To a small mixing bowl, add the plain yogurt and 1 or 2 tablespoons of mayonnaise, the extra-virgin olive oil, and 2 or 3 tablespoons of the brine from the olive jar. Whisk until smooth. Taste and adjust mayonnaise and/or olive brine accordingly.
Next, add a big pinch of salt, the chopped Kalamatas, and the finely chopped mint leaves. Stir well to combine. Taste the sauce again and add black pepper if required. Adjust salt if necessary.
Please Note that table salt and iodized salt are NOT substitutions for sea salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.Store Leftover Sauce under refrigeration in an airtight container with a tight-fitting lid up to 5 days. Stir before using.For the Full Parsley Pesto Salmon Recipe seen in this post,click here. To assemble sliders, slice sweet Hawaiian rolls and pile high with crisp Romaine leaves, warm or chilled Parsley Pesto Salmon, and spoon heaps of Kalamata Yogurt Sauce over top. Enjoy!