Three weeks ago, we traveled to Crete to visit with suppliers and source new and brilliant products for The Bio Foods. While there, we attended a local culinary course to learn the traditional method for making authentic tzatziki. The secret we brought back perfectly aligns with our core philosophy: quality is simplicity.
You do not need complex techniques to create a rich, creamy dip. This traditional tzatziki relies entirely on proper preparation - specifically, removing the water from the cucumber - and using exceptional ingredients. The result is creamy, fresh, and full of Mediterranean flavors. It serves as the perfect dip for artisan sourdough, crisp vegetables, or as a cooling side dish for grilled meat and fish. The standout ingredient that ties the savory garlic and tangy yogurt together is our high-phenolic Pamako extra virgin olive oil, which adds an elegant, grassy finish.
Nutritional Information
Estimated nutritional values per portion, based on 4 portions.
| Energy | ~240 kcal |
|---|---|
| Total Fat | ~19 g |
| of which Saturated Fat | ~9 g |
| Carbohydrates | ~8 g |
| of which Sugars | ~5 g |
| Fiber | ~0.5 g |
| Protein | ~8 g |
| Salt | ~1.6 g |
Nutritional values are estimates and may vary depending on the Greek yogurt used, the size of the cucumber, and the exact amount of salt and olive oil added.
Ingredients:
- 500g Greek yogurt (full fat)
- 1 large cucumber
- 2 garlic cloves, finely grated
- A splash of vinegar
- 1 tsp dried oregano
- 1 tsp salt
- 1 pinch black pepper
- 2 tbsp Pamako extra virgin olive oil
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How to make Authentic Cretan Tzatziki
Grate & squeeze the cucumber: Coarsely grate the large cucumber with the skin on. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze firmly with both hands until as much water as possible is removed. This step is essential for a thick, creamy tzatziki.
Combine: In a bowl, mix the 500 grams of full-fat Greek yogurt with the squeezed cucumber, the finely grated garlic cloves, a bit of vinegar, 1 teaspoon of dried oregano, 1 teaspoon of salt, and a pinch of black pepper. Stir well until everything is evenly combined.
Add the olive oil: Drizzle in the 2 tablespoons of Pamako extra virgin olive oil and fold gently. Reserve a little extra oil to drizzle on top when serving.
Rest & serve: Cover the bowl and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to come together beautifully. Serve with a final drizzle of Pamako olive oil and a pinch of dried oregano on top.
Organic Olive Oil - Pamako Monovarietal
FAQ
Why is squeezing the cucumber so important? Can I skip this step? Skipping this step is the fastest way to end up with a watery, split dip instead of a thick, creamy spread. Cucumbers hold a massive amount of moisture. Taking an extra minute to aggressively wring out that liquid using a kitchen towel is the number one secret we brought back from Crete for achieving that authentic, rich texture.
What type of vinegar should I use? A high-quality white wine vinegar or apple cider vinegar works best here. You want a bright, sharp acidity to cut through the richness of the full-fat Greek yogurt without overpowering the delicate grassy notes of the Pamako olive oil. Avoid dark balsamic vinegar for this specific recipe, as it will muddy the vibrant white color and alter the traditional flavor profile.
How long does homemade tzatziki last? Stored in an airtight container in the fridge, your tzatziki will keep beautifully for up to 3 to 4 days. In fact, it almost always tastes better on the second day after the garlic, oregano, and olive oil have had a chance to fully infuse into the yogurt.
Can I make this tzatziki vegan? Absolutely. While this specific recipe uses traditional full-fat dairy, you can easily swap the Greek yogurt for a thick, unsweetened plant-based alternative (like a Greek-style soy or coconut yogurt). The method remains exactly the same, and the robust flavors of the fresh garlic and premium olive oil will still shine through perfectly.
