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Grate the Persian cucumbers using a box grater until there is approximately ½ cup of grated cucumber. Place the grated cucumber on a thick paper towel or cheesecloth, and gently squeeze out excess water.
In a medium bowl, combine the grated cucumber, Greek yogurt, sour cream, lime juice, grated garlic, white distilled vinegar, sea salt, chopped dill, and chopped mint (if using). Mix well until all ingredients are evenly incorporated.
Chill the mixture in the refrigerator until it is ready to be served.
Garnish with a drizzle of extra virgin olive oil just before serving.