House Lemon Olive

Name: House Lemon Olive
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (16 ml)
Cuisine: Mediterranean
Ingredients: 1.5 tsp lemon juice (7.5 ml) Lemon Juice; 1.5 tsp olive oil (7.5 ml) Olive Oil; pinch salt (0.5 g) Salt

Independent adaptation of a publicly published Hayashi Ryohei recipe. Not affiliated with, sponsored by, or endorsed by Hayashi Ryohei.

DRESSING · LIGHT SEAFOOD & VEGETABLE SALADS

A dressing for light seafood & vegetable salads.

Hayashi Ryohei's simple lemon-olive dressing for salads.

On the jar

LEMON-OLIVE

Method: shake
Yield: about ¼ cup
Ingredients: 3
Jar batch: 17× recipe

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Ratio

LEMON JUICE 8 mlOLIVE OIL 8 ml

Ingredients

Lemon Juice1.5 tsp lemon juice (7.5 ml)
Olive Oil1.5 tsp olive oil (7.5 ml)
Saltpinch salt (0.5 g)

Method

Pour to the lines in order (bottom → top): LEMON JUICE, OLIVE OIL.
Season to finish: SALT (about 1½ tsp).
Cap the jar and shake until emulsified.

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3 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

4 kitchens · 2 stars · 4 national awards

House Lemon Olive★ STARRED KITCHENOn the jar: LEMON-OLIVE
Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Anchovy VinaigretteNATIONAL AWARD WINNEROn the jar: ANCHOVY
Greek VinaigretteNATIONAL AWARD WINNEROn the jar: GREEK

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Provenance

Hayashi Ryohei works in Japanese at Tenoshima; credentials include Michelin 1* (Tenoshima).

Originally published as Lemon-Olive Dressing.

Adapted from a Hayashi Ryohei recipe (Hayashi Ryohei / NHK Kyō no Ryōri).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 17× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hayashi Ryohei / NHK Kyō no Ryōri (published as “Lemon-Olive Dressing”). Full citation lives in Provenance.

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