- Dish type
- Side dish
This is a Greek sauce that is great for barbecued or baked chicken or fish. It is simple to make, and is usually served with the meal so that everyone can put as much ladolemono on their fish or chicken as they want.
58 people made this
- 125ml olive oil
- 60ml lemon juice
- 1 teaspoon dried oregano
- 1 pinch salt
- 1 pinch pepper
MethodPrep:5min ›Ready in:5min
- In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, oregano, salt and pepper. Seal, and shake until well blended. Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal. Shake or stir before using, as the oil will separate.
Reviews & ratingsAverage global rating:(35)
Reviews in English (31)
by Chelsey Wolnowski
Great recipe. Quick, simple, and really flavourful. Added a bunch of chopped garlic, poured it over chicken breasts, and baked it, covered, for about 25 mins.-16 Sep 2006
Very tasty! I didn't have real lemon juice so I used "Reallemon" substitute and it still tasted great. I had the sauce over salmon grilled on my George Foreman grill. Very good and also healthy!-08 Nov 2005
Maybe it was just us but neither my son nor I cared much for this sauce. I thought it was too olive oily and needed a lot more lemon and spices, but truthfully I don't think I will attempt making this again even with adjustments. I tried this with salmon patties maybe I just paired it with the wrong type fish since it has such high ratings?-25 Feb 2009
Mediterranean Baked Sole with Greek Ladolemono Dressing
For this easy and delicious sheet pan fish recipe, sole fillets are baked with the flavorful Greek ladolemono dressing and herbs.
Fish plays an important role in the Mediterranean diet, but you don’t have to it eat all the time. I like to add small fatty fish as often as possible such as sardines and anchovies, fresh or preserved. Sometimes I’ll also include frozen fish. Fish fillets are an easy way to get some more fish in the diet. I’ll either bake them with tomatoes and onion like in this cod recipe or do a lemony dish such as the one I’m sharing today.
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The name of this recipe really gets my goat because makes it sound pretentious, which is the exact opposite of what it is. Ladolemono is just the greek word for oil and lemon (ladi is oil, lemoni is lemon) and you really don't need a recipe. Just drizzle a whole lot of extra virgin olive oil and then squeeze a whole bunch of lemon and some salt and pepper according to taste. No Greek has ever measured these ingredients out, I promise you that.
After seeing Sat's comment, I checked the printed magazine article and it is supposed to be 1/4 cup each of lemon juice and olive oil. Good point on proof reading since this came directly from the published Bon Appetit magazine and not from other sources.
How does 1/2 cup plus 1/4 cup yield 1/2 cup? How does 1/2 cup and 1/4 cup equal a one-to-one ratio? Should both the lemon juice and the oil be 1/4 cup?
The instructions say it is "one to one" acid to oil, and then you're given a one to two ratio in the recipe: 1/4 cup lemon juice to 1/2 cup oil. Which of course makes a total of 3/4 cup. Which is more than the recipe states you end up with: only 1/2 cup. OKAY, so it should be 1/4C of each. Doesn't anyone proof read these things?
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 t dried oregano
- salt and pepper
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HOW TO MAKE AN OLIVE OIL CAKE | With Lemon & Rosemary
Learn how to make an olive oil cake that’s tender, delicate and incredibly delicious! This cake is wonderful on its own, but you could also serve it with whipped cream, fruit or gelato. The extra virgin olive oil contributes a nice fruity flavor so make sure you use something of higher quality. It also keeps the cake moist for a longer period of time than a butter-based cake..
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OLIVE OIL CAKE RECIPE (makes one, 8-inch cake).
Large Eggs, 4 each.
White Sugar, 175g or 6 oz..
Extra Virgin Olive Oil, 165g or 5 3/4 oz..
Whole Milk, 80g or 2 3/4 oz..
Lemon Zest, from 1 lemon.
Fresh Rosemary, 10g.
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Baking Powder, 20g or 2/3 oz..
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Mixing Wet Ingredient 00:25.
Mixing Dry Ingredients 01:33.
Combining Wet and Dry Ingredients 03:09.
Results and Taste Test 04:17.
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Prep time 5 minutes
Cook time 0 minutes
Cook method: Mix
- ½ cup of lemon juice
- ½ cup of olive oil (good quality)
- ½ tsp oregano
- ½ tsp sea salt
- Ground fresh pepper
- 1 tsp water
- Combine the olive oil, lemon juice, oregano, salt, and pepper in a bowl and mix well with a fork. Then put it in a small jar and in the fridge.
- Shake well before using as the oil separates when it rests. Use it on grilled fish, chicken, or meat, or on grilled vegetables or salads!
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- 1/4 cup fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon dried Greek oregano
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 12 lamb rib chops (about 3 pounds)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- Baked Stuffed Tomatoes with Lamb and Fresh Herbs, for serving
Light a grill. In a bowl, whisk the lemon juice with the mustard, oregano and the 2 tablespoons of olive oil. Season the ladolemono with salt and pepper.
Drizzle the lamb chops with olive oil and season with salt and pepper. Grill over high heat until nicely charred outside and medium-rare within, 2 to 3 minutes per side. Transfer the chops to a platter and drizzle with the ladolemono. Sprinkle with the parsley and mint and serve with the stuffed tomatoes.
Arugula, Mozzarella di Bufala, and Tomato Salad
Try this simple and tasty Southern Italian classic and allow your taste buds to carry you away to the warm, sunny Mediterranean. A great complement to any meal!
- 3 buffalo mozzarella cheese balls, 5oz. each (you can use regular mozzarella cubes as a substitute, but the flavours will be less pronounced)
- 4 large tomatoes
- 4 handfuls of arugula
- 1/2 cup of full-flavoured Italian Extra Virgin Olive Oil (we recommend the Coratina "Gran Cru" to pair very well with this salad)
- coarse sea salt & freshly ground pepper to taste
Directions: Make a bed of fresh arugula leaves in a shallow bowl, ensuring the water is all dried off the leaves after washing. Drain the mozzarella balls and cut them into thick slices or pull them apart into chunks, showing the strands. Lay the mozzarella chunks over the arugula leaves. Cut the tomato into quarters or smaller as per your preference. Sprinkle on your preferred amount of sea salt and ground pepper. Just before serving, drizzle with your premium Italian olive oil.
Be sure to have some lightly toasted rustic bread on hand, to dip into the juices.
Variations: For added depth in flavour or for a more substantial meal, you can add some spiced black olives, or even grilled chicken breast, to the salad.
- Fresh lemon juice. I used juice of 2 large lemons or ¼ cup of lemon juice.
- Dry oregano. This is optional, but if you like a little more flavor, use about 2 teaspoons of dry oregano.
- Fresh garlic. 1 garlic clove, minced, should do it. And this is also another optional ingredient to add a little punch.
- Kosher salt and black pepper. This is to your liking, but I ended up using about ¾ teaspoon of each
- Extra virgin olive oil. Use a quality extra virgin olive oil as the flavor will really shine through in this dressing. Take a look at my favorite olive oils, you’ll find a good selection of quality oils with high polyphenols and low acidity levels, some with a pleasant, light and fruity finish and others more intense with a peppery finish. I’ve tried this lemon vinaigrette with different olive oils and really enjoyed it.
- Combine lemon juice with garlic and spices
In a bowl or measuring cup, combine ¼ cup fresh lemon juice with 1 to 2 teaspoons of dry oregano, minced garlic clove, and a good dash of kosher salt and black pepper. Whisk to combine
Grey Mullet "Ladolemono"
Grey mullet is an underrated fish. Which is a shame because, with most treatments, is just about as good as sea bass and for a fraction of the price. So it is quite often a convenient alternative when bass, especially the line-caught fellows, are not available.
This recipe takes its inspiration from two traditional Greek dishes, both of which are heavily influenced in flavour by olive oil, lemon and oregano. The first is sea bass simply grilled and served with Ladolemono, a kind of ‘dressing’ consisting principally of olive oil, lemon juice and oregano. The second is a baked potato dish in which the potatoes are infused with the flavours of – you guessed it – olive oil, lemon juice and oregano. The Ladolemono is, in fact, a general purpose dressing, used to embellish fish, chicken, meat, vegetables, you name it. I thought this article by Mia Kouppa was especially informative. Because of Greece’s geographic location it comes as no surprise that fish recipes you find out there involving Ladolemono feature sea bass as the fish of choice. For the very simple reason that sea bass is currently not available on the market stall, I have suggested grey mullet in its place. When the rods and lines are out, of course use sea bass, but I also don’t see any reason why black bream wouldn’t be equally enjoyable treated this way.
Some years ago I attended a cooking class in a charming tavern in Athens run by a remarkably talented cook. She explained that in Greece they use a lot of oregano, but invariably dried rather than fresh. And she also, almost apologetically, explained that in Greece they call the stuff ‘oregano’ whereas she knew that In English it was called ‘oreeeegano’, to which the majority North American and Canadian audience nodded in agreement. “No!”, I said. “In English we call it ‘oregano’!”. It is true that genuine Greek dried oregano is considerably more aromatic and flavoursome than what is more commonly available in the UK, but that should not be a dissuasion from giving this dish a go.
Now I’m quite sure any Greek readers out there would advocate the use only of Greek olive oil. I’m also quite comfortable to conjecture that this is a heartfelt belief that their olive oil is the best. And indeed this is a dish where you really must use the best olive oil you have. A great friend of mine made me aware of a Lebanese product by Qadisha Valley which is what I have used here. It’s organic and has a flavour that is absolutely ideal for vinaigrettes and other dressings, which is why I thought it would fit in so nicely here – and it does. It also won a "Great Taste" award from the Guild of Fine Food in 2017. You can find it online from Rose Ash Foods. But, in the end, use what you have or like, just on this occasion bring out the good stuff! καλή όρεξη!
I have used the recipe of Scrummy Lane as the inspiration to create a sautéed potato accompaniment to the fish in which all the key traditional flavours of a traditional Greek baked potato dish are in attendance. Although I haven’t tried the original dish I would have no hesitation in serving it as the garnish to this fish dish – I just wanted something that could be cooked for smaller numbers and didn’t take 1½ hours to cook. So I have par-boiled the potatoes in a stock and water mixture infused with oregano and lemon zest - this infusion can be done well ahead of time, as can the par-boiling of the potatoes. I have then dusted the potatoes with seasoning and more oregano and simply shallow fried them in inexpensive olive oil. For an even quicker accompaniment you could use oven-cooked potato wedges dusted with oregano before they go in the oven, then sprinkled with a little lemon zest.
For the Ladolemono I have included a little mustard to help create a more emulsified ‘sauce’, but I believe that is perfectly within the bounds of acceptance. The balance of olive oil and lemon is, inevitably, going to be a matter of personal preference. I have seen suggestions that the ratio should be 1:1 but that is certainly far too tart for me. In Mia Kouppa, the ratio is a little below 2:1, and what I have proposed below is 2.5:1. I would however say, that Mediterranean lemons tend to be sweeter and less acidic than perhaps the ones most commonly available in the UK, so it would come as no surprise to me were the ratios from a Greek recipe writer not have quite the same result over here. What I would thoroughly recommend is to make your Ladolemono several days in advance – it gets better and better over the course of a few days. And if you make more than you need, it’s a superb alternative dressing for a salad – perhaps even a Greek salad?
Don’t be concerned about the length of the list of ingredients. Almost everything is or can be done in advance, so this is actually a really simple and stress-free dish to prepare.
Grey Mullet "Ladolemono"
Ingredients (serves 2)
½ tsp Dijon mustard (optional)
Salt and freshly ground black pepper
5 tbsp best quality extra virgin olive oil
1 tsp best quality dried oregano
1 tbsp extra virgin olive oil
1 garlic clove, peeled and bashed
200ml chicken or fish stock
Strips of peel from half a lemon
½ tsp salt, plus a little more
A few twists of black pepper
1 tsp best quality dried oregano, plus a little more
1 large or two small potatoes, peeled and cut into 1½” chunks
Olive oil for shallow frying
Chopped parsley to garnish (optional)
2 fillets of grey mullet, or alternative fish (see recipe intro)
Coarse sea salt and freshly-ground black pepper
Make the Ladolemono ahead of time. Put all the ingredients in a jar, screw on the lid and shake vigorously to amalgamate. It can now be stored in the fridge until time to use. But bring it back to room temperature in advance.
To prepare the potatoes, heat the 1 tbsp extra virgin olive oil in a saucepan and gently sweat the garlic until it releases its aroma but has not coloured. Add the stock and water, the lemon zest, salt, pepper and oregano. Bring to the boil and simmer gently for a few minutes (or for as long as you like), to infuse the liquid. Add the potatoes, return to the boil and simmer gently until the potatoes are just under-done. An inserted knife should feel only slight resistance in the centre. Drain in a colander and allow to steam dry. These can be kept aside for a few hours.
To finish the potatoes, heat the olive oil in a saucepan or small sauté pan to a temperature for shallow frying - about 190°C. Meanwhile toss the potatoes in a dusting of salt, pepper and oregano. Shallow fry the potatoes, in batches if necessary, turning regularly, until they are golden-brown on the outside. Drain on kitchen paper and keep warm in a low oven.
When ready to eat, preheat a ridged grill pan to quite a high heat. Brush the fish fillets on either side with a little olive oil and season with the sea salt and ground pepper on the flesh side, and rub the skin side with the coarse sea salt only. Place the fish skin-side-down on the grill pan and cook until it looks like the heat has penetrated about two thirds of the way through. Carefully turn the fillets over and turn off the heat. Leave for a further 30 seconds and then lift onto plates.
Put a pile of the potatoes on the plates and garnish them with the chopped parsley if using. Drizzle the fish with the amount of Ladolemono that you wish and serve immediately with lemon wedges, a green salad, extra virgin olive oil and salt, pepper and a small bowl of oregano.