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
- 150–200g 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
- 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.
- 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.
- 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.
- 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.
- 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