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Ginger Olive Oil Shot (Fresh Ginger and Lemon)

Ginger Olive Oil Shot (Fresh Ginger and Lemon)

A warming three ingredient ginger olive oil shot: freshly grated ginger steeped in lemon juice, then shaken with a bold, peppery extra virgin olive oil and a crack of black pepper. Ginger's heat and the oil's throat catching finish meet in one bright, five minute morning shot.

By Olivea Kitchen | Published September 17, 2026

Jump to Recipe
Prep 3 min
Cook 0 min
Total 5 min
Easy

Why We Love This Recipe

We love this shot because it stacks three kinds of heat that arrive one after another. Fresh ginger lands first, warm and bright, from its gingerols, the pungent compounds that make raw ginger bite. Cracked black pepper follows. Then the olive oil catches at the back of the throat, a sting that comes from oleocanthal, one of the polyphenols in a fresh extra virgin oil. Lemon ties the three together and adds about 6 mg of vitamin C per shot.

The oil is the one ingredient here that comes with a published number. Our Ultra High Phenolic Extra Virgin Olive Oil tested at 1,046 mg/kg total polyphenols by NMR and 874 mg/kg by HPLC for the 2025 to 2026 harvest, with 20.92 mg of hydroxytyrosol and related compounds per 20 g of oil. That works out to roughly 14 mg in the tablespoon this shot uses. Polyphenols fade with heat and time, so a raw shot from a freshly opened bottle is where they taste strongest. What those numbers mean is worth a read if you are comparing bottles.

A ginger shot is a pleasant way to take your olive oil raw. It is not a detox, and nobody has tested this combination in a trial, so we treat it as a habit you enjoy rather than a treatment. The evidence on the lemon version is laid out in our lemon shot research guide, and the empty stomach question has its own write up. For the bigger picture, see what olive oil shots can and cannot do.

View Nutrition Facts

Recipe Success Tips

Pick firm, shiny ginger.

Good ginger feels heavy for its size and has thin, taut skin that snaps when you break off a knob. Wrinkled or soft ginger has dried out and tastes woody, and it grates into stringy threads instead of wet pulp.

Peel with a spoon, not a peeler.

Scrape the skin off with the edge of a teaspoon. It follows the knobbly shape and takes only the papery skin, so you keep the juicy flesh right underneath.

Freeze a knob for easier grating.

Frozen ginger grates into a fine, snowy pulp on a microplane with almost no fibers. Keep a peeled piece in the freezer and grate straight from frozen; it thaws into the lemon juice within a minute.

Let the lemon do the extracting.

A minute or two in the lemon juice pulls the heat and juice out of the grated ginger. Strain it for a smooth shot, or leave the pulp in if you want the full kick and don't mind the texture.

Start with less ginger than you think.

Fresh ginger varies a lot in strength, and its heat stacks with the pepper and the oil's own throat catch. Begin with half a teaspoon, taste, and work up to a full teaspoon once you know your ginger.

Use an oil that can stand up to ginger.

A mild oil disappears under fresh ginger. A bold, peppery Ultra High Phenolic Extra Virgin Olive Oil holds its own, so you still taste the grassy fruit of the oil at the end of the sip.

Ingredients

1
servings
  • 1 tablespoon Ultra High Phenolic Extra Virgin Olive Oil
  • 1 teaspoon (about a 1/2 inch piece) fresh ginger, peeled and finely grated
  • 1 tablespoon (about half a lemon) lemon, freshly juiced
  • 1 pinch black pepper, freshly cracked (optional)

Kitchen Tools You'll Need

Microplane Grater
Citrus Juicer or Reamer
Fine Tea Strainer
Small Lidded Jar
Tablespoon Measure
Shot Glass

How to Cook Ginger Olive Oil Shot (Fresh Ginger and Lemon)

PREP

1
Scrape the skin off a small knob of fresh ginger with the edge of a teaspoon. Grate it on a microplane until you have 1 teaspoon of fine, wet pulp.
2
Halve a lemon and juice it through a strainer to catch the seeds. You want 1 tablespoon of fresh juice.

STEEP

3
Stir the grated ginger into the lemon juice and let it sit for 1 to 2 minutes, until the juice turns faintly cloudy and smells sharply of ginger.
4
For a smooth shot, press the mixture through a fine tea strainer with the back of a spoon and discard the fibers. For more heat, skip the strainer and keep the pulp.

MIX

5
Pour the ginger lemon juice into a small lidded jar and add 1 tablespoon of Olivea Ultra High Phenolic Extra Virgin Olive Oil. Cap and shake hard for about 10 seconds, until the two come together into a cloudy, pale gold emulsion.
6
Crack in a pinch of black pepper, give it one more shake, and taste. Add a little more lemon if the ginger reads too hot.

FINISH

7
Pour into a shot glass and drink right away, before it separates. Chase with a glass of water if you like, and rinse your mouth to go easy on tooth enamel.

Recipe Notes

Stir half a teaspoon of raw honey into the ginger and lemon before adding the oil to soften the heat (it adds about 10 calories and 3 g of sugar). A squeeze of fresh orange makes a gentler shot, and a tiny pinch of cayenne pushes it hotter. If you want a rounder, less peppery finish, the milder High Phenolic Extra Virgin Olive Oil works well.
If you have never taken an olive oil shot, the two ingredient lemon olive oil shot is the easier first step. Once that tastes familiar, add the ginger. The same ginger, lemon and oil base also makes a sharp dressing: triple it, add salt and a little Dijon, and use it the way you would a lemon vinaigrette.
The oil is best added fresh, but the strained ginger and lemon juice keeps in a sealed jar in the fridge for up to 2 days. Measure out a tablespoon each morning, add the oil, and shake.
Keep unpeeled ginger in a zip bag in the crisper drawer for up to 3 weeks, or peel it and freeze it for months. Store your olive oil in a cool, dark cupboard with the cap tight, since light, heat and air dull its flavor and peppery character over time. You can read more in how to store olive oil.
Ginger, lemon and pepper are all sharp, and some people find acidic, spicy drinks uncomfortable first thing in the morning, especially people who deal with heartburn. Anyone managing reflux, or taking prescription medication, should check with their clinician before starting a daily shot. What research says about olive oil and reflux covers the evidence. This recipe is not intended to diagnose, treat, cure or prevent any disease.

Nutrition Facts per Serving

Nutrition Facts
Serving size 1 shot (about 2 tablespoons)
Calories 124
% Daily Value*
Total Fat 14g18%
Saturated Fat 1.9g10%
Trans Fat 0g
Unsaturated Fat 11.5g
Monounsaturated Fat 10g
Polyunsaturated Fat 1.5g
Cholesterol 0mg0%
Sodium 0mg0%
Total Carbohydrate 1.4g1%
Dietary Fiber 0.1g0%
Total Sugars 0.4g
Includes 0g Added Sugars 0%
Protein 0.1g0%
Vitamin C 6mg7%
Vitamin E 2mg13%
Vitamin K 8mcg7%
Calcium 1mg0%
Iron 0.1mg1%
Potassium 24mg1%
* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

A raw shot keeps the heat off your olive oil, so a fresh high phenolic bottle delivers its polyphenols and flavor straight to the glass. On mornings when grating ginger isn't happening, the Olivea Hydroxytyrosol Supplement gives you a measured olive polyphenol dose in one flavorless capsule.

Olivea: Suplemento de hidroxitirosol
Olivea: Suplemento de hidroxitirosol
$40.00
Add to Cart

Frequently Asked Questions

It is a small raw drink made by steeping freshly grated ginger in lemon juice, then shaking it with a tablespoon of extra virgin olive oil and a crack of black pepper. It takes about five minutes and is usually taken in the morning.
About 1 teaspoon of finely grated fresh ginger per tablespoon of olive oil, which is roughly a half inch piece. Fresh ginger varies in strength, so start with half a teaspoon and build up once you know how hot your ginger runs.
Peeling gives a cleaner flavor and a smoother texture. Scrape the skin off with the edge of a spoon. If your ginger is young, with very thin skin, you can scrub it well and grate it unpeeled.
You can, but the shot changes. Ground ginger tastes warmer and dustier, does not dissolve, and settles as grit at the bottom of the glass. If it is all you have, use about 1/8 teaspoon and whisk it into the lemon juice first.
No. Your liver and kidneys handle detoxification on their own, and no trial has tested a ginger, lemon and olive oil shot for it. Enjoy it as a flavorful way to take raw olive oil. Our lemon shot research guide walks through which common claims hold up.
A bold, peppery oil that can hold its own against fresh ginger. Olivea Ultra High Phenolic Extra Virgin Olive Oil has a grassy, throat catching finish that still comes through after the ginger. If you prefer something rounder, High Phenolic Extra Virgin Olive Oil is milder.
Three things stack up: gingerols in the fresh ginger, piperine in the black pepper, and oleocanthal, the polyphenol behind a fresh olive oil's throat sting. Use less ginger, skip the pepper, or add a little more lemon to take the edge off.
Make the strained ginger and lemon base ahead and keep it in a sealed jar in the fridge for up to 2 days. Add the olive oil and shake right before drinking, since the emulsion separates within minutes.
No. It is a popular habit, but no human trial has compared olive oil taken fasted with olive oil taken alongside food. Drink it whenever it fits your morning. Olive oil on an empty stomach covers what has and has not been measured.
Yes. Use about 1 teaspoon of pure ginger juice in place of the grated ginger and skip the steeping step. Check the label for added sugar or other juices, and expect a slightly flatter flavor than fresh grated ginger.

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