📍 Where this dish comes from: The Peloponnese · Ancient Olympia / Mystras / Sparta (Kalamata olive country)
Discover the history of this region →
Discover the history of this region →
Ladolemono is Greece’s most fundamental sauce — three parts olive oil, one part fresh lemon juice, whisked until emulsified. Every Greek cook knows it by heart, uses it on everything, and considers it a complete answer to almost any question about what to put on top. Make a jar. Keep it in the fridge. You will use it constantly.
What You’ll Need
Servings: 0.5 cup
Calories: 180kcal
Ingredients
- 6 tbsp extra-virgin olive oil (the best you have)
- 2 tbsp fresh lemon juice
- 1/2 tsp dried Greek oregano
- 1/4 tsp garlic powder or 1 small garlic clove grated
- 1/4 tsp sea salt
- Cracked black pepper
Instructions
- Combine all ingredients in a jar with a tight-fitting lid.
- Shake vigorously until the mixture thickens and emulsifies — about 30 seconds.
- Taste and adjust: more lemon for brightness, more oil for richness, more salt for depth.
- Store refrigerated up to 1 week. Reshake before each use.
Nutrition
Serving: 2Tbsp | Calories: 180kcal | Fat: 20g
Tried this recipe?Let us know how it was!
Health Benefits
- Extra-virgin olive oil is the most studied healthy fat in the world — its oleic acid reduces LDL oxidation, its oleocanthal rivals ibuprofen as an anti-inflammatory, and its polyphenols are linked to significantly reduced cardiovascular disease risk.
- Lemon’s citric acid stimulates bile production for better fat digestion.
- Used daily as the Greeks use it, ladolemono is a legitimate longevity practice.

