Updated: Apr 6
1 1/2 cups Greek yogurt preferably full fat
1/3 cup green or Kalamata olives finely minced (food processor)
1 tablespoon Dijon mustard
3 tablespoons Verbena Greek Kalamata olive oil
1 Garlic clove, minced
Grated zest of 1 small orange
Whisk the yogurt, olive paste, mustard and olive oil together in a bowl.
Using a spatula or wire whisk, stir in the remaining ingredients.
Season to taste with salt and pepper.
Chill before serving.