Greek Dressing and Marinade

 In Cooking with KAKE, General, Paleo, Recipes

Greek Dressing and Marinade

1/2 Cup Olive Oil

1/3 Cup lemon juice from about 2 large lemons

1 teaspoon oregeno

1/2 teaspoon coarse sea salt

1/4 teaspoon ground black pepper

1/4 teaspoon sugar, (optional)

Add all ingredients to a 1/2 pint mason jar and shake well. This will last about 2 weeks in the refrigerator. If the oil solidifies, just bring to room temperature and shake well.

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Showing 2 comments
  • Barbra

    What type of olive oil did you use I made it today and I couldn’t even eat it because it had a very I don’t know how to describe it a very distasteful olive oil taste I’m wondering maybe I should use light olive oil

    • Marie Fiebach


      I use a high-quality extra virgin olive oil for salad dressings. The quality of the oil can make a big difference in the taste of this salad dressing. Good olive oil can go rancid easily. If you prefer a more neutral tasting dressing, you could use light olive oil or even avocado or vegetable oil.

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