Herby labneh dip with olives
Prep
15m
Cook
05m
serves
8
Creamy, tangy labneh combines with fragrant herbs and spices and juicy Sicilian olives in this easy but elegant starter that’s made for sharing.
You’ll need to start this recipe a day ahead, and you’ll need a piping bag.
Ingredients (9)
- 2 cups (560g) plain Greek-style yoghurt
- 2 x 230g jars pitted Sicilian green olives, drained (see recipe notes)
- 1/3 cup (80ml) extra virgin olive oil
- 6 garlic cloves, thinly sliced
- 1/3 cup oregano sprigs
- 2 tbs small thyme sprigs
- 1 tsp za’atar
- 1/2 tsp Aleppo pepper (from spice specialists and selected supermarkets; substitute chilli flakes)
- Crackers, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Combine yoghurt and 1/2 tsp fine salt in a medium bowl. Transfer to a colander lined with muslin or a tea towel set over a bowl. Tie material with kitchen string, then place in the fridge for 24 hours for the liquid from the yoghurt to drain.
-
2.The next day, unwrap labneh, discarding any liquid in the bowl underneath (or see recipe notes), and transfer to a clean bowl. Stir until smooth, then transfer to a piping bag. Cut a 2cm opening in bag. Pipe labneh onto a serving plate in a zigzag pattern.
-
3.Pat olives dry with paper towel. Heat the oil in a medium frypan over medium-high heat. Cook the garlic, stirring occasionally, for 2-3 minutes, until starting to soften. Add oregano and stir to coat in oil. Add olives and cook, stirring, until olives are warm and garlic is golden.
-
4.Spoon olive mixture over labneh. Sprinkle with thyme, za’atar and Aleppo pepper. Serve with crackers.
Recipe Notes
Save the olive brine to use for another recipe, such as a dirty martini, or our Virgin Mary mocktail.
Save the whey to use in this whey and turnips and tops recipe, or to make ‘forgotten fruit’ and whey soda.
Reviews
Join the conversation
Log in Register