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Two Mediterranean Appetizers: Tzatziki & Perfumed Olives

  • 1/5
    Two Mediterranean Appetizers: Tzatziki & Perfumed Olives
  • 2/5
    Set a strainer over a bowl, line it with cheesecloth, and add the yogurt. Cover loosely and place in the refrigerator for 8 hours, or overnight, to drain.
  • 3/5
    Place the yogurt and the other ingredients in a bowl...
  • 4/5
    ...and stir.
  • 5/5
    Perfumed olives ingredients: orange zest, garlic, fennel seeds and olives

Text, photos and food cooked by Michal Martinek

Jul 31, 2016

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Tzatziki

I am addicted to tzatziki, a mouth-watering Greek sauce composed of creamy yogurt, grated cucumber, minced garlic, and chopped fresh dill. It is versatile, and I enjoy eating it many different ways: as an appetizer served with toasted wedges of pita bread and a glass of chilled rosé wine; as a dip for chunky heirloom tomato wedges; as a condiment for roasted rosemary chicken; or even as a topping for a savory version of my morning oatmeal. It is not hard these days to find high-quality, organic Greek yogurt, and after you let it drain for a few hours to make it extra thick, all you have to do is stir the ingredients together and let them rest a bit for the flavors to develop.

In the second recipe, given to me by Christy Cowell, olives are smartly dressed up with olive oil, garlic, fennel seeds and orange zest, resulting in a sophisticated bite with distinctly citrusy and anise-like flavors. 

O

  1. Serves 4 (makes about 2 cups)
  2. 2 cups Greek yogurt
  3. 1 medium cucumber, peeled, halved, seeded and grated
  4. 2 garlic cloves, peeled, minced
  5. 2 tablespoons fresh dill, finely chopped
  6. ¼ teaspoon salt
  7. 2 tablespoons olive oil

1

Set a strainer over a bowl, line it with cheesecloth, and add the yogurt. Cover loosely and place in the refrigerator for 8 hours, or overnight, to drain.

2

Place the strained yogurt in a medium bowl, and stir in the rest of the ingredients. Chill in the refrigerator for 2 hours.

Perfumed Olives

O

  1. Makes 3 cups
  2. 3 cups brined olives, drained, rinsed
  3. 2 tablespoons olive oil
  4. 2 garlic cloves, peeled, minced
  5. 1 tablespoon fennel seeds
  6. Zest of 1 orange

1

In a medium bowl, mix the olives with the olive oil. Add the garlic, fennel seeds and orange zest, and combine. Let marinate at room temperature for several hours before serving. Store covered in the refrigerator for up to 2 weeks.

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