Talattouri (Cypriot garlic and cucumber yoghurt dip).

The Cypriot cousin to the Greek tzaziki this dish is cool, refreshing, and daringly garlicky. 

"Talattouri and tzaziki are almost the same", says Christina. Make sure to use dried mint rather than fresh and plenty of July's Olive Oil Club drop to bring a taste of Cyprus to your bowl. 

For the brave—add as much garlic as you dare. And choose your dining company wisely! 

Here's the method: 

• Grate the cucumbers into a bowl, sprinkle over a little salt and squeeze out as much water as you can.
• Add the drained cucumber into a clean bowl with the minced garlic, lemon juice and dried mint and plenty of salt.
• Stir to combine, then spoon into a serving bowl.
• Add a good drizzle of olive oil and some extra dried mint to finish.
  

Tips from Christina: 

A traditional way to present it is with one black olive in the centre.