Lemon-Olive Dressing

Name: Lemon-Olive Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (90 ml)
Cuisine: Mediterranean
Ingredients: ¼ cup (60 ml) Olive Oil; 2 Tbsp (30 ml) Lemon Juice; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Sven Erik Renaa recipe. Not affiliated with, sponsored by, or endorsed by Sven Erik Renaa.

FINISHING SAUCE · SQUID & SEAFOOD

In the published recipe, this is the finishing sauce for squid. The same recipe pairs it with Ramson Vinaigrette, the ramson vinaigrette.

Sven Erik Renaa's lemon-olive dressing for squid.

On the jar

LEMON-OLIVE

Method: shake
Yield: about ½ cup
Ingredients: 3
Jar batch: 2.85× recipe

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Ratio

OLIVE OIL 60 mlLEMON JUICE 30 ml

Ingredients

Olive Oil¼ cup (60 ml)
Lemon Juice2 Tbsp (30 ml)
Saltabout ¼ tsp (2 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
Season to finish: SALT (to taste).
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 · 9 stars

Lemon-Olive Dressing★★★ KITCHENOn the jar: LEMON-OLIVE
Allada Gallega★ STARRED KITCHENOn the jar: ALLADA
Carrot Escabeche★★★ KITCHENOn the jar: ESCABECHE
Honey Citrus Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY

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Provenance

Sven Erik Renaa — published sauce recipes in the PantryFlex catalog. Michelin 3* (RE-NAA).

Originally published as Citron–Oliven Dressing.

Adapted from a Sven Erik Renaa recipe (Sven Erik Renaa / DN Smak).

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 2.85× 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 Sven Erik Renaa / DN Smak (published as “Citron–Oliven Dressing”). Full citation lives in Provenance.

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