Grated cucumber, thick yogurt and a whisper of garlic keep things cool and bright, while Estoublon’s Koroneiki Olive Oil from Greece, fruity and round with notes of green apple and cut grass, gives the tzatziki its final touch.
Serves 4 · 15 min
- Grate a cucumber, salt it lightly and squeeze out the water.
- Mix with 1 1/2 cups (350 g) of Greek yogurt, a grated garlic clove and chopped dill.
- Stir in 2 tbsp of Koroneiki olive oil and season with salt.
- Serve with a last drizzle of oil, alongside warm pita or grilled meat.
The star of this recipe: Koroneiki Olive Oil, by Estoublon.
