Kalamata olive Greek yogurt “mayo” recipe

Ingredients

• 1½ cups (360 ml) Greek yogurt, preferably full-fat
• ⅓ cup (80 ml) store-bought kalamata olive paste
• Scant 1 tablespoon Dijon mustard
• 3 tablespoons extra-virgin Greek olive oil
• 1 garlic clove, minced
• 1 small grated orange zest
• Salt and freshly ground black pepper

1. Whisk together the yogurt, olive paste, mustard, and olive oil in a small bowl.
2. Using a spatula or wire whisk, stir in the garlic and orange zest. Season to taste with salt and pepper. Chill before serving.