Chop the parsley, oregano, and thyme, then combine them in a medium bowl.

Place the garlic cloves on a cutting board and smash them with the side of a large chef’s knife.

Place the kosher salt on top of the smashed garlic and begin chopping together.

Using the side of your knife, spread the garlic and salt around to smash them together.

Continue smashing and chopping until you have a paste.

(Salt acts as an abrasive, helping to grind the garlic to a smooth paste.

)

Add the garlic-salt paste to the herbs in the bowl and mix in the ground black pepper and olive oil.

Use immediately as a wet rub for steaks, chicken, pork, or fish, or store in a covered container in the refrigerator for up to 3 days.