Creamy, tangy, and bursting with bold Mediterranean flavors, this Olive Tzatziki is the ultimate versatile dip, spread, or sauce. Made with rich Greek yogurt, chopped Mediterranean olives, crisp cucumber, and fresh dill, each bite is a perfect balance of fresh and savory. A drizzle of olive oil, a splash of red wine vinegar, and a touch of garlic add depth and zest. Pair it with pita, fresh veggies, grilled meats, or use it to elevate wraps and bowls. Easy to make and irresistibly delicious, this tzatziki brings the vibrant flavors of the Mediterranean to your table!
– 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
– 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.
– 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.