Margarita: In bowl, combine 1/4 each olive oil, finely chopped red onions, and chopped fresh cilantro; 2 tbsp fresh lime juice, 1 tbsp tequila, 1 clove garlic peeled and minced, and 1/2 tsp lime zest.

Jamaican Jerk; in food processor, purée 1/4 cup of olive oil, 3 scallions chopped, 4 tsp vinegar, 2 gloves garlic peeled,  1 tsp fresh thyme, 1/4 tsp each allspice and ground ginger until smooth.

Greek: 1/2 cup dry red wine or beef broth, 1 tbsp packed brown sugar, 3 tbsp olive oil, 2 cloves of garlic finely chopped, 1 1/2 tsp dried oregano, 1/2 salt, 1/4 tsp ground cinnamon, but in shallow dish and mix.  Poke meat and allow to marinade for 8 hours no more than 24 hours.

Three Herb: 1/2 cup olive oil, 1/2 cup of lime juice, 2 tbsp chopped fresh basil, 2 tbsp chopped fresh basil, 2 tbsp chopped fresh oregano, 2 tbsp chopped fresh thyme, 1 tsp onion powder, in shallow dish mix all ingredients add meat (poked) turning a few times and marinade for at least thirty minutes no more than 24 hours.

Sweet and Savory: combine 2 tsp light brown sugar and 2 tsp dry mustard, 1 tsp onion powder, 1/2 tsp sea salt.

Rosemary Sugar: combine 1 tbsp each of chopped rosemary, Dijon mustard, brown sugar and lemon zest to make rub for chicken.

Extras:

Thyme zest: to add flavor to deserts by stirring in 2 tsp of chopped thyme and 1 tbsp orange zest into 1 pint of softened vanilla ice cream or simmer 1 segmented orange with 1 tbsp of honey and 2 tsp of chopped thyme to make a tangy topping for yogurt, roast chicken or fish.