- 4 kg Stockeld spread
- 1 kg cucumber
- 1 dl olive oil (neutral type, not fruttato or with bitter notes)
- 150 g garlic, pressed
- 1 dl Lemon, fresh, squeezed
- Black pepper to taste
- 100 g Mixed Greek olives, pitted, eg. Fontana (decoration)
- Grate the cucumber, salt and drain in a sieve.
- Mix all the ingredients together in a bowl.
- Season with lemon, olive oil, salt and pepper.
- Decorate with olives.
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