Ladolemono is a magic Greek olive oil and lemon sauce famous in Greek cuisine. The best part? You will enjoy this easy recipe in many Greek dishes, and it comes together in minutes.
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What is ladolemono?
Literally translated, ladolemono means oil ("lado" derives from "ladi", which means oil), and "lemono" is lemon. Along with herbaceous and fragrant Greek oregano, it produces a beautiful olive oil sauce and lemon dressing to baste grilled meats, roasted vegetables, seafood and salads.
Why this recipe works
- It's quick. Add the ingredients to a jam jar or bowl, shake or whisk and serve!
- It's versatile. Pour the ladolemono over roasted Greek potatoes. Use it on homemade pita bread or as an olive oil dressing in a traditional Greek salad or a Greek lentil salad - you will never run out of uses for this beautiful recipe!
Ingredients
These are the main ingredients used to make ladolemono:
- Olive oil - I'm using Greek extra virgin olive oil! Feel free to use any other extra virgin olive oil if you can't source the Greek variety.
- Fresh lemon juice - fresh, juicy lemons are ideal. Look for lemons with thin skin that have not been refrigerated (if possible). They should be bright in colour and free of any blemishes.
- Oregano - The Greek variety is best! Oregano is often paired with lemon and olive oil to form the "Holy Trinity" of Greek ingredients!
- Sea Salt - a little adds depth of flavour.
- Black pepper - is an optional ingredient.
Variations
The ladolemono recipe is good on its own. However, you can use the recipe (for the lemon and olive oil) as a base and add your touches to it.
- If you can't (or won't use) Greek olive oil 😮 try using some cold-pressed avocado oil, walnut oil or flaxseed oil.
- Swap out the Greek oregano with a selection of fresh herbs, e.g. freshly chopped parsley, dill, basil, marjoram, rosemary or cilantro!
- Mix in a bit of mustard and honey for a nice kick and sweetness.
- Add a little grated lemon zest to ladolemono for a more pronounced lemon flavour.
- Add a tablespoon of capers - especially when adding it to grilled fish.
- For all you garlic lovers out there - try adding a grated garlic clove for extra flavour.
How to make this recipe
Squeeze the lemon juice into the olive oil.
Add the oregano, salt and pepper (if using).
Whisk thoroughly until the sauce emulsifies.
Optional: Pierce the lemon half with a fork and use it with your favourite recipe.
Serving suggestions
This delicious olive oil sauce has a plethora of uses. Here are some suggestions:
- Use when preparing roasted Greek potatoes - trust me! Your potatoes will become magical.
- Gently baste the sauce over warm pita bread!
- Drizzle it over freshly cooked keftedes (Greek meatballs).
- Pair it with grilled seafood. It's incredibly delicious on my swordfish souvlaki.
- Baste your pork souvlaki as it's cooking.
- Pour it over steamed greens - try it over Swiss or rainbow chard.
- Use it as a Greek salad dressing.
Expert Tips
- Use cold-pressed extra virgin olive oil. Cold pressed refers to the process used when making the oil. It's the initial extraction, so it's fresh and untouched. Avoid using olive oil blends or vegetable oil, as these are considered inferior and lacking in flavour.
- Try using organic, unwaxed lemons for the ultimate flavour sensation. DO NOT use lemon juice "mixtures" from a bottle!
- Add only a little oregano. One teaspoon is enough. Adding too much will make the ladolemono bitter.
- Make sure to stir or shake the ladolemono before using as it usually separates when it sits.
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📋 Recipe
Ladolemono (Greek Olive Oil and Lemon Sauce)
Ingredients
- 120 ml (½ cup) olive oil, extra virgin
- 1 lemon , juiced
- 1 teaspoon oregano, dried
- 1 teaspoon sea salt
- ½ teaspoon black pepper, (optional)
Instructions
- Slice the lemons in half. Pour the olive oil in a medium bowl or small jar. Squeeze the lemon juice into the olive oil.
- Squeeze the lemon juice into the olive oil.
- Whisk (or shake) thoroughly until the sauce emulsifies.
- Optional: Pierce the lemon half with a fork and use it with your favourite recipe.
Notes
- Use cold-pressed extra virgin olive oil. Cold pressed refers to the process used when making the oil. It's the initial extraction, so it's fresh and untouched. Avoid using olive oil blends or vegetable oil, as these are considered inferior and lacking in flavour.
- Try using organic, unwaxed lemons for the ultimate flavour sensation. DO NOT use lemon juice "mixtures" from a bottle!
- Add only a little oregano. One teaspoon is enough. Adding too much will make it bitter.
- Make sure to stir or shake the dressing before using as it usually separates when it sits.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
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