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–+ servings
a glass jar filled with olive oil and lemon juice.
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Ladolemono (Greek Olive Oil and Lemon Sauce)

Part sauce and dressing - ladolemono is the magic three-ingredient recipe popular in Greek cuisine. The best part? This easy recipe comes together in minutes and I can guarantee you will use it in many Greek recipes.
Course dressing, Savoury, Side Dish
Cuisine Greek
Prep Time 5 minutes
Total Time 5 minutes
Servings 10 serves
Calories 110kcal
Author Peter G

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.

Video

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

Serving: 1serve | Calories: 110kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 12g