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Labneh Stuffed Olives

Level up your appetisers with Labneh Stuffed Olives! Score big points at family gatherings, game nights – and every other occasion with this effortless snack.

Labneh Stuffed Olives

Labneh Stuffed Olives are a delicious and easy-to-make appetiser – perfect for any occasion. Stuffed with tangy labneh and seasoned with herbs and spices, these olives pack a flavourful punch. They are also a great option for those who are looking for a healthier and low-carb snack. These labneh stuffed olives are the perfect make-ahead recipe for entertaining in style, with minimal effort. Make the recipe even easier to execute by buying your labneh, or replacing the labneh stuffing for creamy feta! 

Make your own Labneh

Labneh has been around for centuries and it’s no surprise why. First and foremost, it is delicious, versatile, and, believe it or not, surprisingly easy to make. With the right ingredients and a few simple steps, you can have your own homemade labneh in no time! On top of that, making your own labneh allows you to control the quality of the ingredients used. You can use high-quality dairy products that you trust and ensure that there are no added preservatives or artificial flavours. Fresh labneh also has a smoother texture and richer flavour. 

Labneh Stuffed Olives

Homemade tastes better.

Another advantage of making your own labneh is that you can customise the flavour of your labneh to your liking by adding herbs, spices, or other seasonings. This allows you to experiment and create unique flavour combinations! You can also adjust the consistency of the finished product with more or less draining time.

Additionally, by making your own labneh, you have control over the amount of salt and other additives that are added to your labneh. This allows you to make a healthier version of labneh that fits your dietary needs and preferences. Plus, it’s a fun and rewarding process to make your own food from scratch!

Lastly, making your own labneh at home is much more cost-effective than buying it from the store – especially when considering the quality of ingredients used! Not only will you save money on grocery bills overall but also benefit from having access to fresh homemade labneh whenever you want it.

Labneh Stuffed Olives

A match made in heaven.

Olives and labneh make a delicious and easy pairing. Labneh is a tangy and creamy strained yoghurt that is a popular ingredient in Middle Eastern cuisine, while olives are a versatile ingredient that can add a salty and briny flavour to any dish. To pair them, you can stuff the labneh inside pitted olives for a quick and easy appetiser, or you can serve the labneh and olives together as part of a larger mezze platter with other Mediterranean-style dishes. 

The creamy and tangy flavour of the labneh complements the salty and briny flavour of the olives, making for a satisfying and flavourful combination. In addition to being visually appealing, these olives are sure to leave a lasting impression on your guests and have them coming back for more.

Overall, whether you choose to stuff the labneh inside the olives or serve them on a larger platter, the combination of olives and labneh is a delicious and easy pairing that is sure to satisfy everyone’s taste buds. So, give it a try and see how this Middle Eastern-inspired appetiser becomes a crowd-pleaser at your next gathering!

If you’re obsessed with this tasty treat, our Labneh Yoghurt Balls are just as great! Give them a try – click here for the full recipe. 

As always, if you try this recipe let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. View the cook-along video here.

Frequently Asked Questions

Can I make this gluten-free?

This dish is naturally gluten-free! Enjoy with gluten-free bread or crackers.

What if I don’t have or like labneh?

That’s okay! Get feta or your fave cheese, cut it into small strips and stuff the olives with that

Do I have to use a muslin?

You can use a cheesecloth, nut milk bag or any finely woven, natural fabric without loose fibers to strain the yoghurt.

How long will my labneh last in the fridge?

The longevity of your homemade labneh may vary depending on the “best before” date of the yoghurt used. I  recommended using yoghurt with a later expiration date to ensure that your labneh lasts longer.

 

 

Labneh Stuffed Olives
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Labneh Stuffed Olives


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  • Author: Jess Bunn
  • Total Time: 20 minutes, with an overnight rest for the yoghurt.
  • Yield: 3 - 4 servings as a snack
  • Diet: Vegetarian

Description

Level up your appetisers with Labneh Stuffed Olives! Score big points at family gatherings, game nights – and every other occasion with this effortless snack.


Ingredients

Units
  • 150200g full-fat greek/skyr yoghurt of choice *alternatively, buy ready-made labneh from the supermarket
  • 160g green olives, pitted
  • 1/2 small clove of garlic, grated
  • Zest of 1/2 lemon
  • 5ml lemon juice (over garlic to mellow the flavour)
  • 1/4 tsp Chilli flakes
  • 1/2 tsp chopped thyme/rosemary/parsley
  • 4 tbsp olive oil
  • Pinch pepper

Instructions

  1. To make the labneh, place a sieve over a small bowl. Line the sieve with cheesecloth, or any thin, lightly woven fabric (like linen or an old clean t-shirt) that won’t release fibres into the labneh. Place the yoghurt into the sieve, then place it in the fridge overnight to drain off the excess liquid. This will thicken your yoghurt into labneh.
  2. The next day place a nozzle onto a piping or sandwich bag with a small hole cut in, then spoon the labneh into the bag.
  3. Place the olives into a bowl. Twist the bag around the labneh filling then gently squeeze the bag to pipe labneh into the pitted section of your olives. Repeat until all the olives are filled.
  4. To make the marinade combine the garlic, lemon juice, zest, chilli flakes, thyme, pepper and olive oil. Stir the mixture together then spoon this over the olives and toss to coat.
  5. The olives can be served immediately, with your favourite drink, and some crusty bread to drag through the oil or they can be left to marinade for a few hours. The olives will last in the fridge for a couple of days.
  • Prep Time: 20 Minutes
  • Overnight rest: 6 - 8 hours
  • Category: Snacks
  • Cuisine: Middle Eastern

Nutrition

  • Calories: 222.09kcal
  • Sugar: 1.8g
  • Sodium: 635.98mg
  • Fat: 22.28g
  • Carbohydrates: 3.47g
  • Fiber: 1.47g
  • Protein: 3.85g
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