With a wire whisk, blend the olive oil, lime juice, garlic, cumin, oregano, and salt in a mixing bowl. Keep refrigerated for up to 2 days. This is the he-man of mojos, and the classic combination of lime, garlic, and oregano is a must for grilled red meats. Try it with flank steaks, T-bones, sirloin steaks, or lamb. Makes approximately 2 1/2 cups.