calc ½ cucumber
calc1 cup of thick unsweetened yogurt
calc1 tbsp of chopped mint
calc4 pocket breads
salt & pepper


UNICO Black Medium Pitted Olives
calc2 cloves of garlic, crushed
calc1 cup of canned UNICO Black Medium Pitted Olives
calc4 tbsp of GALLO Pure Olive Oil
calc2 tbsp of lemon juice
calc1 tbsp of chopped parsley


Mint sprigs
Parsley sprigs
calc info

recipe image



To make the tzatziki, peel the cucumber and chop roughly. Sprinkle with salt and leave to stand for 15-20 minutes. Rinse with cold water and drain well.

Mix the cucumber, yogurt and mint together. Season with salt and pepper and transfer to a serving bowl. Cover and chill for 20-30 minutes.

To make the black olive dip, put the crushed garlic and olives into a blender or a food processor and process for 15-20 minutes. Alternatively, chop them very finely.

Add the olive oil, lemon juice and parsley to the blender or food processor, and process for a few more seconds. Alternatively, mix with the chopped garlic and olives, and mash together. Season with salt and pepper.

Wrap the pocket breads in foil and place over a barbecue for 2-3 minutes, turning once to warm through. Alternatively, heat in the oven or under a broiler. Cut into pieces, and serve under tzatziki and black olive dip, garnished with sprigs of fresh mint and parsley.

COOK'S TIP:Sprinkling the cucumber with salt draws out some of its moisture, making it crispier. If you are in a hurry, you can omit this procedure. Also you may use green olives instead of black olives if you prefer.


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