Kalamata olive Greek yogurt “mayo” recipe

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  • Yield: 2 cups (480 ml)


  • 1½ cups (360 ml) Greek yogurt, preferably full-fat
  • ⅓ cup (80 ml) store-bought kalamata olive paste
  • Scant 1 tablespoon Dijon mustard
  • 3 tablespoons extra-virgin Greek olive oil
  • 1 garlic clove, minced
  • 1 small grated orange zest
  • Salt and freshly ground black pepper
How to Make It
  1. Whisk together the yogurt, olive paste, mustard, and olive oil in a small bowl.
  2. Using a spatula or wire whisk, stir in the garlic and orange zest. Season to taste with salt and pepper. Chill before serving.

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