This is Turkish yogurt and they pronounce the 'tz' with a 'j.' They were nomads back in the day and taste was secondary to sustenance. They extracted much of the water to prevent spoilage on their long journey. Some was even dried. Therefore, the yogurt is thick, creamy, and very flavorful as it is made today.
It is olive-picking and oil-making season now. They blend green, young olives with darker, more mature ones by percentages just like blending wines. The blends produce the tastes of bitterness. Too many young olives and the oil may be more spicy or hot. I am appreciating the bitterness much more as it cuts through the fat in the dishes made. So far, the olive oils in Turkey, Sicily, Croatia are the best.