Prepare the tzatziki by whisking together the Greek yoghurt, lemon juice, minced garlic and finely diced cucumber in a mixing bowl until smooth. Season to taste, then cover and chill until needed.
When ready to assemble the canapés, place a slice of cucumber on top of each mini cracker.
Top with a teaspoon of the tzatziki then garnish with a sprig of mint leaves and a pitted black olive. Season with black pepper and arrange the canapés on top of the dark rye crackers, using them as a platter of sorts.
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