In need of a lite and flavorful dressing or sauce? We’ve got you covered. Our Olive Oil and Lemon Dressing – Ladolemono, is perfect for that summer salad or grilled seafood!
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Ladolemono roughly translated is “Lemon Olive Oil”, which describes the two main ingredients in this lite and flavorful dressing.
As a child, I was not a huge fan of fish, unless it was grilled and I could pour my mother’s Ladolemono over it and then sop up any of what remained with some sweet french bread! The olive oil and lemon juice combination complimented the grilled fish so well and made it so delicious to eat.
When visiting the Greek Islands, I will say that fresh grilled fish is one of my favorite meals. A wide variety of fresh fish is always available; Lavraki, Mediterranean sea bass, being my favorite. Of course, the fish available in the United States are different. We will often have Trout and Sea Bass and I will almost always have my grilled fish with Ladolemono which also includes fresh garlic and of course, some Greek oregano.
Another option for this dressing is to pour some over a salad.
HOW TO MAKE OLIVE OIL AND LEMON DRESSING – LADOLEMONO
Combine fresh lemon juice, sea salt, minced garlic (our favorite here!), Greek oregano, fresh ground black pepper in a mixing bowl and whisk together. Slowly add extra virgin olive oil and continue to whisk together until well blended. Use immediately or store in refrigerator for up to two weeks.
HOW LONG DOES THIS KEEP IN THE FRIDGE?
Make the Ladolemono ahead of time and refrigerate for up to two weeks. Just be sure to whisk it well before using as the oil and lemon will separate, as most dressings do.
WHAT CAN I USE THE LADOLEMONO ON?
We use 2 tablespoons per serving of Ladolemono as a light salad dressing, but our favorite way use the Ladolemono is as a sauce on fresh grilled fish. This is the way it is served in Greece.
OIive Oil and Lemon Dressing – Ladolemono Recipe
Olive Oil and Lemon Dressing – Ladolemono
- 1/2 cup freshly squeezed lemon juice
- 2 tsp sea salt
- 1 tsp garlic, finely minced
- 1 tsp dried Greek oregano
- 1/2 tsp fresh ground black pepper
- 1 cup extra virgin olive oil
- Combine fresh lemon juice, sea salt, minced garlic, Greek oregano, fresh ground black pepper in a mixing bowl and whisk together.
- Slowly add extra virgin olive oil and continue to whisk together until well blended.
- Use immediately or store in refrigerator for up to two weeks.