About the Recipe:
Tzatziki is a Greek sauce served with grilled meats or as a dip. Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, and sometimes dill. American versions may include lemon juice, mint, or parsley.
3 cups large brine-cured olives with pits (combination kalamata, black, and green)
3 medium shallots, halved and sliced thin
¼ cup extra-virgin olive oil
3 medium garlic cloves, peeled and crushed
1 teaspoon grated lemon zest
1 teaspoon minced fresh oregano leaves
1 teaspoon red pepper flakes
¾ teaspoon kosher salt
Rinse the olives thoroughly, drain, and pat dry with paper towels.
Toss the olives with the remaining ingredients, cover, and refrigerate for at least 12 hours or up to a week.
Let the olives sit at room temperature for about 30 minutes before serving