If you're a fan of Greek yogurt and extra virgin olive oil, then you will love them in combination.
Greek yogurt is a great source of protein and beneficial bacteria that help maintain a healthy gut. It also contains calcium, which is essential for strong bones. Extra virgin olive oil is a staple of the Mediterranean diet, which is known for its numerous health benefits. It's high in healthy monounsaturated fats and antioxidants, which can help reduce inflammation and lower the risk of chronic diseases such as heart disease and cancer.
To enjoy them together, simply drizzle a small amount of extra virgin olive oil on top of your Greek yogurt. You can also add other toppings, such as chopped nuts, fresh fruit, or honey, to make it even more flavorful.
Not only does this taste great, but it also provides a balanced mix of protein and healthy fats, making it a great option for a quick and satiating breakfast, snack, or dessert.
Recipes Featuring Greek Yogurt and Extra Virgin Olive Oil
Granola Yogurt with Extra Virgin Olive Oil
This recipe is provided by NAOOA member, Garcia de la Cruz
- 16 oz of yogurt
- Berries or other fruit
- 1 teaspoon of extra virgin olive oil
- Add 1/4 cup granola to a bowl. Add yogurt. Top with fresh nuts or any fresh fruit.
- Drizzle 1 teaspoon of extra virgin olive oil.
Extra Virgin Olive Oil Carrot Cake with Greek Yogurt Frosting
This recipe is provided by NAOOA member, Italica Olive Oil
- 2 cups all-purpose flour
- 1 ½ cups whole wheat pastry flour
- 2 teaspoons baking powder
- 4 large eggs
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 ½ pounds peeled and grated carrots (about 4 cups)
- 1 cup walnuts (halves)
- ¾ cup extra virgin olive oil
- 2 teaspoons vanilla extract
- 2 cups sugar
- 1 ½ teaspoons salt
For the frosting
- 1 cup plain Greek yogurt
- 8 ounces cream cheese (at room temperature)
- 2 teaspoons vanilla extract
- 1 ¼ cups powdered sugar
Tools and equipment
- 2 9″ round baking pans
- Hand mixer or whisk
- Cooling rack
- A baker’s spatula to frost the cake
- Preheat the oven to 350° F. While it heats up, line the 9″ round baking pans with parchment paper and grease with a small amount of oil.
- Mix the two types of flour in a small bowl and add the baking powder, baking soda, salt, ginger, and cinnamon.
- In a large bowl, beat the eggs and 2 cups of sugar. Once mixed, add the grated carrots and vanilla extract.
- Combine the contents of the two bowls and add the olive oil.
- Stir well, but do not overmix to prevent the cake from turning out dense and hard.
Our tip? Use a whisk to control the texture of the batter.
- Pour the batter evenly into the cake pans. Bake for 45-55 minutes in a preheated oven. We recommend setting a timer for 45 minutes and checking the cake periodically.
- The cakes are ready when the middle is fully cooked and the top is golden.
- Allow the cakes to sit in the pans at room temperature for 20 minutes, and then turn out the cakes and place them on a cooling rack until cooled completely. This step is important because if the cake is not cooled completely, it will lack a solid structure for the frosting, which could melt.
- Prepare the frosting while the cakes cool. Use a hand mixer to blend the cream cheese and powdered sugar until it is light and fluffy. Add the yogurt spoon by spoon and continue mixing until fully combined.
- Place the cakes in the refrigerator to cool for 20 minutes. When ready to frost, remove the parchment paper from each layer. Frost between layers and on top of the cake, and use a spatula to spread it evenly to the edge. Decorate with walnuts, and enjoy!
Labneh, also known as labna or labaneh, is a type of made from strained yogurt. It is a staple in Middle Eastern cuisine and is gaining popularity worldwide for its tangy flavor and creamy texture. Labneh can be served with extra virgin olive oil on top.
- 1-quart plain Greek yogurt
- 1 teaspoon salt
- Extra virgin olive oil
- Optional toppings: herbs, spices, nuts, or dried fruits
Place the Greek yogurt in a mixing bowl.
Add 1 teaspoon of salt to the yogurt and mix well.
Line a colander with a cheesecloth or a clean kitchen towel and place it over a large bowl.
Pour the yogurt mixture into the lined colander and cover it with plastic wrap.
Place the colander in the fridge and let the yogurt strain for 12-24 hours, depending on how thick you want your labneh to be. The consistency of labneh can range from that of Greek yogurt to that of cream cheese, depending on how long it's strained.
Once the yogurt has strained, remove the labneh from the cheesecloth or kitchen towel and place it in a bowl.
Drizzle extra virgin olive oil over the top of the labneh, and add any optional toppings you like.
Serve the labneh with pita bread, crackers, or fresh vegetables. You can also use it as a spread for bread. Drizzle a little extra EVOO on top when serving.