Ladolemono (Greek Olive Oil and Lemon Sauce)
Classic Greek ladolemono sauce with olive oil, lemon, garlic, and oregano. Bright, healthy, and ready in just 5 minutes.
Servings: 14 tbsp
Calories: 70kcal
Equipment
- Garlic press optional
Ingredients
- ¼ cup fresh lemon juice
- 1 teaspoon dried oregano
- 1 small garlic clove finely minced
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- ½ cup extra virgin olive oil
Instructions
- In a small bowl or measuring cup, stir together the lemon juice, oregano, garlic, salt, and pepper until the salt dissolves.
- Slowly add the olive oil while whisking until the sauce looks smooth and golden.
- Taste and adjust seasoning to your liking. Add more lemon for extra tang or a little more olive oil for a milder flavor.
- Tip: If the sauce separates while sitting, just give it a quick whisk or shake before serving.
Notes
- Make ahead: Ladolemono can be made up to 5 days in advance. Store in the fridge in a tightly sealed jar. Let it sit at room temperature for about 30 minutes, or place the sealed jar in a bowl of warm water for a few minutes
- Variations: Swap oregano for fresh herbs like dill or parsley, or use vinegar instead of lemon juice for a milder flavor.
- Dietary notes: Naturally gluten-free, dairy-free, and vegan.
- Nutrition data is per tablespoon
Nutrition
Calories: 70kcal | Total Carbohydrate: 1g | Protein: 0.1g | Total Fat: 8g | Saturated Fat: 1g | Sodium: 125mg | Potassium: 9mg | Dietary Fiber: 0.1g | Total Sugars: 0.1g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.1mg | Includes Added Sugar: 0g