Greek Tzatziki Sauce
1 c. grated cucumber
½ c. plain Greek yogurt
1 Tbsp. Teaoli Extra Virgin Olive Oil (Blood Orange, Chipotle, Cilantro & Roasted Onion, Eureka Lemon, Garlic, Green Chili, Persian Lime, or any Varietal)
2 tsp. chopped fresh mint and/or dill
1½ tsp. lemon juice
1 medium clove garlic, pressed or minced
¼ tsp. fine sea salt
1. Working with one handful at a time, squeeze the grated cucumber over a sink to remove excess moisture. Transfer to a small serving bowl as you go.
2. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl and stir to blend. Let the mixture rest for five minutes to meld flavors.
3. Taste and add additional chopped herbs, lemon juice, or salt if necessary.
4. Keep leftovers in a sealed container in the refrigerator for up to four days.
Recipe adapted from Cookie + Kate.
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