter, season generously, and pop them into a hot oven.

A whole chicken becomes a Sunday feast this way—crispy skin, juicy meat, and a fragrance that fills the house. Its Mediterranean herbal soul also shines over oven-roasted vegetables with feta, in a tomato sauce, or tossed with warm pasta. If you have guests, roast a tray of potatoes seasoned with the same blend.

It tastes just as good on potato wedges, zucchini, eggplant, and bell peppers, or in a pasta sauce and on pizza. Sprinkled over oven vegetables with a drizzle of olive oil, it’s all a good lunch needs. If you prefer a fresher citrus note, take a look at our Greek Lemon & Herb; if you like it fiery, try the Portuguese Peri Peri Rub.

Cape Herb & Spice from Cape Town since 1994

Behind this rub is Cape Herb & Spice, a spice manufacturer from Cape Town founded by Irene Ivy in 1994.

What Irene started over 30 years ago from a small market cart at the V&A Waterfront now supplies kitchens around the globe, with over 600 employees. Cape Town lies on the old spice route, and you can taste that passion for seasoning in every pinch. True to Irene’s original vision, innovation, flavor, and quality remain the top priority, with no irradiated spices ever used. Truly impressive.

Browse through other spices from Cape Herb & Spice or check out our everyday spice blends.

In the oven, with lemon and rosemary

Add the rub to delicate fish only toward the end so the herbs don't burn; for chicken, feel free to use it from the start. A few lemon slices and fresh rosemary in the roasting pan will boost the aroma even further. Leftovers make a wonderful addition to a marinade of olive oil, lemon, and garlic for your next barbecue. It’s the perfect way to bring the South to your plate, even in the depths of winter. Simply delicious.