MARINATED OLIVES LABNEH DIP

Posted on: May 28, 2020. Updated on: July 12, 2023.

by Carolina Gelen

4.5 / 5. from 2

Click to vote

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INGREDIENTS (4-6 servings)

  • 1 to 2 cups labneh (can be substituted with full fat Greek yogurt, sour cream, whipped feta or mascarpone with a little bit of lemon juice)
    • click here for more instructions on how to easily make labneh at home
  • 1/3 cup extra virgin olive oil
  • 150 grams (1 to 1 1/2 cup) mixed olives
  • 2 sprigs of rosemary, thime or any herb of your choice
  • 1 to 2 tablespoons za’atar
  • 1 clove of garlic
  • freshly cracked pepper
  • salt

INSTRUCTIONS

Step 1

Remove the pit from the olives (if it’s the case). Finely mince the garlic and fresh rosemary together. Add the olives into a bowl, drizzle the olive oil on top, sprinkle some salt, black pepper and the za’atar, rosemary and garlic on top of it all. Mix everything until the olives are fully coated with herbs.

Step 2

Add dollops of labneh on the serving plate, creating swirls in the middle of it with a spoon.

Step 3

Top the labneh with the marinated olives and serve!

MARINATED OLIVES LABNEH DIP

4.5 / 5. from 2

Click to vote

Ingredients

  • 1 to 2 cups labneh (can be substituted with full fat Greek yogurt, sour cream, whipped feta or mascarpone with a little bit of lemon juice)
    • click here for more instructions on how to easily make labneh at home
  • 1/3 cup extra virgin olive oil
  • 150 grams (1 to 1 1/2 cup) mixed olives
  • 2 sprigs of rosemary, thime or any herb of your choice
  • 1 to 2 tablespoons za’atar
  • 1 clove of garlic
  • freshly cracked pepper
  • salt

Instructions

  1. Remove the pit from the olives (if it’s the case). Finely mince the garlic and fresh rosemary together. Add the olives into a bowl, drizzle the olive oil on top, sprinkle some salt, black pepper and the za’atar, rosemary and garlic on top of it all. Mix everything until the olives are fully coated with herbs.
  2. Add dollops of labneh on the serving plate, creating swirls in the middle of it with a spoon.
  3. Top the labneh with the marinated olives and serve!

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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One thought on "MARINATED OLIVES LABNEH DIP"

  1. DT says:

    Besides za’tar What are all the flowers and herbs that you used in this photo ?