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)

Where it sits

One of 719 vinaigrettes in the catalog, with 3 ingredients against a median of 6.

Its fat to acid ratio is 1:1, higher than 11% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is lemon juice. In this category chefs also reach for red wine vinegar (125 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

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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