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Ladolemono: Greek Lemon and Olive Oil Sauce for Fish

Λαδολέμονο · Say it: lah-thoh-LEH-moh-noh

Olive oil and lemon whisked until milky, the classic Greek sauce for fish and seafood.

⏱ 5 minMakes about ⅔ cupSauce
Vegan

By The Pomoni Kitchen · Jump to recipe ·

Ladolemono being whisked in a steel bowl, with a lemon squeezer and a bottle of olive oil on a lemon-print tablecloth

Ladolemono (olive oil and lemon) is perfect on any seafood you cook, from prawns to sea bass fillets or even salmon. It takes five minutes and one fork.

Method

  1. Squeeze the lemon and keep the juice in a small glass container for now.
  2. In a glass bowl, add the olive oil, the flaky salt, the oregano if you are using it, and one third of the lemon juice.
  3. Whisk with a fork until the olive oil and lemon juice look like a milky sauce.
  4. Taste: is the acidity right? Add more lemon juice slowly, one teaspoon at a time, and try not to overdo it.
  5. Pour it over your favourite fish or seafood while the food is still hot.

Kitchen notes

Make it without the oregano and it keeps in a tightly closed glass jar in the fridge for up to ten days. Always check the texture and smell before using.

From the kitchen

Whisking lemon juice into olive oil until it turns cloudy for ladolemono

Say it in Greek

WordGreekSay itMeaning
Olive oilελαιόλαδοeh-leh-OH-lah-thohOlive oil
OreganoρίγανηREE-ghah-neeOregano, which gives riganada its name

Καλή όρεξη (Kali orexi, kah-LEE OH-reh-ksee): enjoy your meal.

Pomoni High-Phenolic Olive Oil bottle
Pomoni High-Phenolic Olive Oil

The oil is the star here, and it’s used raw.

Early-harvest Koroneiki from a single grove in Messinia, Greece, measured at 635 mg/kg total polyphenols by HPLC (Modern Olives, July 2026). That peppery catch at the back of your throat is oleocanthal.

500ml · $75.00250ml · $49.00100ml · $29.00

Shop the oil · from $29.00

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