Yogurt and zucchini dip
3 - 4 tablespoons Sitia Extra Virgin Olive Oil 1 lb zucchinis 2/3 lb strained yogurt 2 mashed garlic cloves 2 tablespoons finely chopped dill or mint 1 tablespoon lemon juice 5 - 6 black olives salt and pepperWash and cut zucchinis in pieces. Boil in salted water until tender and drain well. (It is easier to drain them if placed in a cloth and squeezed.) Put them in a salad bowl and mash completely with a fork. Add yogurt, garlic, dill, olive oil, lemon juice, salt and pepper and combine well. Garnish with olives.