Wash and deseed 1 cucumber.
Coarsely grate the cucumber and place in a colander for at least 1 hour to drain.
Peel and crush 2 cloves garlic, removing the germ for a milder flavour. You can press the minced garlic with the side of the blade or use a mortar and pestle until it’s ground to a paste.
Transfer 400 g Greek yogurt into a bowl, add 20 g extra virgin olive oil, 10 g vinegar, and fine sea salt to taste. Mix well.
Press the cucumber with the back of a spoon to strain any excess water then mix it in with the yogurt.
Add the garlic paste and mix well.
Transfer to the refrigerator and allow to rest for 2-3 hours before serving.
Garnish with fresh dill and a drizzle of olive oil.