Ladolemono is the classic Greek olive oil and lemon sauce that brings brightness and flavor to just about everything it touches. Simple, tangy, and deeply Mediterranean, this dressing comes together in minutes with only a handful of ingredients. Whether drizzled over grilled fish, roasted vegetables, or fresh salads, it’s a staple in every Greek kitchen.
If you love our Ladolemono-Greek olive oil and lemon dressing, you will also love our Bread Dipping Olive Oil, and Greek Spice Blends!
What is Ladolemono
Ladolemono is a delicious sauce/dressing made from extra virgin olive oil and lemon juice. It is the base for many of the Greek flavors we know and love. The light green, golden sauce is simple to make, yet it delivers a tremendous amount of flavor and elevates many dishes.
Greeks have been using acidic dressing for their food for millennia. Wine, vinegar, and olive oil were staples in ancient Greek times. Citrus fruit came to Europe and Greece from Asia around 310 B.C. Olive oil & lemon dressing – ladolemono took its reigning place in Greek cuisine and has been used ever since over grilled seafood and meat, vegetables, simple salads, and even as a dip for freshly baked bread.
Why you will love Ladolemono
Here is what you need
Choose a good lemon
- Lemons are available all year, with peak season April to July. If you have the fortune of your own lemon tree, good for you! I love lemon trees. They are my favorite, and I always dream of having a garden with at least two of them.
- Choose unblemished, firm lemons with smooth, thin skin. The fruit should feel heavy for its size, have a vibrant yellow color with no tinges of green. Avoid pale lemons; the light color means they are older and less juicy.
- Unwaxed organic lemons are the best, in my opinion. If you are going to zest a lemon, wash it well first. Use a grater or peeler, and avoid the bitter inner white skin, called the pith. The fragrant zest from a good lemon packs tons of flavor and can enhance savory and sweet foods to perfection.
Choose a good olive oil
- The next important thing to choose is high-quality olive oil. Always use cold-pressed extra virgin olive oil for salads, dressings, and drizzling on top of food. It is light, unrefined, and has flavors and aromas of the olives it comes from. A good extra virgin olive oil with a slightly bitter, rich taste gives life to this olive oil & lemon dressing. Great extra virgin olive oil can be added raw on top of any dish to elevate it. Check the extra virgin olive oil guide for history facts, process, and varieties.
- Avoid olive oil blends. I can not stress this enough. Yes, even if the label says Mediterranean blend, put it back on the shelf. There has been a lot of controversy over extra virgin olive oil lately. Producers who prefer to sell volume over quality mix extra virgin olive oil with lesser quality olive oils, sunflower seed, or grapeseed oil. They bottle it and then sell it as a high-end olive oil blend. Be vigilant and avoid these brands. They will be unnecessarily expensive and lack flavor and quality.
How to make ladolemono
The ratio of juice and oil is about 1:3—one part of lemon juice and 3 parts of extra virgin olive oil.
- Add the lemon juice to a bowl or glass jar. Add sea salt to taste if you like, and some dried oregano. Whisk in the olive oil or shake everything in the firmly closed jar. That’s it! Your ladolemono is ready.
- Give it a whisk (or shake) before serving, as the dressing will separate.
Variations
You can tweak the recipe to your liking. Add more lemon juice if that’s your preference and any add-ons from the above. It is a versatile dressing, very adaptable to one’s palate.
- You can add some mustard and a little honey.
- Fresh chopped herbs like thyme, rosemary, and chives can play, too!
- Add a tablespoon of capers; I love this variation with grilled salmon or sea bass.
- A dash of chopped red chili pepper gives a nice kick to your lemon and olive oil dressing.
A great tip from my friend Eri: Right before serving, add a couple of ice cubes to the jar, the olive oil, and lemon juice, screw the cap on firmly, and shake vigorously. The ladolemono will emulsify and become creamy. Remove the ice cubes and pour the dressing over a salad or grilled veggies. Yum!
Ladolemono FAQ
Fresh lemon juice is always best for authentic flavor and brightness. Bottled juice can taste flat and slightly bitter, so I recommend squeezing fresh lemons.
Not really. Olive oil solidifies and separates when frozen, which changes the texture. It’s better to make small batches fresh and keep them in the fridge for a few days.
Classic Greek oregano is traditional, but you can also add dill, parsley, thyme, or even a little mint, depending on what you’re serving it with.
Yes! Garlic adds depth, but many traditional recipes skip it. The dressing will be wonderfully fresh and zesty.
Whisking vigorously or shaking it in a jar helps emulsify the oil and lemon. Adding a touch of mustard (not traditional, but handy) can also stabilize it.
Pro Tip
When using ladolemono over grilled fish, it’s best not to add other sauces and dressing to the dish. The seafood will shine, and the lemon and olive oil dressing will highlight their freshness and flavor.
How to enjoy ladolemono
- Over grilled fish and shellfish. The simplicity of an olive oil and lemon dressing will add brightness and richness to grilled seafood. Any fish can be simply prepared and served with ladolemono on the side. It is fantastic over charcoal-grilled octopus and shrimp and over these roasted branzino fillets.
- Salads. Add tuna, beans, onions, greens, olives, short pasta, and a drizzle of ladolemono dressing with your favorite herbs.
- Greeks often make these steamed wild greens-horta (like dandelions), as a side dish and serve them with olive oil and lemon dressing.
- Steamed or grilled vegetables. Drizzle some ladolemono and witness the veggies come alive with a burst of flavor. Check our cauliflowers steaks with parmesan and capers with plenty of ladolemono on top..
- It can be an excellent base for a marinade like in this spatchcocked chicken and potatoes. Add herbs, chopped garlic, spices like Za’atar, cumin, coriander, sea salt, and pepper, marinate chicken, pork, steaks, and refrigerate for a couple of hours. Cook your protein in your preferred way (ladolemono loves grilling!) and enjoy a delicious meal.
Storage
- Store in a sealed glass jar in the refrigerator for up to one week.
- Shake well before each use, as the oil and lemon will separate.
- If the olive oil solidifies in the fridge, let the dressing sit at room temperature for 10–15 minutes before serving.
More traditional Greek recipes
Ladolemono-Greek Olive oil and Lemon Sauce
Ingredients
- ¼ cup fresh lemon juice
- ⅗ cup extra virgin olive oil
- 1 teaspoon dried oregano
- sea salt to taste
- freshly ground pepper optional
Instructions
- Place the lemon juice in a bowl and whisk in the extra virgin olive oil. Add a pinch of salt (or to taste). Add a teaspoon of dry oregano. Whisk all together. Alternatively, place all in a jar, close shut and shake very well to emulsify.Serve over grilled fish, seafood, grilled or steamed vegetables, greens, etc.
Notes
- To get as much juice as you can from the lemon before squeezing it, roll it several times on your counter with pressure from the palm of your hand to soften it. It will make it easier to take out all the juice when squeezing.
- Store leftover ladolemono in the refrigerator in a glass jar for up to 1 week. Shake the jar well before use.
- When using ladolemono over a fresh grilled fish, it is best not to add other sauces and dressing to the dish. The seafood will shine, and the lemon and olive oil dressing will highlight their freshness and flavor.
Nutrition
