Black Olive and Herb Yogurt with Whole Grain Crispbread

Name: Black Olive and Herb Yogurt with Whole Grain Crispbread
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 cup (240 ml) strained Greek yogurt (or plain whole-milk yogurt, strained overnight), at room temperature; ½ cup (85 g) kalamata olives, pitted, roughly chopped; 2 tablespoons (6 g) fresh oregano leaves, finely minced; 1 clove (5 g) garlic clove, minced; 2 teaspoons (10 ml) fresh lemon juice; 1 tablespoon (15 ml) extra-virgin olive oil; to taste sea salt; to taste freshly ground black pepper; 6 ounces (170 g) whole grain crispbread or Swedish crackers

From the MyKitchenBank Kitchen

A vibrant, savory Greek yogurt dip studded with briny kalamata olives, fresh oregano, and garlic—ready in minutes. Serve with crispy whole grain crackers for a simple appetizer or snack that feels both rustic and refined.

Prep: 10 min
Cook: —
Wait: 10 min
Total: 20 min
Makes: 1¼ cups dip (about 4 servings with crackers)

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Steps

Before you start

Make sure yogurt is strained at least 4 hours ahead (or buy Greek yogurt); remove it from the fridge 5 minutes before serving so it softens slightly
Pit and roughly chop the olives if using whole ones
Have fresh lemon and garlic ready to mince

1
Combine yogurt and aromatics
- Spoon the strained yogurt into a medium bowl.
- Add the minced garlic, lemon juice, and finely minced oregano.
- Stir gently with a spoon until the garlic and herbs are evenly distributed throughout the yogurt.
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Ready when: Mixture is homogeneous with no white streaks of yogurt visible
Tip: Don't overstir; you want the yogurt to remain creamy, not broken or watery.
2
Fold in the olives
- Gently fold the chopped kalamata olives into the yogurt mixture using a few careful strokes of the spoon.
- Leave some olive pieces visible and chunky—you want texture and visual appeal in each spoonful.
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Ready when: Olives are scattered throughout and some pieces are still distinct
Tip: Save a few whole or large olive pieces to scatter on top after plating for garnish.
3
Season and drizzle
- Taste the dip and season with sea salt and freshly ground black pepper to taste—go easy on salt since the olives are already briny.
- Drizzle the extra-virgin olive oil over the top, creating a small pool in the center or a thin coating across the surface.
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Ready when: Dip is well-seasoned with a glossy olive oil sheen on top
Tip: Add seasoning in small pinches and taste as you go; the olives contribute significant saltiness and umami.
4
Let flavors meld
- Transfer the dip to a serving bowl if desired.
- Let it sit at room temperature for 10 minutes, allowing the garlic flavor to soften slightly and the herbs to fully infuse the yogurt.
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Ready when: Dip is fragrant and the flavors are well-integrated
Tip: If you're serving this cold from the fridge, allow it to rest at room temperature for 5–10 minutes before eating so the yogurt's creaminess shines.
5
Serve with crispbread
- Arrange the whole grain crispbread on a platter alongside or around the dip.
- Optionally, crack or break some crackers into bite-sized pieces.
- Serve immediately, with a small spoon nestled in the dip so guests can easily dollop it onto crackers.
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Tip: If the dip sits out longer than 30 minutes, cover it loosely to prevent a thin skin from forming on the surface.

Good to know

Tips

Strain your own yogurt for the best, creamiest result: line a fine-mesh sieve with cheesecloth, add plain whole-milk yogurt, cover, and refrigerate overnight. The whey drains away, leaving thick, tangy yogurt. Store-bought Greek yogurt is a fine shortcut.
Taste the dip before serving and remember that flavors can mute slightly as food cools, so season generously but thoughtfully.
For a more substantial appetizer, add ¼ cup crumbled feta cheese, ¼ cup toasted pine nuts, or both—they complement the olives beautifully.
This dip is best served at cool room temperature (60–70°F / 15–21°C) rather than straight from the fridge, when the yogurt's richness and the herbs' aroma are most pronounced.

Make ahead

You can prepare the dip up to 8 hours ahead: make it through step 3, cover, and refrigerate. Let it come to room temperature for 10 minutes before serving, then garnish with fresh oregano if desired.

Storage & reheating

Refrigerator: Cover tightly and store up to 4 days. The flavors intensify slightly as it sits. Bring to room temperature 10 minutes before serving. Do not freeze; yogurt's texture breaks down when thawed.

Substitutions

fresh oregano leaves → 1½ teaspoons dried oregano or ½ teaspoon fresh thyme. Dried oregano is more concentrated; use less. Thyme offers a gentler herb flavor.
kalamata olives, pitted → green Castelvetrano olives or roasted red peppers (80 g / ⅓ cup). Green olives are less briny; red peppers add sweetness. Chop either very finely.
whole grain crispbread or Swedish crackers → pita chips, whole grain bread, or vegetable crudités (cucumber slices, bell pepper strips, cherry tomatoes). Any vehicle for dipping works; adjust quantities based on your preference and appetite.
fresh lemon juice → 2 teaspoons white wine vinegar. Vinegar adds similar acidity and brightness without the citrus note.