In a blender, combine 2 minced garlic cloves, 1 teaspoon of dried oregano, a pinch of black pepper, and a generous pinch of salt. Next, add 2 tablespoons of Dijon mustard, 3 tablespoons of freshly squeezed lemon juice, and 2 tablespoons of red wine vinegar. Blend these ingredients on a medium speed until the mixture is smooth and well-combined, about 30 seconds.

With the blender running on low, slowly drizzle in ½ cup of extra virgin olive oil. This step is crucial as it creates a creamy texture for your Cava Greek Vinaigrette. Continue blending until the dressing thickens and reaches a glossy consistency, which should take about 1-2 minutes.

Taste your vinaigrette once blended to ensure the flavors are balanced. You may want to add more salt, black pepper, or a splash more lemon juice based on your personal preference. Blend for an additional 10-15 seconds to incorporate any adjustments.

Carefully pour the freshly made Cava Greek Vinaigrette into a clean mason jar or an airtight container. Seal it tightly and place it in the refrigerator for up to 2 weeks.