Place the yogurt in a strainer and allow to stand for 1/2 hour or more until the liquid has drained and the yogurt is very thick. Alternatively, you can use Greek yogurt.

Finely chop the dill and parsley and add to the yogurt.

Mix in salt and black pepper powder.

Transfer the yogurt mixture into a piping bag (or a ziplock bag). Snip off the corner of the bag.

Peel the cucumber into slices using a vegetable peeler as shown in the video.

Pat them dry with the tissue paper.

Pipe the yogurt in the middle of the sliced.

Roll the cucumber carefully.

Top with black olives.

Serve cold. Enjoy.