Combine the yogurt, grated cucumber, garlic, lemon juice and olive oil in a bowl.
Season with salt and pepper, whisk until smooth.
Place a cap on the bowl and refrigerate 2-4 hours before serving.
Decorate with fresh dill and olives (if desired).
500 gr Greek strained yogurt
1 cucumber peeled, grated (free of seeds), dried with a kitchen paper
3 garlic cloves, grated or crushed
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 tablespoon freshly ground black pepper (if desired)