This Easy Labne with Persian Marinated Olives is a tangy, satisfying appetizer or snack loaded with healthy fats and flavor you’ll love! Serve it with pita bread, crackers, veggies, and more!
Why You’ll Love This Labne Recipe
If you’ve never had labne, you’re seriously missing out! It’s one of our favorite spreads. However, for this recipe, we took it up a notch by topping it with Persian marinated olives, and the end result is out of this world delicious! It’s:
- Made with simple ingredients.
- Loaded with healthy fats and protein to keep you full.
- Quick and easy to make.
- Perfect for holiday party appetizers, afternoon snacks, and more!
What Is Labne?
Also referred to as labneh or yogurt cheese, labne is a fermented dairy product from the Levant region that has been consumed for thousands of years. Technically, labne is not a cheese, but it does spread like one. Thicker than most Greek yogurt, it’s made out of salted cow’s milk yogurt that is strained in a cheesecloth. The remaining product is thick like cream cheese and has a delicious, tangy flavor.
Is Labne the Same as Greek Yogurt?
Although similar, labne is not quite the same thing as Greek yogurt. In addition, it is also seasoned with salt and has a dense, more spreadable texture than yogurt. Keep reading about the differences here!
What Does It Taste Like?
Most commonly served as a dip or spread, labne is often seasoned with lemon and herbs that give it a savory, cheese-like flavor while keeping a tartness most commonly associated with Greek yogurt.
Ingredients You’ll Need
We broke this recipe down into two parts for the labne and olives. All you’ll need are a handful of simple ingredients!
- Olives – Green olives work best for this recipe as they have a bolder taste and a slightly firmer texture.
- Walnuts – Incorporated to add a little crunch and more healthy fats.
- Garlic – Infuses the olives and walnuts with an irresistibly savory flavor.
- Dried Mint – Adds a refreshing herbaceous flavor that lightens up some of the heaviness of the dish.
- Pomegranate Molasses – A staple ingredient in Middle Eastern cooking, pomegranate molasses has a sweet, fruity flavor we adore.
- Olive Oil – Forms the base of the marinade, helping infuse flavor into the olives and nuts.
- Labne – A type of Middle Eastern that has been strained to resemble a consistency similar to soft cheese, this can typically be found in the refrigerated section of your local grocery store.
How to Make this Labne with Persian Roasted Olives
It might look fancy but this recipe couldn’t be easier to make! Just follow the instructions below.
- Marinate the Ingredients. Combine all of the ingredients except for the labne in a bowl or jar, and stir. Set the mixture in the fridge to marinate for at least 2 hours.
- Assemble the Dip. Add the labne to a bowl, and top it off with the marinated olives and walnuts. Serve it with pita bread, crostini, and more, and enjoy!
We love to serve labne as an appetizer or snack and pair it with dippers like pita bread, focaccia, and veggie sticks. However, it also tastes amazing when spread on sandwiches, dolloped on salads or grain bowls, and even served as a sip for chicken skewers or kofta meatballs!
Can I Make this Recipe Ahead of Time?
Yes! If you want to make this recipe in advance, we highly recommend storing the olives and labne separately. Kept in an airtight container, the marinated olives will stay fresh for up to 3 months. Meanwhile, stored in an airtight container, labne will keep for up to 2 weeks.
More Dips and Spreads for Every Occasion
Looking for more tasty appetizers and snacks? We’ve got you covered with these great recipes!
- The Best Baba Ganoush Recipe (Eggplant Dip)
- Creamy Whipped Feta Dip with Roasted Tomatoes and Chickpeas
- White Bean Dip with Roasted Tomatoes
- Moroccan Zaalouk Recipe
Easy Labne with Persian Marinated Olives
- 2 cups Green olives
- 1 cup chopped walnuts
- 4 cloves garlic (minced)
- 2 Tablespoons dried mint
- 1/4 cup Pomegranate Molasses
- 1/4 cup olive oil
- 16 ounces labne
- In a large bowl, add the the olives, walnuts, garlic, mint, pomengranate molasses, and olive oil. Stir to combine.
- Set the bowl in the refrigerator to marinate for at least 2 hours.
- In a bowl, add the labne. Layer the marinated olives and walnuts on top, and enjoy!