Let’s begin with the yoghurt. If you want more information on what type to use, see the notes below. Place a cheese cloth, otherwise known as a muslin cloth over a sieve. Pour the yoghurt into it and tie a tight knot at the top. Place over a large bowl and place it in the fridge overnight or 24 hours. The longer you let it strain, the thicker your dip will be. Once it’s finished straining, discard the water from the yoghurt and place the strained yoghurt into a medium sized mixing bowl.
Preheat your oven to 180C / 350F.
Cut the head off a bulb of garlic and add to a large piece of foil. Drizzle with olive oil and tightly wrap. Bake for 45 minutes. Take out of the oven and allow to cool for 15 minutes before unwrapping and squeezing out the garlic.
Grate the cucumber and place in the cheese cloth.Squeeze it hard to get rid of any of the water from the cucumber. There’s a lot and not straining it will make your strained yoghurt watery again.
Add the strained cucumber in the yoghurt along with the garlic, salt, olive oil and chopped mint. Mix until well combined.
To serve, place in your nicest bowl, create a swirl with a spoon and drizzle with some olive oil. Place a black olive in the centre.