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Marinated Olives with Cheat’s Labneh

These marinated olives are perfect for entertaining. This simple but delicious appetiser can be made well in advance. In fact, the longer the olives sit in the marinade, the more flavourful they’ll be.

  • Author: zenak
  • Prep Time: 10
  • Total Time: 1 hour 15 minutes
  • Yield: 6 1x

Ingredients

Scale

For the labneh: 

  • 450g Greek yoghurt
  • 1 tsp salt

For the olives: 

  • 600g good-quality olives
  • 200ml extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 lemon, zest only (orange works well, too)
  • 1 lime, zest only
  • 2 tsp ground cumin
  • 1 tsp crushed red chilli flakes
  • 15g fresh-flat leaf parsley

Instructions

  1. Line a sieve with a cloth and set it over a mixing bowl. Combine the greek yoghurt and salt. Transfer the mixture to the cloth and give it a good squeeze. Top with something heavy then leave to drain in the fridge for 1 to 2 hours, depending on the thickness of your yoghurt and the labneh texture you’re after.
  2. Heat the oil in a small saucepan set over a medium heat. Add the garlic and cook for 1 minute, stirring almost constantly, then add the lime zest, lemon zest, ground cumin and crushed red chilli flakes.
  3. Cook for further 30 seconds then remove the saucepan from the heat and stir in the parsley.
  4. Place the olives in a large mixing bowl. Add the marinade, toss to coat and leave to cool in the pan before serving.
  5. To serve, spread the labneh onto a large plate. Top with the olives and a drizzle of the marinate, then serve and enjoy.

Notes

Note: the olives will keep in a sealed container in the fridge for up to 1 week (without the labneh).

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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