Creamy, tangy, and brimming with bold Mediterranean flavors, this Mediterranean Olive Tzatziki is the ultimate versatile dip, spread, or sauce. Made with rich Greek yogurt, finely chopped Mediterranean olives, crisp grated cucumber, and fragrant fresh dill, every bite is a burst of fresh and savory goodness. A drizzle of silky olive oil and a hint of red wine vinegar add depth, while fresh garlic ties everything together with a zesty kick. Perfect for pairing with warm pita, crunchy veggies, grilled meats, or as a vibrant addition to your favorite wraps and bowls. This tzatziki is not only irresistibly delicious but also incredibly easy to make, bringing a taste of the Mediterranean straight to your table.
Why You’ll Love this Recipe:
- Packed with Flavor: The blend of Mediterranean olives, fresh dill, and garlic gives this tzatziki a unique twist that’s brimming with savory, tangy, and herbal notes—perfect for elevating any meal or snack.
- Easy to Make: With simple ingredients like Greek yogurt, cucumber, and red wine vinegar, you can whip this up this easy tzatziki recipe in minutes. It’s a quick, healthy addition to any dish without much prep.
- Versatile: This sauce pairs wonderfully with grilled meats, fresh vegetables, or pita bread. It’s a perfect dip, spread, or sauce for any occasion, whether you’re hosting a dinner party or enjoying a casual meal at home.
- Healthy & Refreshing: With the creaminess of Greek yogurt and the freshness of cucumber, this dip is light yet satisfying. It’s full of probiotics, antioxidants, and healthy fats, making it as good for your body as it is for your taste buds!
Ingredient Notes:
- Greek yogurt: Rich and creamy, Greek yogurt provides a thick base that’s both tangy and smooth. It’s also full of probiotics, adding a boost of gut-friendly benefits.
- Mediterranean olives (chopped): Adds a salty, briny depth with a medley of flavors, enhancing the dip with that classic Mediterranean taste. Choose a blend with Kalamata or a similar variety for the best result.
- Olive oil: Adds richness and a smooth texture while contributing healthy fats. A high-quality extra virgin olive oil is recommended for maximum flavor.
- Fresh dill: Offers a burst of herbal freshness with a subtle aniseed-like flavor, perfect for brightening up the dip.
- Cucumber: Grated cucumber brings a refreshing, hydrating crunch to the tzatziki, balancing the richness of the yogurt and olive oil.
- Garlic: Adds a sharp, aromatic flavor with a bit of bite, giving the tzatziki its signature savory taste.
- Red wine vinegar: Provides a tangy, slightly sweet acidity that balances the richness of the yogurt and oil, giving the dip a refreshing, zesty finish.
Dietary Restriction & Allergy Friendly Substitutions:
- To make gluten-free: This recipe is naturally gluten-free, so just be sure to pair it with gluten-free pita, crackers, or fresh veggies.
- To make dairy-free: Swap out the Greek yogurt for a dairy-free alternative like coconut or almond-based yogurt. Make sure to choose an unsweetened version to keep the flavor balance intact.
- To make nut-free: If you’re using a dairy-free yogurt like almond-based, opt for one that is nut-free, like coconut yogurt, to avoid allergens.
- To make vegan: Use a plant-based yogurt (like coconut or soy) and ensure the olive oil is pure (some flavored oils may contain additives). This will keep it plant-based while maintaining the creamy texture.
- To make low-FODMAP: Use a lactose-free Greek yogurt and replace the garlic with garlic-infused olive oil (which removes the FODMAP content but retains the flavor) for a digestion-friendly version.
Expert Tips & Recipe Notes:
- For the best texture: After grating the cucumber, make sure to squeeze out any excess moisture before adding it to the mix. This will prevent the tzatziki from becoming watery and keep it nice and creamy.
- For flavor depth: If you have time, let the tzatziki chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld and become more pronounced.
- For extra freshness: If you love a stronger cucumber flavor, try adding a bit of finely diced fresh cucumber along with the grated version for a nice crunch.
- Choose you favorite olives: Mediterranean olives come in many varieties—Kalamata, green, or a mix of both will all work beautifully. Experiment to see which blend you prefer for the perfect salty, briny flavor!
- How to serve: This tzatziki pairs wonderfully with grilled meats (like chicken or lamb), fresh vegetables (like carrots, cucumber, and bell peppers), and flatbreads or pita. It also makes a great topping for roasted potatoes or as a salad dressing.
- Make ahead: This tzatziki stores well in the fridge for up to 3 days. In fact, it often tastes even better the next day as the flavors continue to develop.
More Mediterranean Style Recipes You Will Love:
- Mediterranean White Bean Salad with Feta Dressing
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
- Columbia Restaurant’s 1905 Salad
- Bacon Caesar Pasta Salad with Garlic Croutons
- Chickpea, Brown Rice, & Spinach Salad with Garlic & Herb Dressing
- Pesto Tortellini Pasta Salad
- Portillo’s Chopped Salad
- Grilled Sweet Pepper Panzanella Salad with Whipped Feta
- Italian Salsa Verde Marinated Fresh Mozzarella
- Greek-Inspired Grilled Chicken Skewers with Squash Ribbons
- White Bean & Couscous Tabbouleh Salad
- Roasted Garlic & Olive Oil Bread Dip
- Easy Garlic Lovers Roasted Garlic Hummus
Mediterranean Olive Tzatziki
This Mediterranean Olive Tzatziki is the ultimate versatile dip, spread, or sauce. Made with rich Greek yogurt, finely chopped Mediterranean olives, crisp grated cucumber, and fragrant fresh dill, every bite is a burst of fresh and savory goodness. A drizzle of silky olive oil and a hint of red wine vinegar add depth, while fresh garlic ties everything together with a zesty kick.
Ingredients
- 2 cups full fat Greek yogurt
- 1 cup chopped Mediterranean olives
- 1 medium cucumber
- 1 1/2 tbsp finely chopped fresh dill
- 1 tbsp minced garlic
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- salt & pepper to taste
- pita or veggies for serving
Instructions
Prepare the Cucumber:
- Grate the cucumber using a box grater or food processor. Place the grated cucumber into a cheesecloth or clean kitchen towel.
- Gently squeeze out the excess moisture from the cucumber to prevent the tzatziki from becoming watery.
- Sprinkle the cucumber with a pinch of salt and set it aside on paper towels to drain for about 10-15 minutes.
Prep the Remaining Ingredients:
- While the cucumber is draining, chop the Mediterranean olives, garlic, and fresh dill. Set these aside.
Re-squeeze the Cucumber:
- Once the cucumber has drained, give it one more squeeze to remove any remaining moisture, ensuring the texture stays thick and creamy.
Combine the Ingredients:
- In a large mixing bowl, combine the Greek yogurt, chopped olives, garlic, dill, olive oil, red wine vinegar, and the cucumber. Stir until fully incorporated. Season with salt and pepper to taste.
Chill and Serve:
- Cover the bowl with plastic wrap or a lid and refrigerate the tzatziki for at least 30 minutes, but up to a couple of hours. This allows the flavors to meld together for a more robust taste.
- Serve chilled as a dip with pita, veggies, or as a sauce for grilled meats or salads.
Notes
- For the best texture: After grating the cucumber, make sure to squeeze out any excess moisture before adding it to the mix. This will prevent the tzatziki from becoming watery and keep it nice and creamy.
- How to serve: This tzatziki pairs wonderfully with grilled meats (like chicken or lamb), fresh vegetables (like carrots, cucumber, and bell peppers), and flatbreads or pita. It also makes a great topping for roasted potatoes or as a salad dressing.
- Make ahead: This tzatziki stores well in the fridge for up to 3 days. In fact, it often tastes even better the next day as the flavors continue to develop.
- To make gluten-free: This recipe is naturally gluten-free, so just be sure to pair it with gluten-free pita, crackers, or fresh veggies.
- To make dairy-free: Swap out the Greek yogurt for a dairy-free alternative like coconut or almond-based yogurt. Make sure to choose an unsweetened version to keep the flavor balance intact.
- To make nut-free: If you’re using a dairy-free yogurt like almond-based, opt for one that is nut-free, like coconut yogurt, to avoid allergens.
- To make vegan: Use a plant-based yogurt (like coconut or soy) and ensure the olive oil is pure (some flavored oils may contain additives). This will keep it plant-based while maintaining the creamy texture.
- Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 75kcalCarbohydrates: 5.2gProtein: 6.1gFat: 3.5gSaturated Fat: 0.5gFiber: 0.7gSugar: 2.1g
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